Featured Author
Featured Author
view my recipes
Featured Author

Foodie Blogroll

The Secret Is In The Sauce

About Me

North Carolina, United States

Contact Me

To contact me, please
e-mail me at

Causes I Care About

Southern Fried Green Mom

Make a Roux

Facing 50


Chow and Chatter


Cooking With Anne

Half Hour Meals

Half Hour Meals

My Disclosure Policy

1. All my posts are written for myself first (with my followers in mind of course). If I make money from a post due to third party advertising such as Google or Foodbuzz, then so much the better.
2. If I write about a product, cookbook or restaurant, chances are that I received the product, cookbook or meal for FREE.
3. If I write a review about a product, cookbook or restaurant that was not FREE, I will disclose that in my post. I will always write about local establishments and businesses (non-chain) gratis- I support local businesses and hope you will too.
4. FREE product does not guarantee a positive review.
5. If you are interested in sending me a book or product to review, or want me to review a restaurant, please know that I make every effort to post reviews within 4 weeks of receiving a book, within 2 weeks of receiving a product, and within 1 week of dining at a restaurant.
6. I write for several websites and print publications in addition to my blog and my writing interests are strictly food or cooking-related, so please make sure that your book or product is food-related in some way.
Thursday, October 15, 2009

World Bread Day

As you may or may not know, October 16th is World Bread Day. According to the UIB's world bread day website: "All over the world bread bears a highly symbolic power: It stands for solidarity as well as the ability to share. As a universal product, found in every civilisation, made out of various types of grain, characterised by the manifold fermentation processes and the different ways of baking, bread - even now in the third millennium - accompanies every meal. Staple food for some, luxury or modern dietary food for others - bread in itself means so much that it deserves a World Day in its honour! The World Bread Day wants to provide an opportunity to talk about bread and bakers, to find out about their history, their importance as well as their future."

In celebration of World Bread Day, I thought it fitting to share with you a recipe for homemade bread. This recipe, for sourdough bread made with a Herman starter, was given to me by my friend Shelby. She had given me a loaf of this incredible bread a few days ago and I loved it so much that I begged her for the recipe. My begging paid off because not only did I get the recipe, she even gave me a jar of the Herman starter so I could get baking!

I hope you are inspired to try making a loaf of this flavorful bread for yourself and your family (or make several and give some to friends!). There is just something so gratifying about preparing this most basic and soul-satisfying of foods, that I can't imagine anyone not having the joy of baking bread. I don't think there is anything better in the whole world than a beautiful, fragrant loaf of warm bread fresh out of the oven!

Shelby's Sour Dough Bread
In large bowl make a stiff batter using:
¼ cup sugar ½ cup oil
1 Tablespoon salt 1 cup starter
1 ½ cup warm water 6 cups bread flour

Grease large bowl and put dough in. Turn dough over to put oil on side and top. Cover lightly with foil and let stand overnight. Next morning punch down and knead a little. Divide dough into 2 or 3 parts. Knead each part on floured board about 8-12 times. Put into greased pan and brush with oil (or butter). Cover with wax paper. Let rise 4-5 hours (all day is ok). Bake at 350 degrees in middle of oven for about 30-35 minutes. (Check bread as it cooks as your oven may cook at a higher or lower temp than mine does. Normally mine takes about a good 30 minutes.) If making a bigger loaf, cooking time will need to be lengthened.

Herman Starter for Sour Dough Bread
Put initial starter in refrigerator for 3-5 days. Take out and feed with the following:
¾ cup sugar 1 cup warm water 3 Tablespoons instant potatoes
Mix well and add to starter. Let stand out of refrigerator all day (8-12 hours). This does not rise, only bubbles. Take out 1 cup to use in making bread and return remaining starter to refrigerator. Keep in refrigerator 3-5 days, feed again. If not making bread, pour off 1 cup and give to buddy to get them started making bread or discard. Original starter must be fed every 3-5 days.

Protected by Copyscape Plagiarism Check


Post a Comment

Thanks for visiting Mimi's kitchen! I welcome your comments and look forward to stopping by your blog for a visit real soon!

Food for Thought:

"In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot and a mom."

- Barbara Costikyan


Follow Me on Twitter

Follow 2dollardinners on Twitter

grocery coupons

Chef's Catalog

Proctor and Gamble

Harmony House Foods

Blog Awards

Blog Awards