Sourdough 101 Free Dating, Singles and Personals

Sourdough 101 Posted: 12/17/2005 6:38:42 AM
Hit the bookstore up the street looking for a few more stocking stuffers and came across a table with cookbooks reduced to $1.50 ... never one to pass up a bargain I came out of the store with 2 shopping bags. Have a friend who loves sourdough so I typed this up for him then thought you guys might like to give it a try. Basic Sourdough Starter 2 cups all-purpose flour 1 tbsp. dry yeast 2 cups lukewarm water 1 tsp. salt 3 tbsp. sugar With a wooden spoon stir dry ingredients together in a large mixing bowl and gradually add lukewarm water. Stire until mixture resembles a smooth paste. Cover with a towel or cheesecloth and set in a warm place, 85°F to sour. Stir mixture several times a day. In 2-3 days sourdough will be ready. Store in a heavy plsatic container, with a hole punched in lid to allow gases to escape. To make a batter for a favourite sourdough recipe, take out 1 cup sourdough starter and combine with 1 cup all-purpose flour and 1 cup lukewarm water. Mix well with a wooden spoon. Don't worry about lumps in mixture, fermentation will dissolve them within a few hours. Cover with a towel or plastic wrap and set in a warm location several hours or overnight. Before adding additional ingredients to recipe, return at least 1/2 cup of mixture to sourdough container stored in fridge to replenish starter. If starter is not replenished in this manner at least once a week, add 1/2 cup each of lukewarm water and all-purpose flour to container of sourdough. Mix together; leave out of fridge overnight, covere with a towel or plastic wrap. Next morning stir down mixture, cover with lid and return to fridge until needed. Occasionally pour all of sourdough starter out into a mixing bowl. Wash container to remove flour buildup. To replenish, add equal portions of flour and water, cover, let stand in a warm, 85°F location overnight. If starter does not seem as bubbly after continued use, sprinkle with a small amount of dry yeast and mix well. This is also recommended if thawed frozen starter does not resume its former bubbly appearance. If clear liquid forms on top of mixture, simply stir down and continue to use as needed. Quick, Overnight Sourdough Starter 1 pks. plus 1 tbsp. dry yeast 4 cups lukewarm water 4 cups all-purpose flour Dissolve yeast in a small amount of lukewarm water. Stir flour into remaining water and add yeast mixture. Mix well and cover. Let mixture stand in a draft free area that is near 85°F for at least 6 hours or overnight. Starter is now ready to be mixed with other ingredients for your favourite sourdough recipe. Whole Wheat Sourdough Starter 1/2 tsp. dry yeast 3/4 cup warm water, 110°F 3/4 cup whole-wheat flour Dissolve yeast in warm water. Stir in flour and mix well. Store in a clean, covered plastic container large enough to allow for expansion. Place in a warm area for 18-20 hours. Stir occasionally. At this point starter may be stored in fridge and will be referred to as primary batter or starter in recipes. Keep whole-wheat starters separate from other starters to provide desired flavour and texture for different recipes. Keep starter active by adding equal portions of whole-wheat flour and water at least once a week if starter is not replenished with normal use. Raw Potato Starter 1 cup warm water, 110°F 1-1/4 cups all-purpose flour 1 tsp. salt 1-1/2 tsp. sugar 1 medium potato, peeled and grated Mix together the water, flour, salt and sugar in a 1 quart glass mixing bowl. Add grated potato and mix well. Cover container tightly with plastic wrap to prevent moisture from evaporating and allow it to sit in a warm place, 85°F for 24 hours. Stir several times during the 24 hour period. Within 2-3 days mixture will become fermented, giving a foamy appearance. Stir down at least once a day. Pour the fermented starter into a clean plastic 1 quart container. Cover with a fitted lid that has a small hole punched to allow gases to escape. After being refrigerated for 3-4 days, mixture will be ripened sufficiently to use. A clear liquid will collect on top. Simply stir into mixture and use starter when needed. Replenish the starter with equal portions of warm water and flour. Allow to sit at toom temperature 10-12 hours then return to fridge until needed. Sourdough Bread 1 cup sourdough starter 2 cups lukewarm water 2-1/2 cups all-purpose flour 1 cup milk 3 tbsp. butter, softened 3 tbsp. sugar 2 tsp. salt 1 pkg. dry yeast 1/4 cup warm water, 110°F 6-1/2 cups all-purpose flour 1 tsp. baking soda cooking oil Measure starter into large bowl. Add 2 cups lukewarm water and 2-1/2 cups flour. Mix well. Let stand, covered, in warm place overnight. The next morning heat milk; then stir in butter, 2 tbsp. sugar and 1 tsp. salt. Cool to lukewarm. Sprinkle yeast over 1/4 cup warm water; let stand 5 minutes. Stir yeast into cooled milk mixture. Add to starter mixture. Beat until well mixed. Beat in 2 cups flour until batter is smooth. Mix baking soda with remaining tbsp. of sugar and tsp. of salt. Sift evenly over dough and stir gently to mix well. Cover with a cloth. SEt in warm place, free from drafts, and let rise 30-40 minutes or until almost doubled in size. Mix dough and graudally beat in rest of the flour until dough is stiff enough to clean sides of bowl. Turn out onto floured surface and knead about 5 minutes or until smooth and elastic, adding more flour if necessary. Divide dough in half. Let rest, covered, for 10 minutes. Great 2 loaf pans. Shape loaves and place in pans. Brush tops lightly with cooking oil. Let rise about 1 hour until dough has risen to top of pans. Bake at 375°F for 50 minutes or until done. San Francisco Style Sourdough French Bread 1-1/2 cups warm water, 110°F 1 tbsp. or 1 pkg. dry yeast 1 cup sourdough starter 3 cups all-purpose flour 2 tsp. sugar 2 tsp. salt 1 tsp. baking soda 2 cups additional all-purpose flour In a large mixing bowl dissolve yeast in warm water. Mix with starter. Add 3 cups flour, sugar and salt. Stir vigorously 2-3 minutes. Cover with a cloth. Set in warm place and let rise 1-1/2 - 2 hours or until doubled in size. Mix baking soda with 1 cup remaining flour and stir in. The dough should be stiff. Turn out onto a floured surface and begin kneading. Add the remaining 1 cup flour or more if neeced to control stsickiness. Knead until satiny, between 5-10 minutes. Shape into 2 oblong loaves or 1 large round loaf. place on lightly greased cookie sheet. Cover with a clot. Set in warm place free from drafts and let rise 1-2 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. Sourdough Cheese Swirl 2 cups sourdough starter 1 tsp. dry yeast 3 tbsp. warm water, 110°F 3 tbsp. sugar 1 tsp. salt 2 tbsp. cooking oil or melted shortening 3 tbsp. powdered milk 3-1/2 - 4 cups all-purpose flour 1 cup shredded Cheddar cheese 1-2 tbsp. dry onion soup or onion dip mix melted butter Measure sourdough starter into a large mixing bowl. Dissolve yeast in warm water. Add to sourdough starter along with sugar, salt, oil or shotening and powdered milk. Gradually add flour until dough pulls away from the side of the bowl. Turn out onto a floured surface and knead until elastic and smooth, 5-7 minutes. Roll out dough to an 8" x 12" rectangle. Sprinkle with cheese and onion soup or onion dip mix. Roll up jelly-roll style, beginning with narrow side. Place in a greased loaf pan. Cover with cloth and place in a warm place free from drafts and let rise until doubled in size. Bake at 350°F for 50 minutes or until done. Brush top with melted butter. Note: 4-5 slices of fried, crumbled bacon can be added along with cheese and onion soup or onion dip mix. Sourdough Wheat Bread 1 pkg. dry yeast 1-1/2 cups warm water, 110°F 3 cups whole-wheat flour 1 cup sourdough starter 1/4 cup dark molasses 3 tbsp. butter, softened 2 tsp. salt 2-1/2 - 3 cups unbleached white flour or all-purpose flour 1/2 tsp. baking soda In large mixing bowl soften yeast in warm water. Blend in whole-wheat flour, sourdough starter, molasses, butter and salt. Combine 1 cup of unbleached white or all-purpose flour and baking soda. Stir into flour-yeast mixture. Add enough remaining flour to make a moderately stiff dough. Turn out onto floured surface and knead 5-8 minutes or until smooth. Shape into a ball. Place in a greased bowl, turning once. Cover with a cloth. Set in warm place free from drafts and let rise 1-1/2 - 2 hours or until doubled in size. Punch down and divide in half. Let rest 10 minutes. Shape in 2 loaves and place in two greased loaf pans. Cover. Let rise about 1 hour or until doubled in size. Bake at 375°F for 35-40 minutes. Remove from pans and cool. Sourdough Onion Twist 1 pkg. dry yeast 1/4 cup warm water, 110°F 1 cup sourdough starter 1/2 cup butter or margarine, melted 1/2 cup milk 1/2 cup warm water, 110°F 1/4 cup sugar 1-1/2 tsp. salt 1 egg, beaten 4-1/2 - 5-1/2 cups all-purpose flour Filling 1 cup finely chopped onion or 1/3 cup dried onion 1/4 cup butter, melted 1-1/2 tbsp. grated Parmesan cheese 1 tbsp. sesame seeds 1 clove garlic, finely diced or 1 tsp. garlic salt 1 tsp. paprika In a large mixing bowl, mix yeasts and 1/4 cup warm water. Let stand 10 minutes. Add sourdough starter, butter, milk, 1/2 cup warm water, sugar, salt and beaten egg. Stir in 2 cups flour, blend at low speed until moistened. Beat 2 minutes at medium speed. Gradually stir in remaining flour until dough pulls away from side of mixing bowl. Cover with a cloth. Set in warm place free from drafts and let rise about 1 hour or until doubled in size. While dough is rising, mix all filling ingredients and set aside. Stir down dough. Turn onto well floured surface and knead lightly for 2-3 minutes, adding more flour if necessary. Roll out dough to a 12" x 18" rectangle. Cut lengthwisse into three 4" x 18" strips. Spread on filling. Starting with 18" side, roll up each strip around filling, jelly roll style. Seal edges and ends by pinching together. Place strips on greased cookie sheet. Press strips together at one end. Braid, keeping seams inside the braid, whenever possible. Cover with cloth and let rise in warm place free from drafts for 1-2 hours or until doubled in size. Bake at 350°F for 30 minutes or until golden brown. Remove; brush with melted butter.

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