Lil Miz,
I pulled out the original recipe and discovered that it said "Stir mixture with with a scalded spatula every day for three days.", so you will notice that I corrected the recipe in my post.
Something interesting that I'm finally realizing is that there are two types of natural leavened bread:
1. Natural leavened bread made with a starter (sourdough, chef, or desem)
and
2. Natural-rise bread (natural leavened bread made from scratch)
Three excellent books on baking natural leavened bread:
1.
The Bread Book:A Natural, Whole-Grain Seed-To-Loaf Approach To Real Bread by Thom Leonard (used to be $8.95, new!)
2
Breadtime Stories: A Cookbook for Bakers and Browsers: by Susan Jane Cheney
and
3.
The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking: by Laurel Robertson
A fourth book:
Bread's Biological Transmutations: The Changes in Food Grains from the Wheatfield to the Stone Mills through the Bakery Ovens and life-giving Energy is out of print (I have a copy and am interested in distributing copies of it).
Thank you, very much.
Bruce Paine