Simple sourdough bread recipe

This is the basic bread I make at least once a week, it's nothing fancy, but it's great for sandwiches, grilled cheese, or just to smear it with butter. You want to your start to be well fed and bubbly for this, not straight out of the fridge, that won't work. Plan ahead because this process takes most day, or do the first long rise over night and bake in the morning.

What you will nee:
1 cup bubbly starter
1.5 cups water
1.5 teaspoon salt
1 Tbsp. honey
1/4-1/2 cup flax seed meal
4-5 cups of flour, I usually use about 2 cups wholewheat and the rest white. You can use any of your favorite flours and any combos.

In a large bowl combine your starter, water, honey and salt. Stir it up well and add the flax seed.


If your honey has solidified then first dilute it in the water


all combined


Now start adding your flour, I usually add the whole wheat first, and then start adding the white. If you only do whole wheat your bread will come out pretty dense but still delicious. Once it's too thick to stir dump it out on the counter and knead by hand.


Good project to get the older kids involved, Penni loves it and she is 4.5


I start off kneading in the bowl and then dump out on the counter, total kneading 10-20 mins. You want the dough to be not sticky, but not too dense. The lighter the dough the more fluffy your bread will turn out, but for sandwich bread I prefer it on the denser side. I eye ball it, and also depends if the baby is crying, if I have less time then the bread ends up being lighter fluffier.


Lightly oil the bowl, form the dough into a ball roll it around in the bowl, so that it's oiled on all sides, cover with a towel and let rise until at least doubled in size, more is fine. On a warm day this can go as fast as 6 hours, on colder days it can take up to 10. I told you plan for this to take the whole day. Letting it rise over night is great if you can bake in the morning, keep in mind it'll need a second rise (much shorter one) so it's not something you can do beforee leaving to work, it'll still take some time.


After it's doubled in size, took about 8 hours on this day. Some days it'll be exploding out of the bowl and that's fine too.


I use a plastic wicker looking basket for the last rise, drape it with a towel and sprinkle with wheat bran to prevent sticking. I've also used corn meal and that worked fine too.


Knead the dough for just a minute or 2, you want to make sure that the oil is thoroughly kneaded through or it will make your bread have cracks inside. Sprinkle with wheat bread on top as well.


Let it rise for 2-4 hours, about double in size, you don't really want it to get too big, if it's not quite double in size that's fine.


Preheat your oven with your bread baker, you can use a cast iron pot with a lid. I have a clay chicken baker that I use and it works fabulously. Preheat the oven at 450 degrees for 30 mins, with the bread baker inside. Once it's preheated for at least 30 mins dump the dough in, shake it into place if needed, cover and bake for at least 30 mins, if your loaf is pretty large bake for 40 mins. This one went in for 30 mins.


After 30 mins take off the lid and bake for another 15 mins.


Dump out on the cooling rack and wait at least an hour (or until the crust isn't brick hard and isn't too hot to the touch) and enjoy!

Macaroni and Cheese recipe

Some home made macaroni and cheese here, the kids love this and freezes great! When my first was a toddler I'd freeze it in 2ozs containers for her for quick meals. Now we never have enough left overs to freeze, if for some weird reason we do I freeze it in batches of one meal worth for 2-3 kids. I've also done it with ground beef mixed in (fry it first of course) to "beef" it up, and a few times have mixed in peas and corn which didn't go over as well.  So here is what you'll need.

1lb of elbow macaroni, I've done shells too but they stick too much for my liking. Still came out yummy though.
1lb cheddar cheese grated, use sharp or extra sharp. The mild doesn't give enough flavor and they come out a bit bland.
some grated parmesan for the top, probably about 2Tb worth, never measured this just make sure there is a good layer over the top of the dish.
3Tbs. butter
4-5Tbs. flour
3 Cups whole milk
1/2 tsp. grated nutmeg



Cook the pasta to al dente drain and pour into your baking dish. You can butter the dish but I don't bother, figure the sauce is buttery enough.

You can start your sauce while the pasta is cooking, melt the butter in a medium size sauce once the butter is bubbly and melted start adding your flour gradually, until you have a pretty dry paste going.  Cook that for a min or 2 stirring constantly, got to get that flour taste cooked out. Basically you are making béchamel sauce (there are more detailed instructions in the lasagna recipe post).
Once the flour paste has cooked for a min or so start adding your milk gradually and either stir or whisk to get all the lumps out. Once all the milk is in salt to taste and add the nutmeg (fresh is best).


Cook the sauce until it thickens just a bit, 3-5 mins. Turn off the heat and start to stir in your cheddar. I do a handful at a time stirring until it's melted in, then add more etc until all the cheese is in. Pour your sauce all over the pasta. The sprinkle the grated parmesan all over the top. I forgot to take a picture of this step until right after it all went int the oven, so you don't really see the parmesan because it already melted.


Cook at 375 degrees for about 30 minutes, or until the cheese is bubbly and turning brown, basically looks like this


Enjoy!