Sourdough french bread #4
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Sourdough french bread #4
  Sourdough    French    Bread  
Last updated 6/12/2012 1:23:41 AM. Recipe ID 56882. Report a problem with this recipe.
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      Title: Sourdough french bread #4
 Categories: Breads
      Yield: 6 Servings
  2 1/4 c  Bread flour
      1 c  Starter, at room temp.
    1/2 tb Yeast (I use Fermipan or Red
      1 tb Sugar
      1 ts Salt
    1/2 c  Tepid water (between 80 and
           -90 F)
  I take the starter out of the fridge 4 to 8 hours before I plan to
  start the bread. I feed it, then let it come up to room temp as it is
  digesting the feeding (1/2 cup A.P. Flour and 1/2 cup water). To
  start the bread, I measure everything but the water into the machine,
  set it for French Bread, and turn it on. I then drizzle the water
  into the machine slowly while it is running. That allows me to stop
  before 1/2 cup is added, should the flour have absorbed a lot of
  humidity from the air. For an extra crispy crust, I spray the dough
  lightly with water during the final rise (after the loaf-forming
  stage) and slash the top if I'm in the mood for a fancy look.
  Rye Variation
  Substitute 1/2 cup rye for 1/4 cup bread flour. Add 1 tsp caraway
  seed. May need a Tbs or so extra water.
  Sourdough Starter
  This starter is from the Food Processor Bread Book by the Editors of
  Consumer Guide. Published in 1980 by Simon and Schuster. ISBN
  0-671-25201-1. I have been using and abusing this starter for years.
  1 cup warm water 1 package active dry yeast 1/2 cup instant nonfat
  dry milk solids 1/2 cup unflavored natural yogurt 1 1/2 cups all
  purpose flour
  1. Combine water and yeast in large glass bowl, crock or other
  non-metallic container. Stir to dissolve yeast.
  2. Add dry milk and yogurt to yeast mixture. Beat with whisk until
  blended. Add flour and beat until smooth.
  3. Cover bowl tightly*. Let stand in warm place (85F) until starter
  has developed a sour aroma and is bubbly, 24 to 36 hours. Stir
  4. Keep starter tightly covered in refrigerator. *
  5. To use, stir and pour off as much as recipe requires. Replenish
  remaining starter by blending in equal parts of flour and milk*. Cover
  tightly and let stand at room temperature until bubbly. Refrigerate.
  Starter should be used and replenished every two weeks.*
  In case you are wondering about those asterisks. Those are places
  where I have learned to depart from the stated instructions. BY NO
  MEANS, should you ever store your starter tightly covered! This is a
  great way to end up spending at least an hour cleaning your fridge. I
  keep the starter in an old instant coffee jar which has had the
  cardboard liner removed from the lid.
  This leaves a bit of a space when you screw down the lid for gas to
  escape. Even so, I don't screw down the lid all that tightly. I don't
  waste bread flour on the starter, all purpose is fine. I also have
  given up feeding milk to the starter, though I occasionally use whey
  leftover from making yogurt cheese. I have left this starter in the
  fridge unfed for up to six months and found only an inch of booze on
  the top that smells like cheap sherry. I generally stir that down
  with a dishwasher-safe plastic chopsticks and feed the beast. By next
  morning it is happily bubbling and ready to use. You will note that I
  feed first and then use. That way the starter can be doing something
  while it's coming up to room temperature, which is the best
  temperature to use it.

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Recipe ID 56882 (Apr 03, 2005)

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