Hi all,
Since I started bringing bread to work, one of the denizens has been
requesting sourdough bread.
The starter recipe follows. After that is a starter batter recipe.
The author uses it rather than the starter so he doesn't have to start
over each time he wants to make sourdough bread.
The two recipes that follow the batter recipe are my first two
attempts at sourdough bread. I gave them both to the JCL expert here
at the Info Center, at whose many requests I began the whole sourdough
thing to begin with.
He cut up the cornbread one and I got great comments back from my
coworkers. They didn't seem to mind it as much as the really great
fudge I brought in last week.
Have a nice day,
Gerry
* Exported from MasterCook II *
Sourdough Starter
Recipe By : Norman Garrett : Quick & Delicious Bread Machine
Serving Size : 1 Preparation Time :0:00
Categories : Norman Garrett Sourdough
Amount Measure Ingredient -- Preparation Method
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1 cup skim milk
3 tablespoons plain yogurt
1 cup flour
Warm a quart jar or similar container by filling it with hot tap water
and letting it sit for a few minutes.
Heat the skim milk to 110 degrees, remove from the heat and stir in
the yogurt.
Drain the water from the jar and wipe it dry.
Pour the milk - yogurt mixture into the jar and cover it. Plastic lid
recommended. I rubber banded a piece of plastic wrap over the top.
Place the mixture in a warm place and let it proof for 24 hours. For
my warm place I placed the jar on top of the stove near a pilot light
for the burners.
Stir in the flour. Cover and leave in a warm place for three to five
days. Mine was ready in 3 days.
At the end of the period the starter should be bubbly and about the
consistency of pancake batter. When it has reached this point put it
in the refrigerator for storage.
At this point I went directly to the starter batter recipe - so I
didn't refrigerate the starter first.
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* Exported from MasterCook II *
Sourdough Starter Batter
Recipe By : Norman Garrett : Quick & Delicious Bread Machine
Serving Size : 1 Preparation Time :0:00
Categories : Norman Garrett Sourdough
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sourdough starter
1 1/2 cups flour
1 cup skim milk -- warm
Remove the sourdough starter from the refrigerator and allow it to
reach room temperature ( about 6 hours).
Place 1 1/2 cups of starter in a 2 quart mixing bowl. Put the rest of
the starter back in the refrigerator.
Add the flour and skim milk and mix well. The batter should have the
consistency of light pancake batter.
Cover the bowl lightly ( I used a dish towel held on by a small
notebook) and let it proof for 8 to 12 hours in a 85 to 90 degree
area.
After proofing use what batter you need for your bread. ( It can stay
out for up to 3 days) Make sure you save at least 1 1/2 cups to
replenish your starter.
Return the remaining batter to the starter jar. Stir and refrigerate.
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* Exported from MasterCook II *
Forty Niner Sourdough Bread
Recipe By : Norman Garrett : Quick & Delicious Bread Machine
recipes Serving Size : 1 Preparation Time :0:00
Categories : Norman Garrett Sourdough
Amount Measure Ingredient -- Preparation Method
----- ------------ --------------------------------
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
3 cups bread flour
1/2 cup sourdough starter batter
3/4 cup water -- warm
Place ingredients in the machine in the order listed.
Use the dough setting if you have it, otherwise stop the machine after
the dough is completely mixed.
Set the machine for a timed bake. Give the sourdough 6 to 8 hours to
rise before the bake cycle begins.
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* Exported from MasterCook II *
Sourdough Cornmeal Bread
Recipe By: Bread Machine Baking : Perfect Every Time - Lora Brody
Serving Size : 12 Preparation Time :0:00
Categories : Lora Brody Sourdough
Yeast Zo
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons yeast
2 tablespoons nonfat dry milk powder -- or skim
2 tablespoons wheat germ
2 tablespoons wheat bran
1 cup flour
1 cup whole-wheat flour
1 cup corn meal, yellow
1 1/2 teaspoons salt
1 cup sourdough starter batter
2 tablespoons honey
1 cup water
Have all the ingredients at room temperature. Put in the machine -
program for dough and press start.
At the end of the cycle punch the dough down and place it in a loaf
pan. (Spray/grease and flour the pan if you have to, Mine doesn't
require it)
Let it rise uncovered in a warm draft free area for 1 hour.
Preheat the oven to 350 and bake for 30 to 40 minutes until well
browned.
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