I'm making it hard on myself. I'm using a sourdough starter from wild cultures I harvested in my kitchen. No commercial yeast. The flour is whole wheat. No white flour. No baking soda or other tricks. I also don't like to measure.
I want to write down my most recent attempt, so if it's successful I can work from it.
- 3/4 C starter
- 3/4 C water
- 2 1/3 T olive oil
- 1 1/2 T honey
- 1 1/4 t salt
- 2 2 /3 C flour
Neaded for 5 minutes. Rested for 5 minutes. When I came back, it was really springy. Neaded for 5 more minutes, at which point it was no longer springy.
Covered in olive oil, back in the mixing bowl, left in the oven overnight with the light on, door cracked.
In the morning it was huge and looked wet. I dumped the whole thing out, intact, on to a cookie sheet. Slashed the surface. In to 350 degF oven for 45 minutes.
Let it cool for 30 minutes.
The crust is crispy. The bread is sweeter than I expected. Delicious. This is a good starting point.
