Brigid’s Sourdough Starter and Bread

Brigid was a very powerful female deity who was universally worshipped throughout Scotland and the Celts. She was the patron goddess of healers and poets, learning, of smiths and craftsmanship, of fertility and inspiration.  This bread formula invokes Brigid, or any deity of your choice, and is for the celebration of Imbolc- the return of Spring to the Earth and to our bodies.  Imbolc is a symbolic cross-quarter day, observed since Neolithic times by all cultures and civilizations, when the Earth is halfway between the Winter Solstice and the Vernal Equinox.  Coming out of Winter, Imbolc signals fertility, creativity, fire and the incoming of light, hope, rebirth and the renewal of Spring.

Poem to Brigid by Lucius Apuleius Madaurensis 124 ce.  He was a Roman philosopher and writer. 

I am She

She that is natural

Mother of all things

Mistress and governess of all the elements

The initial progeny of worlds

Chief of the powers divine

Queen of all that are in the other world

The principle of them that dwell above

Manifested alone and under one form

Of all the gods and goddesses.

The Sourdough Starter (on the day of Imbolc when possible!)

Day One:

60g Whole Wheat Flour

60g Rye Flour

80g Water

5g Maple syrup (or some sugar)

Mix all ingredients until well combined and place in small container with lid slightly ajar.  Place this container preferably at a Southern window that is receiving a Southern wind which is symbolic of the Fire element, the Solar principle, the summer season, and the Heart. But any open space will do.

Day Two:

60g Whole Wheat Flour

60g Rye Flour

80g Water

15g Sheep Milk Yogurt (or other live yogurt culture if you do not have Sheep. Sheep milk symbolic of lactation and the return of Spring)

Mix all the ingredients and then mix well with the starter from day one.

Day Three:

60g Whole Wheat Flour

60g Rye Flour

80g Water

Mix all the ingredients and then mix with starter from day two.

Day Four – Make the sourdough bread

The Sourdough Bread

Step 1 

Two cups wheat/rye sourdough starter

One cup wheat flour

One teaspoon wood ash 

Mix well with wood spoon. Cover with cloth. Let sit in warm place 24-48 hours, Mixture should bubble.

Note: at this point remove a little of the sourdough starter and return to Day One above.  From here on you need not add the yogurt culture.

Step 2

Add 1-2 cups cooked wild rice, 2 tablespoons fennel seeds, 1 cup chopped dates or figs.

Gradually add wheat flour and knead to achieve right consistency and moisture. It should be sticky but not too sticky.

Cover with cloth.

Let rise in warm place until double

Step 3

Form into round one-inch-thick loaves. Put in cast iron skillets.  Let sit 1-2 hours.

Bake 400 degrees for 40 minutes, or until loaves begin to brown. Turn loaves last ten minutes.