El Pan Le Más Fácil del Mundo!

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Baking with simply flour & water couldn't be easier

Baking with simply flour & water couldn’t be easier

In an semi-epic personal journey of finding the simplest most intuitive naturally leavened bread possible, I have finally triumphed. Let the doves free! Cue an orchestra of angels!

OK, so how did I do it? With a little help from my friends! Follow the simple recipe below with distilled wisdom… and you’ll wonder why there could ever be mystery around such an easy thing.


Warm water


– Add a cup or two of flour and warm water to your starter until it’s like thick paint. Leave overnight in a cold place.
– Add flour (the amount you need) and salt (to taste), warm-hand hot water until you get a lovely, slightly tacky (but not sticky) dough.
– Knead well for 5-10 minutes
– Leave for 3-4 hours in a warm place in an oiled bowl
– Punch down and knead well for 5-10 minutes
– Shape into loaves. Take out a golf ball amount of dough – this is your new Starter!
– Allow to rise for 1-2 hours
– Bake at 230 for 15 minutes, then reduce to 190/200 for another 20-25 (depending on loaf size)
– Remove from oven and allow to cool on a rack
– Bon appétit!
If you have any questions about how to start a starter, email Sustainable Living and we will tell you how easy it is!







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