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The easiest Sour Dough Bread
Hi John,
This post really caught my eye as what you describe is exactly what I am looking for. Can you direct me to specific (as detailed as possible) recipe and instructions on making whole wheat bread like this? Does your method produce a reasonably well risen loaf, as opposed to a brick? Many thanks for the inspiration. Regards, Eric BigJohn wrote: > With all of the advice and comments on this board, I have gotten really good with my whole wheat sour dough process. It has gotten so easy that I almost feel guilty not taking anymore time to work the dough. > > I grind the wheat, mix the dough in a large single bowl, cover it. Approx every hour or so I reach in and roll/knead the dough in the bowl taking no more than 1 minute each time. I do this about 3 times or so. Then I let it rise a few hours, maybe give it another knead, then let it rise again. I just work around my schedule. If I am gone for hours at a time, then I let it rise on the counter at room temp so it takes longer to rise. If I am around the house I will let it rise in a warm oven. Whatever I do though, it is really quick, easy and produces delicious bread. > > Even though we have a mixer and about any other machines we need in the kitchen, I do not use them or need them. When it is all over, I wash one bowl and a couple of utensils and maybe the starter container. VERY EASY. Just had 8 beautiful loaves come out of the oven just in time for dinner! > > I also just recv'd some Kefir grains and am making my own kefir to drink and make cheese. Just a couple of small jars of 'critters' growing in the corner of my kitchen cabinet and a couple of tiny jars of starter in the refridgerator. So I am considered a 'nut' around my house, but who cares! > > John > ------=_NextPart_000_0016_01C69895.7013C250 > Content-Type: text/html; charset=iso-8859-1 > Content-Transfer-Encoding: quoted-printable > X-Google-AttachSize: 2255 > > <!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN"> > <HTML><HEAD> > <META http-equiv=Content-Type content="text/html; charset=iso-8859-1"> > <META content="MSHTML 6.00.2900.2912" name=GENERATOR> > <STYLE></STYLE> > </HEAD> > <BODY bgColor=#ffffff> > <DIV><FONT face=Arial size=2>With all of the advice and comments on this board, > I have gotten really good with my whole wheat sour dough process. It has > gotten so easy that I almost feel guilty not taking anymore time to work the > dough. </FONT></DIV> > <DIV><FONT face=Arial size=2></FONT> </DIV> > <DIV><FONT face=Arial size=2>I grind the wheat, mix the dough in a large single > bowl, cover it. Approx every hour or so I reach in and roll/knead the > dough in the bowl taking no more than 1 minute each time. I do this about > 3 times or so. Then I let it rise a few hours, maybe give it another > knead, then let it rise again. I just work around my schedule. If I > am gone for hours at a time, then I let it rise on the counter at room temp so > it takes longer to rise. If I am around the house I will let it rise in a > warm oven. Whatever I do though, it is really quick, easy and produces > delicious bread. </FONT></DIV> > <DIV><FONT face=Arial size=2></FONT> </DIV> > <DIV><FONT face=Arial size=2>Even though we have a mixer and about any other > machines we need in the kitchen, I do not use them or need them. When it > is all over, I wash one bowl and a couple of utensils and maybe the starter > container. VERY EASY. Just had 8 beautiful loaves come out of > the oven just in time for dinner!</FONT></DIV> > <DIV><FONT face=Arial size=2></FONT> </DIV> > <DIV><FONT face=Arial size=2>I also just recv'd some Kefir grains and am making > my own kefir to drink and make cheese. Just a couple of small jars of > 'critters' growing in the corner of my kitchen cabinet and a couple of tiny jars > of starter in the refridgerator. So I am considered a 'nut' around my > house, but who cares!</FONT></DIV> > <DIV> </DIV> > <DIV><FONT face=Arial size=2>John</FONT></DIV></BODY></HTML> > > ------=_NextPart_000_0016_01C69895.7013C250-- |
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