Baking Bread

Tampa and I started feeding our sourdough starter on Monday after noticing her bread supply was running low. She loves bread. I incorporate the Cornell Formula into a lot of my baking. For those of you who don't know, the Cornell Formula is 1 T soy flour, 1 T nonfat milk powder and 1 t wheat germ in the bottom of every cup of flour. It adds protein and nutrients so the bread isn't just empty calories. The starter I use is made from organic grapes. The recipe is from La Brea Breads and I made it about 3 years ago and it just keeps getting better and better. The bread recipe that I use is from La Brea Breads, also. It's Rosemary~Olive Oil Bread using fresh rosemary from my garden. We made the dough on Thursday and baked it on Friday because it's a two-day bread. I doubled the recipe and then instead of 2 cups of the flour, I substituted the soy flour, nonfat milk and wheat germ. I ran out of wheat germ so I used wheat bran. The bread browned differently because of this, I think. While the dough was rising, we made doggie treats with the rest of the starter. The dog treats are also from the La Brea Breads book. They're sourdough mint bones.

Hands clean, countertop clean and the ingredients are ready to mix

The funnest part

A nice dough ball, with a little help from Mommy

Cutting out bones

Bones coming out of the oven
Each roll is 3-ounces each...perfect size for small tummies


The finished product

Mmmmmm, yummy