When you are dealing with an unyeasted bread that is expected to rise, you
are depending upon the availability and infiltration of wild yeasts into your
process. That is why the below recipe has so much exposure to the ambient air
("Mix ingredients and knead 300 times (count them). Cover with a wet towel and
let rise for 12-24 hours. Knead 100 times. ")
And because you are using wild yeast that is not standardized nor consistent
in availability, that is why you are letting it rise so very long.
Also, many sourdough starters depend upon wild yeasts.
But if you live in an area without bakeries, breweries or other incubators
for airborne yeasts, it can be a fairly futile hope.
Conversely, the Matzo recipes usually require a very short exposure time so
that there is no wild yeast incorporated because as I understand it (speaking
as a non Jewish, non Kosher lay person) to be Kosher, it must be unleavened for
the celebrations. I believe that I remember that there can be no longer than
15 minutes from when the liquid is introduced to the flour until it is baked
to make sure there is no leavening 'contamination' nor leavening action.
(Please accept my apologies in advance for being unsure about the Kosher laws)
Good luck,
Rhonda E.
Puffin Farm
Colorado Springs, CO & Penrose, CO
Cocker Spaniels and Humans; Bred for looks and not brains.
In a message dated 1/6/05 7:42:41 AM Mountain Standard Time,
[email protected] writes:
>
>
> Message: 2
> Date: Wed, 05 Jan 2005 19:17:34 -0000
> From: "shoshana_mz" <[EMAIL PROTECTED]>
> Subject: Re: Need SUPER Simple WW Bread Recipe
>
>
>
> I have never tried any but the Tassajara Bread Book (1970) has recipes
> for unyeasted breads. However, they all require long kneading and
> rising (if you don't want to make crackers).
> For example:
>
> Los Angeles Unyeasted Bread No. 1
> 7 cups whole wheat flour
> 1 T salt
> Water as needed, approx 3 1/2 cups. (Warm water makes the kneading
> easier.)
> Mix ingredients and knead 300 times (count them). Cover with a wet
> towel and let rise for 12-24 hours.
> Knead 100 times.
> Form a loaf and place in an oiled loaf pan.
> Slash top and let rise 4 hours in a warm place or 1 1/2-2 hours in
> 100-150 degree oven.
> Bake at 350 for 30 minutes and then up the temperature to 400 and back
> until dark brown.
>
> I can't think of any reason while rolls couldn't be made in a similar
> manner but they would not need to be baked for so long.
>
> If you try it, I would be interested in hearing how it turns out.
> Shoshana
>
>
[Non-text portions of this message have been removed]
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