Hi Bill, I used to make sour dough bread all of the time. I'll paste
the recipes and directions I used below. It was delicious and fun -
but I guess I just got too busy in recent years.
Good luck!
Penny
SOURDOUGH BREADS
For a while, when Katrina and Alex were little, I made sourdough
bread, especially the French bread, nearly every week. When Zach came
along, the demands of caring for three young children put a halt to my
consistent bread baking! This sourdough bread is just as good as any
you'll find at your market (even if you live in San Francisco!)
FOR THE STARTER
1. Heat 1 cup milk to 90-100(, and pour into a clean, warm quart jar
with a lid. Stir in 2 Tbsp. plain yogurt. Screw on the lid, and
allow the starter to stand in a warm place (say on top of a hot water
heater, or a refrigerator motor, or in an oven with the light turned
on) for 18-24 hours. Temperatures of 80-100(F. are best.
NOTE: If a clear liquid rises to the top of the jar during this
time, stir it back into the liquid. If the mixture takes on a pink
color, your starter should be discarded. Start again!
2. After the starter has stood for 18-24 hours, the mixture should
have the consistency of yogurt. Stir in 1 cup unbleached flour.
Cover tightly, and let stand, again at 80-100(F., until the mixture is
filled with bubbles, and the starter has a pleasant, sour smell.
This can take from 2 to 5 days! The starter is now ready to use.
TO KEEP THE STARTER GOING
To keep the starter alive, you must feed it. Each time you use 1 cup
starter, replenish it with 1 cup warm milk. Let it stand in a warm
place overnight until it is bubbly; then, return it to the
refrigerator to store, until you're ready to bake again.
When you use it again, allow the starter to come to room temperature,
and stir in 1 cup flour. Let it stand for several hours before
removing the amount required in your recipe and making the sponge.
If you bake regularly, the starter will remain active and alive. If
you don't, discard half of it, and replenish (with warm milk, then
flour) every 2 1/2 weeks or so.
You can freeze freshly-fed starter for up to two months. When you're
in the baking mood again, remove from freezer, allow to thaw, and then
reach room temperature again (for about 24 hours at 80(.)
SOURDOUGH FRENCH BREAD
(2 long loaves)
TO MAKE THE SPONGE:
1. Combine: 2 cups warm water;
1 cup starter;
1/4 tsp. active dry yeast; and
4 cups unbleached flour.
2. Put the sponge away, and allow it to stand in a warm place for 6 to
8 hours, or overnight. The sponge will be very thick and full of
bubbles.
FOR THE DOUGH
The dough will take about 6 hours.
1. Add to the sponge: 2 tsp. salt;
2 tsp. sugar; and
3 cups unbleached flour.
3. Knead dough, adding flour as needed, for 10-15 minutes, until
smooth and elastic.
4. Place dough in buttered bowl, turn to grease top, and cover bowl
with plastic wrap. Allow it to remain in a warm spot for 1 1/2 to 2
hours, until dough has doubled in size.
5. Shape dough into two loaves (either round or long and narrow).
Place on flat surface which has been dusted with cornmeal. Cover with
clean towel, and allow to rise, again for 1 1/2 to 2 hours, until
doubled.
6. Slash loaves with sharp knife in several places.
7. Bring to boil: 1 tsp. cornstarch and 1/2 cup water. Allow to cool
slightly, and then paint the top and sides of the loaves with this
mixture.
8. Place racks in oven on lowest and next-to-lowest level. Place a
pan filled 1/4 way up with water on the bottom rack. Bake the bread
on the rack above. Preheat oven to 400(, and put in the bread.
9. After 10 minutes, take out the bread and paint again with the
cornstarch mixture. Return to oven. Bake another 20 to 25 minutes.
SOUR DOUGH BISCUITS
(Makes 20)
1. Combine: 1 cup flour;
1 Tbsp. baking powder;
1/2 tsp. salt;
1/4 tsp. baking soda;
3 Tbsp. sugar.
2. Cut in 1/3 cup softened butter, until mixture is crumbly.
3. Stir in 1 cup sourdough starter (Remember, you have added a cupful
of flour to the starter earlier in the day.)
4. Turn out onto floured surface, and turn dough to coat both sides.
Knead about 20-25 times, adding flour sparingly (even though this
dough is very wet and sticky).
5. Roll, or pat, dough to 1/2" thickness and cut out biscuits with
round biscuit-cutter (or a glass). Dip both sides of each biscuit
into melted butter (Melt in advance, and allow to cool before dipping
in biscuits.) Then, place onto baking sheet to rise for about 45
minutes. (NOTE: If you're rushed, you can skip this rising, but the
more-time-consuming biscuits are worth the wait if you can spare the
time.
6. Bake in preheated 400( oven for about 10 minutes.
SOURDOUGH PANCAKES
(Makes about 20 "Silver Dollar" pancakes)
1. Combine: 3 cups starter;
1/4 cup dry milk powder;
2 Tbsp. melted butter; and
1 large egg.
2. In separate bowl, combine: 2 Tbsp. sugar;
1 tsp. baking soda; and
1 tsp. salt.
3. Sprinkle the dry mixture over the batter, and fold in gently but
thoroughly. Let the batter stand for a few minutes while you preheat
the griddle.
4. Without stirring the batter, drop spoonsful onto the hot griddle.
??
Here are some more recent recipes; all use a simple flour/yeast/water starter:
The Green Kitchen: Artisan bread from your hands
By ANN LOVEJOY
SPECIAL TO THE P-I
My family eats a lot of bread. A lot of bread. Rosemary rounds, rye
torpedoes, whole grain sandwich loaves vanish daily, especially when
our kids are around. If we had to buy all this bounty, our food bills
would be sky high.
Happily, my oldest son, a professional baker, willingly shares the
secrets behind fabulous European breads. Preferments, poolishes and
bigas have brought our bread to new heights.
My recently retired husband also loves baking, especially with
sourdoughs. Sourdough is the simplest and most forgiving form of
artisan baking. If gold rush miners kept sourdough productive in
primitive wilderness camps, you can easily do it in a modern kitchen.
Sourdough starters often are passed between neighbors but are easily
made at home. If you don't know any bakers who might share with you,
here are our recipes for wheat and rye starters. The Rustic Sourdough
Round is simply delicious and can be baked in a loaf pan if you
prefer. Sourdough Rye produces a light, tender loaf that's fabulous
for sandwiches or toast.
BASIC SOURDOUGH STARTER
1 cup water
1 cup flour (any)
1 1/4 teaspoons (1 packet) active dry yeast
In a bowl, vigorously combine all ingredients, cover with cheesecloth
and let stand 8-12 hours until bubbly and tangy smelling.
WILD SOURDOUGH STARTER
1 cup water
1 cup whole wheat flour
In a bowl, vigorously combine flour and water, cover with cheesecloth
or a fine sieve and let stand for 3-4 days until bubbly and tangy
smelling.
RYE STARTER
1 cup rye flour
1 cup water
1 small (2- to 3-inch) onion, outer skin intact
In a small, deep bowl, vigorously combine flour and water, add onion
and cover completely with flour mixture. Cover bowl with cheesecloth
or a fine sieve and let stand for 3-4 days. When bubbly and tangy
smelling, discard onion.
STARTER CARE AND FEEDING
Once your starter is ready (bubbly and tangy smelling), you can use it
right away and/or refrigerate it in a glass jar for later use. To keep
your starter going, feed it weekly and always replace what you use.
Feeding schedule: Each week, pour starter into a bowl. Usually there
will be some liquid on top of the starter after being refrigerated.
You can pour this off or stir it in; both ways work fine. Now add 1/2
cup water and 1/2 cup flour, and stir vigorously.
Repeat 8-12 hours later and leave on the counter overnight.
The next day, feed again and wait 30-60 minutes before using. If you
aren't planning to use the starter, add smaller amounts of flour and
water (1/4 cup each time). Always feed and let stand an hour or so
before replacing starter in the refrigerator.
RUSTIC SOURDOUGH ROUND
MAKES 1 LOAF
1 1/2 cups recently fed sourdough starter
2 cups flour (unbleached and/or whole wheat)
1 teaspoon sea salt
# If you have an electric mixer with a dough hook, combine all
ingredients and process until dough forms a ball (add water or flour
by the tablespoon if mixture seems dry or too soft). Otherwise, knead
by hand until smooth and elastic (5-8 minutes).
# Place dough in an oiled bowl and cover with a plate. Place in a warm
(70 degrees) place until doubled in bulk. (1 1/2 hours).
# Form into a round and let rise again on a baking sheet sprinkled
with cornmeal, covered with a damp towel, until doubled (about 1
hour).
# Preheat oven to 400 degrees.
# Bake loaf at 400 for 15 minutes. Reduce heat to 350 and cook until
done (internal temperature of 180 degrees, 20-25 minutes more). Let
cool before slicing.
SOURDOUGH RYE BREAD
MAKES 1 LOAF
3-4 cups rye flour
1 1/2 cups recently fed rye sourdough starter
1 cup whole wheat flour
1 tablespoon ginger
1 teaspoon sea salt
# In a large bowl, combine 1 cup rye flour and 1 cup water and let
stand an hour or more (this autolyses or tenderizes the rye gluten).
# Add rye starter, whole wheat flour, ginger (helps rye rise) and
salt, blend well, then add 2-3 cups rye flour to make a sticky dough.
# Put in an oiled bowl and let rise in a warm spot for 1 1/2 hours
(will not quite double in size).
# Softly knead for 1-2 minutes (rye is delicate) and put in an oiled
loaf pan and let rise until nearly doubled (60-75 minutes).
# Preheat oven to 400 degrees and bake for 15 minutes, reduce heat to
350 and bake until done (internal temperature of 180 degrees, 20-25
minutes more). Cool before slicing.
On 6/11/14, Bill Deatherage via Cookinginthedark
<[email protected]> wrote:
>
>
> Hello,
> Has anyone ever tried to make sourdough bread on the list? I had the starter
> and overnight mixed it with a half cup water in a cup of flour this morning
> it had some specs in it and when I called King Arthur, they told me they ask
> me whether the specs were pink or grey or some other color. This is
> something I couldn't tell. Does anyone have any tips for making sourdough
> bread Sent from my iPad
> _______________________________________________
> Cookinginthedark mailing list
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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