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Trusting the recipe, trusting the sourdough starter, and trusting the long amazing process of creating a loaf of bread in a day without much kneading or attention just intention, good ingredients, a hot oven and my new Le Creuset bread baker.
My Mom made 15 loaves of bread every Saturday morning in my childhood. Hers was a traditional yeast bread, wholewheat with butter, salt, sugar or molasses and water. She mixed it by hand in a huge enamel bowl she had rescued from an abandoned Prairie Farm. Mom’s bread always rose twice before it was shaped and put into bread pans to be baked in shifts.
There was 6 lunches made every weekday in our house. So by the time Dad and all of the 5 kids had left for school 2 loaves had been used for breakfast and lunch. Mom often put sunflower and sesame seeds in and on the bread and always mixed whole wheat and all purpose flours. The five of us all have attempted to create Mom’s bread in our lives. When I cut a piece from a loaf, I feel that connection to my mother. Tonight I loved being able to taste my own bread slowly created while I had explored a full day.
My cousin Barb brought her sourdough starter to us on her visit a couple of months ago. During her visit she taught me, Lyahna and Kymm how to make this bread. Barb names her starters, mine is Henry VII. I have been sharing starter with family and friends and there is now a Charles III, and three more Henry’s. What fun it is to get photos of bread fresh from the oven all created in a slow natural process.
So thank you Barb for visiting with sourdough. We have always had such a natural connection.
All the very best,
Kathleen
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