1/4cup + 2 tablespoonswarm water (105–110 degrees)
16 ounceswhole fat sour cream
4cupssprouted red wheat flour
Preheat oven to 375 degrees. Dissolve yeast and sugar in warm water in a small mixing bowl; let stand 5 minutes or until bubbly.
Combine sour cream, salt, and baking soda in a large mixing bowl; add the yeast mixture, mixing well.
Gradually add flour and mix well.
Turn dough out on a lightly floured surface and knead about 2 minutes until smooth and elastic.
Shape into a ball; place in a greased bowl, turning to grease top.
Cover and let rise in a warm place (85 degrees), for about 1 ½ hours or until doubled in bulk.
Punch dough down and divide in half.
Place each half in a buttered 9x5x3" loaf pan.
Cover and let rise for 1 hour or until doubled in bulk.
Bake at 375 degrees for 35–40 minutes. NOTE: I like to preheat my oven to 450 degrees for 1 hour. Immediately upon placing dough pans in oven I turn it off and turn it back on at 375 degrees. Helps ensure a wonderfully chewy crust.
I preheat my oven at 400 degrees for one hour. Immediately upon placing loaves in oven I reset oven to 375 degrees.
1 1/2teaspoonscoconut sap sugar (or sugar of choice)
3/4cuporganic butter, melted
• Olive or coconut oil for greasing waffle iron
1 1/2cupscoconut sugar (or brown sugar)
1 1/2teaspoonsapple cider vinegar
2cupsorganic apple cider
2cinnamon sticks (or 1 tablespoon ground cinnamon stirred into sugar thoroughly before adding liquids)
In a small bowl stir together yeast and water. Let stand until foamy, about 5 minutes.
In a large bowl whisk together eggs and milk. In a medium bowl blend cornmeal, flour, salt, and sugar.
Add yeast mixture to eggs and milk and blend. Whisk in dry ingredients, then the butter.
Cover the bowl and let batter stand on counter about 1 hour. (You could also place batter in frig overnight for a stronger fermented taste. Remove from frig and let batter warm up on counter next morning for at least 30 minutes before cooking.)
Stir baking soda into batter.
Preheat waffle iron and brush lightly with coconut or olive oil.
Cook waffles until golden brown - about 4-5 minutes.
Keep finished waffles in a single layer on a large baking sheet in a 200 degree oven to stay crisp.
Combine all syrup ingredients in a medium saucepan.
Bring to a boil and reduce until liquid coats the back of a spoon - 10-15 minutes.
To serve - butter up your waffles, drizzle with cider syrup and dig in!
9gramsCeltic sea salt (1 ¾ teaspoon of this particular type of salt)
2cupsplus 1-2 tablespoons of lukewarm water to make a slightly sticky finished dough ball.
I make the dough in a bread machine.
Once all of the flour is incorporated in the bread machine I add 2 tablespoons of softened organic unsalted butter and let that mix in and let the dough knead, but take it out before it rises.
I put the dough into an oiled bowl and flip it oiled side up.
Cover with a piece of wax paper and then foil lightly enough so it can breathe.
Let it rise in the refrigerator overnight which improves the texture dramatically.
Then I bring it to room temperature, dump it out of the bowl onto a very lightly floured board, press it down gently to remove bubbles, then form it into a loaf by rolling it onto itself, pinching as I go.
I place it in a greased 11 ¾ by 4 ½ inch loaf pan.
Cover with a damp towel, let rise until 1 ¼” above the top of the pan, and bake at 375 degrees in a preheated oven until internal temp reaches 190 degrees, about 40 minutes at our high altitude.