Broken Ground Farm

Along with children, chickens, and pigs we also feed sour dough starter. This starter was given to us from a friend at church. It was from Baker Creek. This has been tough stuff. It has been starved, fed, shared, and kept on going. Pretty cool too because Baker Creek is where we like to buy seeds.

Fed and bubbly starter. Fed the night before and ready for use in the morning.

Gathering supplies and my recipe.

Mixed into what one could call a “shaggy” dough and left to rest for 30ish minutes. Honestly longer because we went out with the animals.

Stretched and formed a bit. Covered and left to rise for 12 hours.

We didn’t make it 12 hours. This was the rise after about 8 hours. It was huge and we decide to go ahead and cook it. So glad I thought about this and had oiled the underside of the lid. If I wouldn’t have, this would have been a stuck mess.

Flopped it out onto a floured counter. The blue scraper in my hand is what I used to help me get it from the bowl and split in half. It came from a stone ware order from Pampered Chef.

Split in half, formed into rectangles and gently poked with my fingertips.

Rolled up and turned to put into a buttered loaf pan.

Cover to rise for at least an hour.

Ready to bake.

Hot with tops buttered.

Ready to eat. We love to eat it as butter bread. This weekend it will get turned into turkey sandwiches.

This has been my favorite loaf recipe. It is easy to make, delicious, and one go at the recipe makes 2 loaves. Now I just need to find a good bread storage system.