Locals Only Giveaway – Fresh Baked Sourdough Bread!
I’ve been baking tons of delicious sourdough bread lately (as in for the last several years!) and I’d love to share it with a new friend or neighbor. So if you live in the Kitchener/Waterloo area you should enter this giveaway for a fresh baked loaf of sourdough bread. The bread will be made with Oak Manor organic flour, will be vegetarian (4 ingredients: flour, water, sourdough culture, salt), can be from a pan or a freeform batard, and will be made on the day you want!
February 12, 2014 @ 11:12 am
Yum – what a treat. I’ve just started baking sourdough in the last couple of weeks and wonder if you use your 2-2-2 recipe, or do you have another favourite? I’m trying out recipes that include renewing the starter as part of the process.
Also, thanks for the link from a few days ago to your seedling postings from last year. I read through them and they were just the practical examples and ideas to help me remember it’s not hard to do, and it’s worth it. I’m just in the process of putting together a seed order. I’m excited to get started.
February 12, 2014 @ 2:56 pm
Hey Sarah,
Glad the seedling post was helpful. And in terms of my sourdough, sometimes I throw a bit of sourdough starter int he 2-2-2 bread, but in most cases I do this recipe, which is adapted from The Weekend Bakery’s “Our Version of Tartine Style Bread” which is a fantastic how-to on making amazing semi-whole wheat sourdough. I have been tweaking the version for a while and plan to post mine soon. In terms of renewing the starter I just renew it once a week when I’m making bread or pancakes. Then it goes back in the fridge after sitting out for the day that it’s fed. Where are you ordering seeds from? We went with William Dam again.
February 15, 2014 @ 7:40 pm
Thanks Jon! I’ll take a look at that recipe. Our oven broke this week, making a serious dent in my bread making progress. Hopefully we’ll fix it this weekend and then I’ll try for an improvement over sourdough bread batches 1 and 2, which were a little brick-like, though yummy enough to be encouraging.
I was going to buy seeds from Veseys, but saw your post about William Dam, so I thought I’d try them out, since they’re more local.
February 16, 2014 @ 7:37 am
Hey Sarah,
That’s a bummer about your oven, I hope it’s fixed soon! And I would recommend checking out Cubit’s seeds too. They do all heirloom organics and are based in Toronto. I meant to order some from them but then just did my whole order with Dam, but my friend ordered some from Cubits and we are going to be sharing our seedlings. Speaking of which, if you want to do any trading just send me an email. There’s also a seed saver education thing at the Kitchener library this weekend called Seedy Saturday. Country Hills Library/St Mary’s High School, 1500 Block Line Rd Saturday February 22. The workshops most related to gardening appear to be between noon and 2:30.
February 12, 2014 @ 7:03 pm
No fair, I want to live near enough to you to enter these giveaways! I am hopeless at growing sourdough cultures. I’ve tried three times and each has seemingly gone bad (though with the fermentation process, maybe I’m misjudging it? No idea). Yours looks great! And very nice idea for a giveaway!
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February 13, 2014 @ 9:53 am
Hey Laura,
I’m so sorry you can’t! I think that is the tension for me with blogging. This online community that we create is a wonderful place to get to know like-minded amazing people and yet we rarely have the chance to actually meet in person! As much as I value the community I’ve found online it can’t take the place of true local community, which is what I’m hoping to contribute to with these giveaways. And that’s too bad your sourdough hasn’t worked out. I highly recommend Peter Reinhart’s pineapple juice method (described here and in a video here), it worked just as described for me.
February 18, 2014 @ 1:01 pm
I’ve been intrigued by sour dough baking lately. Are most starters dairy free? I have son that is anaphylactic to all milk products. Thanks.
February 20, 2014 @ 10:38 am
Hi Christyn,
Yes, all starters I’ve every made were dairy free. And most sourdough breads are dairy and even oil free. The recipes are often nothing more than sourdough starter, flour, water, and salt!
February 28, 2014 @ 12:40 pm
Do you ever do sourdough starter workshops here in town? I would love to learn how to start one!