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Sourdough Starter and Bread
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Ingredients and Preparation for the Starter: Soften 1 package active dry yeast in 1/2 cup warm water. Beat until smooth and soft. Add 2 cups warm water, 2 cups all-purpose flour and 1 tablespoon sugar. Beat until smooth. Cover bowl with lightweight cloth and let stand at room temperature 3 to 7 days, stirring it down 2 to 3 times a day with a wooden spoon. (Fermentation time depends on room temperature -- a warmer room will require less time to ferment than a cooler room.) Refrigerate, covered, until ready to use. To keep the starter going: After using some of the starter, add the following to remaining starter: 3/4 cup water, 3/4 cup all-purpose flour and 1 teaspoon sugar. Let stand at room temperature until bubbly, at least a day. Cover and refrigerate for later use. If not used within 10 days, add 1 teaspoon sugar. Repeat, adding sugar every 10 days. Chef's Notes: - There are many things you can do with sourdough. You can form it into a round loaf or a long loaf.
- You can score the top with a knife.
- For pan rolls, form round balls of dough and let them rise again. Brush egg wash on them and sprinkle seeds on top.
- You can make flavored bread by incorporating sundried tomatoes, pesto, cinnamon and raisins, etc.
Ingredients for Sourdough Bread: 1 package active dry yeast
2-1/2 cups warm water
5-1/2 to 6 cups all-purpose flour
1 cup sourdough starter at room temperature
2 tsp. salt
2 tsp. sugar
1/2 tsp. baking soda Preparation: In a large mixing bowl, soften yeast in warm water. Blend in 2-1/2 cups flour, sourdough starter, salt and sugar. Combine 2-1/2 cups flour and baking soda and stir into flour and yeast mixture. Add enough remaining flour to make a stiff dough. Turn out dough onto a lightly floured surface and knead until smooth and elastic, about 5 to 7 minutes. Shape into ball. Place in a greased bowl. Turn once. Cover with thin cloth, let rise in warm place until doubled (about 7-1/2 hours). Punch down and divide in half. Cover divided dough on counter with thin cloth. Let rest 10 minutes. Shape dough into two round loaves and place on lightly greased baking sheets. With sharp knife, make diagonal slashes across tops of loaves. Let rise in warm place until doubled (about 2-1/2 hours). Bake in a preheated 400-degree oven for 34 to 40 minutes. Remove from baking sheets and let cool on wire racks. Serving: Two loaves We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
James McNair's Salmon Cookbook
Model: 0877014531
Author: James McNair
Chronicle Publishing Company
Website: www.chroniclebooks.com
Totally Bread Cookbook
Model: 089087878
Author: Helene Siegel
(1999)
Celestial Arts
Berkeley, CA 94707
Phone: 510-559-1600
Fax: 510-559-1629
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