Has anyone ever made Broa with a sourdough starter?

On Fri, 14 Apr 2006 13:42:14 -0400, "Mona" > wrote:

>Has anyone ever made Broa with a sourdough starter?
>


There have been a couple of broa recipes popping up on
alt.bread.recipes within the past two months, which I am sure could be
adapted - or better yet, do you have a favorite that you use that you
want to adapt?

I am smack in the middle of Passover or I'd try to make one this
weekend.

Boron

Mona wrote:
> Has anyone ever made Broa with a sourdough starter?
>
>
According to my mother - who was born and raised in Portugal - my
grandmother and her sister made it using some of the dough from the
previous week's bread baking - my great aunt was the "keeper"; she kept
it in a dark cupboard in her home. My mother never had an interest in
bread baking, so that's all I know. I have no idea if this was an actual
starter which was kept fed or or simply a preferment that she held on to.

The only other piece of information I have is that during WWII and the
shortage of wheat, my grandmother used rye flour.

I'm still contemplating on venturing into sourdough - guess I should
just bite the bullet and try :-)

On 4/16/06, Spica > wrote:
>
>
> According to my mother - who was born and raised in Portugal - my
> grandmother and her sister made it using some of the dough from the
> previous week's bread baking - my great aunt was the "keeper"; she kept
> it in a dark cupboard in her home. My mother never had an interest in
> bread baking, so that's all I know. I have no idea if this was an actual
> starter which was kept fed or or simply a preferment that she held on to.


If you hold onto a pre-ferment long enough, it will become a sourdough
culture. The lactoacillus baceteria will "move in" and change the
preferment.


> I'm still contemplating on venturing into sourdough - guess I should
> just bite the bullet and try :-)


Absolutely! It's fun, it's easier than you probably think, and it's a great
way to make great bread!

Mike

Actually, I got several Broa recipes from the alt.bread.recipes and this is
the one I tried first. It is SO good toasted. Both my husband and I really
like it.
- - -
Portuguese Broa

1 1/3 cups water
2 2/3 Tablespoons olive oil
1 teaspoon salt
1 teaspoon sugar
1 1/3 cups white cornmeal
2 2/3 cups bread flour
2 teaspoons yeast

place in bread machine in the order for you unit
- - -
I use the dough cycle on the bm because of arthritic pain in my hands.
Also, used yellow cornmeal as that is what I had on hand. After being so
pleased with the bread made with yeast, I wanted to try it with starter.
- - -

"Boron Elgar" > wrote in message
...
> On Fri, 14 Apr 2006 13:42:14 -0400, "Mona" > wrote:
>
>>Has anyone ever made Broa with a sourdough starter?
>>
>
>
> There have been a couple of broa recipes popping up on
> alt.bread.recipes within the past two months, which I am sure could be
> adapted - or better yet, do you have a favorite that you use that you
> want to adapt?
>
> I am smack in the middle of Passover or I'd try to make one this
> weekend.
>
> Boron