Artisan Einkorn Sourdough (And an Intro to Raw Milk & Recipes)

Introduction

I think it's time I provided an introduction to Raw Milk and Recipes. My name is Colleen and I live in rural Massachusetts with my husband and son. We live in a humble home with a small flock of chickens and several vegetable gardens. I spend most of my days in the kitchen, baking delicious breads with raw dairy and ancient grains.

I began my health journey several years ago as a way to heal many digestive and autoimmune issues. I grew up being dairy free and gluten free, due to to several gut imbalances. The doctors couldn't help, and my mother leaned into chiropractic and holistic health. After years without dairy or gluten, my gut issues remained. At 24 I was diagnosed with arthritis. At that same time I began a vegan diet in the pursuit of health. I ended up in the hospital with a failing gallbladder and SIBO. My chiropractor recommended a book called 'Deep Nutrition' and it changed my life.

Deep Nutrition & The Fundamentals of Health

One of the underlying themes in 'Deep Nutrition' is how modern diets are making us sick. In her book, Catherine Shannahan performed extensive research from cultures all around the world in order to find the healthiest foods. Much like Dr. Weston Price, a dentist in the 1930s who traveled the world, visiting the traditional civilizations who boasted the longest lifespan, fewest dental decay and overall symmetry and bone structure. Dr. Weston Price explored the Lötschental in Switzerland, Native Americans, Polynesians, Pygmies and Aborigines. Back in the 1930s, these cultures were still virtually untouched by Western processed foods as well as white sugar and flour. Dr. Price's research and documentation was paramount to our knowledge today, as none of these cultures remain entirely untouched by western influences. Both Dr. Price and Dr. Shannahan reached the same nutritional conclusion. Diets founded in these main areas boasted people with the greatest health.

• Meat on the bones of animals/fish fed their traditional diet

• Organ meats (all parts of the animals were used, but not just used, they were revered)

• Fermented foods such as sauerkraut, kefir, sourdough, etc.

• Fresh fruits and vegetables in season

• Raw dairy

• Properly prepared grains (soaked, sprouted or fermented)

These are the health fundamentals by which I feed my family. It's not a diet, it's a method of preparation and a focus on high quality foods. Since I began eating in this manner, I have been able to heal my gallbladder and SIBO. Shortly after marriage, I started my husband and I on a fertility diet based on these fundamentals. We were on a year long fertility diet, at the conclusion, I got pregnant with my son on the first attempt. I had a very healthy pregnancy and unmedicated birth. Today, my 9 month old son is thriving, with his first foods including animal meats, liver, sauerkraut juice, bone broth, raw butter, yogurt and fresh fruits and veggies.

Why Raw Milk & Recipes?

I started this blog merely as a place to keep recipes and photos, in the hopes of one day creating a recipe book for my future children/grandchildren. However, as I wrote my first blog post I realized, maybe I can do more. Maybe I can inspire others to no longer fear real food. Maybe I can inspire others to get creative in the kitchen. Maybe I can inspire others to question politically correct nutrition. I named my blog Raw Milk & Recipes because raw milk is one food that challenges politically correct nutrition, it is illegal in many states. Why is this? When cigarettes, marijuana and alcohol are legal? With a food as controversial as raw milk, naming my site after such a food lets everyone reading it know exactly where I stand in regards to politically correct nutrition.

The Future of Raw Milk & Recipes

I have many goals for this blog. For now, I am focusing on building a community over on Instagram of likeminded men and women who are looking for inspiration in the kitchen. Once I have enough interest, I plan to revamp the entire blog. I also plan to get my certificate in holistic nutrition in order to provide more information on health and wellness. Some other goals include the creation of a mini Sourdough Discard Cookbook and a Kefir Sourdough Cookbook. Eventually I may progress from just baked goods into full recipes for all types of meals. My passion is baking, but there are only so many baked goods I can make! Thank you so much for coming along on this journey with me. I am always open to constructive criticism, advice and recipe requests. I hope you enjoy my artisan einkorn sourdough recipe! Let's get baking!

Ingredients

• 250 grams active einkorn sourdough starter

• 420 grams all purpose einkorn flour

• 200 grams whole grain einkorn flour

• 300 grams water, warm

• 1 and 1/2 tsp sea salt

Directions

1. Combine the starter, flours, water and salt in a large bowl and stir with a stiff spatula. Let rest for 20 minutes.

2. Turn the dough out onto a lightly floured work surface, flatten the dough, then stretch and fold in the edges on all sides. Place the dough back into the bowl. Cover and let rest for 20 minutes. Repeat this stretch and fold process two more times, with 20 minutes of rest in between.

3. Cover the bowl with plastic wrap and place in the fridge overnight.

4. In the morning, remove your dough and turn out onto a floured work surface. Stretch the edges of the dough and fold into the center, creating a ball. Flip the dough over. Cup your hands around the dough and squeeze gently while rotating clockwise. Rotate the dough like this for a minute. This helps to seal the bottom.

5. Heavily flour a banneton basket. Place your dough, seam side up, in the basket. Cover with linen and let rise for 1-3 hours in a warm place.

6. Preheat your oven to 450 F with a dutch oven inside. Once the oven is hot, turn the dough out onto a piece of parchment paper. Score the top. Place the parchment with the dough into your dutch oven. Bake in the oven for 30 minutes covered, then 20 minutes uncovered. Enjoy!