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Lazy Sourdough
Lazy Sourdough

Before you jump to Lazy Sourdough recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

Healthy eating is today a great deal more popular than before and rightfully so. Poor diet is a contributing factor in illnesses such as heart disease and high blood pressure which can put a drain on the economy. While we’re constantly being encouraged to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. It is likely that many people assume it will take lots of effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, however, to make several minor changes that can start to make a positive impact to our everyday eating habits.

These more nutritious food options can be applied to other foods such as your cooking oils. Olive oil, for instance, has monounsaturated fats which are known as the good fats that battle the effects of bad cholesterol. Olive oil is also a great source of Vitamin E which has many benefits and is also terrific for your skin. Although you may already eat a great deal of fruits and veggies, you may want to consider how fresh they are. If at all possible, go for organic produce that has not been sprayed with harmful pesticides. Looking for a local supplier of fresh produce will give you the option of consuming foods that still contain virtually all of the nutrients which are oftentimes lost when produce has been kept in storage before it is sold.

Evidently, it’s not at all hard to start incorporating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to lazy sourdough recipe. You can have lazy sourdough using 4 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Lazy Sourdough:
  1. Provide flour
  2. Use water
  3. Prepare salt
  4. Prepare sourdough starter
Steps to make Lazy Sourdough:
  1. Throw it in your mixer
  2. Don't forget to refeed your starter
  3. Mix until elastic. Should be around 10 minutes continuous mixing: scrape the dough off the hook if it climbs.
  4. Put a towel over it and let it proof for 3 hours
  5. Give it a couple quick spins in the mixer, then split it in half and put it on two bowls (banneton if you have it). Then lightly dust with flour and put a towel over each.
  6. Let it proof for at least 3 hours before baking, or put it in the fridge to proof over night.
  7. Transfer to a cookie sheet or pizza pan, score the bread with a knife, and cook at 450F/230C for 30 minutes. Add a pan of water in the oven to add steam and help it rise.

Having sourdough starter is a little like having a pet. It needs to be fed regularly—my grandmother fed hers a minimum of once every two weeks. Being lazy, I feed mine about once every four weeks and it has survived. If you're going to be out of town for more than a few weeks and can't take your starter with you I recommend a babysitter. The Lazy Man's Guide To Sourdough Bread.

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