Homestead Breads

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©Lindsay Hodge 2014

Have you reached Bread Equilibrium?

Equilibrium is when opposing forces find balance, or when something is in a physical state of balance. When I talk about bread equilibrium, I am referring to finding a balance between the deliciousness, healthiness, and feasibility of making homemade bread while also being a busy mom/wife/artist/professional/writer/photographer/etc. 

For example, have you ever tried making croissants? They literally take days to make from scratch, but they are SOOOO delicious. I don't make them. They take too long to make myself. I find equilibrium here by buying them on occasion.


I have been trying to find that perfect balance of recipe, timing and know-how in all sorts of home-made bread making experiences. I feel like I have reached Tortilla Equilibrium (I'll post the recipes below!), I am almost to Dinner Roll Equilibrium, but Sandwich Loaf Equilibrium seems to elude me! Share your experiences with Bread Equilibrium (or the lack thereof!) below. And don’t forget to check out my post on Grit.com, “Reaching Tortilla Equilibrium: A Follow Up Post.”


Oh! and here are those recipes! I hope you enjoy!

Sourdough Tortillas

Ingredients:
2/3 C. Sourdough Starter
3 C. All-purpose Flour
1 tsp. Salt
1/3 C. Vegetable Oil
1/2 C. Hot water

Directions:
In a large bowl, combine starter, flour, and salt. Mix until it looks like coarse crumbles. Add oil and water alternately, and mix until completely incorporated. Knead for 5 minutes, or until the dough becomes very smooth. Separate into 12-16 equal balls. Let the dough rest for 30 minutes. Roll flat. Cook on dry frying pan on medium-high heat for about 30 seconds on each side. You'll know when to flip because it will start to bubble and puff. 


Serve immediately. 

©Lindsay Hodge 2014

Tortillas Sans Sourdough

Ingredients:
3 C. All-purpose Flour
1 tsp. Salt
1 tsp. Baking powder
1/3 C Vegetable Oil
1 C. Hot water

Directions:
Mix together dry ingredients. Add oil and water alternately, and mix until completely incorporated. Knead for 5 minutes, or until the dough becomes very smooth. Separate into 12-16 equal balls. Let the dough rest for 30 minutes. Roll flat. Cook on dry frying pan on medium-high heat for about 30 seconds on each side. You'll know when to flip because it will start to bubble and puff.


Serve immediately. 

©Lindsay Hodge 2014