Text 19765, 90 rader
Skriven 2007-08-28 23:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Rye bread 1
===================
-=> Quoting Joan Macdiarmid to Jim Weller <=-

 JM> two loaves [...]  every 6-7 weeks. For me, the packets make
 JM> sense.
    
Indeed.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dan's New York Sour Jewish Rye Bread
 Categories: Bread
      Yield: 1 loaf
 
      2 c  Rye flour
      1 c  Plain yogurt; room temp
    3/4 c  Warm water
  2 1/2 tb Cider vinegar
      1 tb Dry yeast
    1/2 ts Crushed caraway seed
    1/2 ts Ground cardamom
           To be added each of the last
           Three days:
      1 c  Rye flour
      2 tb Brown sugar dissolved in
    3/4 c  Warm water
 
  Most people who speak nostalgically of New York sour Jewish rye bread
  are unaware of how easy it is to make the same bread anywhere. There
  is nothing special in the bread except a great secret which was rarely
  spoken of because it was (at least in my New Jersey neighborhood)
  against the law.
  
  Specifically, it involved the use of old bread in the making of the
  new and, for a chemical reason that I neither understand nor know
  about, the bread is never really very good unless it is made with old
  bread. And I mean old rye bread. The bakers used to take the old
  loaves that had been brought back by the delivery trucks and use that
  bread to make the new bread. That was the illegal part.
  
  I have found through experimentation that one can use the ordinary
  store-bought rye bread just as satisfactorily, though I do not eat
  such commercial rye bread by itself. So I keep a loaf of it in my
  freezer and, whenever I make rye, I take out some slices and use them.
  
  The first time you make this recipe it will be a pain in the neck
  because you have to have a good sourdough and I will supply one here
  that is perfect for this kind of bread. It will take four days to make
  this sourdough and, if you are careful you will never have to do it
  again.
  
  Combine first 7 ingredients in a large bowl and beat until well-
  blended. Cover and let stand at room temperature for 24 hours.
  
  Beat in 1 cup rye flour with brown sugar/water mixture. Let stand at
  room temperature for 24 hours.
  Repeat previous procedure again. Let stand another 24 hours.
  Repeat previous procedure again. Let stand another 24 hours after
  which the sourdough starter will be ready for use. You will have far
  too much but you can give some away and use it for other sourdough
  purposes.
  
  Now that you have the sourdough, you are ready to make the bread. As
  you take from this supply to make the bread, you must replenish it
  with a mixture of 1 cup of rye flour, 3/4 cup of warm water and 2
  tablespoons of brown sugar for each cup of sour you have taken.
  
  Allow this replenished mix to sour at room temperature for 24 hours
  before storing in you refrigerator.
  
  If you do not use the sour for a month, it would be wise to replenish
  it even should you not intend to use it. It is a living thing and
  needs to be fed. If left alone for more than 6 weeks, it is likely to
  die and then you have to start all over again. In the refrigerator,
  it may be stored in a jar with the lid loose to avoid pressure
  build-up.

  From: Barrie J. Lax
 
MMMMM



Cheers

YK Jim


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