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Old 02-08-2008, 11:58 AM   #12
2under2cbout3
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Join Date: Sep 2007
Location: North East of Seattle, WA
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Re: Your favorite bread recipe?

Thank you so much Goddess_Heather for sharing the Sourdough Starter Recipe.
I have not had that since I was in High School. Years ago. My mom and I were just talking about it last week. We both wished for it and look....our dream came true. I am going to start the Sourdough tomorrow. Feels like waiting for a baby, it will be hard to wait 10 days (at least it is not 9 months!)

Quote:
Originally Posted by Goddess_Heather View Post
Sourdough all the way.

I learned that a good sourdough starter is like a pet. You have to tend to it everyday. Love it and feed it.

Sourdough Starter Recipe
Here is an excellent Sourdough Starter that you can use to add rich flavor to bread and rolls. This starter takes time to mature, but the taste is well worth the wait. Nothing beats the tang and chewy texture of sourdough bread, especially when it comes straight out of your own oven. From its firm crust to its soft interior, this bread is in a class of its own.

4 Cups
10 days 10 days prep
1 teaspoon sugar
2 cups water, warm
1 envelope active dry yeast (2 1/4 tsp)
2 cups white bread flour
1 cup white bread flour
1 cup milk
1/2 cup sugar

DAY 1 Dissolve sugar in 1/2 cup of the warm water in large glass bowl.
DO NOT USE METAL BOWL.
Sprinkle yeast into water; let stand 10 minutes.
Stir in remaining 1-1/2 cups water and 2 cups flour.
Beat until smooth.
Cover bowl tightly with plastic wrap and leave overnight at room temperature.
DAY 2 Add Day 2 ingredients 1 cup white bread flour, 1 cup milk and 1/2c. sugar to Sourdough mixture in bowl.
Beat until smooth.
Cover loosely with plastic wrap.
Refrigerate.
DAY 3 Stir until smooth.
Refrigerate.
DAY 4 Repeat Day 3.
DAY 5 Repeat Day 2.
DAY 6-10 Stir well once a day.
Your sourdough starter should have grown to at least 4 cups, and should be the consistency of thin pancake batter.
If it is thicker, add lukewarm water until the desired consistency is achieved before using it in a recipe.
Give 1 cup away to a friend.
Use the rest for your own baking.
When your Sourdough is down to 1 cup OR once every 10 days, feed it as on Day 2 and let it grow again.
You can freeze Sourdough mixture for up to 3 months.
Before using, thaw slowly in refrigerator for 24 hours.
Feed it as on day 2 and leave at room temperature overnight before using.


The recipe...

San Francisco Style Sourdough French Bread Recipe


2 loaves
5 hours 4 hours prep
1 1/2 cups water, warm
1 tablespoon yeast
1 cup sourdough starter
3 cups bread flour
2 teaspoons sugar
2 teaspoons salt
1 teaspoon baking soda
2 cups bread flour

In a large mixing bowl dissolve yeast in warm water, mix with starter.
Add 3 cups flour, sugar and salt, stir vigorously 2 or 3 minutes.
Cover with a cloth, set in warm place and let rise 1-1/2 to 2 hours or until doubled in size.
Mix baking soda with 1 cup of remaining flour and stir in, the dough should be stiff.
Turn out onto a floured surface and begin kneading.
Add the remaining 1 cup of flour or more if needed to control stickiness.
Knead until satiny, between 5 and 10 minutes.
Shape into 2 oblong loaves or 1 large round loaf, place on lightly greased cookie sheet.
Cover with a cloth, set in warm place free from drafts and let rise 1 to 2 hours or until nearly doubled in size.
Before baking, brush outside with water and make diagonal slashes across the top with a sharp single-edge razor blade.
Put a shallow pan of hot water in the bottom of the oven.
Bake at 400 F for 45 minutes or until the crust is a medium dark brown.
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