I found the original recipe here, adapted the ingredients and used my own method to make the dough.
Here’s What You’ll Need:
- 2 1/4 tsp. active dry yeast [1 pkg.], organic preferred
- 1 cup warm unchlorinated and unfluoridated water
- 1/2 tsp. Real Salt
- 2 tsp. organic first-cold-pressed olive oil
- 1 tsp. organic dried oregano
- 1 1/2 cup organic whole wheat flour
- 1-2 cups organic white unbleached flour
Here’s How I do it:
- Mix the envelope of active dry yeast into the warm water and stir well.
- Cover the bowl and sit in a warm place for 5 minutes.
- Check to see if there’s a thin layer of foam on top. (If there’s no foam, discard this mixture and start over.)
- Mix 2-1/2 cups of flour into the mixing bowl.
- Sprinkle the salt and oregano on top and add the oil.
- Make a hole in the middle of the flour. (Just like you would for gravy in mashed potatoes.)
- Pour the yeast into the bowl and begin mixing.
- I use my hands, and mix the dough until it forms into a ball.
- This part of the recipe I learned from my Darling, and it’s not in any dough books that I’ve read so pay attention! When you add flour to the dough ball push the dough up with your fingers to where it looks like a mushroom. I am told that this technique is called mushrooming. That way the dough that is still tacky is pushed out and can have flour added.
- Do this quite a few times until your dough is smooth and springy.
- Put some oil into a bowl (about a capful of olive oil works well) and add the dough ball. Place a towel on top and allow it to sit for a few hours, until its size is at least doubled.
- Now you’re ready to use it in other recipes. Enjoy!