Artisan Sourdough Bread ~ No-Knead Method

This is a simple method for making delicious sourdough bread without kneading. It requires very little effort, but it does require a little pre-planning to have the bread ready when you want it.

The day before you want to bake, remove the starter from the refrigerator and let it come to room temperature. Then feed it with ½ cup of flour and 1/3 cup of water and let it sit at room temperature for several hours. If you have an active starter, it should double or triple in size. Do not put the lid on too tight, the gases need room to expand. I usually take the starter out of the refrigerator around 7 AM, and then feed it about 10 AM.

In the evening I mix the dough and let it proof overnight.

Ingredients:

• 1 cup (5 oz. by weight) whole wheat flour and 2½ cups (11 oz. by weight) white bread flour, or
• 3 ½ cups of white bread flour, or
• (3 ½ cups of all purpose flour with 1/3 cup of vital wheat gluten, or)
• (1 ¾ cups of bread flour + 1 ¾ cups of whole wheat)
• 1 ½ tsp. salt
• 1½ cups purified water
• ¼ cup sourdough starter (The starter will have risen considerably, so stir it down before measuring. 

Directions:

• Mix together the dry ingredients.
• Dissolve 1/4 cup starter into the purified water
• Add water / starter to dry ingredients and stir until the water is incorporated.
• Cover with plastic and let sit 12-16 hours.
• Gently dump the dough out onto a floured board or counter top.
• Gently stretch the dough out into a rectangle about 12” by 9” in size. Fold 1/3 of the dough in on itself, and then fold the other 1/3 on top. Then fold it in half.

• Cover loosely with plastic and rest for 15 minutes.
• Gently transfer the dough to well floured towel or proofing basket or bowl. (I use parchment paper in the bowl to make it easy to transfer to La Cloche, or Dutch Oven.)
• Cover with towel and let rise about 1½ - 2 hours. NOTE: If you prefer to bake in a loaf pan, skip the proofing basket or bowl, and gently transfer the dough to the loaf pan, cover with a towel and let it rise 1½ - 2 hours
• Preheat the oven to 500°F about 30 minutes before baking. (If you use a loaf pan, place a small oven safe pan or crock in the oven and add water for steam just before you bake.
• Bake in covered La Cloche or Dutch Oven preheated to 500 degrees for 20 minutes.
• Remove cover; REDUCE heat to 450 degrees and bake an additional 25 minutes.
• Let cool completely on rack.

Eat bread, be happy!

Don’t forget to return the starter to the refrigerator with a loose lid. Starter needs to be feed every 2 weeks if not baking regularly.

Sourdough

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Homemade Greek Style Yogurt in a Slow Cooker

I had always heard it was easy to make yogurt, and you can find all sort of kitchen gadgets to help you make perfect yogurt. Guess what, you don't need anything but your crock pot/slow cooker and the basic tools you already have in your kitchen. My first attempt was a total success and I'm sure you can do it too, by following these easy instructions. Once you taste this stuff you'll never want the store-bought kind again.

The tools and ingredients you’ll need:

• First you need a Crock Pot, or Slow Cooker. I have a small 4 quart slow cooker, so I only used 3 quarts of milk to make this recipe. The same procedure will work with 3 liters of milk.
• Instant read thermometer
• Heavy beach towel
• Colander
• Cheese cloth, large dinner napkin, or large handkerchief
• 3 quarts of whole milk, or reduced fat milk 2%
• ¾ cup plain yogurt at room temperature, either from previous batch or store-­bought. (**The yogurt must have live cultures in it to work.)

Instructions:

• Pour the milk into a slow cooker set to HIGH and close the lid. It will take 2 to ­3 hours for the temperature of the milk to reach 180°F. Check it with an instant ­read thermometer, and when it reaches 180°F, turn the slow cooker off, close the lid, and let the milk cool down to between 110° and 115°. This could take another 2­ to 3 hours, so be patient. Once the temperature drops between 110° and 115°F, scoop out about a cup of warm milk and mix it with the plain yogurt you have at room temperature.
• Gently, but thoroughly, stir the mixture back into the milk in the slow cooker using left and right motion.
• Place the lid back on the slow cooker.
• Wrap the slow cooker with a large beach towel and let it sit undisturbed in a non-­drafty place at room temperature for 10 to ­12 hours, or overnight. The milk will have thickened and the whey will have started separating from the milk.
• Line a colander with a cheesecloth, napkin, or handkerchief, and set the colander over a large glass bowl. I used a large dinner napkin and it made the perfect strainer for thick yogurt.
• Now, pour the yogurt into the lined colander and let it strain at room temperature for several hours. The longer you strain it, the thicker the yogurt will become. I strained mine for 4 hours and it yielded 5 cups of perfect Greek style yogurt, and 7 cups of whey. I discarded the whey, but it could be used in other recipes.
• Refrigerate the yogurt in an air tight glass jar or bowl for up to 2 weeks.
• Be sure and save ½ to ¾ cup of natural yogurt from this batch before you add any flavoring. This way you’ll have your own starter culture, and can make it again in a week, or two.

Flavor your yogurt with whatever you like: vanilla, cinnamon, honey, nuts, fruits, sweeteners, etc.

yogurt

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