Chocolate-It's What's for Dinner

Notice the strategic camera angle? It was yet again time to feed Bertha (who will be turning 4 this year - my how time flies), and I got to thinking I really do not use her to her full potential. So I pulled out this recipe. The crust was lovely (other than that it blew out the cuts I made in the top - I think they were too deep). The sunflower seeds added some good flavor and the oats added good texture. Sourdough Boule (Adapted from King Arthur ) 1 c sourdough starter, fed (and set out for an hour or two) 1 c lukewarm water 1 1/2 t yeast 3 1/2 flour 1 c old-fashioned rolled oats (and 1-2T for the topping) 1/2 c sunflower seeds  2t salt Cornmeal for pan In a large bowl mix fed starter, water, and yeast until smooth. Add remaining ingredients. Knead until smooth (adding additional flour or water as needed*). Place in a greased bowl, cover, and let rise 1- 1 1/2 hours until almost doubled. Turn out dough and deflate.  Sprinkle the bottom of a Dutch oven or bak...

Ain't she a beauty? What is it about bread baking that just makes you feel all warm inside? It was cold; it was gloomy; it was a day to bake bread! This recipe is best for a day you plan on just bumming around the house. You will need to let the starter sit for a bit before making the bread. The best way to store a crusty loaf - cutside down Sourdough Boule (Adapted from King Arthur Flour ) 1/2 c sourdough starter, unfed 1/2 c flour 1/4 c water 1- 1 1/4 c water 1 1/2 t yeast 3 1/2 c bread flour 1c old-fashioned rolled oats 1/2 c sunflower seeds* 2 t salt 1-2 T flaxseed The sourdough starter should be straight from the refrigerator. Add flour and water to the starter. Cover and let it sit for 2-3 hours until it starts to puff up a bit. Add yeast and 1 cup of water. It should have a loose consistency but not shouldn't look like just colored water. Add additional water as needed. Stir in yeast, cover and let sit for 30 minutes. Add flour, oats, sunflower ...