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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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sourdough-phobic
I have recently been looking into making sourdough bread from scratch but am afraid i will mess it up. can anyone give me tips on how to make this process foolproof? i have worked with yeast before for pizza dough and other breads but never sourdough.
thanks! |
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sourdough-phobic
thekitchen-aide wrote:
> > I have recently been looking into making sourdough bread from scratch > but am afraid i will mess it up. can anyone give me tips on how to make > this process foolproof? Foolpoof? Use this: <http://www.kingarthurflour.com/shop/items/alaskan-sourdough-yeast-bread-mix> Just like what you get in the supermarket! > i have worked with yeast before for pizza dough > and other breads but never sourdough. > > thanks! > > > > |
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sourdough-phobic
On Sun, 13 Mar 2011 17:00:04 +0000, thekitchen-aide
> wrote: > >I have recently been looking into making sourdough bread from scratch >but am afraid i will mess it up. can anyone give me tips on how to make >this process foolproof? i have worked with yeast before for pizza dough >and other breads but never sourdough. > >thanks! From scratch, it's a hit-and-miss process, but it always ends up OK(eventually). The most you can lose is a few cents of flour and an hour or so time. Read the FAQ. http://www.nyx.net/~dgreenw/sourdoughfaqs.html []'s |
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sourdough-phobic
After you have an active starter use try recipe:
carlsfriends.net/dickpics/Instructions_Rev.doc You can obtain a starter free here with a SSAE44: http://carlsfriends.net/source.html The FAQ posted here has easy instructions to start one yourself: In a 1 pint ball jar or similar, I used a small amount a T to 1/8 cup more or less of fresh ground RYE flour and the same amount of filtered rain water...you can use spring or well water as long as it has no chlorine. Cover with a cloth, each day you take out 1/2 contents each day and discard then replenish with same ingredients. You should see activity/bubbles by 4 - 6 days and it should double+ in volume. I am writing this from memory which is a bit dim since it has been several years. Try and find a recipe in the FAQ that is for just the 2 ingredients. It can be white unbleached flour instead of rye. Carl's is a white flour starter. You really need very little final starter to make loaves...Each starter produces some slightly different results. It may take a few weeks baking for your new starter to fully develop. I store my starter in the fridge in a small anchor/pyrex container with a cover. I take it out the night before I want to make bread. Put it in a bowl with a 1/2 cup or so of water and 1/2 cup or so of rye flour. (mine is a rye starter...can be used to make white bread or rye or any other sourdough product. Set it overnight...in the morning You need to remember to put aside a tablespoon or so of starter for the next time putting it back into the container then follow Dick Adam's billowy loaves instructions. You don't need anything more than water, starter, flour, and salt to make basic sourdough bread. When I make rye bread I use half rye flour and half unbleached white. I use celtic sea salt or 'real' salt. Don't use chlorinated water and don't use a stainless steel bowl or utensils. If I bake the bread at 9 that night or so I usually produce nicely sour loaves. If I bake a few hours earlier...not so much. I usually will make pizza around 6. Sourdough bread doesn't always have to have a sour flavor. You can use it to make cinnamon rolls to savory breads and every thing in between. As an insurance take a bit of your active starter and smear a thin film of it on some wax paper or plastic wrap and set it to dry. When fully dried break it into small pieces and put it in a little glad container and put it in the fridge. It will last indefinitely and make it easy to reactivate should you forget to return some starter to your container a time or two...then it won't be the end of the world. Look up Samartha's sourdough website or innerlodge for some other info and recipes. Lucy |
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sourdough-phobic
trix wrote:
> After you have an active starter use try recipe: > > carlsfriends.net/dickpics/Instructions_Rev.doc > > You can obtain a starter free here with a SSAE44: > http://carlsfriends.net/source.html > > The FAQ posted here has easy instructions to start one yourself: > > In a 1 pint ball jar or similar, I used a small amount a T to 1/8 cup > more or less of fresh ground RYE flour and the same amount of filtered > rain water...you can use spring or well water as long as it has no > chlorine. Cover with a cloth, each day you take out 1/2 contents each > day and discard then replenish with same ingredients. You should see > activity/bubbles by 4 - 6 days and it should double+ in volume. I > am writing this from memory which is a bit dim since it has been > several years. Try and find a recipe in the FAQ that is for just the > 2 ingredients. It can be white unbleached flour instead of rye. > Carl's is a white flour starter. You really need very little final > starter to make loaves...Each starter produces some slightly different > results. It may take a few weeks baking for your new starter to fully > develop. [snip] My starter was started with rye flour. I fed it with white flour (bleached, unbleached, or bread flour, whichever is handy) and tap water, but once I got it where it was stable, I keep it in the fridge and I don't feed it often. The morning before I'm going to bake, I take the starter out and give it a big feeding of rye flour and warm water, and I leave it out on the kitchen counter. That night I pour the starter (about a generous 1/2 cup) into a bread machine and add 1 pound of bread flour and a cup of water with a tsp of salt dissolved in it. I run the machine thru a full "dough" cycle, then transfer the ball of dough to a greased Corningware dish, flip it once (this oils the top) and put the lid on. I put a small handful of bread flour in the starter bowl and enough water so it looks like thick pancake batter. I leave it out overnight, then put it in the fridge the next morning when I bake the bread. It might be better to make the dough early in the morning and then watch it in the afternoon and bake when it's ready because sometimes it rises a lot faster than others. This makes a nicely-flavored chewy mild loaf, and it gets more sour as the week goes by (I'm the only one who eats it, and it takes me a week to eat a loaf) It makes great toast. If I go 2 or 3 weeks without baking, 2 days before baking I'll feed the starter, then throw away half of it, then feed it big with rye. I like the flavor (and gray color) a little bit of rye give the bread. This may not be the right way to doit, but it's certainly not the wrong way. (It's my way. :-) -Bob |
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sourdough-phobic
Check out the recipes I posted
On Sun, 13 Mar 2011 17:00:04 +0000, thekitchen-aide > wrote: > >I have recently been looking into making sourdough bread from scratch >but am afraid i will mess it up. can anyone give me tips on how to make >this process foolproof? i have worked with yeast before for pizza dough >and other breads but never sourdough. > >thanks! |
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