Homestead mailing list

[Gene GeRue <genegerue AT ruralize.com>]

On Feb 23, 2010, at 7:27 PM, Clansgian AT wmconnect.com wrote:

>  I use . . . sourdough bread rather 
> than a bread machine,  etc.

I have never used a bread machine or any other machine to make my bread and 
pizza skins. But I do now use the refrigerator, which would be my last 
machine to give up, I think.

I am so happy with the new way I am making bread dough that I cannot resist 
offering it for edification and, it goes without saying in this venue, 
critique.

I have used at least five times now the system that was featured in Mother 
Earth News recently. For those who do not get the mag, here is the article 
online:
http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx

My experience is that a half-cup less water works better. Even then, the 
dough is still wet when you take it from the fridge, so have a lot of flour 
on the surface where you shape it.

Gene