Hello

Suitable for rather sweet toppings like marmalade/honey/jam etc

BTW, for my "all purpose sourdough" (from rye bread to milk rolls) I feed
it in the sequence: rye flour-strong bread flour-plain flour.

recipe

3/4 mug of sourdough
750g strong bread flour
3/4 SP of salt
1 SP of sugar
1 egg
warm milk

cold milk

Mix flour, salt, sugar, egg and sourdough. Knead and add warm milk
till the dough is smooth.

Cover the bowl with a cloth and leave it for at least 3 hours, better
overnight in a warm place.

Form rolls and brush them with cold milk

Preheat the oven (250°C), spray 5 shots of cold water into the oven, wait
for another ~10 minutes and place the rolls onto a middle shelf. Cook for
20-25 minutes (depends on the size of the rolls).

Regards,
Jens

"Jens Richter" wrote in message
news
Hello

Suitable for rather sweet toppings like marmalade/honey/jam etc

BTW, for my "all purpose sourdough" (from rye bread to milk rolls) I feed
it in the sequence: rye flour-strong bread flour-plain flour.

recipe

3/4 mug of sourdough
750g strong bread flour
3/4 SP of salt
1 SP of sugar
1 egg
warm milk

cold milk

Mix flour, salt, sugar, egg and sourdough. Knead and add warm milk
till the dough is smooth.

Cover the bowl with a cloth and leave it for at least 3 hours, better
overnight in a warm place.

Form rolls and brush them with cold milk

Preheat the oven (250°C), spray 5 shots of cold water into the oven, wait
for another ~10 minutes and place the rolls onto a middle shelf. Cook for
20-25 minutes (depends on the size of the rolls).

Regards,
Jens


Except for the 750g , I love your method of measurement. Rolls sound good
too.

Hutch

On Thu, 16 Jun 2005 13:35:53 -0400, hutchndi wrote:


"Jens Richter" wrote in message
news
[...]
recipe
[...]
Except for the 750g ,

Sorry "g" is grams.

Regards,
Jens

"Jens Richter" wrote in message
news
On Thu, 16 Jun 2005 13:35:53 -0400, hutchndi wrote:

Sorry "g" is grams.

Regards,
Jens


No, I meant the mug and spoons. Its great when people don't get all
technical about this stuff. Someone uses coffee can measurements, cant
remember where that was...
hutch

"hutchndi" wrote=20

Someone uses coffee can measurements, cant
remember where that was ...

Not necessarily coffee cans. Sometimes coffee=20
cans for bread forms.

You could try searching "cans as measures" at
www.google.com .

A thing about most cup measures is that they do
measure to the top, but to some intermediate
fiducial mark. Measuring vessels that are to be
filled even with the top are much easier to use.
Just fill 'em past full, and level them across the
top with, say, for flour, the back of a knife blade.

(Truly meticulous people do not approve of any
kind of volumetric measure.)

"Dick Adams" schrieb im Newsbeitrag
...
"hutchndi" wrote

Someone uses coffee can measurements, cant
remember where that was ...

Not necessarily coffee cans. Sometimes coffee
cans for bread forms.

You could try searching "cans as measures" at
www.google.com .

A thing about most cup measures is that they do
measure to the top, but to some intermediate
fiducial mark. Measuring vessels that are to be
filled even with the top are much easier to use.
Just fill 'em past full, and level them across the
top with, say, for flour, the back of a knife blade.

(Truly meticulous people do not approve of any
kind of volumetric measure.)

Thank you, Dick, now I know what I am...
I accept volumetric measure only with Zwetschgenwasser!

Ulrike

Ulrike Westphal wrote:

(Truly meticulous people do not approve of any
kind of volumetric measure.)


Thank you, Dick, now I know what I am...
I accept volumetric measure only with Zwetschgenwasser!


Cultural differences - it's easier to scoop flour with a cup than
getting a scale and weigh the right amount. Don't know what percentage
of US households even have a scale. The measuring cup sets seem to be
very common - 1/4, 1/2 1/3 1 cup sets.

But you can't blame the US folks for that, that's just how they are
brought up. And hey - who wants to change one's ways if it works.

Lately, they are really trying hard to understand foreign cultures. They
have built foreign mock-up cities to learn about other countries so they
know how to behave right once they go there. They are going to build 60
or 70 more in the near future because it seems that a certain kind of
tourism is going go expand. Anyway, it's too much OT for here, google
Fort Carsondad.

There are cultural differences in sourdough bread making which can be
explored. To despise one way over the other is another way of dealing
with it.

Btw. Ulrike - what DA did was a classic Troll bite - minimal effort in
subtle BS to trigger a response.

Samartha

In article
ountainbitwarrior.com
,
Samartha Deva wrote:

But you can't blame the US folks for that, that's just how they are
brought up. And hey - who wants to change one's ways if it works.


Well, I suppose it depends on what you're making and how experienced a
cook you are as to how things come out with any given set or two of
measuring cups. An experienced eye can make adjustments. A less
experienced hand using the same measuring tools each time will at least
learn how things can vary over time.

I do however weigh my bread stuff. I find it's actually easier than
measuring out many cups of flour because I don't forget where I am
unless I wander away and the scale turns off!

I do find it annoying that most digital scales still display fractions
of ounces (1 3/4 oz) while most books I use show decimal places (1.8
oz). It doesn't annoy me enough to reset my scale to metric, although
that would solve that problem.

--
Mary Beth
Orientation::Quilter
http://www.quiltr.com
http://www.fruitcakesociety.org
http://homepage.mac.com/mbgoodman/bread05/

Various people have been joyfully quoting my error in
A thing about most cup measures is that they do
measure to the top, but to some intermediate
fiducial mark.
where I intended to say "they do NOT measure to the
top". Well, in most cases, they don't. If one is using
a measuring cup or volume to scoop up flour, it is very
convenient to be able to consider that filling it level with
the top will achieve the desired volume.

In any case, weighing or cupping is bound to give a wrong
measure with flour to some extent unless one is aware of=20
its moisture content. Aqueous fluids measure quite well by
volume, at room temperature anyway.

Adjusting the dough for the right consistency rights errors
in measurement. Real accurate weighing does not make
a lot of sense, case of home-bakery tasks.

--
DickA

For boule sized breads, I use cups to measure my water(one cup per boule),
and use them basically to shovel out my flour in the bowl until it gets
around the consistancy I want, then use little pinches or whatever. I love
doing it this way, and every time I get better. Of course, if one never does
it this way, one will never learn.

Hutch

Hello

left overs of rolls, bread and other non-sweet sourdough stuff?

I make Bavarian "Semmelknödel" (for Karl Valentin fans: Semmelnknödeln) :-)
[= dumplings from rolls]

6 rolls (or the equivalent amount of bread)
2 eggs
1 small onion
1 bunch of parsley
1/2 tsp of nutmeg
salt/pepper
milk

Crumple the rolls into a large bowl
Add eggs, fine chopped onion and parsley
Add ~1/4 tsp salt/some ground pepper and the nutmeg
Knead and add milk till the dough is fine to form dumplings

Leave it for 30 minutes

Form the dumplings with wet hands and boil them in plenty of salted water
(uncovered pot) for around 20 minutes.

Excellent with Goulash or other meat and gravy.

Regards,
Jens

Jens Richter wrote:
[..]covered pot) for around 20 minutes.

Excellent with Goulash or other meat and gravy.

and - cut in slices, friend in pan with onions, some tomatos, eggs -
losta grease: Gröstl

But - all definitely no SD; so OT, although one could make the rolls
with it, would be more chewey.

Knödelbrot (dumpling bread) could be bought by the bag - presliced rolls
in a paper bag. Bakery had a slicer machine - if they did not have it in
stock - bought some rolls asked the baker to make Knödelbrot from it.
Don't know if this still exists.

Also no SD, for sure.


Samartha