Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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A lovely bread from !

Please Fave the original Here

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This is bread I've been baking for an international anarchist organization called Food Not Bombs, where we do mutual aid for anybody who shows up at distros. We have medical and hygienic supplies as well as hot meals. https://foodnotbombs.net/new_site/

60 grams sourdough refrigerated starter
320 grams water
10 grams salt
500 grams all-purpose flour

1. Feed the starter using your normal feeding ratio (I use 1 part starter to 1 part water to 1 part flour, not included in the ingredient list) and leave it at room temperature. Wait 10-12 hours for it to feed. If you already have an active starter, skip this step.
2. In a large bowl, mix all ingredients with a rubber spatula until all flour is incorporated. Leave it at room temperature for 10-12 hours.
3. Dump it on a floured countertop. Now is the time to shape the dough into multiple loaves or different shapes that you want it in after it comes out of the oven. Put them on a metal baking pan or in a loaf pan.
4. Cover the dough in an upside-down glass bowl and let rise for 1-2 more hours.
5. Score the bread with a sharp knife if you want and preheat the oven to 400F. Fill a small metal pan with water to keep the air moist when you put the loaves in the oven. When the oven reaches the temperature, put the loaves in for 45 minutes for 1 loaf, not sure how much for smaller loaves.
6. Wait until they cool off to cut into them, otherwise they might get gummy after the inside is exposed to the air.