Sourdough
Source of Recipe
Shanny
The STARTER:
1 pkg. (2¼ tsp) active dry yeast
3-3½ cups unbleached or bread flour
1½-2 cups warm water (use bottled or distilled water if your tap water is
chlorinated)
Combine ingredients in a large glass or ceramic bowl. Batter should be
somewhat thick, but it thins as it ferments. Cover loosely and set aside in a
warm (70°-90°) place for 2-3 days. It will bubble up and expand and needs to
be stirred down once a day. When ready, it should have expanded by about
one-third or more, developed many bubbles and a sharp but pleasing aroma.
This step may be done ahead and then refrigerated up to seven days, or
frozen, until ready to bake. (If frozen, allow 24 hours at room temperature for
thawing and reactivating.)
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Pour starter into large bowl & add 1½ cups unbleached flour and 1½ cups
warm water. Blend until smooth (mixture should be the consistency of thick
pancake batter); cover loosely and set aside in a warm spot for several hours
(or overnight) or until it is quite bubbly again. Reserve 1½ - 2 cups to send
back to the refrigerator & use the remaining starter for the recipe. (If you
wish to increase the amount of starter to give some away or make several
recipes at once, just increase the amounts of flour & water, and if your
starter seems too thin or too thick, you can adjust the flour/water ratio to
remedy that too.)
For BREAD:
3 - 3½ cups bread flour
1½ tsp. salt
1/2 tsp. active dry yeast
2/3 cup warm water
1 - 1½ cups starter
Combine all ingredients & stir to form a shaggy mass; allow mixture to set
20-30 minutes so the flour can absorb, making it easier to finish kneading &
help prevent adding too much flour to the dough. Knead 6-8 minutes by hand
or with dough hook; dough should be stiff enough to hold its shape. Cover
and allow to rise until double in bulk. Gently deflate the dough and knead it a
few more times. Cover and allow to rest 20-30 minutes. Shape into a round
loaf, place on baking pan dusted with cornmeal, and cover with plastic wrap.
Refrigerate overnight if desired, for more sour flavor (this makes quite a
difference - I was surprised!). If you go for the "more sour" overnight
method, remove loaf from refrigerator several hours before baking, to allow
time for rising.
Preheat oven to 475°. When loaf has risen until double in bulk, make parallel
or crosshatched slashes into top of loaf using a VERY sharp knife or razor.
Bake 40-45 minutes, turning oven down to 450° after the first minute or two.
Bread is done when internal temperature of loaf is 190°-200°. If desired,
brush loaf with butter or spray with cooking spray when baking is done, or
leave it alone for an extra crispy chewy crust. Cool on wire rack.
The PANCAKES:
1½ cups starter
1 egg
2 tbsp. vegetable oil
¼ cup nonfat dry milk or buttermilk powder
2 tbsp. sugar
1 tsp. salt
1 tsp. baking soda
Combine starter, egg, oil & milk powder. Combine sugar, salt & baking soda
(mashing out any lumps) and sprinkle over batter. Fold in gently & be sure
your bowl is big enough so it can foam up without running over. Allow to set a
few minutes and then fry on hot griddle. Small pancakes stay lighter &
fluffier than larger ones.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Maintaining the starter:
If not used for several weeks, feed it regularly (like every 2-4 weeks) by
removing & discarding half of it, then adding 1 cup unbleached flour with 1
cup warm water to the remaining half. Allow to sit at room temperature for
several hours until bubbling begins; then refrigerate or freeze. When kept
refrigerated, the starter may separate, which is normal - just stir the liquid
back in from time to time. What isn't normal is changes in color, so if it
begins to turn pink, it should be discarded.
At first your sourdough may taste bland, but the more you use it, the more
delicious sour tangy flavor will develop.
Caution: Keeping starter and dough covered as much as possible will prevent
loss of moisture and more important, help prevent contamination of the
starter. And another note: I don't tighten the lid down completely when the
starter is refrigerated - leave it a little room to "breathe" (and be sure the
jar you use to refrigerate it is large enough to allow for some expansion -
I've had it run over in the fridge! ;->). I also try to remember to note the date
when it's been fed, so I don't forget to tend to it if I haven't baked for awhile.
|
Â
Â
Â
|
member logon
