Page 147 - The Lost Ways

❖ The next day, the starter should have more bubbles and the top should look
almost foam-like. Feed it again like before, and repeat step six.
❖ Make sure to feed your starter every 24 hours. Once you notice that there is a
constant rise of bubbles, it might be ready for baking.

How to Make Tasty Bread Like in 1869

Now that you have both the flour and the sourdough starter as the rising agent, you can
go ahead and make a completely homemade bread.

The most common recipe that our great-grandmothers based their delicious bread on is:
“One coffee cup flour, two coffee cups Graham flour, one coffee cup warm water, half
coffee cup yeast, a little molasses, a teaspoon of salt, and half a teaspoon soda dissolved
in the water. Make as stiff as it can be stirred with a spoon. Let it rise overnight, and bake
about an hour in a moderate oven. This quantity makes one loaf.”

This recipe is from Mrs. Winslows’ Domestic Receipt Book from 1869. A more modern
adaptation of the recipe is the following:

Ingredients

❖ 2 cups flour

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