Monday, April 8, 2013

Introducing Tara - Our Natural Dough Starter

Are you interested in the health benefits of bread made with natural yeast? Maybe you do not like the sour taste of sourdough? You should try our Tara Natural Starter which is perfect for more traditional breads other than sourdough. Tara was made from Organic Dark Rye Flour and is a hearty natural starter. For feeding we recommend using Bob's Red Mill Organic Dark Rye Flour. If you have trouble finding it like I do you can use the link to order directly from Amazon.

Whole Wheat Bread made with Tara Natural Starter.
See Below

Here is a fantastic recipe for making your own Whole Wheat Bread with Tara.


3/4 Cup Tara Starter (Fresh)
3-3/4 Cups Room Temp Bottled Water
1/2 Cup Honey
3 Tsp Salt* 
8-10 Cups Whole Wheat Flour

In a large mixer combine all the ingredients except the flour and run the mixer for a few minutes (with the dough hook). Begin to add flour slowly until the dough cleans the side of the bowl and is not sticky to the touch. If it is sticky add a half to a whole cup more flour.

Run the mixer for 10 minutes to knead the flour. After 10 minutes, remove the dough from the mixer bowl and place into a plastic bowl which has been sprayed with vegetable oil. Cover with plastic wrap that has been sprayed as well and let it sit until double (about 6-10 hours).

When the dough has doubled, remove from the bowl and place on a wet surface. Using a dough knife cut the dough in half. I use a digital scale as well to help divide my loaves.

Form the loaves by spreading the out on the counter in the shape of a large rectangle and then fold the long sides in thirds to make a long piece of dough. Now take each end and fold in thirds. Now roll the dough back and forth until you fit the length of your pans. This recipe is made for two long Norpro loaf pans.

Heat the oven to 375° and bake 30-40 minutes until golden brown. Remove from the pans and place on a cooling rack and allow to cool completely before slicing.

* For low sodium cooking substitute the salt with 1/2 teaspoon ascorbic acid, or six 500 mg Vitamin C tablets crushed. For more no sodium cooking tips and tricks visit
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