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BREAD500.TXT
T salt, 1 Cup sour cream, 1/3 cup bacon grease and enough flour to make a
soft dough. (about 7-8 cups) knead till smooth. Let rise till doubled punch
down and let rise again. Form into 2 loves. Let rise. Bake 375 about 30
minutes. IT has taken anywhere from 3 hours to 12 hours to rise so hang in
there. This was the sourest sourdough I'd ever eaten but it was to die for.
from Kylli
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--------- Recipe via Meal-Master (tm) v7.05
Title: BASIC SOURDOUGH STARTER (WITH POTATO)
Categories: Breads, Sourdough, Starter
Servings: 1
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Lg baking potato peeled,cube
c White flour
NFXS18B
1/2 tb Active dry yeast
1 ts Sugar
1
Cook potato in water to cover until tender. Pour off liquid to measure 1 c,
saving potato for other use. Let potato water cook to lukewarm. In a glass
or ceramic bowl that has been scalded, place flour, yeast and sugar; add
lukewarm potato water and stir in well. Cover with plastic wrap and pierce
with fork to release gases. Place in a warm, draft-free location at an even
8
5F for 2 days; stir several times daily. (do not let sourdough starter
rise above 95F because higher temp are favorable to less desireable
microorganisms) Refrigerate until ready to use. Replenish with one c flour
and 3/4 c water and let stand overnight or 12 hrs in a warm location before
refrigerating again. When replenishing, add lukewarm water with flour.
Starter should be at room temp when using in recipes, always after having
stood 12 hrs from addition of replenishing flour and water. At least 1 c
should remain to refrigerate.
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--------- Recipe via Meal-Master (tm) v7.05
Title: WHOLE-WHEAT SOURDOUGH STARTER
Categories: Breads, Sourdough, Starter
Servings: 1
NFXS18B
1/2 c Whole wheat flour
1 ts Active dry yeast
1 1/2 x Lukewarm water
1
In a glass or ceramic bowl or jar that has been scalded, combine flour and
yeast, add water and blend well. Cover with plastic wrap and pierce with
fork to release gases. Place in a warm, draft-free location at an even 85F
for 18-24 hrs; stir several times daily. Refrigerate until ready to use. If
you have several starters, keep whole wheat separate from others to
preserve its own distinctive flavor. Whole wheat starter does not have as
much rising action as that made with white flour; you may have to plan
longer rising times. To replenish, always use whole wheat flour.
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--------- Recipe via Meal-Master (tm) v7.05
Title: YOGHURT SOURDOUGH STARTER
Categories: Breads, Sourdough, Starter
Servings: 1
NFXS18B
c Low fat milk
2 tb Natural plain yoghurt
1 c White flour
1
Heat milk to 100F on thermometer. Remove from heat and stir in yoghurt.
Pour into scalded glass jar or bowl, cover with plastic and place in a warm
location for 18 hrs. Consistency will be like thin yoghurt. Stir in flour
until well blended, cover again with plastic and pierce with fork to
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