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BREAD500.TXT
release gases. Place in a warm draft-free location at an even 85F for 2
days; stir several times each day. It should have a strong sourdough smell
and show bubbles. Refrigerate until ready to use. When replenishing
starter, add lukewarm milk instead of water.
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--------- Recipe via Meal-Master (tm) v7.05
Title: BASIC SOURDOUGH STARTER
Categories: Breads, Sourdough, Starter
Servings: 1
NFXS18B
ts Active dry yeast
3/4 c Milk
1 c Flour *
1
1
/4 c Warm water
Dissolve yeast in warm water in 3-qt glass bowl. Stir in milk. Stir in
flour gradually. Beat until smooht. Cover with towel; let stand in warm,
draft-free place until starter begins to ferment, about 24 hrs. (bubbles
will appear on surface of starter) If starter has not begun fermentation
after 24 hr, discard and begin again. If fermentation has begun, stir well;
cover tightly with plastic wrap and return to warm, draft-free place. Let
stand until foamy, 2-3 days. When starter has become foamy, stir well; pour
into 1-qt crock or glass jar with tighlty fitting cover. Store in frig.
Starter is ready to use when a clear liquid has risen to top. Stir before
using. Use 1 c starter in recipe; reserve remaining starter. Add 3/4 c milk
and 3/4 c flour to reserved starter. Store covered at room temp until
bubbles appear, about 12 hrs, refrigerate. Use starter regularly, every
week to 10 days. If the volume of the breads you bake begins to decrease,
dissolve 1 t yeast in 1/4 c warm water. Stir in 1/2 c milk, 3/4 c flour and
the remaining starter. *DO NOT USE SELF RISING FLOUR* NOTE: Start bread at
night to bake in the morning - or vice versa. Before adding the milk and
flour to remaining starter, bake your bread and judge the volume
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--------- Recipe via Meal-Master (tm) v7.05
Title: SOURDOUGH RYE STARTER
Categories: Breads, Sourdough, Starter
Servings: 1
NFXS18B
c Rye flour
tb Yeast
1 1/2 c Lukewarm water
Onion slice optional
2
1
In a glass or ceramic bowl, or jar that has been scalded, combine flour and
yeast, add water and blend well. Add onion slice, cover with platic wrap
and pierce plastic with fork to release gases. Place in a warm, draft-free
place, at an even 85F for 3 days.; stir several times daily. Remove onion
slice and refrigerate until ready to use. Onion imparts a strong flavor and
this starter can only be used with compatible rye recipes; rye starter
without onion can be used in any rye sourdough recipe. To replenish, always
use rye flour. If starter does not seem bubbly after replenishing and
standing 12 hrs, sprinkle 1 t yeast over and stir in well. Like whole wheat
starter, you may have to plan longer rising times for dough made with this
one.
~
----Gaye aka Noodnick09/29 10:18 pm...
FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 09/30 9:04 AM
TO:
ALL FROM: GAYE LEVY (DTXT63A) SUBJECT: R-MM LOTSA SOURDO!
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--------- Recipe via Meal-Master (tm) v7.05
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