Karen Mintzias wrote about Menu Management Program Suggestion to
Joel Ehrlich on 18 May 95 16:34:41 saying...
KM> I think it needs to be mentioned however, that Meal-Master is a
KM> full-fledged database program, with boolean search mechanisms
KM> available for ALL parts of a recipe, shopping lists, resizing, and
KM> Metric-English conversions, while Qbook is basically a shell that
KM> allows archiving of text and searching on user-specified "keywords".
KM> ObBreadStuff: My sourdough starter (made with only flour, water and a
KM> bit of fruitsource syrup) seems to be thriving at long last, and now
KM> I'd like to start making bread with it. Anyone have any tips on doing
KM> sourdough in a Hitachi 201 machine? How much starter do I need to use
KM> for a regular loaf?
There are a lot of recipes for sourdough bread in bread machines. Some
are authentic (they don't use yeast). Some are less so (they do).
Some use a sponge to sour the dough, some don't. All use some kind of
timing trick to get the time needed for the bread to rise. I have tried
all of those which follow. All produce great bread (with MY starter
from Dick Adams). Let us know how they work with yours.
Best Machine Sourdough Bread (ABM) No. 3327 Yields 1 Loaf
3/4 Tbls Yeast 1 Tbls Oil
2 1/4 Cups Bread Flour 1 Cup Sourdough Starter
1 Tbls Sugar 1/2 Cup Warm Water
1 tsp Salt
All ingredients except the water should be at room temperature before
starting.
Add the ingredients to the pan in the order listed.
Select "White Bread".
Press "Start".
~~~ Adapted by Joan Mershon from a recipe by Helen Fleischer
Multi Grain Sourdough Bread (ABM) No. 3217 Yields 1 Loaf
2 tsp Dry Yeast 3 Tbls Cracked Wheat (use
3/4 Cup Rye Four Wheatena Cereal)
2 Cups Whole Wheat Flour 1 tsp Salt
1 1/2 Cups Bread Flour 4 Tbls Molasses
3 Tbls Wheat Germ 3 Tbls Olive Oil
3 Tbls Oat Bran 1/2 Cup Sourdough Starter
1/2 Cup Corn Meal 2 Cups Warm Water
2 Tbls Gluten
Add the ingredients to the pan in the order listed.
Select "White Bread".
Press "Start".
~~~ Sharon Stevens
Wesley Pitts' Sourdough Bread (ABM) No. 3445 Yields 1 Loaf
3 Cups Bread Flour 1/2 tsp Baking Powder
1/2 Cup Sourdough Starter 1/2 tsp Salt
1 Tbls Sugar 1 Cup Warm Water
1 Tbls Butter
All ingredients should be slightly above room temperature before starting.
Add the ingredients to the pan in the order listed.
Select "White Dough".
Press "Start".
At the completion of the dough cycle, select "Whole Wheat Bread" and commence
a delayed start cycle due to complete in 8 1/2 hours.
~~~ Wesley Pitts
Sourdough French Bread (ABM) No. 3204 Yields 1 Loaf
1/2 Tbls Yeast 1 tsp Salt
2 1/4 Cups Bread Flour 1/2 Cup Water, Tepid
1 Cup Sourdough Starter
1 Tbls Sugar
Add all the ingredients to the pan in the sequence listed.
Select "French Bread".
Press "Start".
Slowly drizzle the water into the machine while it is running.
Add water until the dough forms a rough ball which cleans the sides of the
pan.
If there is a wet smear under the dough paddle, slowly add flour until the
smear is gone.
Let the dough knead for a few minutes.
There should be no wet smear under the dough paddle and the dough should have
a slightly tacky feel to it (your finger should come away clean).
If the dough feels dry instead of slightly tacky, add a just a few drops of
water.
NOTE: You may replace 1/2 cup of bread flour with 1/2 cup of rye flour
and add 1 teaspoon of caraway seed to make a sourdough rye bread.
~~~ Joyce Monschein
Joel
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