A short while after we woke up it started to snow. We knew it was coming but I thought it would start as sleet first, but that only lasted a couple minutes and changed over. It has been snowing lightly since 8 this morning. You can see the snow coming down here in front of the workshop.

And the trees are covered already. It looks like we will get 2 to 4 inches of the pretty stuff ending late this afternoon.

Late yesterday afternoon I felt like making bread. The day before I was thinking sour dough bread so I got my starter ready. If you want to make the recipe you need to have a sour dough starter ready. This the recipe I like for it – I found it on a blog last year but I lost the site and can’t find it any longer – this was the recipe
Sour Dough Starter
4 cups flour
4 cups water
1 package yeast
Mix altogether, put in a plastic container with a tight lid and stir every day – make sure it is a large enough container for expansion. (If you want to keep using your starter – every time you take some out replace – for instance if you use one cup of the starter stir in 1 cup of flour and 1 cup of water to replace. ) Your starter should sit at least 8 hours in a warm place to get it started then move it to the refrigerator. I made my bread yesterday by taking the starter directly from the refrigerator. You can take it out several hours or the night before baking if you wish and put the amount you are going to use in a tightly covered bowl and sit on the kitchen counter so you have it ready to use. I find it works pretty much the same no matter if it is cold or warm – my opinion.
The recipe I used I changed up a little bit so I will call it
San Francisco Mixed Grain Sourdough Bread
4 3/4 cup flour – I used 1 cup of wheat flour, 2 tablespoons ground flax seed and 3&3 /4 cup white flour — use what you want to equal 4 3/4 cups
3 tablespoons sugar
2 teaspoons salt
1 package dry yeast
1 cup warm milk
2 tablespoons softened margarine
1 1/2 cups of sourdough starter
In a large bowl combine 1 cup of flour, sugar, salt, and dry yeast. Add the milk and softened butter. Stir in the starter. Mix in some of the flour gradually. I use a kitchen aid mixer and can get it all mixed in fairly well before I turn onto the counter top for hand kneading.
Knead on floured surface using the rest of the flour and more if needed for about 8 to 10 minutes -
Place in a greased bowl in a warm area for about an hour to double rise. Punch down and knead just a couple minutes, shape into two loaves and put in greased bread pans. Allow to raise again for about an hour.
Bake at 375 for about 30 minutes until a nice browned color. Brush the top with melted butter. Makes two nice size loaves.

Slice and from the multi-grain flour it looks like this.

If you have a chilly house with some drafts like I do I find the best place to have my bread rise is in the oven! What I do is I fill the tea kettle with water and bring to a boil. I place a medium size bowl on the lower shelf in the oven with the boiled water. I put my bowl of bread dough on a rack above the water. I lay a folded towel over the burner on the top of the stove that has the vent so the steam doesn’t escape (if you have the type of stove/oven). This keeps the steam in the oven. The space is warm and my bread rises faster in the oven then out on the kitchen counter. I have heard of some people setting their oven on warm setting and doing it that way – I’m always afraid it might get too warm so I use the water method instead.