Text 29759, 79 rader
Skriven 2009-10-12 17:42:55 av Sean Dennis (1:18/200)
  Kommentar till text 29741 av JIM WELLER (1:123/140)
Ärende: How To Bake Bread The Rea
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Hello, JIM.

Monday October 12 2009 at 10:02, you wrote to me:

 JW> I have also noticed that if you purchase a particularly nice strain
 JW> of sourdough starter that over time it will change as the local yeast
 JW> gradually takes over. And that it is easy to start a sour dough in a
 JW> kitchen where bread is made frequently; the yeast permeates the
 JW> whole room.

I just posted the article. <G>  I did notice a few glaring contradictions in
there but for the most part it was something I thought you all would like.  I'm
not actually supposed to have sourdough bread because of a systemic candida
yeast infection I have, but damned if I love me some sourdough bread. :)

If I was going to do sourdough, I'd buy starter and just keep it going over
time.

=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: James Beard's Sourdough Rye
 Categories: Breads
      Yield: 2 servings

      2 pk Active dry yeast
  3 1/4 c  Warm water (100-115 deg)
      6 c  All-purpose flour (approx)
      2 c  Rye flour
      2 ts Salt
      1 tb Caraway seeds
  1 1/2 ts Poppy seeds
      2 tb Melted butter
      3 tb Granulated sugar
           Cornmeal
      1    Egg, lightly beaten in
      1 tb Water

  Four days ahead of breadmaking, prepare the "starter". Combine 1
  package of the yeast, 2 cups warm water, and 2 cups all-purpose flour
  in a plastic bowl or container. Cover tightly and let stand for 2
  days at room temperature. Then refrigerate for at least another day
  (see note below).
     The day before preparing the dough, combine 1 cup of starter, the
  rye flour, and 1 cup warm water in a bowl. Cover with plastic wrap
  and let stand overnight at room temperature. The next day stir down
  the dough and add the second package of yeast, dissolved in 1/4 cup
  warm water, salt, caraway seeds, poppy seeds, butter, and sugar. Then
  add up to 4 cups all-purpose flour, 1 cup at a time, to make a stiff
  but workable dough. Knead for 10 to 12 minutes, then shape into a
  ball. Place in a buttered bowl, turning to coat the dough with the
  butter. Cover and let rise in a warm, draft-free place until doubled
  in bulk, about two hours.
     Punch down and divide the dough in half. Shape into two round
  loaves and place on buttered baking sheets generously sprinkled with
  cornmeal. Cover and let rise again until doubled in bulk, about 1
  hour. Brush with the egg wash, and bake in a preheated 375 deg F.
  oven for 30 minutes, or until lightly browned and the loaves sound
  hollow when rapped with the knuckles. Cool, covered with towels to
  prevent the crust from hardening.
     NOTE: This will provide more starter than you need for this
  recipe. To keep it going, replenish with equal parts of warm water
  and flour, let stand again at room temperature, then refrigerate.
  Continue the process each time you use some of it.

  SOURCE: Beard on Bread by James A. Beard A Borzoi Book published by
  Alfred A. Knopf, Inc. ISBN 0-394-47345-0 October 23, 1973

MMMMM
=== Cut ===

Later,
Sean

//sean@nsbbs.info | http://nsbbs.info | ICQ: 19965647

... Friendly fire ain't.
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