Slow, Lazy Sourdough Bread

Name: Slow, Lazy Sourdough Bread
Ingredients: 400g Home milled Red Fife Wheat Berries or Whole Red Fife Flour (~ 3 1/3 cups); 200g Home milled Hard White Wheat Berries or Whole Hard White Wheat Flour (~ 1 1/10 cups); 480g Water (~ 2 cups) ~80% hydration; 2-3g of cold, unfed sourdough starter (an inoculation more than an ingredient); 11g Salt (~ 2 1/4 tsp); ~36 hours Time(Note that volumetric measures are inherently inaccurate - especially for flour where 1 cup is going to be a very different amount of flour for you and for me and even for you one time vs. another time. You should get a scale.)

"Bread developed slowly - with a long, slow fermentation period - tastes better. Similar to making cheese, or cooking a stew or chili, or maybe the traditional American south's method of barbecuing pork. In all these cooking methods, one of the primary ingredients is time. Time for invisible good things to happen. Time for transformation. Molecular stuff. Magic...."

INGREDIENTS

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400g Home milled Red Fife Wheat Berries or Whole Red Fife Flour (~ 3 1/3 cups)

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200g Home milled Hard White Wheat Berries or Whole Hard White Wheat Flour (~ 1 1/10 cups)

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480g Water (~ 2 cups) ~80% hydration

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2-3g of cold, unfed sourdough starter (an inoculation more than an ingredient)

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11g Salt (~ 2 1/4 tsp)

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~36 hours Time(Note that volumetric measures are inherently inaccurate - especially for flour where 1 cup is going to be a very different amount of flour for you and for me and even for you one time vs. another time. You should get a scale.)

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