From: dadams@cray.com (David Adams)
Subject: FAQ.recipes  v2.0  (part 7/13)
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 6 Oct 92 13:28:55 CDT



#Subject: Sourdough Recipe Compilation, v2.0



500	PIZZA CRUST, FOCACCIA, STROMBOLI ETC.


501-----------------------------------------------------------------------501
# From ??
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sourdough Pizza Shells
Categories: Breads     
  Servings:  4

      1 c  Sourdough Starter                   1 T  Shortening, Melted  
      1 t  Salt                                1 c  Flour  

  Mix ingredients, working in the flour until you have a soft dough.  Roll
  out into a flat shape.  Dash oil over a dough sheet and place dough on it.
  Bake about 5 minutes.  It doesn't take long, so watch carefully.  Have
  pizza sauce and topping ready and make pizza as usual.  Then bake as usual.
 
502-----------------------------------------------------------------------502 
# From David Adams  (dadams@cray.com)

		David's Most Excelent Sourdough Pizza Crust:


		2 C sourdough culture  (I used the Alaskan again.)
		1 t salt.
		2 C Bread flour.


	You might need more flour or less depending on the consistency.
	You want a good kneading consistency.  You can let this get just
	a little thicker than regular bread dough to help the special
	shaping you will knead to do.

	Mix and knead the dough well.  Knead about 600 strokes.  Then
	grease the bowl and return the dough to it and let it rise for
	a couple hours.  When it has risen well, gently press it down,
	and fold it gently but repeatedly to mix the dough and to push 
	or move the yeast cells onto new and fresh pastures.
	
	Seperate the dough into about 3 balls.  (Depending on the size of
	your pizza pans etc.)   From here treat it like you do your
	favorite pizza crust.  If you use cornmeal go ahead, etc.

	I just grease the pans, and then press the dough flat with my
	hands until I get a good uniform covering of the pan.  

	I bake these for about 10 - 15 min in 350 - 400 deg. F. oven
	until they just begin to show any hint of browning.  Then I
	remove them and add spiced tomato sauce, peppers, onions, 
	mushrooms, cheeses and etc.  Then I return these to the oven
	until the cheese it melted.

--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
__________________________________________________________________
Did you know that most Americans eat over a ton of dirt every day?
	
503-----------------------------------------------------------------------503 
#	From: grady@sfu.ca (A. Brian Grady)

Sourdough Focaccia
 
I'm a big fan of focaccia, (an Italian flat bread) and yesterday
adapted my usual recipe, to see if I could make sourdough focaccia.  The
result was very satisfying, and I thought I'd pass the recipe along.
This is about the easiest & fastest bread I know how to make and it
never fails to impress guests or be a hit at pot lucks.  To make the
regular yeasted variety, substitute 1 cup of water, a tbsp of yeast, and
an extra cup (or so) of flour for the starter.
 
1 1/3 cup starter
1/4 cup oil (olive or salad is fine)
2 tsp sugar
3/4 tsp salt
about 2 cups unbleached all purpose flour
 
* Combine above ingredients, kneading in flour 1/2 cup at a time.  Let
rise until double, punch down, and knead a little to let the gases out.
Let the dough relax for 10 minutes or so.
* Roll the dough into an oval about 9" x 6" and place on your favourite
baking surface.  (Sometimes I bake free-form loaves on unglazed clay
tiles instead of a baking sheet).  The dough should be about an inch thick.
* Make dents all over the surface of the dough.  Pour on olive oil
liberally and spread it all around.  It will pool in the dents.  Top
with herbs and spices, and possibly parmesan.  My current favourite
topping is simply lots of ground pepper, coarsely ground salt, and
ground garlic (freshly pressed is ok too).
* Let rise until double again, and bake at 450 F for 15 to 20 minutes,
or until brown and sounds hollow when tapped on the bottom.  Placing a
pan of boiling water on a lower rack does no harm and may help the
final oven spring.
 
Brian Grady    grady@sfu.ca





Newsgroups: rec.food.sourdough