Seeded Sourdough Bread Recipe Loaded with Omega-3s

Reader Contribution by Renee Pottle
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Winter brings out the sourdough bread baker in me. When it’s cold and windy nothing says comfort like homemade soup along with a fresh loaf of sourdough bread.

No, I am not one of those home cooks who still is using her grandmother’s sourdough starter, although not from lack of trying. I usually make a new starter batch each fall, lovingly feed and replenish it all winter and spring, and tuck it away in the refrigerator for the summer. After weeks of neglect, it is usually beyond help. No “rising” from the sourdough grave for this batch. It’s easier to just start over. But once I do start over, it’s a new loaf of sourdough every week.

It really isn’t difficult to make your own sourdough starter. You can use the method I prefer, found on my website Make Your Own Sourdough Starter. Or follow the methods found in earlier Mother Earth News articles, including Creating Homemade Sourdough Bread From a Starter Mix, and a previous blog post, A Beginner’s Guide to Sourdough.

See how to make a specialty starter, like the rye starter in this recipe, using the process I used, How to Make Rye and Other Specialty Sourdough Starters.

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