Post by treatmaker on Mar 18, 2007 10:46:32 GMT -5
Pacific,
Here goes the recipes for the starter and bread. It's from the Sunset Cook Book of Breads, Lane Publishing Co. Menlo Park, CA. I love this book and have had it for many years it has great bread recipes. I recommend it because it has quick breads, sweet breads, yeast breads, campers breads. Very basic recipes to complex.
Sour Dough Starter:
Start with a 1 1/2 quart galss, pottery, rigid plastic, or stainless steel container. Rinse with hot water for several minutes, wipe dry.
Heat l cup skim or low-fat milk to 90 to 100 degrees. (skim milk gives the most tang). REmove from heat and stir in 3 tablespoons unflavored, low-fat yogurt. Pour milk into the warm container, cover tightly and let stand in a warm place. Temperatures of 80 to 100 degrees are ideal ,above 110 bacteria may be killed - it could smell sour, but won't get bubbly; below 70 degress it doesn' grow well).
Look for a warm place to put the starter. Good spots are on top of water heaters, built in regrigerators, or other partially enclosed areas where heat follects. If you have a gas range, place the starter on a burner near (but not over) the pilot light. I think on top of the thermowell would be great for this.
After about 18 to 24 hours, starter should be about the consistency of yogurt ( a curd forms and mixture does not flow readily when container is slightly tilted) During this time if some clear liquid rises to top of milk, simply stir it back in. However, if liquid has turned light pink, it indicates that milk is beginning to break down; discard and start again.
After a curd has formed, gradually stir 1 cup all purpose flour (unsifted) into the starter until smoothly blended. Cover tightly and let stand in a warm place (80 -100 degrees) until mixture is full of bubbles and has a good sour smell; this takes 2 to 5 days.
During this time, if clear liquid forms, stir it back into starter. But if turnes pink, spoon out and discard all but 1/4 cup starter, then blend in a mixture of l cup each warm milk (90 - 100 degrees) and flour. Cover tightly and let stand again in a warm place until bubbly and sour-smelling - then it's ready to use. Or cover it and store in refrigerator. This makes about 1 1/2 cups starter.
Should a light growth of mold form on your starter at any time, simply scrape it off and discard. Thie mold is harmless and is similar to the type that often forms on cheese.
While your starter is "young" (up to six monthsold), you are more likely to have success with it if you use it in recipes that also include yeast. To maintain an ample supply, each time you use part of your starter replenish it with equal amounts of warm milk(90- 100 degress) and flour. (For example, if you use 1/2 cup starter, blend in a mixture of 1/2 cup warm milk and 1/2 cup flour.) Cover and let stand in a warm place several hours or overnight until it is full of bubbles;then store, covered, in the refrigerator until you use it again. For consistent flavor, continue using the same type of milk you originally used. Alwasy let your starter warm to room temperature before using it; this takes about 4 to 6 hours. If you like to bake in the morning, leave it out the night before.
If you bake regulary -about once a week - the starter should keep lively and active; if you don't, it's best to discard about 1/2 of your starter and replenish it with warm milk and flour every two months.
The "feel" of this dough after flour is kneaded in is just slightly tacky when lightly touched.
Sour Dough Rye bread
2 cups warm water (110 degrees)
1 cup sourdough starter, at room temperature
7 to 71/2 cups all-purpose flour, unsifted
2 cups rye flour, unsifted
2 tablepoons light molasses
2 teaspoon salt
1 tablespoon caraway seeds
1 teaspoon soda
cornmeal
boiling water
1 teaspoon cornstarch mixed with 1/2 cup water
In a large bowl, stir together water, starter, and 4 cups of the all purpose flour. Cover bowl with clear plastic wrap and let stand in a warm place until mixture is very bubbly and spongy-looking(about 6 to 8 hours)
Stir in rye flour, molasses, salt, caraway seeds, soda, and enough of the remaining all-purpose flour (about 1 1/2 cups) to form a stiff dough.
Turn dough out onto a well-floured board; knead until smooth (15 to 20 min),adding flour as needed to prevent sticking. Turn dough over in a greased bowl, cover and let rise in a warm place until doubled (2 to 2 1/2 hours).
Punch dough down and divide in half. Knead each piece gently on a lightly floured board just until dough has a smooth surface.
For an oblong loaf, shape dough into a smooth log about 14 inches long. Sprinkle a piece of stiff cardboard ( 7 by 18 inches) with 3 tablespoons cornmeal and set loaf on top. For a round loaf, shape dough into a smooth ball. Place on a 12 inch square piece of stiff cardboard sprinlked with 3 tablespoons cornmeal. Cover lightly and let rise in a warm place until puffy and almost doubles (1 to 1 1/2 hours)
with oven racks in 2 lowest positions, place a baking sheet on top rack as oven preheats to 400 degrees. Just before bread is ready to bake, placed a rimmed baking sheet on lowest rack and pour in boiling water about 1/4 inch deep.
Meanwhile, heat cornstarch and water to boiling, stirring; cool slightly. With a razor blade or sharp floured knife, cut 1/2 inch deep slashes in top of loaf - 3 slightly slanting slashes in oblong loaf, 4 crisscross in round. Then brush top and sides evenly with conrstarch mixture. Carefully slide loaf from cardboard onto baking sheet in oven.
Bake at 400 degrees for 10 minues, then brush evenly again with cornstarch mixture. Bake for 20 to 25 minues longer or until loaves are richly browned and sound hollow when tapped. Cool on racks. Makes 2 loaves.
If you can only make one loaf at a time wrap half the dough in clear plastic wrap and refrigerate.
When you put the first loaf in oven, remove second piece of dough from refrigerator and shape, it will take slightly longer to rise.
Pacific,
I use a pizza peel to shape and let loaves rise on it and transfer to baking sheet or pizza stone. I like the pizza stone because it gives that crust and distributes the heat evenly. Instead of theboiling water in the pan I put ice cubes in a pan as they melt they give off the moisture. You can experiment either way.I know this is a lengthy recipe and looks daunting, but really is easy.
Treatmaker
Here goes the recipes for the starter and bread. It's from the Sunset Cook Book of Breads, Lane Publishing Co. Menlo Park, CA. I love this book and have had it for many years it has great bread recipes. I recommend it because it has quick breads, sweet breads, yeast breads, campers breads. Very basic recipes to complex.
Sour Dough Starter:
Start with a 1 1/2 quart galss, pottery, rigid plastic, or stainless steel container. Rinse with hot water for several minutes, wipe dry.
Heat l cup skim or low-fat milk to 90 to 100 degrees. (skim milk gives the most tang). REmove from heat and stir in 3 tablespoons unflavored, low-fat yogurt. Pour milk into the warm container, cover tightly and let stand in a warm place. Temperatures of 80 to 100 degrees are ideal ,above 110 bacteria may be killed - it could smell sour, but won't get bubbly; below 70 degress it doesn' grow well).
Look for a warm place to put the starter. Good spots are on top of water heaters, built in regrigerators, or other partially enclosed areas where heat follects. If you have a gas range, place the starter on a burner near (but not over) the pilot light. I think on top of the thermowell would be great for this.
After about 18 to 24 hours, starter should be about the consistency of yogurt ( a curd forms and mixture does not flow readily when container is slightly tilted) During this time if some clear liquid rises to top of milk, simply stir it back in. However, if liquid has turned light pink, it indicates that milk is beginning to break down; discard and start again.
After a curd has formed, gradually stir 1 cup all purpose flour (unsifted) into the starter until smoothly blended. Cover tightly and let stand in a warm place (80 -100 degrees) until mixture is full of bubbles and has a good sour smell; this takes 2 to 5 days.
During this time, if clear liquid forms, stir it back into starter. But if turnes pink, spoon out and discard all but 1/4 cup starter, then blend in a mixture of l cup each warm milk (90 - 100 degrees) and flour. Cover tightly and let stand again in a warm place until bubbly and sour-smelling - then it's ready to use. Or cover it and store in refrigerator. This makes about 1 1/2 cups starter.
Should a light growth of mold form on your starter at any time, simply scrape it off and discard. Thie mold is harmless and is similar to the type that often forms on cheese.
While your starter is "young" (up to six monthsold), you are more likely to have success with it if you use it in recipes that also include yeast. To maintain an ample supply, each time you use part of your starter replenish it with equal amounts of warm milk(90- 100 degress) and flour. (For example, if you use 1/2 cup starter, blend in a mixture of 1/2 cup warm milk and 1/2 cup flour.) Cover and let stand in a warm place several hours or overnight until it is full of bubbles;then store, covered, in the refrigerator until you use it again. For consistent flavor, continue using the same type of milk you originally used. Alwasy let your starter warm to room temperature before using it; this takes about 4 to 6 hours. If you like to bake in the morning, leave it out the night before.
If you bake regulary -about once a week - the starter should keep lively and active; if you don't, it's best to discard about 1/2 of your starter and replenish it with warm milk and flour every two months.
The "feel" of this dough after flour is kneaded in is just slightly tacky when lightly touched.
Sour Dough Rye bread
2 cups warm water (110 degrees)
1 cup sourdough starter, at room temperature
7 to 71/2 cups all-purpose flour, unsifted
2 cups rye flour, unsifted
2 tablepoons light molasses
2 teaspoon salt
1 tablespoon caraway seeds
1 teaspoon soda
cornmeal
boiling water
1 teaspoon cornstarch mixed with 1/2 cup water
In a large bowl, stir together water, starter, and 4 cups of the all purpose flour. Cover bowl with clear plastic wrap and let stand in a warm place until mixture is very bubbly and spongy-looking(about 6 to 8 hours)
Stir in rye flour, molasses, salt, caraway seeds, soda, and enough of the remaining all-purpose flour (about 1 1/2 cups) to form a stiff dough.
Turn dough out onto a well-floured board; knead until smooth (15 to 20 min),adding flour as needed to prevent sticking. Turn dough over in a greased bowl, cover and let rise in a warm place until doubled (2 to 2 1/2 hours).
Punch dough down and divide in half. Knead each piece gently on a lightly floured board just until dough has a smooth surface.
For an oblong loaf, shape dough into a smooth log about 14 inches long. Sprinkle a piece of stiff cardboard ( 7 by 18 inches) with 3 tablespoons cornmeal and set loaf on top. For a round loaf, shape dough into a smooth ball. Place on a 12 inch square piece of stiff cardboard sprinlked with 3 tablespoons cornmeal. Cover lightly and let rise in a warm place until puffy and almost doubles (1 to 1 1/2 hours)
with oven racks in 2 lowest positions, place a baking sheet on top rack as oven preheats to 400 degrees. Just before bread is ready to bake, placed a rimmed baking sheet on lowest rack and pour in boiling water about 1/4 inch deep.
Meanwhile, heat cornstarch and water to boiling, stirring; cool slightly. With a razor blade or sharp floured knife, cut 1/2 inch deep slashes in top of loaf - 3 slightly slanting slashes in oblong loaf, 4 crisscross in round. Then brush top and sides evenly with conrstarch mixture. Carefully slide loaf from cardboard onto baking sheet in oven.
Bake at 400 degrees for 10 minues, then brush evenly again with cornstarch mixture. Bake for 20 to 25 minues longer or until loaves are richly browned and sound hollow when tapped. Cool on racks. Makes 2 loaves.
If you can only make one loaf at a time wrap half the dough in clear plastic wrap and refrigerate.
When you put the first loaf in oven, remove second piece of dough from refrigerator and shape, it will take slightly longer to rise.
Pacific,
I use a pizza peel to shape and let loaves rise on it and transfer to baking sheet or pizza stone. I like the pizza stone because it gives that crust and distributes the heat evenly. Instead of theboiling water in the pan I put ice cubes in a pan as they melt they give off the moisture. You can experiment either way.I know this is a lengthy recipe and looks daunting, but really is easy.
Treatmaker