"BigJohn" > wrote in message ...
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Approx every hour or so I reach in and roll/knead the dough in the bowl taking no more than 1 minute each time. I do this about 3 times or so. Then I let it rise a few hours, maybe give it another knead, then let it rise again. I just work around my schedule. If I am gone for hours at a time, then I let it rise on the counter at room temp so it takes longer to rise. If I am around the house I will let it rise in a warm oven. Whatever I do though, it is really quick, easy and produces delicious bread.

The Human Bread Machine!!

Even though we have a mixer and about any other machines we need in the kitchen, I do not use them or need them. When it is all over, I wash one bowl and a couple of utensils and maybe the starter container. VERY EASY. Just had 8 beautiful loaves come out of the oven just in time for dinner!

8....wow!

I also just recv'd some Kefir grains and am making my own kefir to drink and make cheese. Just a couple of small jars of 'critters' growing in the corner of my kitchen cabinet and a couple of tiny jars of starter in the refridgerator. So I am considered a 'nut' around my house, but who cares!


Hooray for the nuts! The wacky folks always eat better.....
I've gotten pretty comfortable with the baking routine too. I do a bit more mixing -- mainly as a batter before the larger part of the flour is added, but after that, it's just coasting. Sourdough is much more forgiving than dough raised with commercial yeast! It never seems to flop on me. Now that the intensely experimental phase is over, it has become an almost meditative process. The kids & I haven't bought commercial bread since the starter arrived a couple of months ago. Nothing gets hopelessly screwed up. Mind-blowing.
By the boo, where'd you get your kefir grains?

Tara