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June 12, 2011



I'll need a few gewgaws to make this bread, but pretty doable on the labor side. Buying good bread is expensive and you have to do it every few days...
I promised you Sandorkraut's recipe for bouza, aka Mudder's Milk:
Sprout 1 cup wheat berries.
Dry and store in a jar.
Coarsely grind 3 cups wheat berries (you can use whole wheat flour, but I'm not sure of the conversion).
Add 1 cup sourdough starter, and mix into a stiff dough, adding water a little at a time as little as possible.
Form into a round loaf and leave to ferment for 1-2 days.
Bake at 300 F for about 15 minutes, so the outside is cooked and the center is raw.
Fill a (glass, food-grade plastic, ceramic) crock with 1 gallon of water.
Coarsely grind your sprouted wheat and add to the water.
Break the partially baked loaf into the water.
Stir, cover with a cloth, and leave out for 2 days.
Strain and refrigerate before drinking!


this looks awesome! and so easy to make!


Thanks for the info, it looks great! What kind of pot did you use or can we use any kind to make a bread? Thanks inadvance.


I use a cast iron dutch oven, but you can use any enamel, Pyrex, or ceramic 3- or 4-quart pot with a good-fitting lid.

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