Date: Mon, 22 May 2017 05:09:48 +0000 --------------- BEGIN bread-bakers.v117.n020 --------------- 01. Sourdough Crackers (Reggie Dwork) 02. Red Star Platinum Yeast (Jeff Dwork) 03. Buttery Sourdough Sandwich Biscuits (Reggie Dwork) 04. The Ritz-Carlton's Blueberry Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n020.1 --------------- Date: Mon, 15 May 2017 18:37:21 -0700 From: Reggie Dwork Subject: Sourdough Crackers * Exported from MasterCook * Crackers, Sourdough 1 Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup White Whole Wheat Flour -- or King Arthur Premium Whole Wheat Flour or 1/2 teaspoon sea salt 1 cup sourdough starter -- or unfed "discarded" 1/4 cup unsalted butter -- or 4 Tbs room temperature 2 tablespoons dried herbs -- of your choice, optional oil -- for brushing coarse salt -- (such as kosher or sea salt) for sprinkling on top Here's the perfect solution to your discarded sourdough dilemma. The rosemary, while optional, complements the tang of the sourdough perfectly. PREP: 25 mins. to 38 mins. BAKE: 20 mins. to 23 mins. TOTAL: 1 hrs 25 mins. to 1 hrs 31 mins. Mix together the flour, salt, sourdough starter, butter, and optional herbs to make a smooth(not sticky), cohesive dough. Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm. Preheat the oven to 400°F. Very lightly flour a piece of parchment, your rolling pin, and the top of the dough. Working with one piece at a time, roll the dough to about 1/16" thick. The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible. Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers. Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here. Prick each square with the tines of a fork. Bake the crackers for about 20 minutes, until the squares are starting to brown around the edges. When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage. Yield: about 100 crackers, 20 servings. S(Internet Address): "http://www.kingarthurflour.com/recipes/sourdough-crackers-recipe" Yield: "100 crackers" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 42 Calories; 2g Fat (50.5% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 48mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fat. NOTES : 2017 - 0515 --------------- MESSAGE bread-bakers.v117.n020.2 --------------- Date: Sun, 21 May 2017 22:00:08 -0700 From: Jeff Dwork Subject: Red Star Platinum Yeast Red Star Platinum yeast is yeast with dough conditioners. According to an item from 2012, the ingredients are yeast, sorbitan monostearate, soya flour, ascorbic acid and enzymes. The website explains the necessary recipe modifications. We've never tried it. Fleischmann's also has a yeast + conditioners product, but it includes a dough relaxer for pizza and is not recommended for bread baking. Jeff --------------- MESSAGE bread-bakers.v117.n020.3 --------------- Date: Mon, 15 May 2017 18:49:43 -0700 From: Reggie Dwork Subject: Buttery Sourdough Sandwich Biscuits * Exported from MasterCook * Biscuits, Buttery Sourdough Sandwich Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Unbleached All-Purpose Flour -- King Arthur preferred 2 teaspoons baking powder 3/4 teaspoon salt 1/2 cup cold unsalted butter -- (8 tablespoons) 1 cup sourdough starter -- * unfed, cold from the refrigerator, *See "tips," below. These big, palm-sized biscuits are perfect for a breakfast sandwich. Their sourdough tang pairs nicely with egg, ham, sausage, or whatever you choose to stuff them with. Better yet - the recipe uses your "discard" sourdough, the extra starter you might otherwise throw away during the feeding process. PREP: 10 mins. to 15 mins. BAKE: 20 mins. to 23 mins. TOTAL: 30 mins. to 38 mins. TIPS: Sourdough starters can vary in how liquid they are. If your biscuit dough seems very dry, dribble in a bit of milk or buttermilk until it comes together. Feel free to make smaller biscuits, if desired; they'll need slightly less time in the oven than the larger biscuits. Preheat the oven to 425F, with a rack in the upper third. Grease a baking sheet, or line it with parchment. Combine the flour, baking powder, and salt. Work the butter into the flour until the mixture is unevenly crumbly. Add the starter, mixing gently until the dough is cohesive. Turn the dough out onto a lightly floured surface (a piece of parchment works well), and gently pat it into a 1"-thick round. Use a sharp 2 3/8" biscuit cutter to cut rounds, cutting them as close to one another as possible. Pat any scraps together, and cut additional biscuits. Place the biscuits onto the prepared baking sheet, leaving about 2" between them; they'll spread as they bake. Bake the biscuits in the upper third of your oven for 20 to 23 minutes, until they're golden brown. Remove the biscuits from the oven, and serve warm. Or cool completely, wrap in plastic, and store at room temperature for several days. Freeze, well-wrapped, for longer storage. Yield: 6 large (3") biscuits. S(Internet Address): "http://www.kingarthurflour.com/recipes/buttery-sourdough-sandwich-biscuits-recipe" Yield: "6 large biscuits" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 16g Fat (65.3% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 431mg Sodium. Exchanges: 1 Grain(Starch); 3 Fat; 0 Other Carbohydrates. NOTES : 2017 - 0515 --------------- MESSAGE bread-bakers.v117.n020.4 --------------- Date: Mon, 15 May 2017 19:07:45 -0700 From: Reggie Dwork Subject: The Ritz-Carlton's Blueberry Muffins * Exported from MasterCook * Muffins, The Ritz-Carlton's Blueberry Recipe By :MARIAN BURROS Serving Size : 16 Preparation Time :0:00 Categories : Biscuits/Scones/Muffins Bread-Bakers Mailing List Fruit Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups sifted all-purpose flour 2 tablespoons baking powder 3/4 cup sugar pinch salt -- optional 5 eggs -- slightly beaten 1/2 cup milk 5 ounces unsalted butter -- melted and cooled 4 cups blueberries -- to 5C, fresh or frozen sugar -- additional, for topping TIME: About 40 minutes Heat oven to 425F. Mix all dry ingredients together. Stir in eggs, milk and butter; do not overmix. Carefully stir in berries. Grease the top of large muffin tins. Insert paper cups and spoon batter to the top of the paper cups. Sprinkle generously with sugar. Reduce heat to 400F, place muffin tins on middle shelf of oven. Bake about 25 minutes, until muffins are golden brown. Remove from muffin tins and cool. Source: "Times Cooking" S(Internet address): "https://cooking.nytimes.com/recipes/2256-the-ritz-carltons-blueberry-muffins" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 240 Calories; 9g Fat (34.7% calories from fat); 5g Protein; 35g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 212mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 0515 --------------- END bread-bakers.v117.n020 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved