From: dadams@cray.com (David Adams)
Subject: FAQ.recipes v2.0  (part 3/13)
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 6 Oct 92 13:22:18 CDT



#Subject: Sourdough Recipe Compilation, v2.0



100	SOURDOUGH WHITE BREAD RECIPES 

101-----------------------------------------------------------------------101
# From dadams@cray.com
[The "World" Bread].

Here is the recipe I used for my bread.
(Copied by permission from Ed. Wood's book "Sourdoughs from Antiquity.",
p. 38 & 39)
 
I will add my own comments with "dca>"
 
STEP I:  CULTURE PREPARATION
 
	1)      Remove the culture from the refigerator
 
	2)      Add 1/2 cup of white flour and 1/2 cup warm water
		to the culture jar and mix briefly.  The total mixture
		will be about 2 1/4 cups.  It need not be lump free.
 
	3)      Proof at 85 deg. F. for 6 to 12 hours until actively
		fermenting (as shown by bubbles on the surface).
 
dca>    The Russian Culture requires about 2 or 3 hours to reach this
	stage if the correct temperature is maintained.  Time depends
	mostly on how many spores remain in culture at time of use.
 
STEP II:  THE FIRST PROOF
 
	1)      Mix all of the active culture with 3 cups of white
		flour and 2 cups of warm water in a 4 quart mixing
		bowl.  It need not be lump free.
 
	2)      Proof at 85 deg. F. for 12 hours.
 
dca>    The Russian culture requires only 6 hours at this stage.
 
	3)      RETURN 1 cup of culture to the culture jar.
		Add 1/3 cup of white flour and 1/3 cup of warm water
		and proof at 85 deg. F. for one hour.  Then refrigerate
		immediately.
 
STEP III:  THE SECOND PROOF
 
	REMEMBER TO REFRIGERATE one cup of culture from the first proof
	before proceeding.
 
	INGREDIENTS
 
	4 cups culture from the first proof
dca> (if I have more I use it all.)
	2 tablespoons butter
	1 cup milk
	2 teaspoons salt
	2 tablespoons sugar
	6 cups white flour
 
 
	1)      Melt the butter over moderate heat (or heat in
		the microwave), add the milk to the butter, warm
		briefly, add the salt and sugar, and stir until dis-
		solved.  Add this mixture to the culture and mix well.
 
	2)      Add the flour a cup at a time until dough is too
		stiff to mix by hand.  Then turn onto a floured
		board and knead in remaining flour until the dough
		is smooth and satiny.
 
dca>    I knead about 15 min by hand.
 
	3)      Divide dough in half and form two balls.
 
	4)      Pat each ball into a one inch thick oval and
		form loaves by rolling from the long side, pinching
		the seam together as you roll the dough to form
		the loaf.
 
dca>    I often put a flattened ball of dough in the Dutch oven.
 
	5)      Place in greased loaf pans and proof at 85 deg. F.
		for 1 1/2 to 3 hours.  When the dough rises 1 to 2
		inches above lip of pan, it is ready to bake.
 
dca>    It helps if the dough can rise in a very humid place.  When
	I am baking in the regular oven, I put the dough in a camping
	cooler with a bucket of hot water.  This keeps the dough warm
	and humid.  Problem:  I have to stack the pans.  If the dough
	rises above the lip, it hits the next pan and ruins the texture.
	This is why I want to build a new proofing box.
 
dca>    If you use so much dough that it rises above the lip of the
	Dutch oven, then you have trouble.  Takes experience to know
	how much dough to use.  This recipe can make 3 loaves for
	a 10" dutch oven, or one 10" and one 12".  If it isn't quite
	warm enough, I place one or two coals on the lid of the dutch
	oven to let the bread rise.
 
	6)      Preheat the oven to 375 deg. F.  Ten minutes after
		putting the bread in, reduce heat to 350 deg. F. and
		bake an additional 45 minutes.
 
dca>    I find this to be too long.  Watch out!
 
dca>    Elsewhere in the book Ed. Wood recomends putting a tray of
	water in the oven for the first 10 minutes.  This is supposed
	to improve the crust and give it a French bread texture.  You
	see if it works.
 
dca>    For the Dutch oven I put 4 coals on the bottom of a 10" oven
	and 9 on the top.  I cook it for about 35 minutes.  I use
	5 coals on the bottom and 11 on the top for the 12" oven.
	If it is very cold outside, it may take more time, and you
	probabably need more coals.  I baked bread in -20 deg. F.
	weather in January once.
 
	7)      When the bread is removed from the oven,
		brush crusts lightly with melted butter.  Turn out of
		pans and cool on a wire rack.
 
dca>    When using the dutch oven, I just turn the oven over and the
	bread falls out onto the wire rack.  My kids call it circle
	bread.

102----------------------------------------------------------------------102 
#  From: cplma@marlin.jcu.edu.au (Lynn Alford)


Basic Bread (not from Sourdough Jack)

 
After proofing, remove one cup of starter to your frig.  Add a bit of
oil, and salt (if desired, I rarely do) to the remaining sponge.  Begin
adding flour one cup at a time.  Mix in flour until the dough begins
coming away from the bowl.  Knead dough, using extra flour as necessary.
Allow to proof (with sourdough, time will vary on this.  Expect a
minimum of two hours.  You want to double the size of the dough.)  Now
shape and bake in 425 F oven for 20 minutes then turn oven to 375 and
continue baking for 1 hour.
 
 
Variations.  I have used just this basic dough as a base for pizza (very
nice) and as the dough to line a casserole dish, pour in a ground
beef/tomato/italian seasonings mixture, and top with some reserved
sourdough.  Bake for 30 minutes.  Also very nice.
 
103-----------------------------------------------------------------------103 
# From: servio!penneyj@uunet.UU.NET (D. Jason Penney)

 
 
		      My Favorite White Bread Recipe
 
This is my bread recipe that all of my friends say is the best.  I have made
it literally hundreds of times.  It is good sandwich bread, and makes outrageous
toast.
 
I am going to assume that you are familiar with sourdough techniques.  I am
a recently joined member of this mailing list, so I don't know what's already
been distributed, and I don't want to bore you if you already know the basics.
Alternately, I have a discussion of basic sourdough techniques published in a
local cookbook; I could reproduce that here if there is sufficient interest.
 
Start by making starter (of course!).  For this recipe, I use:
 
		"Sourdough Bread Batter"
1 C starter
2 C warm water
2.5 C flour
    Allow to proof overnight, 8-15 hours.
 
    yields:  1 C starter to return, 2.5 C starter to bake
 
The recipe:
 
2.5 C sourdough bread batter
1.5 C water (or milk, or 1 C yogurt + .5 C water)
    -- make sure water is warm, else scald milk in microwave
2 T sugar
2 T melted butter
2 t salt
3-4.5 C flour
    yields:  2 loaves
 
1. Add 1 C flour to starter.  Mix in liquid, then sugar, salt, and butter.
 
2. Add flour until dough turns from sides of bowl.
 
3. Turn out onto kneading board and knead in .5 - 1 C more C of flour.
 
4. Let proof until doubled in bulk.  For us sourdough users, this can be a LONG
   proof, depending on how cold the flour was when we started.  Plan on no less
   than 2 hours, possible 3.
 
5. Punch down, let rise again (about 1 hour).
 
6. Turn out, punch down, shape into loaves.
 
7. Let rise about halfway (approximately 30 minutes), then bake in a preheated
   375 degrees F oven 45-50 minutes.
 
8. Turn out onto cooling racks, allow to completely cool before wrapping.  You
   may optionally brush the loaves with water or melted butter while still warm,
   but I don't usually bother.
 
I had a friend who recently called me in a panic after she made this for the
first time, because the crust was hard :-).  As a matter of fact, the crust
softens quite a bit in about a day.  Isn't all sourdough bread this way?
 
I have also added 1.5 C grated sharp cheese before adding the flour.  If you
do this, be careful with the cooking time; the bread will brown much easier.

104-----------------------------------------------------------------------104
#From ??
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: The Doctor's Sourdough Bread
Categories: Breads     
  Servings: 18

      1 c  Sourdough Starter                   2 c  Warm Water  
      2 c  Warm Milk                           1 T  Butter  
      1 pk Active Dry Yeast                  1/4 c  Honey  
      7 c  Unbleached Flour                  1/4 c  Wheat Germ  
      2 T  Sugar                               2 t  Salt  
      2 t  Baking Soda                   
 
  Mix the starter and 2 1/2 Cups of the flour and all the water the night
  before you want to bake. Let stand in warm place overnight.
  Next morning mix in the butter with warm milk and stir in yeast until
  until dissolved.  Add honey and when thoroughly mixed, add 2 more cups of
  flour, and stir in the wheat germ.
  Sprinkle sugar, salt, and baking soda over the mixture.  Gentlypress into
  dough and  mix lightly.  Allow to stand from 30 to 50 minutes until mixture
  is bubbly.  Add enough flour until the dough cleans the sides of the bowl.
  Then place the dough on a lightly floured board and kead 100 times or until
  silky mixture is developed.  Form into 4 1-lb loaves, place in well-greased
  loaf pans 9 x 3 size.  Let rise until double, about 2 to 3 hours in a warm
  room.
  Then bake in hot oven, 400 degrees F, for 20 minutes.  Reduce oven temp. to
  325 degrees F. and bake 20 minutes longer or until thoroughly baked.
  Remove from pans and place loaves on rack to cool.  Butter tops of loaves
  to prevent hard crustyness.
  Makes 4 1-lb Loaves
 
105----------------------------------------------------------------------105 
# From David Adams (dadams@cray.com)

		David's Sourdough White Bread:

	I made sourdough bread on the last campout too.  It came out
	the most like french bread of any loaf I ever made.  


	I used:

	1 1/2 to 2 cups sourdough culture.  (I used the Alaskan, my vote
		for the best camping culture.)

	1 tsp salt.
	1 cup water.

	Just enough quality bread flour to make a nice dough.  Not too
	dry.  (maybe 2 cups?)

	Knead until you drop dead. (Long time)  Try to see if you can
	stretch the dough papery thin without ripping.  If you can come
	close you are done.  I have a large bread board I take camping
	that I used for kneading.

	Shape the loaf into a rounded disk (it helps to grease your hands
	to do this) and set in a greased 12" Dutch oven.  Put the lid on.
	Set the Dutch oven in the sun if it is too cool.  Keep an eye on
	it and move it back to the shade if it is getting hot. etc.

	After about 2 hours of rising I begin to cook.  It helps to 
	get experience cooking with charcol briquetts before you try 
	to use the open fire.  I used hot wood coals from the fire.  It 
	helps if the wood was hard wood like oak.  I cook the bread
	for about 1 hour.  When using briquettes I use about 7-8 on 
	the bottom (for a 12" oven) and 14-16 on the top.  With a 
	wood fire I try to use a similar amount of coals.  Open the 
	oven often during the cooking process to check on the progress.
	Be ware that the top may look great while the bottom is burning
	charcol black!  Better to have too little heat on the bottom
	than too much!



Newsgroups: rec.food.sourdough