Ingredients: Serves about 4
1 cup bread flour
1 cup almond pulp (leftover from making almond milk. fresh or thawed from frozen fine).
1 1/2 cup sour dough starter
3/4 tsp salt
In a large bowl mix all the ingredients until elastic like. Take another medium bowl and pour about 1 T. Olive oil. Roll your dough in the olive oil in the bowl. Then leave the oiled dough in that bowl. Cover with plastic wrap and let rise for about 1 -1 1/2 hours. Rise is slower in the winter and quicker in the summer. You want it doubled in size.
Now, take out the dough and place on a lightly floured surface. Sprinkle some flour on top of the dough and knead gently removing any large bubbles. Knead into a small circle and cover with a clean towel. Let rest until doubled in size, one more time. For about an hour.
Pre-heat oven to 400F. When dough is double the second time, take a sharp knife ( serrated preferred) to cut a large X onto the top of the dough.
Place dough onto a baking stone or baking sheet lightly dusted with cornmeal. The corn meal dusting is optional, but helps dislodge your bread from bake sheet after it is baked. Bake until golden brown, about 60 minutes.
Remove from oven and let cool for 30 minutes before serving or storing in fridge or freezer.
Here is a no flash pic. to get a better idea of finished bread. FYI. I rolled my finished dough in some cornmeal before cutting my X and baking on my baking stone in the oven.
This bread only stayed fresh for about three months in the freezer. So, try to eat it within 2 months for good measure. I had a small piece that I had left and pulled out of the freezer in mid July. It was not so tasty or fresh anymore.