Sourdough bread

This morning Ben got up early to pick the peas before getting ready for work. He also put our loaf of sourdough bread, which had been rising overnight, in the oven to bake, so when I got up 20 minutes later it was already starting to smell good. Here's our sourdough bread recipe:

Sponge:
1 cup (or so) sourdough starter
1 cup whole wheat flour
1 cup water
Mix in the morning and let stand until evening. Sponge should be bubbly and slightly risen.

sponge from above
2-4 T honey
1/2 t. diastatic malt
1-2 t. salt
2 T melted butter
4-6 cups whole wheat flour

Remove 1/2 cup sponge, mix with 1/2 cup water and 1/2 cup flour; store in refrigerator for next time. Mix honey, butter, malt, and salt with remaining sponge. Stir in flour until dough is stiff enough to knead. Add flour until dough is easy to handle but still slightly sticky. Too wet is better than too dry. Shape into loaf, place in greased loaf pan and cover with plastic wrap, leaving room for bread to rise. Let rise overnight. Place in oven, turn on to 375 degrees, and bake 35 minutes. Turn out of pan to cool.

Breakfast: Bread, honey, peanut butter, coffee, pie
Local: Bread, honey, PB, some pie ingredients, milk
Non: Coffee, some pie ingredients

Lunch was leftovers which I've catalogued in earlier posts.

Supper: Omelet, toast
100 foot: Swiss chard, eggs, parsley
Local: Onion, butter, honey, bread

The most exciting food is to be eaten shortly: Homemade strawberry ice cream!
100 foot: Eggs
Local: Milk, cream, strawberries, honey
Non: Vanilla extract