And YOU just add water.
Healthy with that natural goodness you expect from Sturdiwheat.
What can’t one do with this Sturdiwheat Baguette mix?
This takes a bit longer than the regular Sturdiwheat mix, but it is sooooooo worth it.
To start, dissolve yeast packet contents in 2.25 C warm water. Add 1.5 C of the mix and stir until smooth. Cover and let this sponge cure for up to 24 hours. If cured in the refrigerator, bring to room temperature for 1 hour before using.
At the cabin – For a week we concentrated on nature, walking, fixing, building, cutting firewood, and eating. Please don’t misunderstand. Perhaps eating should not be last on the list because it was surely always on our minds. On this day our dinner was Salmon grilled and smoked over a wood fire, Pasta with uncooked fresh tomato sauce, wood-fire grilled asparagus, and that great Sturdiwheat Focaccia Snack Bread. Interestingly, EVERY day the question was asked “Are we having bread?” They wanted to be sure that the cook/baker did not forget to include the Sturdiwheat.
They had, of course, become acquainted and had acquired a taste (or a slight addiction) for Sturdiwheat, whethere it was a Sturdiwheat Baguette, Sturdiwheat Pancakes, Sturdiwheat Limpa Rye, or this wonderful Italian Snack Bread mix. Actually we made this in two pans. Had one pan that evening, and the other warmed so beautifully in the oven the next evening for snacks! Sturdiwheat, thank you!
And it was easy to accommodate! Sturdiwheat is so easy to prepare. But in addition it is simply and wonderfully delicious. You couldn’t ask for a better friend in the kitchen or at the cabin.
Of course one day I was required to make “Mabel’s Buns” – which would be my mother’s famous (in our family) buns and caramel rolls. Other than this requirement, we depended on Sturdiwheat.