Cooking Recipes Forums - Sourdough Forum

Help tweak my Sourdough cornbread stuffing (dressing) side dish recipe?

Hermione G — Fri, 20 Nov 2009 13:01:24 GMT

I want a nice ratio of crunch and soft but not mushiness and a good ratio of savory and sweet in my stuffing which will be prepared as a side dish. I am using all vegetarian products here.
I am thinking of sauteing diced onion, celery in some olive oil with some poultry seasoning. Then adding that to a bowl of cubed and dried sourdough bread, crumbled cornbread pieces, and some of those Ocean Spray Craisins and some vegetable stock. Then I will put the entire mixture into a 9 by 13 inch cake pan and bake it until I think it is ready.
What should the ratio be of veggie stock to bread?
What else did I miss?
Thanks

Help tweak my Sourdough cornbread stuffing (dressing) side dish recipe?

Hermione G — Fri, 20 Nov 2009 13:01:24 GMT

A couple of questions

Tim W — Fri, 20 Nov 2009 00:08:44 GMT

Hello all, I have thisevening baked my first sourdough loaves. This was my
procedure:

Sunday mixed 100g water with 100g white flour, left out, covered
Monday bubbles appearing
Tue added same again to increase the volume so I have 400g sponge, left
out.
Wed kneaded sponge flour, water and salt together to make full dough, left
out some hours then refridgerated.
Thurs turned out dough, divided, shaped with minimum action to retain gas,
rested 1.5 hrs and baked
Not a bad result but I have some questions.

I mixed up a small ferment from flour and water and baked four days later.
If I keep a starter alive in the fridge I can see it will save me a couple
of days but there must be some other advantage. Why not just start a new
starter every time?

What is the best proportion of flour to water for a starter? I did 50-50 by
weight or 100% hydration but I see a drier starter is sometimes recommended.

I calculated 65% hydration for the final dough then added another 200g of
flour (To make 1200g flour to 65g water or 54% hydration finally) because it
seemed so wet. The dough was still suprisingly liquid. Is that really the
right degree of hydration?

I remember from when I used to brew beer that aeration was considered
essential to get the yeast count to increase. I haven't seen any
instructions for sourdough which say to get air into the starter or the
sponge to get the yeast increasing. Is this not done?

Thanks,

Ti9m W

rec.food.sourdough FAQ Recipes (part 1 of 2)

Darrell Greenwood — Thu, 19 Nov 2009 05:20:58 GMT

Archive-name: food/sourdough/recipes/part1
Posting-Frequency: 18 days
Last-modified: 1997/09/11
URL: http://www.nyx.net/~dgreenw/sourdoughfaqs.html

Sourdough Recipe Compilation, v2.01, Nov. 1993.
Generated from/for the Sourdough Mailing List.

This list of recipes was updated from a work originally put forward
by Jason Yanowitz There were 19
recipes in that first version compiled last march. There are now more
than 90 recipes, and the works is fast becoming the size of a book!

The atributions have been re-inserted in this latest version
by David Adams. (dadams@cray.com) If you have posted a signifigant
recipe which did not make it's way into this collection you might
send a note to that address. Clearly as any work aproaches such
a large size decisions will need to be made as far as removing some
recipes. At this point there is quite some redundancy with many
many similar recipes for biscuits or for Amish Friendship Bread etc.
With experience and better editing, perhaps future versions may
eliminate some of this redundancy.

Table of Contents:

STARTER RECIPES

000) Explanation about Starter Recipes.
001) Sourdough Starter #1--#6
002) Sourdough Starter
203) Manuel's Starter <-- Look for this one in the Rye Breads.
406) Rewena <-- For use with Rewena Paraoa (Maori Bread)
710) Ambrosia Batter <-- Used with "American Slapjacks" but
useful for much more.

SOURDOUGH WHITE BREAD RECIPES

101) "World" Bread
102) "Basic Bread"
103) "My Favorite White Bread"
104) The Doctor's Sourdough Bread
105) David's Sourdough White Bread
106) Sourdough & Buttermilk bread

SOURDOUGH RYE BREADS

201) David's Wheat and Rye Bread
211) Borodino Russian Sourdough Rye
202) Tanya's Peasant Black Bread
203) Roberta's Sourdough Rye
204) Finnish Sour Rye
205) Dark Rye Bread Borodinskii
206) Sourdough Rye Bread (from Finland)
207) Sourdough Pumpernickle
208) Sourdough Caraway Rye Bread
209) Moscow-Style Dark Rye Bread
210) Russian Black Bread
211) Borodino Russian Sourdough Rye

SOURDOUGH FRENCH BREADS

301) Sourdough French Bread
302) Bread Machine Sourdough French Bread
303) Sourdough French Bread
304) Sourdough French Bread
305) Sourdough French Bread
306) PAIN DE CAMPAGNE (a non-sourdough french bread recipe)

WHOLE WHEAT AND OTHER BREADS

401) Seasoned Flat Bread
402) Whole Wheat Potato Bread
403) Sheepherders' Bread. (not sure if this should be under biscuts?)
404) Cheese Batter Bread
405) Cumin Bread
406) Rewena Paraoa (Maori Bread)
407) Stove Top Bread
408) Raisin/Cinnamon Bread
409) Sourcream Raisin Sourdough Bread

PIZZA CRUST, FOCACCIA, STROMBOLI ETC.

403) Sheepherders' Bread <--this recipe also recomended for pizza
501) Sourdough Pizza Shells
502) David's Most Excellent Sourdough Pizza Crust
503) Sourdough Focaccia
504) Somebody needs to give us a stomboli recipe. No?

DINNER ROLLS & BUNS ETC.

601) Rolls
602) Cinnamon Buns
603) English Muffins
604) Sourdough Bagels
605) Sourdough Cornbread
606) Sourdough Hot Rolls
607) Super Sourdough Corn Bread
608) Sourdough Corn Bread

SOURDOUGH PANCAKE & WAFFLE RECIPES

701) Doug's Pancake Recipe
702) Sourdough Waffles
703) Sourdough Jack's Pancake Recipe
704) Uebele Sourdough Pancakes
705) Alaskan Blueberry Pancakes
706) Pancakes & Waffles
707) Sourdough Pancakes or Waffles
708) Sourdough Pancakes #1 -- #5
709) Wooden Spoon Sourdough Pancakes
710) The American Slapjack
711) '49er Pancakes
712) Waffles
713) Flapjacks

SOURDOUGH BISCUITS AND THE LIKE RECIPES

801) Miss Mary Rogers of Mexico, Missouri Biscuts
802) Sourdough Biscuits
803) Sourdough Biscuits a la Sunset Magazine
804) Sourdough Biscuits
805) Sourdough Sopapillas
806) Sourdough Utah Scones
807) Sourdough Blueberry Muffins
808) Miners' Muffins
809) Western Biscuits
810) "Real" Scones <-- Undoubtedly someone could
811) Cheese Scones <-- easily convert these to
812) Gridle Scones <-- sourdough recipes. No?
813) Sourdough Limpa Muffins
814) Sourdough Pretzels
815) Sourdough Bagels
816) Sourdough Bagels

YUMMY SOURDOUGH CAKES AND THE LIKE RECIPES

901) Raspberry/Cream Cheese Sourdough Cake
902) Chocolate Sourdough Cake
903) Sourdough Chocolate Cake
904) Sourdough Doughnuts
905) Sourdough Sam's Doughnuts
906) Sourdough Applesauce Cake
907) Sourdough Banana Bread
908) Mendenhall Sourdough Gingerbread
909) Moutain Cobbler

AMISH FRIENDSHIP BREAD

1000) Amish Friendship Bread <--several recipes all with the same title

NON-SOURDOUGH or STRANGE BREADS

1101) Essene Bread

000 STARTER RECIPES

A word or two of explaination are in order about the use of "starter
recipes." These recipes are quite unlike almost all recipes in that
in them one is trying to "create life". Well sort of. A sourdough
culture is a living thing, or at least a collection of millions of
living micro-organisms. In actuality these recipes are not really
the whitchcraft that they may at first seem to be. While we may not
be able to create these micro-organisms, we may be able to atract them,
or even hunt them down in their own environments, and domesticate them
or subject them to slavery. ;^)

Most sourdough cultures contain some species of yeast, and at least
one strain of lactobacilli. These micro-organisms are found in many
places in the environment around us. You may recognize lactobacilli
as one of the bacteria that makes yogurt. Various strains or species
of lactobacilli are also involved in making sour cream, cheese, butter-
milk, and other cultured milk products. Sometimes lactobacilli is to
blame when milk just goes sour. Hence some sourdough "starter recipes
use milk to help attract lactobacilli, and some actually use ingredients
like yogurt to introduce lactobacilli.

Different species or strains of lactobacilli are responsible, in large
part for the different flavors and textures of the many different
varieties of cheese and other cultured milk products. Similarly
different strains or species of lactobacilli are mainly responsible
for the different flavors produced by different sourdough cultures.

Lactobacilli are also responsible for making sauerkraut, brine cured
pickles, and borscht. Usually the lactobacilli used in these recipes
is on the vegetables at the time they are harvested. Hence we would
not be too surprised to see recipes calling for the use of grape leaves
or some other vegetable substance.

Often times the very collection of micro-organisms we desire to gather
resides on the grain we intend to use for flour. This explains the
use of rye flour in "Manuel's Starter" or the use of whole wheat
or even unbleached white flour in a starter recipe. (Bleaching may
kill some of the micro-orgainsms.) Rye flour is almost notorious
for creating a very sour culture. (See the article on Borodin style
bread in recipe #211 below.)

The factors that determine the selection of a strain of yeast are
no less important or complicated than those which govern selection
of lactobacilli strains. For example _Saccharomyces cerevisiae_
is the scientific name given to bakers' yeast. Homebrew enthusiasts
will recognize this also as brewers' yeast. (Different strains are
used for each application. Brewers also use _S. carlsbergensis_)
_Saccharomyces cerevisiae_ does not well tolerate an acidic environment
such as is found in a sourdough culture. The lactobacilli are
constantly producing lactic acids which give the bread its sour
taste. Hence a culture that begins with active dry yeast can
never really become more than very mildly sour unless at some time
the culture is invaded by another kind of yeast.

Many (Most?) sourdough cultures contain a strain of _Saccharomyces
exiguus_, which does of course tolerate rather acidic conditions.
Hence, some starter recipes include vinegar in order to make the
batter acidic so as to prevent bakers' yeast from getting a start
and selecting in favor of _Saccharomyces exiguus_.

Location may also prove to be an important factor as some strains
of desired micro-organisms may be more prevelant in some habitats,
such as the San Francisco bay area, or Germany, for example.

Of course none of the starter recipes are guarenteed to work. These
creatures may seem to have a mind of their own. If you are unsuccessful
perhaps you might try agin, or in another place or season of the year,
or you might try another recipe.

If you are frustrated with all that, you might consider obtaining a
culture from someone who already has one. You probably have a
neighbor or relative who has a culture. Otherwise you can obtain
a culture from one of a variety of comercial sources. Also many
of the readers of this newsgroup have offered to share cultures
for as little effort required as sending a self addressed stamped
envelope (SASE) and a ziplock bag. Many of these cultures have been
in continuous use for nearly a hundred years. Some cultures (such
as the Mid-Eastern cultures from Sourdoughs International) may go
back for thousands of years. If you peruse the FAQ file FAQ.culture.bank
you will find the addresses of several comercial companies as well
as several individuals who are willing to share cultures.

Whether you decide to try to capture a new culture, or go with an
ancient one, I wish you the best of luck, and do let the group know
how things go.

Sourdough Dave (dadams@cray.com)

I would like to thank Charles Delwiche for helping me to understand
much of the biology involved, however any innacuracies portrayed are
entirely my own responsibility.

Also I note that I contradict myself with respect to Manuel's starter.
(It begins with a grain of bakers' yeast.) Perhaps the hope is that
at some point a wild yeast will take over? Has anybody tried it
with out the use of any bakers' yeast?

001----------------------------------------------------------------------001

001a--------- Recipe Extracted from Meal-Master (tm) Database -----------001a

Title: Sourdough Starter #1
Categories: Breads
Servings: 1

2 c Unbleached Flour 1 pk Active Dry Yeast
1 x Water To Make Thick Batter

Mix Flour with yeast. Add enough water to make a thick batter. Set in
warm place for 24 hours or until house is filled with a delectable yeasty
smell.

001b----------------------------------------------------------------------001b
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Sourdough Starter #2
Categories: Breads
Servings: 1

2 c Unbleached Flour 1 x Water To Make
Thick Batter

Mix flour and water to make a thick batter. Let stand uncovered for four
or five days, or until it begins working. This basic recipe requires a
carefully scalded container.

001c----------------------------------------------------------------------001c
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Sourdough Starter #3
Categories: Breads
Servings: 1

2 c Unbleached Flour 1 x Warm Milk To Make
Thick Bat.

This starter is the same as starter #2 but uses warm Milk instead of water.
Use the same instructions.

001d----------------------------------------------------------------------001d
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Sourdough Starter #4
Categories: Breads
Servings: 1

1 x Unbleached Flour 1 x Potato Water

Boil some potatoes for supper, save the potato water, and use it lukewarm
with enough unbleached flour to make a thick batter. without yeast. This
is a good way to make it in camp, where you have no yeast available and
want fast results. This is also the way most farm girls made it in the
olden days. Let stand a day or so, or until it smells right.

001e----------------------------------------------------------------------001e
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Sourdough Starter #5
Categories: Breads
Servings: 1

4 c Unbleached Flour 2 T Salt
2 T Sugar 4 c Lukewarm Potato Water

Put all ingredients in a crock or large jar and let stand in a warm place
uncovered several days. This is the authors last choice for making a
starter, but seems to be in all the cookbooks dealing with Sourdough
Starters. Use only as a last resort.

001f----------------------------------------------------------------------001f
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Sourdough Starter #6
Categories: Breads
Servings: 1

1 c Milk 1 c Unbleached Flour

Let milk stand for a day or so in an uncovered container at room
temperature. Add flour to milk and let stand for another couple of days.
When it starts working well and smells right, it is ready to use.
NOTE:
All containers for starters not using yeast, must be carefully scalded
before use. If you are carless or do not scald them the starter will fail.

002-----------------------------------------------------------------------002
# From David Adams (dadams@cray.com)

This recipe was given to me by a neighbor lady.

SOURDOUGH STARTER

2 C milk - put in glass or ceramic bowl (not metal) and
set stand uncovered in warm place for 24 hours. Stir in
2 C sifted flour and allow to stand 2 days until bubbles and
gets sour smell. Store in fridge in quart size jar or crock
with looose cover. (If cover is too tight CO2 may cause
explosion.) If liquid rises to top give it a stir. Starter
gets better with age. Use it every 10 days or so and when
you take some out add 1 C flour and 1 C water, set in warm
place for 24 hrs. (or more) then cover loosely and refrig.

If don't use it activate it every couple of weeks by throwing
out all but 1 C starter and adding equal amounts of flour
and water. Try to keep 2 C. on hand. Let warm (take out over
night) before using.

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 lynn@coral.cs.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!

106----------------------------------------------------------------------106
# From sak@geosc.psu.edu (Sridhar Anandakrishnan)

Sourdough Buttermilk Bread...mmm, mmm, good!

Just made a sourdough buttermilk bread that turned out great. I used
a starter graciously supplied by Joy Metcalfe, and here is what I did:

1 cup starter + 1/2 cup flour, 1/2 cup warm water to get the beasties
active.
Let sit for 12+ hours.

Add 3 cups flour, 2 cups warm water, mix and let it sit overnight. It
should be stringy, glutinous, and smelly ("it smells like ******* in
here," exclaimed my wife).

Add 1 1/4 cups COLD lowfat buttermilk, 4 cups flour and mix until the
dough comes away from the sides of the bowl. Turn out onto the
counter and knead until it is silky smooth (15 min). Add water or
flour as neccessary -- add water by wetting your hands and kneading.

Let it rise (cool <= 70 deg F) for 3-4 hrs.

Turn out onto counter, flatten and press out gas (shouldn't be too
much).

Round the loaf and let rise again 1-2 hrs.

Again, flatten and press out gas.

Divide into 2 parts, and form loaves (I like simple round peasant
loaves), and allow to proof upside down on a floured cloth.

Preheat oven to 375. Sprinke cornmeal generously on tile or baking
sheet surface.

After 30-40 min, turn straight side up onto a floured peel, slash the
top, and slide onto tiles or baking sheet in 375 preheated oven.

Eat HOT, with a bit of sweet butter.

Sridhar.

200 SOURDOUGH RYE BREADS

201---------------------------------------------------------------------201
# From dadams@cray.com

David's Wheat and Rye Bread.

I will pick up the recipe assuming you start with 4 cups of culture
recipies begin the same way.) I doubled the recipe; the one I
modified this from started with 2 cups of culture.

Ingredients

4 cups culture from the first proof
2 tablespoons dark molasses (I have skiped the molasses)
2 tablespoons honey (I have skiped the honey)
1 cup milk (I have used water)
2 teaspoons ground coriander
2 teaspoons salt
3-4 cups finely milled rye flour
3-4 cups finely milled whole wheat flour
(The total here should be between 7-8 cups.)

Note: The recipe I modified called for 2 cups rye 2 cups wheat
and 3 cups white. I use the K-TEC kitchen mill and mill my
own flour from grain. I have recommendations on buying grain
if you are interested. I can also pass on information about
K-TEC. ( K-TEC has a toll free number 1-800-748-5400.)

Note 2: The recipe I modified called for 4 tablespoons of
vegetable oil. I omited it and I liked the results.

Directions:

1. Warm the milk to lukewarm
2. Add Milk, molasses, honey, salt and coriander to the culture
in a large mixing bowl and mix briefly.
3. Add most of the flour and mix well. Add flour until too stiff
to mix by hand. Then turn onto a floured table and knead in
the remaining flour until satiny. (I knead about 15 min.)
4. I have made loaves in regular bread pans and also laid loaves
on a greased baking sheet. If you use the baking sheet I think
the loaf needs to be stiffer. Proof at 85 deg F for 2 or 3
hours.
5. Bake at 350 deg. F. for about 40 minutes. Cool on a wire rack.
6. I find that the slicing properties improve after the bread has
a chance to sit and gel for a day or two. I slice the bread
very thinly, about 3/16 of an inch thick. The bread could
be sliced thinner but my shaky hands can't manage it.

202---------------------------------------------------------------------202
# From dadams@cray.com

I am not real sure that this is the same thing you tried but here
is a recipe I got with my sourdough start from "Sourdoughs International".

Tanya's Peasant Black Bread

Makes 1 loaf

Uses the Russian sourdough culture
available from "Sourdoughs International"
(you get this recipe with the start)
(Their phone is 208-382-4828.)

Sourdoughs International
PO Box 1440
Cascade, ID 83611.

This dark bread will rise beautifully in 2 1/2 hours with the
Russian starter and form a tantalizing moist loaf.

CULTURE PREPARATION

1. Remove the Russian 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 to form a thick batter. The total mixture
will be about 2 1/4 cups. It need not be lump free.
3. Proof at 85 deg. F. for about 3 hours until actively fermenting
(as shown by bubbles on the surface).

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 6 hours.
3. Return 1 cup of culture to the culture jar. Add 1/3 cup of warm water.
Stir briefly and proof at 85 deg. F. for one hour. Then refrigerate
immediately.

Note: The first proof given here provides enough culture for two of the
following recipes.

THE SECOND PROOF

INGREDIENTS

2 cups culture from the first proof
2 tablespoons dark molasis
2 tablespoons vegetable oil
1/2 cup milk
2 tablespoons sugar
1 teaspoon ground coriander
1 teaspoon salt
1 cup rye flour
1 cup whole wheat flour
1 1/2 cups white flour

1. Warm the milk
2. Add molasses, oil, sugar, salt, and coriander to the warm milk and mix
briefly.
3. Add the rye flour and mix well. Add the whole wheat flour and mix well.
Add the white flour until too stiff to mix by hand. Then turn onto
a floured board and knead in the remaining flour until satiny.
4. Form an oval loaf by flattening a ball to a 1 1/2 inch thick oval and
folding once in half. Pinch the seam together.
5. Place on a greased baking sheet, seam side down and proof at 85 deg F.
for 2 or 3 hours or until about double in bulk.
6. Bake at 350 deg. F. for about 40 minutes. Cool on a wire rack.

Note: I modified this recipe a bit based on my experience. The original
called for baking at 375 deg. F. for 45 to 50 min. It also called for
12 hours in the first proof. I think this is just the general line
Dr. Wood's book gives for all of his cultures. It is too long for the
Russian culture.

203-----------------------------------------------------------------------203
# From: Tom Molnar

Note: the following recipe takes overnight. Start the recipe the day
BEFORE you want to bake the bread.

-----------------------------
Manuel's Starter

1 grain (granule) yeast
1/2 teaspoon milk
1-1/2 cups whole rye (as fresh as possible)
1-1/2 cups water.

Combine above, should be consistency of pancake batter. Store between
65F and 80F in a nonmetal container, covered. Let stand 3 to 5 days,
stirring twice a day until it starts to smell like a sour should. If
it smells real bad, then it got too warm, and you should start over.
After that, treat it like any other sour.

Roberta's Sourdough Rye

1/3 cup Manuel's starter
3/4 cup warm water
2 cups whole rye flour (as fresh as possible)
1/4 onion, separated into pieces.

Combine the flour, water and starter making a dough. Push the
onion pieces into the dough. Cover tightly, leave at room
temperature for 12 to 15 hours or more.

above mixture
4 teaspoons yeast (this sounds excessive, but who am I to argue)
2/3 cup warm water
3-1/2 cups whole hard wheat flour (as fresh as possible)
2-1/2
1 tablespoon caraway seeds

1/3 cup warm water for kneading

Dissolve yeast in warm water, and combine with the rest of the ingredients.
Keep the 1/3 cup water separate for kneading. The trick is in the kneading.
Knead for about 15 minutes, and during this time use the 1/3 cup water
to wet your hands -- don't add the water at once. Knead for 15 to 20 minutes
or until the dough is soft or becomes unpleasantly sticky.

Put dough in a clean bowl (no oil), cover, and let rise once only at
80F. This takes about 1-1/2 hours -- careful not to let it go over.
Use the finger poke test (it's ready when a wet finger poked into the dough
leaves a hole that no longer fills in). Shape the loaves properly (hearth
or french style) and place on greased baking sheet sprinkled with cornmeal.
Let rise again at 80-90F (30-45 mins) but keep an eye out not to let
it go too far. It's ready when a depression left by a finger (not a hole!)
fills in slowly.

Slash the loaves well and place in a oven pre-heated to 450 F. Use a steam
technique for 10 mins, then reduce heat to 325F and bake for 40 - 50 mins
until done (remove the pan of water after first 10 mins).

For the steam technique, I put 1 cup of boiling water in a metal pan on
the bottom of the oven, and in addition, sprayed the loaves with water
4 times (once when I put the loaves in and then every 3 minutes).

I got a nice crust as a result.

204-----------------------------------------------------------------------204
# From: Julie A. Kangas

Well, as I mentioned last week, I spent this weekend baking bread with
the Russian culture. All I have to say is WOW, is this stuff aggressive.
After a few hours it had invaded my kitchen and set up a puppet
government ;-). Seriously, it was a very strong bubbler and had no
trouble with some very heavy (and probably not kneaded enough) dough.

I made three kinds of bread; the black bread from Sourdough International,
a finnish sour rye (adapted from "The Finnish Cookbook" by Beatrice
Ojakangas), and "Dark Rye Bread Borodinskii" (adapted from "The Art
of Russian Cuisine" by Anne Volokh). Both the Finnish sour rye
and the Borodinskii bread use the rye sour (milk and rye left to get
very sour) for flavoring and some commercial yeast for leavening. I
modified these recipes to use the Russian culture, so any yuckiness
is my fault.

I made the black bread and borodinskii bread on Saturday. My culture
did quite well but it was perhaps not as sour as I would have liked.
This could be due to the sweetness of the breads though. (The borodinskii
bread is even sweeter than the black bread but has a very hearty
rye taste. It is darker than the "black bread"). However, the next
day I made the Finnish rye bread and it was quite a bit stronger.
(The proofing times were the same each day) It had a very nice sour
(but not stomach turning) smell and taste. (This is not a sweet bread
though). I'm very happy how this turned out (the other breads are
yummy too). Perhaps a culture gets stronger after a few uses.

I've included recipes below, but first a few words about them. The
Finnish rye uses a rye based sour so I cut down the amount of
white flour (since it's in the russian culture) and slightly increased
the rye. It seems to be the same as when I made it before (except
for the culture which is better).

The borodinskii bread also used a rye starter. It called for a cup of
white flour which I deleted (again, the russian culture is based on
white flour). The rest of the flour is dark rye. There is also a
recipe for an all-dark rye bread (including starter) in the book.
I haven't tried it yet.

Here are the recipes which are cryptic if you haven't made bread
before:

204b--------------------------------------------------------------------204b
Finnish Sour Rye

4 cups starter from first proof
1/4 cup warm water
2 tsp salt
4 cups rye flour
1 1/2 - 2 cups white flour

Mix starter, water, salt and rye. Add white flour to form a stiff dough.
Knead until smooth. Divide dough in half. For western Finland style loaves,
shape into balls and flatten until 1 inch in height and 8-10 inches in
diameter. Make a hole about 2 inches in diameter in the center. For
eastern Finland style loaves, form two rounded loaves. Prick loaves with
fork and let rise about 2 hours. Bake at 375 for 45 min.

205----------------------------------------------------------------------205
Dark Rye Bread Borodinskii

2 cups starter from first proof
1/3 cup warm water
1 1/3 tbsp shortening
1/4 cup dark malt syrup
1 tbsp corn syrup
3/4 tsp salt
2 1/2 tbsp sugar
3/4 tsp ground coriander
4 1/2 - 5 cups dark rye flour (1)

Mix all ingredients and knead for 30 minutes (2). Shape dough into a
ball and let rise about 2 hours. Bush loaf with water and sprinkle with
more ground coriander. Place a pan of water into pre-heated (don't you
hate it when they tell you to pre-heat oven halfway through the
procedure?) 425 degree oven. Bake for 5 min and remove pan. Continue
baking for 1 1/4 hours (3) at 375.

Mix 1/2 tsp potato starch with 2 tbsp water and brush on warm loaf.

A Few Confessions:

(1) I didn't have dark rye flour. Medium rye seemed to work but...
(2) I confess, I didn't knead this long. You may need to adjust the
amount of flour used if you knead longer or use the darker rye.
(3) I think this is too long. I took my bread out earlier.
----------------------------------------------------

Well, I'm very happy with my culture. I didn't notice any sort
of nasty slimy smell that David mentions about his russian culture.
Mind just had a very honest, sour, alcholic smell. Mmmmmmm. I let my
first proof go for 8 hours and I think it could go longer without
making the bread inedible.

Julie

206-----------------------------------------------------------------------206
# From: Seismo Malm

I have been reading sourdough archives now for a couple of days.
I hadn't realiced that you can make sourdough bread from wheat too.
We here in Finland make sourdough only from rye. Finnish rye sourdough
bread is somewhat more sour than russian and baked for a longer
period. In some parts of Finland they make sweetish sourdough bread
too.

I have been baking sourdough bread now for about 15 years and I have
always used the same recipe that my grandma used. My grandma was
partially paralysed for her last 25 years, so the original culture was
lost, but I have generated sourdough cultures from skimmed milk+rye
flour mixture (There is always lactobasilli in flour) and from viili
(a Finnish soured milk product)

Generally cultures from viili make a very active and very sour
cultures and they start making good bread in about month. Skimmed milk
+ rye flour cultures produce milder flavour but they have taken about
half a year to produce cood bread.

Sourdough bread from wheat was quite nice and I plan to make it
regularly, perhaps every two weeks or something like that.

If you are interested about soured milk products, I could send you
a culture for it. It is more firmer than youghurt and not as sour.
Especially kids like it.

There is my receipe for sourdough rye bread.

100 g sourdough starter

2 liter water

salt

rye flour

1. Mix starter and lukewarm water. Add rye flour until it can

support a wooden spoon upright for a some time.

2. Add little flour every 12 hours.

3. I sour it for about 3 days. It foams very much, but the level

of foaming is subsiding at this point.

4. I freece 2/3 of the dough for later use.

5. Add flour until dough is easy to form.I add the salt at this

point too. I use 2 teespoonfuls for 1/3 of dough.

6. Knead.

7. Form the dough into a bread shape.

8. Let rise until the size is about double.

9. Bake until done. I use about 200 C for about 2 hours.

My proofing temperature is quite low so this is reason for a long time.
Besides, I like very sour sourdough myself. Added bonus is that the
bread will keep for a long time.

207-----------------------------------------------------------------------207
#From ??
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Sourdough Pumpernickle
Categories: Breads
Servings: 10

1 1/2 c Active Sourdough Starter 2 T Caraway Seeds, Chopped
2 c Unsifted Rye Flour 1/2 c Boiling Black Coffee
1/2 c Molasses 1/4 c Dry Skim Milk
2 t Salt 3 T Melted Shortening
1/2 c Whole Milk 2 3/4 c Unbleached Flour
1 pk Active Dry Yeast

Pour boiling coffee over chopped caraway seeds. Let the mixture cool and
then add it to the rye flour and starter which have previously been mixed
well. Let stand for 4 to 8 hours in a warm place, preferabley overnight.
Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached
flour and yeast. Mix well. Cover the bowl and let rise to double. Then
knead on floured board and shape into two round loaves on baking sheet.
Let rise until double again and bake at 350 degrees for 30 minutes or until
done.

208-----------------------------------------------------------------------208
# From Randy Hayman
sxrmh1@orca.alaska.edu
TEL: (907) 474-6331
ADDR: UACN - U of AK

Sourdough Caraway Rye Bread:

The (+/-) below means just that, more or less depending the feel of the dough,
the desired result(s), and your experimentation comfort level.

3 C sourdough starter sponge
1 1/2 C warm water (+/- depending upon the consistency of your
sponge)
4 1/2 C (+/-) all purpose flour
2 C rye flour
2 tsp salt
2-4 Tbsp (+/-) caraway seeds
1 Tbsp (+/-) poppy seeds
2 Tbsp real butter
1 Tbsp granulated sugar

cornmeal
1 egg lightly beaten with 1 Tbsp water

The day before making the bread add 2 cups flour and 1 1/4 cups warm water
to 1 cup of saved sourdough starter in a glass/pyrex/ceramic bowl. Cover
with plastic wrap, or lid and let stand at room temperature until the next day.
Day 2, stir down the sourdough sponge and save off all but 1- 1 1/2 cups of
the starter, for next time. Add the remaining sponge (about 3 cups) to a
mixing bowl and add the water, flours, salt, seeds, butter, and sugar. Mix
well, and start kneading when mixing gets too difficult (if you start mixing
with your hands, there is not really a transition at this point). Knead in
additional all purpose flour as needed to form your proper consistency dough.
Let the dough rest for a bit (about 10 minutes), while you butter a bowl,
etc...
Now, butter the ball of dough and place in the buttered bowl. Cover and let
rise until doubled in bulk. (The buttering of the bowl and the dough is not
absolutely necessary, if you have a container in which to place the dough so
that it doesn't start to dry out.)
When the dough has doubled in bulk, punch it down and knead it with as
little flour as you can get away with. Divide the dough in half. Shape each
half into round, oblong, long, vienna, etc... loaves as strikes your fancy.
Place the loaves on peels sprinkled with cornmeal.
If you don't have peels, place the loaves on bake stones sprinkled with
cornmeal.
Cover and let rise until they look right (about doubled in bulk).
Preheat oven to 375 with a pan of water on the bottom of the oven (those of
you with electric ovens, try placing the pan of water on the shelf as close to
the element as you can, we want the water to become steam during the baking
process)
Brush with egg wash just prior to placing in the oven.
If you have peels, preheat your bake stones in your preheating oven. Then
just slide the loaves onto the bake stone (just seconds after sprinkling the
bake stones with cornmeal)
Bake at 375 for 30 minutes or until done. (done may be a certain brown
color, or when you rap the loaf with your knuckle, it sounds hollow) Cool
covered with towels if you prefer to keep the crust soft.

Randy
sxrmh1@orca.alaska.edu

209-----------------------------------------------------------------------209
# From: julie@eddie.jpl.nasa.gov (Julie Kangas)

From _The Art of Russian Cuisine_ by Anne Volokh.

Moscow-Style Dark Rye Bread
Starter:
1 tbsp active starter
2 1/2 cups warm water
2 cups dark rye flour

Mix ingredients and let proof at a LOW temperature for about 12 hours
(this low temperature is VERY important if you're using the russian
culture as it can often smell like vomit when it's fed whole grains)

Bread:
All the starter
3 1/4 cup dark rye flour
1 tbsp shortening (oil is easier)
6 1/2 tbsp dark malt syrup
1/4 tsp corn syrup
1 tsp salt
1/2 tsp caraway (optional)

Ok. This takes work. You knead, knead, knead,..... It also acts
like the monster that wants to eat the world's supply of rye flour.
Knead at least 30 minutes if you're kneading vigorously. More
if not. Shape into a slightly flattened ball.

Be prepared. This won't rise a whole lot.

Place a pan of water in the bottom of an oven heated to 425. Bake
bread for 5 min then reduce heat to 375 and bake another 1 1/4 hours.
Age bread 6 hours before eating.

Julie
#include "std_disclaimer.h"

210-----------------------------------------------------------------------210

# From zola@hardy.u.washington.edu (Queen of the Netherlands)

**Russian Black Bread**

Try this bread warm from the oven, thickly buttered and
topped with thin slices of sweet red onion.

Makes 2 1-pound loaves
--
4 cups rye flour
2 cups whole bran cereal
2 envelopes dry yeast
2 tablespoons caraway seeds, crushed
2 teaspoons instant coffee
2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon fennel seeds, crushed

2 1/2 cups water
1/4 cup (1/2 stick) butter
1/4 cup white vinegar
1/4 cup dark molasses
1 ounce (1 square) unsweetened chocolate
2 1/2 to 3 cups unbleached all purpose flour

1/2 cup water
1 teaspoon cornstarch
--

Lightly grease large bowl and 2 8-inch layer cake pans. Set aside.

Combine first 8 ingredients in mixing bowl. Combine 2 1/2 cups water,
butter, vinegar, molasses, and chocolate in 2-quart saucepan. Place
over medium heat and cook, stirring frequently, until chocolate is
almost melted but mixture is still lukewarm. Turn into mixing bowl
and begin beating. Gradually add flour, 1/2 cup at a time, to make
a soft dough, and beat about 3 minutes.

Turn dough onto lightly floured board. Cover with bowl and allow dough
to rest 10 to 15 minutes. Knead dough until smooth and elastic, about
10 to 15 minutes, adding additional flour as needed. Place in greased
bowl, turning to coat entire surface. Cover with plastic wrap and hot,
damp towel and leave in warm place until doubled in volume.

Punch dough down and turn onto lightly floured board. Shape into two
balls and place in prepared pans. Cover with plastic wrap and leave
in warm place until doubled.

Preheat oven to 350 degrees F. Bake breads 40 minutes. Combine water
and cornstarch in saucepan and bring to boil over high heat; boil one
minute (1 minute). Brush lightly over bread and return bread to oven
for about 5 minutes, or until tops are glazed and loaves sound hollow
when tapped. Remove from pans and allow to cool on racks.

211----------------------------------------------------------------------211
# From feldstei@silver.ucs.indiana.edu (ronald f. feldstein)

Notes on Russian Sourdough Bread

I. Sourness of Russian cultures and the ratio of rye:wheat flour.

I would like to comment on certain things that have been said about
Russian sourdough bread and cultures. My knowledge of this has mainly
come from reading such books as the technical manual Bread Production
(Khlebopekarnoe proizvodstvo. Kiev, 1966), by I. Royter, as well as
several years of practical experience as a hobby.

I. Many people comment on the fact that the Russian sourdough culture
is very sour. This is not by accident. The general rule of Russian
breadbaking is that dough from wheat flour is not supposed to be sour,
while dough from rye flour is supposed to be very sour. Thus, Russian
bread manuals are divided into two basic sections: wheat flour dough
and rye flour dough. When rye flour constitutes over 50% of the total,
it counts as rye flour. Wheat flour dough is, therefore, leavened by
using regular commercial yeast or yeast sponges. Rye flour dough inev-
itably is made with the use of a sour, which can be boosted by yeast if
it is too weak. The lactic acid in rye dough is not considered to be
necessary only for its flavor. As Royter notes: (p. 62)
Rye bread is supposed to contain much more acid than is wheat
bread. This is essential not only for giving flavor, but to halt
the activity of ferments, which are high in number in rye flour,
and to improve the physical properties of the rye dough and bread.
The use of sours is also facilitated by the fact that lactic acid
bacteria are the ones that mainly develop in rye dough. The lac-
tic acid which is formed in this process gives a pleasant taste to
the bread; even when it occurs in large quantities (15-18 degrees
N) it is well tolerated by the yeast cells.

Therefore, in Russian bread the amount of sourness is roughly propor-
tional to the quantity of rye flour. A chart on pp. 108-110 of the
above mentioned book makes this clear. Here are some ratios of rye and
wheat flour and the suggested acid level (in N degrees):

Name Rye:Wheat Degrees of Acid
Plain Whole Rye 100:0 12
Borodino 85:15 10

Ukrainian types: 50:50 9
20:80 7.5

The conclusion to be drawn is that a full rise with a real Russian
culture will produce a sour bread, which would only be considered tasty
and normal in the case of a high percentage of rye dough.

II. A sample recipe for Borodino bread.

The following general recipe has worked well for me. It is based on
the booklet Household Bread (Domashnii khleb. Moscow: 1991). The
amounts are approximate. It is assumed that an active sour starter is
ready.

1. Put 2 cups of whole rye flour (finely ground is easier to knead) in
a mixing bowl and pour 20 ounces of nearly boiling water over the
flour. Add 1 teaspoon of ground coriander seed and 4 tablespoons of
malt syrup. Mix thoroughly and let cool to around 85 degrees F.

2. When the mixture is at 85 deg., add 1/2 cup of the sourdough start-
er. If the starter is too weak to raise the dough, you could add com-
mercial yeast also at this point. Let this mixture sit for 10-12 hours
at around 85 degrees F.

3. Add 2 teaspoons of salt to the mixture and mix well. Add 1 cup of
whole wheat flour and mix. Continue to add rye flour (around 3-4 cups)
until it can be kneaded without too much sticking. Sprinkling the
surface with cold water or a little vegetable oil helps hasten this
process. Shape and smooth loaves, using water. (I get 2 small loaves
out of this quantity.)

4. Proof the shaped loaves around 1 1/2 - 2 hrs., or until it doesn't
rise anymore.

5. Bake at around 325 deg. F. for 2 hours.

300 SOURDOUGH FRENCH BREADS

301----------------------------------------------------------------------301
# From lynn@coral.cs.jcu.edu.au (Lynn Alford)

To make a tangy sourdough bread, you have to let it sit for a long time.
When I made some sourdough French bread, a couple of weeks ago, I
started the dough early in the morning, adding most of the flour and all
the water it was going to need. By the time it went into the oven, it
was pleasantly tangy. If I had wanted even more flavour, I would have
started it the night before. The longer it sits, the more flavor it
will gain.

Sourdough French Bread (adapted from the Sourdough Jack's Cookbook)

1 cup sourdough starter 2 t sugar
1 1/2 c warm water 2 t salt
1 package yeast 1/2 t soda
4 c flour 2 c flour (for kneading)

If you are going to start this bread the evening before or early in the
morning, you won't need the extra yeast. If you start it 3 hours before
dinner, you will need it. Put the starter, water, and flour in a bowl.
Put this in a warm place and ignore it for the rest of the day. By
evening, it should have doubled and smell like your starter again. Mix
the sugar, salt, soda and 1 cup of flour together. Sprinkle them over
the dough, and mix well. Turn the dough out onto your bread board and
knead it, using the remaining flour.

Shape loaves and place them on lightly greased cookie sheets. Let rise
until doubled in bulk, slash tops of loaves, brush them with water or a
well-beaten egg, and place in 400 F oven. (A pan of water on lower
shelf of the oven can help make a crispy crust.) Bake until medium dark
brown.

302----------------------------------------------------------------------302
# From: BOYAR001@dukemc.mc.duke.edu

Sourdough French Bread

For Sponge:
1 c sourdough starter from refrigerator
2 c warm water
2 1/2 c bread flour

If the starter jar (from the refrigerator) contains more than a cup of
starter, stir it before taking the cup mentioned above.

Mix the above in a bowl, stir, cover and let sit for 12 hours in a reasonably
warm area (75-85 degrees). After 12 hours, mix briefly, return 1 cup
to the starter jar (for the refrigerator), and dump the remaining into the
bread machine. (Should be about 3 cups worth).

Then add into machine:
2 t sugar
1 1/2 t salt
1/2 t baking soda
2 c bread flour

Watch the initial mixing. The mixture should form a ball. If it appears too
wet, add more flour (up to another cup).

DAK Bread Machine specific controls:

Press start, DO NOT USE TURBO.
Setting: French, Darkness control 2-4 PM

Variations: add 1-2 tsp dill weed

303-----------------------------------------------------------------------303
# From: bell@pooh.cs.unc.edu (Andrew Bell)

Sourdough French Bread (For Bread Machine)

2 cps bread flour
1/2 cp sourdough starter
3/4 cp warm water (between 85 and 95 degrees fahrenheight)
1 Tbs sugar
1 tsp salt
1 tsp butter, room temp. (I use vegetable oil)
1 tsp yeast *** Omit yeast if letting bread rest 4 to 6
hours because then your sourdough starter should take over
(I'd add a little bit just in case...)

Put ingredients into bread maker in order listed above. Push
start in "french" bread mode and let it mix for 1 minute. Push
cancel, let it "rest" 4 to 6 hours, then hit start again. If
you start in the morning, the bread would be ready for dinner
(8 to 10 hours later).

I didn't let it "rest" and still had a mild sourdough bread. But
to really get the stronger sourdough taste, it should be allowed
to rest for some time.

Enjoy!
Leslie Bell
bell@cs.unc.edu

From: hyler@jaana.ast.saic.com (Buffy Hyler)

Here's one that came across either the net or the breadmakers mailgroup
that I've used twice in the last few weeks and the results were excellent:

Sourdough French Bread

For Sponge:
1 c sourdough starter from refrigerator
2 c warm water
2 1/2 c bread flour

If the starter jar (from the refrigerator) contains more
than a cup of starter, stir it before taking the cup mentioned
above.

Mix the above in a bowl, stir, cover and let sit for 12 hours
in a reasonably warm area (75-85 degrees). After 12 hours, mix
briefly, return 1 cup to the starter jar (for the refrigerator),
and dump the remaining into the bread machine.
(Should be about 3 cups worth).

Then add into machine:
2 t sugar
1 1/2 t salt
1/2 t baking soda
2 c bread flour

Watch the initial mixing. The mixture should form a ball. If
it appears too wet, add more flour (up to another cup).

DAK Bread Machine specific controls:

Press start, DO NOT USE TURBO.
Setting: French, Darkness control 2-4 PM

Variations: add 1-2 tsp dill weed

My comments: I usually have to add 1/2 to 3/4 cup of the extra flour to get
a nice smooth ball.

Buffy Hyler (hyler@ast.saic.com)
SAIC, Campus Point
San Diego, California

304-----------------------------------------------------------------------304
# Pilfered off rec.food.cooking

304a--------- Recipe Extracted from Meal-Master (tm) Database ------------304a

Title: Sourdough French Bread
Categories: Breads
Servings: 18

1 pk Active Dry Yeast 1/4 c Warm Water (110 to 115 F)
4 1/2 c Unbleached Flour, Unsifted 2 T Sugar
2 t Salt 1 c Warm Water
1/2 c Milk 2 T Vegetable Oil
1/4 c Sourdough Starter

Dissolve yeast in warm water. Add the rest of the ingredients. Mix and
knead lightly and return to the bowl to rise until double. Turn out onto
floured board and divide dough into two parts. Shape dough parts into
oblongs and then roll them up tightly, beginning with one side. Seal the
outside edge by pinching and shape into size wanted. Place loaves on
greased baking sheet and let rise until double again. Make diagonal cuts
on top of loaves with razor blade or VERY SHARP knife and brush lightly
water for crisp crust. Bake at 400 degrees F for about 25 minutes, or
until brown and done.
NOTE:
Makes 2 loaves at 18 slices each. Also note the the serving sizes in all
of these recipes is guesstamate. It all depends on the serving size you
select.

304b----------------------------------------------------------------------304b
# From ??

------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Sourdough French Bread
Categories: Breads
Servings: 18

1 pk Active Dry Yeast 1/4 c Warm Water (110 to 115 F)
4 1/2 c Unbleached Flour, Unsifted 2 T Sugar
2 t Salt 1 c Warm Water
1/2 c Milk 2 T Vegetable Oil
1/4 c Sourdough Starter

Dissolve yeast in warm water. Add the rest of the ingredients. Mix and
knead lightly and return to the bowl to rise until double. Turn out onto
floured board and divide dough into two parts. Shape dough parts into
oblongs and then roll them up tightly, beginning with one side. Seal the
outside edge by pinching and shape into size wanted. Place loaves on
greased baking sheet and let rise until double again. Make diagonal cuts
on top of loaves with razor blade or VERY SHARP knife and brush lightly
water for crisp crust. Bake at 400 degrees F for about 25 minutes, or
until brown and done.
NOTE:
Makes 2 loaves at 18 slices each. Also note the the serving sizes in all
of these recipes is guesstamate. It all depends on the serving size you
select.

305-----------------------------------------------------------------------305
# From dadams@cray.com (David Adams)

This recipe was given to me by a neighbor lady.

SOURDOUGH FRENCH BREAD 2 loaves

1 pkg. dry yeast 2 t salt
1 1/2 C warm water 6 - 6 1/2 C unbleached
1 C starter flour, divided
2 t sugar 1/2 t soda

Sprinkle yeast over waarm water in large bowl. Stir until
disolved. Stir in starter, sugar salt and 3 C flour until
well blended. Beat at high on elec. mixer 2 min. Stirr in
1 C flour to make thick batter. Cover bowl with towel.
Let rise in warm place until doubled (1-2 hours.) Stir down
batter. Mix soda and 1 C flour - stir into batter to form
soft dough. Turn onto greased floured board. Use enough
of remaining flour to prevent sticking and knead 8 min. until
smooth and elastic. Divide in half. Roll each half into a
rectangle 9x16". Starting at long side, roll up tightly and seal
bottom seam by pinching with fingers. Taper ends slightly by rolling
loaf back and forth on board with one hand on each end. Tuck
tapered ends under or put in bread pan lightly greased. Cover
with damp towl. Let rise in warm place until doubled (45 min-
1 hr.) Brush loaves lightly with water. Bake 35-45 min. at
400 deg. F.

306_______________________________________________ _________________________306
From: a.m.osborne@mvuxd.att.com

PAIN DE CAMPAGNE (Pain au Levain)
from "The Bread Book", by Martha Rose Shulman
Julian Templeman

This recipe is for French bread - not the stale-next-day
baguettes, but the large, flat sourdough loaves with a hard
crust and chewy texture called 'pain de campagne' or 'pain
au levain.' It may seem a lot of effort, but it is worth it.
This bread is very filling, has a wonderful taste, and will
keep for up to a week if you take a bit of care. Ideally,
this bread is made with no yeast whatsoever, but it can be
difficult to get enough leaven from just the sourdough, so
here is a hybrid recipe....

For sourdough bread, you have to make the sourdough starter,
or 'chef' about a week in advance. Once you have made the
first lot, though, you save a bit of your dough for the next
batch of bread, and so on. On day one:

90 ml water 115 g unbleached white or wholemeal flour, or a mixture

Stir the flour and water together until smooth, cover with a
damp tea-towel and leave for 72 hours. You can keep damping
the tea-towel if you want. It should rise slightly, and take
on an acidic aroma. Tell others using your kitchen not to
throw this rather horrible looking mess out. After 72
hours:

120 ml lukewarm water 170 g flour, as above

If a stiff crust has formed on the starter, peel it off and
discard it. Stir in the water, and then blend in the extra
flour. Turn out onto a floured surface, and knead into a
ball. Return the dough to the bowl, cover with the damp
cloth again, and let it sit in a warm place for 24-48 hours.
Again, if a crust forms, peel it off and discard it. You
are now ready to make some bread!

This recipe makes one large, or two small loaves. The rye
flour is pretty essential for proper 'pain de campagne,' but
the semolina flour can be missed out, and an extra bit of
plain flour substituted.

225 g chef, prepared as above. If using the 425 ml lukewarm water
start for the first time, use the whole lot. 2 1/2 tsps active dried
yeast

55 g semolina flour or replace with an 55 g rye flour
extra 55 g unbleached white flour) 565 g unbleached white flour
2 1/2 tsps salt

As before, dissolve the yeast in the water in your bowl, and
leave for 10 minutes. Then stir in the chef, and mix well.

Add the rye and semolina flours to the liquid and blend in.
Mix the salt with 500 g of the white flour, and then fold
this into the mixture. By the time you have done this, you
should be able to knead the dough.

Turn it out onto a floured board, and then knead for 10-15
minutes, adding the rest of the flour as you go. The dough
may well be very sticky, so use a pastry scraper to help
manipulate it, and flour your hands well.

Shape the dough into a ball, transfer it to an oiled bowl,
cover with a damp cloth, and leave it to rise somewhere warm
for 1.5-2 hours, until doubled in bulk.

Turn out the dough, knock it back, and knead for 2-3
minutes. Remove a heaped cup (about 225 g) of the dough to
use as the starter for your next batch, placing it in a
bowl, and refrigerating after a few hours if you won't be
using it within a day.

Shape the dough into one or two balls, depending on how many
loaves you want to make, and dust them with flour. Transfer
the ball to an oiled bowl, cover, and leave to rise for 1
1/2-2 hours, until doubled in bulk again. Now comes the hard
bit - turn it out onto an oiled baking sheet. Don't knock it
down, and try not to disturb it, just gently reshape it with
your hands if need be. Cover with a cloth, and let it rise
for 15 minutes while you heat the oven.

Heat the oven to gas mark 6/200 degrees C/400 degrees F,
putting an empty cake or loaf tin on a shelf near the
bottom. Slash the loaf with a sharp knife just before
baking, then put the loaf in the oven.... at the same time,
empty a pint of water into the loaf tin, and close the oven
door quickly. The resulting rush of steam will help ensure a
good crust. Spray the loaf with water just after putting it
in, and twice more during the first ten minutes of cooking.

Bake for 45 minutes, or until the loaf is dark brown and
sounds hollow when tapped on the base. Turn out and cool on
a wire rack. Don't keep this bread in a bread-bin; just
cover the cut side with foil.

400 WHOLE WHEAT AND OTHER BREADS

401-----------------------------------------------------------------------401
# From "Darin Wilkins"

The article included Wood's recipe for a Saudi flat bread that resembles
a thin crust pizza. The recipe calls for Wood's Saudi starter, but you
may substitute any unsweetened sourdough starter.

Seasoned Flat Bread (makes 6 flat breads)

2 C unsweetened sourdough starter
1 1/2 tsp salt
1 Tbl sugar
2 Tbl vegetable oil
2 1/2 C all-purpose flour, or as needed
olive oil

Add salt, sugar and vegetable oil to starter. Mix thoroughly.
Incorporate flour slowly into mixture until stiff. Turn onto floured
board and knead in additional flour as necessary until dough is satiny.

Divide dough into 6 equal parts and shape into balls. Flatten by hand
and place on a lightly floured cloth. Cover and let rise 30 min.

Two cooking methods are offered:

1. Preheat oven to 500 F.
Transfer breads to a baking sheet or stone. Brush with olive
oil. Top with sliced mozzarella cheese, tomato slices, or other
vegetables. Bake 10 min or until bread is browned and cheese
is bubbling.

2. Brush the bread with olive oil, season with herbs, and cook
on a preheated griddle

402-----------------------------------------------------------------------402
# From: jrtrint@srv.PacBell.COM (John Trinterud)

************************
Whole Wheat Potato Bread
************************

This recipe came on my 100 lb bag of whole wheat berries! Looks
good, and the proportions appear about right - I've made lots of
potato breads and I recommend them highly. This recipe shouldn't be
too hard to adapt to sourdough, I'd probably substitute 1 cup of
starter for the yeast and 1/2 cup of warm water.

(And no, I haven't forgotten the promise for the Sourdough Red
Potato bread recipe - a bit too busy so far this week)

John Trinterud

4 medium loaves or 6 - Number 2 1/2 sized tin can loaves

8 cups whole wheat flour
1 tablespoon salt
4 tablespoons sugar, honey or molasses
4 tablespoons melted shortening or oil
2 tablespoons dry yeast, dissolved in 1/2 cup warm water
1 medium potato, boiled until mealy in 2 cups water

Mash or beat the cooked potato in the cooking water until smooth.
Add 1 3/4 cups cold water to this mixture, and allow to cool to
lukewarm. Add the yeast mixture and shortening.

Mix in half the flour, and make sure it's mixed throughly. Cover and
allow to double in size. Add the salt and 3 more cups of flour, or
enough to allow hand kneading. The mixture will be quite soft. Turn
out on a board and knead until it's smooth and stretchy. Let the
dough rest on a greased surface for 15 to 20 minutes. Knead again
and shape loaves. If you use tin cans, fill them half full. Let rise
till doubled, bake at 400 degrees for about 45 minutes.

For a quicker process, mix 1/2 cup of dehydrated potato flakes into
the first 4 cups of flour and use a TOTAL of 3 3/4 cups of water in
the recipe.

The bread is much finer and lighter than ordinary 100% whole wheat,
and is an ideal dough for scones.

403-----------------------------------------------------------------------403
# From: Jerry Pelikan
# Subject: Sheepherder Bread

Last week someone was asking for the recipe for several breads,
including Sheepherder's Bread. As I can't seem to get into the ftp, I
don't know if it's there. It happens to be my favorite recipe for pizza
crust. It go like this:

1 1/2 cup starter ( I use water/flour starter)
2 tablespoons melted shortning (or butter to margerine)
1 teaspoon salt (or less)
1/4 Teaspoon baking soda (mixed with the salt to eliminate lumps)
2 Tablespoons sugar
4 Cups flour (give or take)

Mix ingredients. Form into 2 small loaves (or 2 pizza crusts).
Let rise. Bake in 375 Degree F oven until done. (Why is there no ASCII
character for Degrees?)

Jerry c05705gp@wuvmd.wustl.edu

404-----------------------------------------------------------------------404
# From: Lawrence Allen Hite

A while ago someone (don't remember who) wrote in asking about batter
breads and why anyone would want to make one. This weekend I made the
caraway cheese batter bread from _World Sourdoughs of Antiquity_. It was
really pretty good. Batter breads are quicker than regular breads because
they are not kneaded and only have one rising. The final product (at least
in this case) is somewhat heavy but still contains the air pockets of
regular bread. You might say that the consistency of batter bread is to
bread what pound cake is to cake (denser, moister). You just mix all the
ingredients together and pour the batter in a greased loaf pan and let it
rise. I *do* recommend that you put a sheet of aluminum foil on the rack
below the pan, as my loaf overran the pan considerably (about a cup and a
half's worth). Here's the recipe:

Cheese Batter Bread

2 C. starter
1/2 C. Milk
2 Tbs. melted butter
1 tsp. salt
2 Tbs. sugar
2 tsp. caraway seeds
1/2 tsp. garlic powder (I would use at least 1 tsp., but that's just me.)
2 eggs
3 C. white flour
1 C. grated cheddar cheese

Melt butter, add milk, salt and sugar. Stir to dissolve, then cool to 85F.
Add to starter and mix well. Beat eggs and mix with starter along with
caraway seeds and garlic powder. Blend in flour and cheese. Pour
into a greased loaf pan (the pan should be filled to within about 1/2 to
1 inch from the top) and allow to rise about 1 to 2 hours until the
batter is about even with the top of the pan. Bake at 350F 45 minutes to 1
hour until done (I used a large glass loaf pan and it took an hour). Cool
about 10 minutes in the pan, then remove and cool the loaf on a wire rack.

Larry Hite
lah1l@virginia.edu

405-----------------------------------------------------------------------405

From: NAME: Randy M. Hayman
TEL: (907) 474-6331
ADDR: UACN - U of AK

This past weekend, I created a Cumin Bread, for a change of pace. It was just
the thing to have alongside the ptarmigan breasts over rice with gravy I had
Saturday night.

Cumin Bread:

3 C Sourdough Sponge
5-6 C White Flour
2 tsp Salt
1 C Water (+/- depending upon consistency of your sponge)
1/2 C grated Parmesan Cheese
1 Tbsp whole Cumin Seeds
2 Tbsp real Butter

Combine Sourdough sponge, Salt, Water, Parmesan cheese, Cumin seeds, and Butter
in your work bowl, mix. Add flour gradually until you have the proper
consistency. Knead well (until gluten has 'formed'). Let rise in covered bowl
until about doubled in bulk, or until a wet finger poked 1/2 inch into dough
leaves a pock mark. Knead again, to remove gas bubbles. Let dough
rest briefly

while the a) pans are buttered, or b) your bake stones are properly dusted with
corn meal. Form into loaves/shapes, and place in/on baking article. Let rise
until about doubled in bulk. Place a pan of water on bottom of oven. Preheat
oven to 375. Bake for ~45 minutes, or until loaves sound hollow when rapped on
the bottom.

The taste of this cumin bread is a slightly chili-ish flavor but not spicy or
hot...the cumin flavors the bread with out overpowering it. Real
good also with

a hearty bean dish.

Randy M. Hayman
I'm the NRA
sxrmh1@orca.alaska.edu

406-----------------------------------------------------------------------406
#From: Pat.Churchill@bbs.actrix.gen.nz

The Maori people settled NZ long before the Europeans. But with
European settlement here, the Maori gradually replaced their staple
fernroot with potatoes and bread cooked Maori style. Maori bread is
commonly called rewena paraoa. Occasionally it is possible to buy it
at country fairs, school galas, wine and food festivals, etc. It is
usually cooked in large round tins, I guess 10-12 inches in diameter,
and the bread is about 6inches deep. Here is a recipe from a cookbook
compiled by a fellow member of the NZ Guild of Foodwriters, David
Burton (Two Hundred Years of New Zealand Food and Cookery)

Rewena Paraoa (Maori Bread)

Rewena (leaven)
2 C flour
3 medium slices potato
1 tsp sugar

Boil slices of potato with 1 cup of water until soft. Cool to
lukewarm and mix in the flour and sugar to a paste. Cover and standa
in a warm place until the mixture has fermented.

Bread
5 C flour
1 tsp salt
1 tsp baking soda
rewena (above)

Sift flour and salt into a bowl and make a well in the centre. Fill
with rewena and sprinkle baking soda over the top. Combine and knead
mixture for about 10 minutes, adding a little water if the mixture is
too firm. Shape into loaves or place the mixture into greased loaf
tins. Bake at 450F (230C) for 45-50 minutes.

Now here is another recipe I post for interest's sake. The Maori had
a penchant for strongly flavoured food, according to David Burton.
Often, because they were away engaged in incessant tribal wars, their
plantations were left untended and they returned to find their crops
rotting. Out of necessity they had to live on rotten food and
developed a penchant for it. Some foods were then left deliberately
to decompose - such as Kaanga wai - cured corn. Corn cobs were dried
in the sun then put in a kit (a flax basket) or a sack and left in
clear running water for 2-3 months until the core was rotten. The
corn was then stripped from the husk with a knife, washed with fresh
water and mashed then cooked (3C water for every 1C corn) for about
2-2 1/2 hours until it made a strong smelling porridge. Today's Maori
add some salt and sugar.

I have eaten Rewena Paraoa (very nice although not quite enough salt
for me but our salted butter helps that) but not the Kaanga Wai, which
I believe is strong like blue vein cheese.

Well, that's a bit of ethnic stuff from down under for you :-)

407-----------------------------------------------------------------------407
# From: Kenneth C. Rich

I make stove top bread frequently. I make dough, flatten it
(usually) to fit the bottom of my cast iron frypan, and cook it
really slowly. Sometimes I let it rise, sometimes not.
Depending on the dough volume, it ranges from a half inch thick
to two inches. It's a good way to keep a starter growing
without having to throw a lot away all the time. Doesn't heat
up the kitchen so bad of a summer day. Do lots of little ones
and call them english muffins (or crumpets!) (or scones!)

Sorry, my recipe amounts to next-to-no-recipe. Pour most of starter
into mixing bowl, add floury fermentables and maybe some sunflower
seeds, water if needed, etc, and mix until I have something anywhere
put bread in, fire up your stove or fire pit and "bake", turning it a
couple-three-four times. The thicker your loaf, the lower you want
the fire, so your loaf will burn less. A friend used to make his
daily bread every day this way. I resurrected the idea while camping
last summer. My favorite mix of the trip was a cup or two of
cornmeal, a cup or two of wholewheat pastry flour, a handful of
sunnies. And cooked over an open fire because my stove broke. A
great way to experiment too because of the low commitment.

If you do it just right and make the bread real thin, you get a
pockety pita. Haven't yet figured out what makes one get the nice
pocket, another gets a half dozen little pockets, and another gets no
pockets at all. Maybe I need to let em rise! Yow!

--
-ken rich Are we live or on tape? kenr@cc.rochester.edu

408-----------------------------------------------------------------------408
# From: bndixon@snll-arpagw.llnl.gov (dixon bradford n)

Here is a simple wheat/white flour bread recipe that makes wonderfully
large loaves of bread, that have excellent taste (like me :^). The
recipe is easily modified to make great raisin/cinnamon bread (= great
toast, or peanut butter sandwiches), just add the * ingredients, and
step 3a)

RAISIN/CINNAMON BREAD
--------------------------

approx. 3 cups starter (step 1) below)
3 - 3 1/2 cups bread flour, white
1/4 cup sugar
1/4 cup melted shortening
1 1/2 cups milk
3 tsp salt
3 cups whole wheat flour

* 2 T cinnamon (or to taste)
* 1 cup raisins (or more if you like raisins :^)

Yield: 2 large loaves

1) Prepare batter one of two ways:
a) 2 Tbs starter, 2 cups 85 deg. water, 3 c BREAD flour, 24 hrs @75 deg.
b) OR, 1 cup starter, 1 1/2 c flour (half all-purpose, half bread),
1 cup 85 deg water, 8 to 12 hrs at 85 deg.
2) In a large bowl, mix starter, 1 cup bread flour, and 1/4 cup sugar.
3) Melt the shortening, add the milk and salt to it. Heat to luke warm and
add to the batter.
3a) (for raisin cinnamon bread)
Add 2 T cinnamon and 1 cup raisins. Mix well.
4) Add the 3 cups whole wheat flour, 1/2 cup at a time, stirring well after
each addition.
5) Add one more cup of the white flour (if it'll take it) and stir well.
6) Turn out onto a board and knead in enough additional white flour until
dough is smooth and elastic (the usual 300 to 400 stokes or 15 min.).
7) Place into a greased bowl, turn, and cover. Proof until doubled in an 85
degree location...about 2 hours if all is well.
8) Punch down the dough and return to the warm place to rest for 30 minutes.
9) Divide the dough into 2 equal parts, knead each part for about 30 seconds,
form into loaves and place into loaf pans (seam side down).
10) Cover and let proof in the warm place for 1 1/2 hrs or until doubled.
11) Bake in a preheated oven for 45 minutes. When golden brown and the loaves
have shrunk away from the sides of the pans, they are done.
12) Place on wire racks to cool: brush tops with butter, then cover with thick
towels. Cooling takes about 3 or 4 hours. (Slow cooling brings out the
flavors in the bread better).

Compliments of "Adventures in SOURDOUGH Cooking & Baking" by Charles D.
Wilford.
Modified by: Brad Dixon

409-------------------This one cleans them up------------------------------409
# From: jrtrint@srv.PacBell.COM (John Trinterud)

****************************************
"Sourdough Sour Cream Raisin Bread"
****************************************

This one seems to work well, now that we finally have a good
starter going - current starter is about 1 year old and came

Adapted from James Beard's Sour Cream Bread....

Makes two loaves

Ingredients:

(T = tablespoon, t = teaspoon, C = cup)

1 T dry yeast
1/4 C warm water
1 T granulated sugar
1 t salt (optional)

1 C sourdough starter (exact measurement not important)
2 C (total) sour cream, or sour cream/yogurt (see below)
5 to 6 cups good bread flour
1 to 1 1/2 C raisins

Procedure:

In a large warm bowl, dissolve yeast in warm water, add sugar
and optional salt.

Add sourdough starter (rough measurement is ok) to yeast mixture,
stir well and let proof for 10 to 20 minutes.

Beard's recipe called for 2 C sour cream, I generally use a mix of
1/2 sour cream and 1/2 non-fat yogurt (Continental, for you S.F. Bay
Area types.) You could also use up to 1/2 C buttermilk if you wish.
Decide on the combination, and we'll proceed.

Add 2 C sour cream/etc to yeast and sourdough mixture and blend well.

Add 4 C flour, one at a time, beating well between cups with a hefty
wooden spoon. The dough will be STICKY! Remove to a floured board,
and use your official baker's scraper to incorporate enough flour to
allow hand kneading. I use a sheet rock 'broad knife' myself
Calm down, I only use it for bread..

You'll probably add up to two more cups of flour as you knead,
depending on humidity, temperature, phases of the moon, native
talent, and etc. When you get the dough manageable, knead in the
raisins, chasing them all over the board as you do... The whole
kneading procedure should take about ten minutes.

When the dough is smooth and supple, form into a ball, place in a
buttered bowl, (turning to coat all sides) cover with a towel and
place in a warm spot to rise. Check often, as this recipe seems to
rise quickly. You want it to just double in size, don't let it
over rise.

When just doubled, punch down, knead a bit, and form into two
loaves. Pinch seams and place in two standard loaf pans. Cover and
let rise again till just doubled.

Bake in preheated 375 degree oven for 30 to 35 minutes, or until a
delicious golden brown color, and the tops/bottoms sound hollow when
thumped. Remove any raisin balloons from the tops and sides, burning
your fingers in the process. Cool on wire rack.

Armed with your aforementioned hefty wooden spoon, hold the dreaded
"Fiendish Butter Slatherers" (TM) at bay until the bread cools
enough to slice cleanly. Toasts wonderfully too...

If you don't have sourdough, double the yeast and add another cup of
flour, but it won't be the same :-(

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 Excellent 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.

Separate 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

600 DINNER ROLLS & BUNS ETC.

601-----------------------------------------------------------------------601
# From: monwel@cbnewsk.cb.att.com (douglas.w.monroe)

Rolls:

1C starter dough
2C self rising flour
4t oil
1/2C warm water
1pkg yeast

Dissolve yeast in warm (110\(de) water, lett proof. Add oil, flour
and sour dough, knead and let raise till doubled in oiled bowl.
Punch down and form into rolls. Let rise 23-30min. Bake at 350\(de
10-15min.

602-- Cinnamon Buns: 602

1 1/2C starter dough
3C self rising flour
4T oil
1/2C warm water (110\(de)
1pkg yeast
1 egg

Dissolve yeast, add remaining ingredients. Let rise 1 hour covered.
Knead dough well adding enough flour to keep from sticking. Let
rise until doubled in a covered, oiled bowl. Roll on floured board
to 1/2 inch thickness. Spread with: 1/2C melted butter and sprinkle
with 2t cinnamon & 1/2C sugar. Roll like jelly roll. Pour prepared
syrup on parchment paper in a 9x13 pan- melt 1C brown sugar, 3T
water and 1/4C butter. Sprinkle syrup with chopped nuts. Cut the roll
evenly, brush bottoms with melted butter & place on top of syrup and
nuts. Let rise until doubled- about 45 min. to 1hr. Bake at 375\(de
for 20min. When finished, immediately turn over to let syrup cover
buns. Serve hot.

603-----------------------------------------------------------------------603
# From: Deborah Branton

Sourdough English Muffins

For those persons interested in making English muffins with their
starters, the following recipe comes from Dolores Casella's Of Breads>. I have made several batches from this recipe, and like
the end result.

1 c. starter 3 T. sugar
2 c. milk 1 t. salt
1 c. cornmeal 1 t. soda
3.5 c. flour 1 large egg

Combine the starter, milk, cornmeal, and 1.5 cups of the flour. Stir
to blend ingredients, cover the bowl, and let the mixture stand
overnight. When ready, stir mixture down and add the rest of the
flour and all the other ingredients. Mix well, then turn out onto a
floured surface and knead thoroughly. Roll the dough to a thickness
of no more than 0.5 inch and cut with a large biscuit cutter*. Cover
the muffins. Let them rise at room temperature for 45 minutes. Bake
on a lightly buttered griddle at 300 degrees for 10 to 12 minutes on
each side. Turn only once. They are equally good served hot from
the griddle or split and toasted.
If you are refrigerating the muffins (up to 24 hours), place them on
cookie sheets, covered with plastic wrap. When you take them out of
the refrigerator let them come to room temperature, and then rise for
45 minutes before baking.

* I use a large aluminum can (from tomato puree) with both ends

removed.

603a----------------------------------------------------------------------603a
# From dadams@cray.com (David Adams)

These recipes were given to me by a neighbor lady.

SOURDOUGH ENGLISH MUFFINS

2 C flour 1 t soda
2 C milk 2 T oil
1/2 C starter 1 pkg. dry yeast
2 T. sugar 3-4 C flour
2 t salt cornmeal

Beat 2 C flour, milk, starter, sugar, salt and soda in
large bowl (not metal) until smooth. Cover with wax paper and
let stand in warm place 18 hours. Add oil and yeast, stir
until blended. Mix in flour to make medium stiff dough.
Turn onto lightly floured board and knead until smooth and
satiny, 8-10 min. Sprinkle board with cornmeal and roll
3/8" thick. Cut with floured cutter. Cover, let rise at
room temp. until doubled (45 min.) Bake slowly on lightly
greased preheated 275 deg. F. griddle or skillet 10-15 min.
on each side, turning once. To serve, split and toast.
Makes 18 3" muffins.

dca> I might suggest omiting the yeast and increasing the rising
time to 2-3 hours.

604-- SOURDOUGH BAGELS 604

2 C starter 1/2 C water
4 1/2 C whole wheat flour 1 egg
1 t salt 3 T oil

All last 5 ingredients to starter. Knead well. Cover and
let rise 3 hours in warm place in oiled bowl. Roll out
1/2" thick and cut with cutter. Let rise 1 1/2 hours.

Drop bagels into boiling water, 2 or 3 at a time. When they
rise to surface turn over and boil 1 minute longer. Put on
oiled sheet. Brush with oil or beaten egg and water. Bake
at 350 deg. F. for 50 min.

dca> I think this is the first sourdough bagel recipe we have
had. A sourdough recipe of the purest form! (No bakers' yeast.)
604a______________________________________________ _______________________604a
Note: The following recipe is not a sourdough recipe, but doubtless it
could be easily modified to become a sourdough recipe.
# From: David Auerbach

Bagels

Try Bernard Clayton: Breads of France (yep!).
Or: Make a very stiff yeast white bread flour yeast dough with more than the
usual amount of yeast. Let rise. Push down, portion, shape into bagel shapes.
Bring BIG pot of water with two tablespoons malt syrup in it to boil. After
water is boiling (that's how I measure the rising time of the bagels) drop
in three bagels at a time. After 20-30 seconds remove onto a towel, pat
dry and place on baking sheet. Continue. Brush with egg white, sprinkle
topping and bake in 375 oven.

605-----------------------------------------------------------------------605
# From ??
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Sourdough Cornbread
Categories: Breads
Servings: 4

1/2 c Active Sourdough Starter 2 T Margarine, Melted
1/2 c Cornmeal 1 t Salt
1 T Sugar 1/2 c Sour Cream or Yogurt
2 ea Large Eggs, Stirred 1 c Unbleached Flour
1/2 t Cream Of Tartar 1/2 t Baking Powder

Mix ingredients in the above order, stirring only enough to blend the
mixture. Pour into a buttered pan. Bake in a 375 to 400 degree oven for
about 15 minutes.

606-----------------------------------------------------------------------606
# From sgardine@news.duc.auburn.edu ()

SOURDOUGH HOT ROLLS
To at least 1 1/2 c. leftover pancake batter, stir in enough flour to
form a stiff batter. Add 1/2 tsp. salt for each cup of flour added. Knead
until smooth, adding flour as necessary. Place in a greased bowl, cover, and
let rise 1 hour. Punch down. Knead, adding flour as necessary. Form into
2 1/2 inch balls. Place in baking pan. Brush with melted butter. Cover and
let rise until nearly double (about 1 hour). Bake at 350 degrees for 30 min..
Serve warm.

607-----------------------------------------------------------------------607
# From HF.MMX@forsythe.stanford.edu (Marilee Marshall)

SUPER SOURDOUGH CORN BREAD

1 CUP STARTER
1.5 CUPS YELLOW CORN MEAL
1.5 CUPS EVAPORATED MILK
2 EGGS, BEATEN
1 TBSP. SUGAR
1/4 CUP MELTED BUTTER
1/2 TSP. SALT
2/3 TSP. SODA

Mix starter, corn mean, evaporated milk, eggs and sugar in a large
bowl. Stir in the melted butter, salt and solda. Turn into a 10"
greased frying pan and bake in hot oven (450*) for 25-30 minutes.
Serve hot with honey.

The cornbread is wonderful!! But it doesn't keep well for the next
day.

608-----------------------------------------------------------------------608
# From HF.MMX@forsythe.stanford.edu (Marilee Marshall)

Thought some of you 'ol Sourdough's would like my cornbread recipe.
It's a super one. Doesn't keep well, but is reminescent of
campfires and hearty soup suppers.

SOURDOUGH CORN BREAD

1 cup starter
1 1/2 cup corn meal
1 1/2 cup evaporated milk
2 eggs, beaten

Mix together and add:

1/4 cup melted butter
1/2 tsp. salt
3/4 tsp. soda

Pour batter into 10" greased frying pan (iron skillet is best).
Bake for 25-30 minutes at 450*. (Does not require proofing).

Serve hot with lots of butter and honey. Yum.

rec.food.sourdough FAQ Recipes (part 2 of 2)

Darrell Greenwood — Thu, 19 Nov 2009 05:20:58 GMT

Archive-name: food/sourdough/recipes/part2
Posting-Frequency: 18 days
Last-modified: 1997/09/11
URL: http://www.nyx.net/~dgreenw/sourdoughfaqs.html

700 SOURDOUGH PANCAKE & WAFFLE RECIPES

701------------------------------------------------------------------------701
# From "Douglas Reindl"
# who graduated and isn't at that address anymore.

Here is a sourdough pancake recipe. If you
like pancakes, you will love sourdough pancakes.
I like them the best with real maple syrup
(my brother makes the syrup).

Doug's Pancakes

Goodies:

2 1/4 Cups of your favorite proofed sourdough
1 1/2 Cups of flour
1 Tbsp of sugar
1 pinch of salt
1/2 Tsp of baking soda
1 Tbsp of baking powder
3/4 Cup of milk
3 Large eggs
1/4 Cup of melted butter

Then:

1.) Mix the eggs and milk together thoroughly

2.) Then combine with the dry ingredients

3.) Slowly mix in the butter.

4.) Cook pancakes over a med to med-hi fire

5.) For thicker pancakes decrease milk and increase flour
For thinner pancakes increase milk and decrease flour
(it doesn't take much so be careful)

702------------------------------------------------------------------------702
# From David Adams (dadams@cray.com)

Sourdough Waffles

(An adaptation of Doug Reindl's pancake recipe.)

2 1/4 Cups of your favorite proofed sourdough
2 Cups of flour
1 Tbsp of sugar
1 pinch of salt
1/2 Tsp of baking soda
1 Tbsp of baking powder
3/4 Cup of milk
3 Large eggs
1/2-3/4 Cup of melted butter

Then:

1.) Mix the eggs and milk together thoroughly

2.) Then combine with the dry ingredients

3.) Slowly mix in the butter.

4.) Laddle onto waffle iron and cook. Watch carefully.
My sense of smell is the biggest indicator that
they are done. I can start to smell the oil burn
slightly. Then I flip the iron or open it and
remove the waffles.

For a fancier waffle use 4 eggs and separate the yolk from
the whites. If you do not have a copper bowl to whip them
in then add about 1/4 t cream of tartar.

1a.) Mix milk with dry ingredients

2a.) Slowly mix in the butter.

3a.) Whip the eggs until they will hold a peak and then
gently fold the egg white mixture into the batter.

4a.) Procede with step 4 above.

703------------------------------------------------------------------------703
# From lynn@coral.cs.jcu.edu.au (Lynn Alford)
Subject: Recipes from the Sourdough Jack cookbook

Note: Sourdough Jack was a place that one could order sourdough
starters from. My copy of the recipe book dates from 1969 (actually
this is my husbands. It's all his fault. :-) ). Anyone in San Francisco
care to find out if Sourdough Jack or Sourdough Jack's Country Kitchen
is still around?

To one cup of starter add two cups of water, and two 1/2 cups of flour.
Let sit for 8-12 hours, depending on how warm your kitchen is and how
active your culture is.

Pancakes

After proofing, remove one cup starter and return it to your sourdough
pot. To the remaining sourdough add
1 egg
2 tablespoons cooking oil
1/4 c instant dry milk or evaporated milk

Beat thoroughly. Combine in a separate cup:
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons sugar

Blend together until smooth. Sprinkle evenly over the dough and gently
fold the dry ingredients into the dough. Heat up a griddle until fairly
hot then pour batter by the tablespoon on the griddle. The pancakes
should cook quickly.

Variations

Apple Pancakes-grate some tart apples into the batter then cook.
Banana Pancakes-thinly slice or mash banana into the batter then cook.
Crepes- add 1/2 stick butter melted and tablespoon of cognac.

Personal note...I have also used this basic batter thinned down just a
little to make Ethopian type cakes. Serve with several sorts of curry
(all items in the curries should be finely chopped.) To eat, tear off a
piece of sourdough, use that to pick up the curry of your choice and
eat. A fun way to eat your meal, if slightly messy! This idea came to
me because of going to an Ethopian restaurant and realising that the
texture of the bread/pancakes was very much like my sourdough.

704------------------------------------------------------------------------704
# From: Dave Uebele
Sourdough Pancakes (Uebele family recipe)

At Night in large glass or pottery bowl mix -

1 cup starter
2 1/2 cups flour
2 cups milk
Cover and place in warm spot. (oven with pilot/light on, door open)

In the morning remove 1 cup of dough as the new starter. Store covered
jar of starter in the refrigerator until ready to use again.
Beat together -

2 eggs
2 Tablespoons cooking oil

Add to dough and beat thoroughly.
Combine -

1 teaspoon salt
1 teaspoon baking soda
2 Tablespoons sugar

Blend together the salt, soda, and sugar until smooth, eliminating any lumps
of soda. Sprinkle evenly over top of batter; fold in gently. This will cause
a gentle foaming, rising action. Using a Tablespoon of batter per
pancake, bake on a hot griddle (should hear hiss when batter hits griddle).
The pancakes bake better when only a small amount of batter is used.
For waffles, use more cooking oil.

Temperature is the main variable which affects the consistency and sourness
of the batter. A warmer temperature at night will cause the batter to
have more tang and to be thinner by morning. Also more liquid can be added
for thinner pancakes. The cookbook says that the starter should always
be proportional to the amount of flour and milk. However, I have found that
you can almost double the amount or flour and milk without neding
to increase the amount of starter or soda. Experiment to suit your own taste.

The starter is better if it is used at lease onece every two weeks, but
it will keep indefinitely. Each time I use the starter, I return it to a
clean jar, but I never wash the old jar until I have remembered to save
a new starter. Once the eggs and other ingredients are added, the dough can
not be used as a starter.

705------------------------------------------------------------------------705
# From: Sharon_Patton@NeXT.COM

[Alaskan Blueberry Pancakes].

Made on the Alagnak River at our fishing lodge for many years 300
miles SE of Anchorage and ravished by many fishermen and stranded
weathered in guests. I got so tired of writing down this recipe, I
made copies when I went to Anchorage for supplies.

1 cup sour dough starter (I made mine from potato water)
2 cups flour
2 cups milk (I used powdered never had fresh available, but fresh ok)
1 tsp salt

mix above in crock or bowl (not stainless steel) cover with kitchen
towel or cheescloth, let stand overnight. In AM when nice and bubbly
add:

2 tsp baking soda
2 eggs
3-4 tablespoons melted shortening or butter
2 tsp sugar
fresh blueberries (if your lucky enough to have them growing around
you)

Pour large silver dollar size batter on hot griddle, cook and turn.
Serve with lots of syrup and butter and river coffee. These also
went great in backpacks for endurance on the trail. The stronger the
starter the stronger the pancake.

706------------------------------------------------------------------------706
# From: monwel@cbnewsk.cb.att.com (douglas.w.monroe)

Pancakes & Waffles:

1C starter dough
1/2C flour
3/4C milk
1 egg
1/4t baking soda
2t baking powder
1/2t salt

Mix well and grill as usual.

707------------------------------------------------------------------------707
# From: dadams@cray.com (David Adams)

This recipe was given to me by a friend:

SOURDOUGH PANCAKES OR WAFFLES

1 C flour 1 egg, beaten
2 T sugar 1 C starter
1 1/2 t baking powder 1/2 C milk
1/2 t salt 2 T oil (1/4 C for waffles.)
1/2 t soda

Combine dry ingredients. In another bowl combine egg,
starter, milk and oil and stir into flour mixture.
Spoon 2 T batter onto lightly greased hot griddle.
Makes 2 doz. Remember to increase oil to 1/4 C for
waffles.

708------------------------------------------------------------------------708
# From ??

708a--------- Recipe Extracted from Meal-Master (tm) Database ------------708a

Title: Sourdough Pancakes #1
Categories: Breads
Servings: 4

1/2 c Active Starter 1/2 c Pancake Mix
1 ea Large Egg 1 T Cooking Oil
1/2 c Milk 1/2 t Soda

Mix all ingredients well. Be careful not to over mix. Small lumps are ok.
Lightly grease a hot cast iron griddle. Drop onto griddle with a large
spoon while the batter is still rising.

708b----------------------------------------------------------------------708b
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Sourdough Pancakes #2
Categories: Breads
Servings: 4

1 c Active Starter 1 ea Large Egg
2 T Cooking Oil 1/4 c Instant Or Evaporate Milk
1 t Salt 1 t Baking Soda
2 T Sugar

Mix ingredients together and let the mixture bubble and foam a minute or
two, then drop on hot griddle in large spoonfuls.

708c----------------------------------------------------------------------708c
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Sourdough Pancakes #3
Categories: Breads
Servings: 6

2 c Active Starter 2 c Unbleached Flour
1 t Baking Soda 2 ea Large Eggs, Well Beaten
1 T Sugar 1 t Salt
1 x Bacon Fat (2 - 3 T)

Mix well and cook on hot griddle. Note: This is good recipe for camping.
Instead of fresh eggs, you can use 1 T Powdered eggs.

708d----------------------------------------------------------------------708d
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Sourdough Pancakes #4
Categories: Breads
Servings: 4

1 c Buttermilk Pancake Mix 1/2 c Active Starter
1/2 c Milk 1 ea Large Egg
1 T Cooking Oil 1/2 t Baking Powder

Mix well and let stand a few moments. Drop by large spoonsful on hot
griddle.
NOTE:
Berries of all kinds can be added to these recipes.

708e----------------------------------------------------------------------708e
------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Sourdough Pancakes #5
Categories: Breads
Servings: 6

3 ea Large Eggs, Well Beaten 1 c Sweet Milk
2 c Active Starter 1 3/4 c Unbleached Flour
1 t Baking Soda 2 t Baking Powder
1 1/2 t Salt 1/4 c Sugar

Beat eggs. Add milk and starter. Sift together the flour, soda, baking
powder, salt, and sugar. Mix together. Drop onto hot griddle by large
spoonsful.
NOTE:
If ungreased griddle is used add 1/4 c Melted Fat to the above recipe.
Bacon fat give a great taste.

709------------------------------------------------------------------------709
# From

Debby Rech
Philips Laboratories
345 Scarborough Road, Rm D259
Briarcliff Manor, NY 10510

Sourdough Pancakes
(The Wooden Spoon Bread Book)

The night before, in a large mixing bowl, combine:
1 cup sourdough starter
1 cup milk
1 cup flour

Beat well. Cover and let stand overnight. The next morning, sift together
and set aside:
1 cup flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teasoon salt
1 teaspoon baking powder

Meanwhile stir into the sponge
2 eggs
1/4 cup oil

Stir in the sifted ingredients. Bake on a greased griddle at 375 degrees
until golden brown. Turn only once. Makes 16 medium pancakes.

710------------------------------------------------------------------------710
#From: Life is real?

Ambrosia Batter

The name of this concoction is taken from the food of the
gods often referred to in Greek mythology. The title is
appropriate considering the various delectable things that can be
made with it. No doubt when you mix up your first batch of
sourdough griddlecakes or biscuits, you'll agree. Here's how you
make it:

1 cup starter
1 cup water 1 1/2 cups white all-purpose flour

Mix the above ingredients in a 2-quart bowl, cover and
set aside for 24 hours in a place where the temperature
ranges between 75 and 80. Remember to use only a bowl
made of glass or crockery, not metal. Also make sure
that your bowl is large enough to allow the mixture to
double in volume without spilling over the side.
Ambrosia Batter is burdensome to clean up, especially
after it has dried.

Replenish the starter with 1 cup flour and 3/4 cup of warm
water.

The American Slapjack

This country really did not have a homegrown cookbook until
1796 when Amelia Simmons had her modest work of 47 pages published.
Under the title American Cookery, it was first in offering guidance
to the use of such indigenous foods as corn and potatoes. This
humble compilation was likewise the first to make mention of
America's own pancake, the Slapjack. The recipe given here
faithfully reproduces this favorite of early American fare.

Unlike some griddlecake recipes, the American Slapjack
contains no chemical leaveners of any kind. Although they are not
bad in themselves, baking powder and bicarbonate of soda do lessen
slightly the flavor produced by the long maturing period of
Ambrosia Batter. American Slapjacks have the wonderful flavor of
an unrepressed, newly-fermented wild yeast. This is the pancake
for those who want the full rich flavor of sourdough in all its
glory and savor.

American Slapjacks require more time than most sourdough
hotcakes. In the early days this presented no problem because the
lady of the house was usually up well before the rest of the
family. Today, with our faster pace of living, these griddlecakes
might present difficulty if it's a quick breakfast you want. Try
making them on a Saturday or Sunday morning when you are not
rushed. Once the Ambrosia Batter has aged for 24 hours, American
Slapjacks require about an hour to re-ferment after they are mixed.

1 recipe Ambrosia Batter 1/4 cup honey
1 egg 1/2 cup milk
2 Tablespoons melted butter 1/2 teaspoon salt

Mix the egg, milk, honey, butter and salt in a two-quart bowl. Add
the Ambrosia Batter and beat rapidly for about one minute to mix
and aerate the batter. Cover and set aside in a very warm place
(85 to 110) for 45 to 90 minutes. This will cause the batter to
ferment again and become light and bubbly. After the
refermentation period, move the batter very carefully to the
griddle so as to avoid knocking out any of the leavening gas.
Ladle carefully and fry on a lightly greased griddle. Makes about
40 dollar-sized hotcakes, enough for 3 or 4.

The secret of successfully bringing this recipe to flavorsome
perfection is finding a spot warm enough to re-ferment the batter
rapidly. Provided that it is not above 120, an oven on a setting
of WARM is the ideal place. Remember to ladle the batter with
great care once it has become foamy. The presence of the gas
bubbles is what makes the pancakes light. When directions are
followed carefully, American Slapjacks are the lightest of all the
sourdough griddlecakes and have the best sourdough flavor.

711------------------------------------------------------------------------711
# From David Adams (dadams@cray.com)

"Dutch Oven Cooking", 2nd ed. John G. Ragsdale, Lone
Star Books, Houston, Texas, 1973. ISBN 0-88415-224-3.

'49er Pancakes

1/2 C sourdough culture 1 T sugar
2 C flour 1 T oil
1 C milk 1 T baking powder
2 eggs butter
1/2 t salt maple syrup

Stir up everything but the syrup & butter. Can cook on greased
inverted lid of the oven.

712------------------------------------------------------------------------712
# From revillot@ux1.cso.uiuc.edu (Judy Tolliver)

Someone recently asked about sourdough cookbooks and asked for a waffle
recipe. I LOVE
this cookbook:

Alaska Sourdough
Ruth Allman
ISBN 0-88240-085-1 (pbk)
Available from Alaska Northwest Publishing Co., Box 4-EEE, Anchorage, AK
99509

Here is the waffle recipe from that cookbook. It's exactly the same for
pancakes.

2 C starter (consistency of thick glue)
2 Tbsp sugar
4 Tbsp oil
1 egg
1/2 tsp salt

Mix these well with wooden spoon. At this point, add blueberries, if you
want. In a shot glass, mix a scant tsp of baking soda with a small amount
of water. Then fold into the batter. Cook
immediately.

(I always "recharge" my sourdough with a little flour the night before I'm
going to make
pancakes/waffles.)

Enjoy!

Judy Tolliver

713------------------------------------------------------------------------713
# From: bndixon@snll-arpagw.llnl.gov (dixon bradford n)

RECIPES FROM
The COMPLETE SOURDOUGH COOKBOOK
BY
DON AND MYRTLE HOLM

The CAXTON PRINTERS, Ltd
Caldwell, Idaho
1972

----This is an old-time flapjack recipe which was often cooked in a cast
iron skillet over an open fire, and makes thin Swedish type cakes with
a delicious nutty flavor and aroma. It uses a wheat flour starter, or
part wheat flour (wheat flour can be added to any flapjack recipe for
good results).

Make a good flapjack batter the night before, using a cup of starter,
a couple of cups of flour, and warm water, and set in a warm place until
morning. In the morning simply stir up the batter a little (not too
much!) while the griddle is heating, adding:

1/4 cup dry skim milk 1/3 cup melted shortening
2 tsps. salt 2 eggs, beaten
2 tsps. sugar 1 tsp. baking soda
dissolved in warm water
and added just before spooning
the batter.

Aunt Cora's Flapjacks

1 egg, beaten 1/2 tsp. baking soda
1/2 cup sweet milk 1 tsp. baking powder
1 cup sourdough starter 3/4 tsp. salt
1/4 cup sifted flour (scant) 2 tsps. sugar

Beat egg, add milk and starter. Sift flour and dry ingredients.
Combine the two mixes. Bake on greased griddle. However, don't
combine the two mixes until everything else is ready to serve.
These hotcakes rise quickly and the batter falls if kept waiting.

BD> Use only about 1 or 2 TBS batter per cake. These cakes have a very
good sourdough taste, and are easy to make (no over night batter).

800 SOURDOUGH BISCUITS AND THE LIKE RECIPES

801------------------------------------------------------------------------801

# From: bndixon@snll-arpagw.llnl.gov (dixon bradford n)

RECIPES FROM
The COMPLETE SOURDOUGH COOKBOOK
BY
DON AND MYRTLE HOLM

The CAXTON PRINTERS, Ltd
Caldwell, Idaho
1972

Miss Mary Rogers of Mexico, Missouri Biscuits

1/2 cup starter 1 tbsp. sugar
1 cup milk 3/4 tsp. salt
2 1/2 cups flour 2 tsps. baking powder
1/3 cup shortening 1/2 tsp. baking soda
1/4 tsp. cream of tartar

At bedtime make a batter of the half-cup starter, cup of milk, and
1 cup of the flour. Let set overnight if biscuits are wanted for
breakfast. If wanted for noon, the batter may be mixed early in
the morning and set in a warm place to rise. However, unless the
weather is real warm, it is always all right to let it ferment
overnight. It will get very light and bubbly. When ready to mix
the biscuits, sift together the remaining cup and a half of flour
and all other dry ingredients, except the baking soda. Work in
shortening with fingers or a fork. Add the sponge, to which the soda,
dissolved in a little warm water, has been added. Mix to a soft dough.
Knead lightly a few times to get in shape. Roll out to about 1/2-inch
thickness or a little more, and cut with a biscuit cutter. Place close
together in a well-greased 9x13 inch pan, turning to grease tops. Cover
and set in a warm place to rise for about 45 minutes. Bake in a 375 oven
for 30 to 35 minutes.

BD> I guarantee that these are the best biscuits that you have ever had.
Everybody who has tried these has liked them very much. :^)

From: Life is real?

"bndixon@snll-arpagw.llnl.gov" is my brother Brad (Hi Brad!), who
shared the MMRMM (for short) biscuit recipe with me awhile back, and I
I can only concur that these biscuits are the best I've ever eaten. My
only adjustment to the recipe is that I roll the dough a little
thicker than him, closer to an inch thick, then I just use my
dough blade to cut out a bunch of square biscuits (press...don't saw!).
I make them about 2" square and they turn out very professionally...just
like you get at the best breakfast restaurants. Remember, use plenty
of flour all over the place...to give them that "home cooked" look, and
to give you something to do while they are baking, i.e. clean up the
mess!

I also guarantee these to be the best biscuits you've ever eaten...if
you don't like them...my wife will eat worms! (Reminicent of one of
the early "Joe Isuzu" commercials...haha).

802------------------------------------------------------------------------802
# From: Deborah Branton

The following recipe makes delicious sourdough biscuits, preferred at
our house over the buttermilk variety.

S O U R D O U G H B I S C U I T S

2 c. flour 1/2 t. salt
1 T. sugar 1/2 c. margarine
2 t. baking powder 1 - 2 c. starter

Sift the dry ingredients into a bowl. Cut in the margarine as you
would for regular biscuits. Stir in one cup of the starter, adding
more as you need to get a ball of dough. Turn onto a lightly floured
board or cloth, and knead very lightly. Roll dough one-half inch
thick, and cut into small rounds. Place them on a cookie sheet, and
bake in a preheated 425-degree oven for about 12 minutes.

Yield: 10 - 12 biscuits

COMMENTS: Part of the flour can be whole-wheat. Butter can be
substituted for the margarine, and I have successfully made them
using 1/4 cup of margarine and 1/4 cup of peanut oil. I always make
these without the salt.

803------------------------------------------------------------------------803
# From: Dave Uebele

Sourdough biscuits (from 1988 Sunset Recipe Annual)
1 cup sourdough starter
1/2 warm water (90 degrees)
About 2 3/4 cups all purpose flour
1/4 cup olive oil
1 1/2 teaspoon fennel seed
2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 egg white, lightly beaten

In a bowl, mix starter, water, and 1 cup flour. For sourest flavor, cover
and let stand in a warm place until bubbly and sour smelling, 12 to 24 hours.
To speed, omit standing; proceed. Stir in oil.

Crush 1/2 teaspoon of the fennel seed. In a bowl, stir crushed fennel,
baking powder, salt baking soda, and 1 3/4 cups more flour. Add starter
mixture; stir until dough cleans side of bowl.

Turn dough out on lightly floured board and kneed for about 30 seconds;
add flour if required to prevent sticking. Flour board, then roll out
dough into a 6 by 14 inch rectangle.

Brush dough with egg white; sprinkle with reserved seed. Cut into 2 by 3 inch
rectangles. Place biscuits about 1/2 inch apart on 12 by 15 inch baking sheet.

Bake in 450 degree oven until deep golden, about 15 minutes. Transfer to
rack and serve warm or cool. Makes 14 biscuits.
Paige Langdon, Redwood City, CA

Dave's notes and comments:
My starter uses milk instead of water. Probably closer to 3/4 cups
milk instead of 1/2 cup water.
I did not have fennel, so I used approx 1 teaspoon of sugar instead.
I also omitted the egg white treatment. Either bake as is or brush with
butter.
To make flakier biscuits, use half olive oil and half butter or shortening.
Cut shortening into dry ingedients before adding starter/oil.
Roll out, fold in thirds, roll out, fold in thirds again to put
shortening in layers. I usually don't try to precisely measure
starter, so you may need to adjust flour or milk accordingly.

I've done several other variations with this recipe.
I've added beer instead of milk when additional moisture is needed (which
seems to be the norm when I do this recipe).
I've also made "pure" sourdough biscuits, by ommiting the baking powder and
baking soda and cutting the salt down.

804------------------------------------------------------------------------804
# From: monwel@cbnewsk.cb.att.com (douglas.w.monroe)

Biscuits:

1C starter dough
1C flour
3/4t baking soda
1/4t salt
1/3C butter, softened
(* may add 1C shredded cheddar cheese, onion and/or bacon)

Whisk together dry ingredients. Add butter & starter-mix well. Drop
by the tablespoon on greased cookie sheet. Bake 350\(de 10-20min.

804a----------------------------------------------------------------------804a
# From dadams@cray.com (David Adams)

This recipe was given to me by a neighbor lady.

SOURDOUGH BISCUTS

1 C unsifted flour 1/4 C shortening
1 T baking powder 1 C starter
1/2 t salt 2 T melted sugar
1/2 t soda 1/2 t sugar (so much?)

Stir together salt, soda, sugar, baking powder, and flour.
Cut in shortening. Stir in starter until it forms soft
dough that cleans sides of bowl. Knead in bowl 30 seconds.
Roll on lightly floured board 1/2" thick. Cut with 2" cutter.
Brush tops with butter. Let rest 15 minutes. Bake at 425
deg. F. for 12 minutes. Makes 16 biscuts.

For whole wheat: Use 1 C whole wheat flour in place of white
flour.

Cinnamon Raisin: Use 1/4 C sugar, add 3/4 t cinnamon and
1/4 t nutmeg. Add 1/3 C raisins.

805------------------------------------------------------------------------805
# From: "Andy Kegel, DEC OSF/1 Backup and Mail"

Sourdough Sopapillas

My wife eats them with butter; I tear off a corner and fill them with butter
and honey.

1 cup Sourdough starter
1 cup Flour
3/4 tsp Salt
1-1/2 tsp Baking Powder
2 Tbs Shortening
Cooking oil for frying

Measure starter into a large bowl. Mix dry ingredients together. Cut in
shortening until mixture resembles conrmeal. Add starter mixture to dru
ingredients. Stir quickly with a fork to moisten dry ingredients. Turn out
onto lightly floured surfacce and knead until smooth, adding small amounts of
flour as needed. Cover with clean cloth and let dough rest for five minutes.

Roll out dough into a 12"x15" rectangle about 1/8 to 1/4-inch thick. Cut into
three-inch squares or triangles.

Drop a few pieces at a time into deep, hot cooking oil at 400F (205C). Fry
about two minutes on each side or until golden brown. Sopapillas will puff up
like pillows. Drain on paper towels.

SERVE WARM with honey and powdered sugar or cinnamon and sugar. Also
good with
chile verde (or chili colorado, I suppose). When serving with honey, one of
those "bear dispensers" with a spout works well.

Normally feeds 3-4 people; my wife and I will devour them all at a sitting.

-andy kegel@zk3.dec.com

806------------------------------------------------------------------------806
# From dadams@cray.com (David Adams)

It became apparent after some discussion in the group that
the word "scone" was used quite differently in Utah than
in other places. There it is a deep fried bread dough,
elsewhere it appears to be a (griddle fried?) biscuit.

So how's this as a recipe for:

SOURDOUGH UTAH SCONES

Next time you make white bread, like with the "world bread"
recipe, save some of the dough out. Tear off little pieces
and either flaten them out or roll and cut shapes or roll
into little balls, or shape them like animals, let them
rise for a little while and them drop them a few at a time
in the hot oil like you would for fritters. Drain them on
a paper towl and serve either by rolling in powdered sugar
or by spreading butter and honey. (I like them plain
with no sugar, butter, or honey.)

From: "Sharen Rund"

Reply to: RE>fried bread dough

I know a restaurant that shapes the dough to look like breadsticks - when its
golden brown, quickly removes it from the oil and rolls it in a combination of
granualted garlic and parmesean cheese - delicious

807------------------------------------------------------------------------807
# From: julie@eddie.Jpl.Nasa.Gov (Julie Kangas)

Here's the recipe for blueberry muffins from the
Jake O'Shaughnessey's Sourdough Book.

[shameless cut and paste follows]

Blueberry Muffins

Sourdough makes incomparable blueberry muffins. You can also
make this recipe without the blueberries if you wish. With or without
them, serve these muffins with lots of butter and jam. They are
perfect for breakfast.

1 recipe altered Ambrosia Batter
Use 1 cup starter, 1 1/4 cups all-purpose flour, 1 cup water,
1/4 cup toasted wheat germ.
3/4 cup blueberries, well drained if canned
1 egg, slightly beaten 1/2 cup brown sugar
3/4 cup whole wheat flour 2 teaspoons baking powder
1/3 cup powdered milk 1/2 teaspoon salt
1/4 cup butter

Mix the egg with the Ambrosia Batter. Separately, combine all the
dry ingredients and then cut in the butter. Add the Ambrosia
Batter and stir only enough to wet the ingredients. The batter
should have a lumpy, rough-textured appearance. Very gently mix in
the blueberries. Pour the completed batter into buttered and
floured muffin tin, filling each cup 3/4 full. Place muffin tin in
an over which has been preheated at a setting of "warm." Allow the
muffins to rise for 15 minutes, remove from the oven and reset it
to 400 degrees. When the oven is hot, bake the muffins for 25 to
30 minutes.

These are very good. I wouldn't have thought blueberries and
sourdough would go together but they do!

Julie

808------------------------------------------------------------------------808
# From David Adams (dadams@cray.com)

Here are some recipes I picked up from a short chapter on sourdough
in a Dutch oven cook book I picked up at the scout trading post
at camp. "Dutch Oven Cooking", 2nd ed. John G. Ragsdale, Lone
Star Books, Houston, Texas, 1973. ISBN 0-88415-224-3. Note, this
is not the same Dutch oven book I usually quote from, which book
has the same title.

Miners' Muffins

1 C sourdough culture 1 egg
2 C flour 2 T oil
2 C milk 1 t baking powder
1/2 C sugar 1/2 t salt

Mix all ingredients. Cook in muffin tins or cupcake holders.
30 min.

(The book is scarce on temperatures. I suppose the assumption
is that the Dutch oven cook goes by feel and experience any way.)

You can try greasing the cupcake paper lightly to keep dough from
sticking. 12-15 muffins

809-- Western Biscuits 809

1 C sourdough culture 1/2 C margarine
2 C flour 2 t baking powder
1/3 C milk 1/2 t salt

Stir up everything. Pat out on flat, floured surface. Cut out
biscuts with round object and place in oven. (Can be preheated.)
Cook until golden brown. Makes 25 biscuits.

810------------------------------------------------------------------------810
# From: Pat.Churchill@bbs.actrix.gen.nz

Just to add to the confusion, here in NZ we also have Girdle (griddle)
scone. Now I would think that the scones we have here are of English
origin. Anyway, as promised here are a couple of scone recipes, the
sort typically made by every NZ housewife.

Scones

3 cups flour
1/4 teaspoon salt
4 1/2 teaspoons baking powder
50g (2 ounces) butter
1 to 1 1/2 cups milk

Sift dry ingredients. Rub in butter. Add milk and quickly mix t a
soft dough with a knife. Turn out on a floured board. Pat into shape
about 3/4 inch thick. Cut into scquares (or use a biscuit cutter and
cut into circles about 2 1/2 inches across. Place on a cold tray and
put in a hot (450F, 230C) oven for 10-15 minutes till golden brown.
Split and butter and add jam,jam and whipped cream, or jelly or honey,
golden syrup, or Vegemite (yay) or just have with the butter alone.

811-- 811

Cheese Scones

3 cups flour
4 1/2 teaspoons baking powder
1/2 teaspoon salt
pinch cayenne pepper
1/2 cup grated cheddar
about 1 cup milk
more cheese

Sift dry ingredients, add cheese. Mix to a light dough with the milk.
Turn out onto a floured board and pat (or roll) out. Cut. Place on
an oven tray. Put some more grated cheese on each scone. 10 minutes
at 425F (215C).
Sometimes I like to put 1/2 to 1 teaspoon of curry powder in the
scone. Really brings out the cheese flavour.

812-- 812

Girdle Scones

1 cup flour
1 teaspoon baking powder
pinch salt
1 tablespoon butter
Milk to mix

Sift dry ingredients. Rub in butter. Add sufficient milk to make a
fairly soft dough. Roll out fairly thin. Make into a round. Cut into
eight. Cook on a hot greased girdle (griddle) five minutes on each side.

My Mum's girdle was an oval slab out cast iron about 15x10 inches,
with an arched handle which went from end to end. It was placed over
a stove element to get hot then the girdle scones were put on. She
also used it for making pikelets.

Pikelets? Wellll. They are like small pancakes. They are served
room temperature, not too long after baking, either buttered, or
sometimes with jam and cream. Also popular for afternoon tea. This
afternoon tea thing is more popular with an earlier generation than
mine. People sitting rounf eating scones, pikelets, biscuits
(cookies) cake and drinking cups of tea (best china). My generation
(baby boomers) is more into coffee mornings except that most of use
work these days and don't have time... We make muffins :-) for ours

813------------------------------------------------------------------------813
# From HF.MMX@forsythe.stanford.edu (Marilee Marshall)

SOURDOUGH LIMPA MUFFINS

1.5 CUPS UNSIFTED ALL-PURPOSE FLOUR
1/2 CUP RYE FLOUR
1/2 CUP BROWN SUGAR, PACKED
1 tsp. salt
1 tsp. soda
1 egg, slightly beaten
1/2 cup buttermilk
1/2 cup oil
2 tsp. grated orange peel
3/4 cup starter

Mix dry ingredients together. Make a well in the center. Mix all
wet ingredients together and then pour all at once into the flour
well. Stir just to barely moisten (about 12 strokes). Better will
be very lumpy.

Fill muffin tins to 2/3 full. Bake at 375* for about 30 minutes.
Makes 12-15 muffins.

814------------------------------------------------------------------------814
# From Tim Dudley ()

This one is from the Font of All Sourdough
Knowledge book ("Adventures in San Francisco Sourdough Cooking"
by Charles Wilford). I haven't made them, but everything else I've
made from this book has turned out really well.

If anyone makes them, I guess we should get a Full Report...

Tim

----------------------------------------------------------------------
(The original recipe isn't in metric - as I recall, a Tbs is about 15g,
a tsp is about 5g, a cup is about 240ml, an egg yolk is about an egg
yolk...someone who knows better should probably correct this)

1-1/2 cups proofed batter (360 ml)
1 cup hot water (240 ml)
2 TBS butter (30g)
3 TBS sugar (seems like a lot to me...) (45g)
2 tsp salt (10g)
5-1/2 cups flour (1320g)
1 egg yolk
2 Tbs thick cream or evaporated milk (30ml)
coarse salt
Yield: 20 pretzels, about 4 to 5 inches across, hard crust, soft center

1. Let all ingredients and utensils come to room temperature
2. Add the 2 TBS butter, the TBS, sugar, and the 2 tsp salt to the
cup of hot water. Cool to lukewarm.
3. Put the proofed batter into a warm bowl. Add the water mixture
after it has cooled.
4. Add 4 cups of flour, 1/2 cup at a time, stirring after each addition.
5. Turn out onto a floured board and knead in approximately 1-1/2
cups more of the flour. The dough will be very stiff.
6. Place the dough in a greased bowl, turn over, and cover. Let set
for 2 hours to proof.
7. On a board which has been scraped clean of flour break of pieces
of the dough about the size of a large egg. Roll each piece out
with the palm of your hands until it is about 18 inches long and
about 1/2 inch in diameter (46cm x 1-1/4cm). Twist into the
shape of a pretzel.
8. Place on a greased cookie tin. Brush them with egg yolk mixed
with the 2 TBS cream or evaporated milk. Cover and place in a
warm 85F (30C?) degree spot for 30 minutes for proofing.
9. After proofing, brush again with the egg and cream mixture, and
sprinkle with coarse salt.
10. Bake in a preheated 425F (218C) degree oven for 15 minutes.
Remove and cool on wire racks.

# From tweaver@hobbes.kzoo.edu (Tim Weaver)

Thanx for the recipe. I finally got around to trying it, and they're
great. Crisp outside, soft inside, great with yellow mustard.

I didn't notice any characteristic sour taste, but I also had a very
short (8 hours) proofing time for the starter. Even so I got great
tasting soft pretzels. I'm thinking Christmas treats here.
815------------------------------------------------------------------------815
# From bcullimo@nyx.cs.du.edu (Brent Cullimore)

SOURDOUGH BAGELS

(Modified from Sunset Breads book, P. 92)

2 C starter
2/3 C warm water
3 tbs sugar
1 tsp salt
~4 C flour
~3 qts boiling water
1 egg, beaten

Mix sugar, salt, starter, water, and 2 1/2 C flour in a large bowl
until pulls away from sides of bowl. Add 1 more cup of flour with
a spoon. Knead until smooth, and let rise in a greased bowl until
doubled (about 4 hours for my starter).

Punch down, knead briefly, and divide into 12 even lumps. Shape
each lump into a ball, then push a hole through to form bagel.
Let rest 1/2 hour or more (I let them double again) on greased
sheets.

Preheat oven to 375F.

Bring 3 qts water to boil (some folks add a little sugar to the
boil), then adjust heat until boiling steadily but gently.

Lift bagels off sheet with a spatula, drop them into the water
one at a time. Boil for a minute, then turn over for another minute.
Lift out with a slotted spoon onto baking sheet (drain if they're
too wet). Brush them with beaten egg.

Bake 20 minutes or until golden.

They're great right out of the oven, but try them toasted as well
the next day.

815------------------------------------------------------------------------815
# From Tim Dudley ()

Here's the bagel recipe from Wilford's book "Adventures
in San Francisco Sourdough Cooking and Baking". (This is
in "Chapter 9: Breads of Other Lands" ! Ah yes, California...)

As for the disclaimer: I haven't tried these, but everything
else I've tried from this book has turned out well. David will
almost certainly put any review of this recipe in the FAQ...

Tim

(I almost feel apologetic, bringing this group back to reality.
"Watch things turn sour?" "Proof positive"?? "Trying to get
a rise"?? "Last thing you needed"?? ouch. Back to the
mushrooms...)

--------------------
1 1/2 cups proofed starter (sponge, batter, etc...)
1 3/4 cups flour
1 tsp salt
3 TBS sugar
3 TBS salad oil
2 eggs
2 TBS sugar in 4 quarts boiling water

Yield: 12-14 bagels

1. Assemble all ingredients and utensils. Let ingredients come
to room temperature.
2. Sift 1 1/2 cups of the flour, 1 tsp salt, and 3 TBS sugar into
a warm bowl. Stir in the 3 TBS salad oil and the 2 eggs.
3. Stir in the 1 1/2 cups of proofed starter, and add enough
additional flour for the dough to leave the sides of the bowl.
4. Turn the dough onto a well floured board and knead in
enough additional flour to make the dough smooth and
elastic (about 1/4 cup).
5. Place in a warm greased bowl, cover, and set the bowl in
a warm 85-degree F. spot until doubled in bulk. This will
about two hours. When doubled, punch down and let proof for
an additional 1 1/2 hours, or until doubled in bulk again.
6. Turn the dough out onto a floured board and divide it into
12-14 equal pieces. Roll each piece into a 6-inch roll about
3/4 inch thick. Pinch the two ends together to form a
doughnut shape.
7. Boil the 4 quarts of water and add the 2 TBS of sugar. Drop
each bagel into the boiling water one at a time. Boil only
4 at at time. Cook until they rise to the top of the water, and
then turn over and cook for two minutes longer.
8. Remove with a slotted spoon and place on a greased cookie
sheet. When all have been boiled and placed on the cookie
sheet, put in a preheated 375-degree F. oven and bake for
20-25 minutes until crusty and golden brown.

------------------

------------------------------------------------------------------------------

900 YUMMY SOURDOUGH CAKES AND THE LIKE RECIPES

901------------------------------------------------------------------------901
# From: Lawrence Allen Hite

Here's a recipe for a coffee cake that I sort of dreamed up. The
times are variable to your starter and technique...

Raspberry/Cream Cheese Coffee Cake

Mix the following together to form a smooth dough:
2 C. starter
3/4 C. milk
2 Tbs. vegetable oil
1 tsp. salt
1/2 C. sugar
1 beaten egg
3-1/2 C. bread flour

Let this rise until doubled in bulk (It took about 4 hours for my culture).
Knead this for 5 to 10 minutes, then split into two balls. Roll each out
into a rectangle about 12 X 16 inches. Mix together 8 oz. softened cream
cheese and 4 Tbs. sugar and beat until fluffy. Spread half of this on each
rectangle. Spread 4-5 Tbs. raspberry jam (or you can substitute your
favorite flavor or omit entirely if you like) over cream cheese layer. Now
either leave flat as is or fold over and make slits in the top surface to
expose the filling and let the dough rise a couple of hours. Bake at 375F
for about 25 minutes.

902------------------------------------------------------------------------902
# From: Roger Campbell

Last week I was browsing through a few cookbooks, and saw a recipe
in a copy of 'Joy of Cooking' for Sourdough Chocolate Cake !! I immediately
decided to try it (chocoholic that I am). For the first try, I felt I
should follow the recipe as printed, and did so (well, almost; I did
substitute cake flour for all-purpose flour). The cake turned out very well,
it rose well, with a good body, not one of those package-cake fluffy
things with the texture of cotton candy ! But it was not tough, either.
All-in-all, a good cake, and the flavor was excellent. I frosted it
with a chocolate cream cheese-confectioners sugar frosting. The recipe
follows:

Have all ingredients at room temperature. Preheat oven to 350 degrees F.

Cream thoroughly:
6 tablespoons butter
1 cup sugar
Add and beat:
2 eggs
Stir in, then beat well:
1 cup sourdough starter
3/4 cup milk
3 oz. melted semisweet baking chocolate
1 tsp. vanilla
Sift together:
1 3/4 cups sifted all-purpose flour ( I used cake flour )
1 tsp. baking soda
1/2 tsp. salt
Fold the flour mixture into the batter and stir until smooth. Pour
into two greased 1 1/2 inch by 8 inch round cake pans, or one
9 inch square cake pan ( I used round pans ). Bake for about 40
minutes for one square pan, or 25 minutes for two round pans, or
until a cake tester comes out clean.

I liked the way the cake turned out, and now I will experiment a
bit. One thing I want to try, is to substitute cocoa for the baking
chocolate.

By the way, I read that Baking -Soda- when used with an acid
ingredient, will react like baking powder, but the resulting crumb
will be much lighter than that produced with baking powder. I will
also check this out in my experiments.

903------------------------------------------------------------------------903
# From: arielle@taronga.com (Stephanie da Silva)

Sourdough Chocolate Cake

1 cup sourdough starter
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter
1 1/4 cups sugar
1 teaspoon vanilla
2 eggs
3 squares (3 ounces) unsweetened chocolate, melted and cooled
1 cup milk
Cocoa Cream Cheese Filling
Sweet Chocolate Glaze

Bring sourdough starter to room temperature. Grease and flour two
9 x 1 1/2-inch round cake pans; set aside. Stir together the flour,
baking soda, cinnamon, and salt. In a large bowl beat the butter with
an electric mixer on medium speed for 30 seconds. Add sugar and
vanilla; beat till fluffy. Add eggs, one at a time, beating 1 minute
after each addition. Beat in the melted chocolate.

Combine the sourdough starter and milk. Add dry ingredients and milk
mixture alternately to beaten mixture beating till well combined.
Turn the batter into prepared pans. Bake in a 350F oven about 30
minutes or till done. Cool 10 minutes on wire racks. Remove from
pans; cool thoroughly on wire racks. Fill with Cocoa Cream Cheese
Filling and glaze cake with Sweet Chocolate Glaze. Drizzle a design
atop with reserved cream cheese icing and top with white chocolate
leaves. Makes 12 servings.

Cocoa Cream Cheese Filling

1 cup sifted powdered (confectioner's, icing) sugar
1 3-ounce package cream cheese
1/4 teaspoon vanilla
Milk
2 tablespoons unsweetened cocoa powder
1/2 cup sifted powdered sugar

In a small mixwer bowl beat together the 1 cup powdered sugar and
cream cheese till fluffy. Beat in the vanilla. If necessary, beat
in enough milk (about 2 teaspoons) to make of pouring consistency.
Reserve 1/4 cup of the mixture and set aside to decorate the top of
the cake. Stir the cooa powder into the remaining mixture in the
bowl. Add the 1/3 cup powdered sugar and beat till smooth. Use the
cocoa mixture to spread between cake layers. Makes 2/3 cup filling;
1/4 cup icing.

Sweet Chocolate Glaze

3/4 cup sugar
2 tablespoons cornstarch
1 cup water
2 squares (2 ounces) German sweet chocolate, cut up
1 1/2 teaspoons vanilla

In a small saucepan combine the sugar, cornstarch and dash salt. Stir
in water and chocolate. Cook; stir till chocolate is melted and
mixture is thickened. Cook; stir 2 minutes more. Remove from heat;
stir in vanilla.

Cover surface with clear plastic wrap or waxed paper. Let stand 10
to 15 minutes or till slightly cooled and of spreading consistency.
Spread glaze over top and sides of cake. Chill cake till set. Makes
1 1/2 cups glaze.
--
Stephanie da Silva Taronga Park * Houston, Texas
arielle@taronga.com 568-0480 568-1032

904------------------------------------------------------------------------904
# From dadams@cray.com (David Adams)

This recipe was given to me by a neighbor lady.

SOURDOUGH DOUGHNUTS

Mix 2 C starter, 1 C lukewarm milk and 1 1/2 C flour until
smooth. Add 2 eggs and 1/4 C oil and beat well.

Blend in small bowl: 1/4 C sugar, 1 t salt, 1/2 t soda and
1/2 C flour. Mix well into dough.

Turn out onto 1 C flour and knead lightly until most of flour
is worked in (dough is soft.) Place in greased bowl and turn to
grease too. Cover with wax paper and let rise until doubled.
Then turn onto 1/2 C flour on board. Pat to 1/2" thick. Cut
and put on well floured sheet and let rise until doubled.
(Don't cover!)

Fry only 3-4 in hot fat at once and fry raised side (top) first
turning only once.

Drain. Makes 4 doz.

905------------------------------------------------------------------------905
# From: bndixon@snll-arpagw.llnl.gov (dixon bradford n)

RECIPES FROM
The COMPLETE SOURDOUGH COOKBOOK
BY
DON AND MYRTLE HOLM

The CAXTON PRINTERS, Ltd
Caldwell, Idaho
1972

Sourdough Sams Doughnuts

1/2 cup sourdough starter 2 egg yolks or 1 whole egg
1/2 cup sugar 1/2 tsp. nutmeg
2 tbsps. shortening 1/4 tsp. cinnamon
2 cups flour 1/2 tsp. baking soda
1 teaspoon baking powder 1/2 tsp. salt
1/3 cup sour milk or buttermilk

Sift dry ingredients, stir into liquid, roll out, and cut. Then heat
some oil to 390 and fry. This is an easy way with no interruptions.
Makes 17 doughnuts and holes. Dust with granulated sugar or a mixture
of cinnamon and sugar in a shake bag.

NOTE:
These doughnuts are virtually greasless. And if you want you can make
several batches at a time and freeze. They keep well and to me taste
after a while in the freezer. Take out as many as needed and thaw and put
sugar on or eat plain.

906------------------------------------------------------------------------906
# From ??

------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Sourdough Applesauce Cake
Categories: Cakes
Servings: 4

1 c Active Starter 1/4 c Dry Skim Milk
1 c Unbleached Flour 1 c Applesauce
(Homemade IfPos.)
1/2 t Salt 1 t Cinnamon
1/2 t Nutmeg 1/2 t Allspice
1/2 t Cloves 2 t Baking Soda
1/2 c White Sugar 1/2 c Brown Sugar
1/2 c Butter or Margarine 1 ea Large Egg, Well Beaten

Mix together the starter, milk, flour, and applesauce, and let stand in a
covered bowl in a warm place.
Cream together the sugars and butter. Add the beaten egg and mix well.
Add spices. You may also add a half cup of raisins or chopped nuts, or
a mixture of the two.
Beat by hand until well mixed and no lumps reamian. Bake at 350 degrees F
for half to three quarters of an hour. Test for doneness with a knife when
half an hour is up. Allow to cool until cold before cutting and serving.

907---------- Recipe Extracted from Meal-Master (tm) Database -------------907

Title: Sourdough Banana Bread
Categories: Breads
Servings: 12

1/2 c Shortening 1 c Sugar
1 ea Large Egg 1 c Mashed Bananas
1 c Active Sourdough Starter 2 c Unbleached Flour
1 t Salt 1 t Baking Powder
1/2 t Baking Soda 3/4 c Chopped Walnuts
1 t Vanilla OR 1 t Grated Orange Peel

Cream together the shortening and sugar, add egg and mix until blended.
Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir
flour and measure again with salt, baking powder and soda. Add flour
mixture and walnuts to the first mixture, stirring until just blended.
Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour
or until toothpick comes out clean. Cool to cold before slicing.

908---------- Recipe Extracted from Meal-Master (tm) Database -------------908

Title: Mendenhall Sourdough Gingerbread
Categories: Desserts
Servings: 4

1 c Active Sourdough Starter 1/2 c Hot Water
1/2 c Molasses 1/2 t Salt
1 t Baking Soda 1/2 c Firmly Packed Brown Sugar
1 ea Large Egg 1 1/2 c Unbleached Flour
1 t Ginger 1 t Cinnamon
1/2 c Shortening

Cream brown sugar and shortening and beat. Then add molasses and egg,
beating continuously. Sift dry ingredients together and blend into hot
water. Then beat this mixture into creamed mixture. As the last step, add
the sourdough starter slowly, mixing carefully to maintain a bubbly batter.
Bake in pan at 375 degrees F for about 30 minutes or until done. Serve
with ice cream or whipped cream while still hot if possible.

909------------------------------------------------------------------------909
# From David Adams (dadams@cray.com)

"Dutch Oven Cooking", 2nd ed. John G. Ragsdale, Lone
Star Books, Houston, Texas, 1973. ISBN 0-88415-224-3

Mountain Cobbler

1 C sourdough culture 2 t cinnamon
1 1/2 C flour 1/2 C oil
1/2 C brown sugar 2 cans cherry pie filling
1/2 C sugar

Mix starter, flour, sugars, cinnamon, and oil in a bowl. Place
cherry filling in bottom of oven; then spread the bowl of mix on top.
Bake 25-30 minutes in covered oven. Serves 8.

Variations

1. Blueberry filling instead of cherry
2. Add 1 C of raisins with the fruit filling
3. Add 1/2 C of chopped pecans.

Never a mention of temperature or number of coals or amount
in any of these recipes. From experience you can omit the
yeast in the "Rancher's bread". You might expect a little
longer wait, but the times given are reasonable for the Alaskan
culture I use. Also you might try replacing the 1 C water with
a second C sourdough culture. You should expect this to make
at least 2 loaves for a 10" oven.

1000 AMISH FRIENDSHIP BREAD

1000----------------------------------------------------------------------1000
# From: Henry (H.W.) Troup

Here's my version of the recipe, received with a starter that has so
much sugar it seems to be all yeast and no bacteria; my starter is
still going after two years in my care. I'd be will to try to dry it
if anyone wants.

Starter care instructions omitted...

"Amish Friendship Bread"

1 cup starter
2/3 cup oil
1 cup sugar
3 eggs
1 tsp vanilla
2 cups flour
1 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Mix listed ingredients -- I'd sift the dry ingredients together first,
but the original sheet doesn't say to.

You may top with candied fruit, nuts, or apple slices before baking.
Pour into 2 well greased sugared loaf pans. Bake 40 to 50 minutes at
350 degrees. Cool ten minutes before removing from pan.

Henry Troup - HWT@BNR.CA (Canada) - BNR owns but does not share my opinions
!erutangis ruoy otni suriv erutangis siht ypoc to nevird ylsuoicsnocbus era uoY

From: a.m.osborne@mvuxd.att.com

Dave,
I've kept most/all of the sourdough recipes posted to both
the net and the sourdough/bread machine groups. However,
they are on UNIX, so I've got macros included in the files.
I've culled the Amish starter recipes from my file and taken
out the macros and formatted them for readability. I take
no responsibility on how the recipes turn out, I've not
tried any of them. But.....here they are.
Arlene

1000.1 -- -- 1000.1

================================================

AMISH FRIENDSHIP BREAD STARTER
John D. Holder, University of New Mexico, Albuquerque

I have made friendship bread several times with a gift
starter, and I have a pretty good guess as to how to make
one. This is slightly different than most sourdough-type
starters. I would either dissolve one package of dry active
yeast in a half cup of warm water or milk. If you use
water, add one cup milk, one cup flour, and one cup of
granulated sugar. If you use milk, add one half cup milk,
one cup flour, and one cup of granulated sugar. Set in a
warmish place, like near the stove, and stir once daily for
5-10 days. This makes about 3 cups of starter. Most
recipes for friendship bread that I've seen call for one
cup of starter to start out with, so as tradition dictates I
would keep a cup of starter for myself and give the other
two cups to two friends with the recipe.

AMISH FRIENDSHIP SOURDOUGH (MUFFIN) STARTER
Henry Troup, Bell Northern Research, Ottawa, Canada

Original Instructions:

o Keep only in a ceramic bowl, covered.

o Never refrigerate.

o Stir daily.

o Feed every five days with 1 cup flour, 1 cup sugar and
1 cup milk.

Split into four, bake one part, keep one part, and give two
to friends.

A quick calculation indicates that in 160 days (32
replications) every person on the planet will have some
muffin starter. And it will take a lot of flour to feed all
of those.

RELAXED INSTRUCTIONS

o Keep in a covered bowl. I transfer it to a clean bowl
every month or so, usually when I'm baking. Mine sits
on top of the microwave

o Refrigeration will slow down the starter, usually a
good idea. Freezing for over a month will kill it. I
refrigerate the starter when I go away for more than a
weekend.

o Stir daily.

o When it looks thin and watery, or smells of alcohol, or
you want to bake with it, feed with: 1/2 cup flour, 1/2
cup sugar and 1/2 cup milk.

It's okay to feed it and not bake immediately, but it really
should be split between every two feedings. The objective
is to keep the yeast in the starter reproducing, as opposed
to fermenting.

"AMISH FRIENDSHIP BREAD"
Henry Troup, Bell Northern Research, Ottawa, Canada

1 cup starter 2/3 cup oil 1 cup sugar 3 eggs
1 tsp vanilla 2 cups flour 1 tsp cinnamon
1 1/2 tsps baking powder 1/2 tsp baking soda 1/2 tsp salt

Mix listed ingredients -- I'd sift the dry ingredients
together first, but the original sheet doesn't say to. You
may top with candied fruit, nuts, or apple slices before
baking. Pour into 2 well greased sugared loaf pans. Bake
40 to 50 minutes at 350 degrees F. Cool ten minutes before
removing from pan.

FRIENDSHIP BREAD STARTER
Gary Heston

1 cup flour 1 cup milk 1/4 tsp salt 1 friend with starter

Proceedure: take flour, milk and salt to visit friend with
starter. Add each to friends' starter, mixing well. Divide
starter in half, returning one part to friend, and taking
other half home with you. Place your part in your starter
bowl. You now have a Friendship Bread Starter.

AMISH FRIENDSHIP BREAD (10 day Sour Dough)
Serap Ogut

Cover the starter, set on the counter, DO NOT REFRIGERATE.

Day 1-4 : stir everyday
Day 5 : add 1 cup flour, 1 cup sugar and 1 cup milk
Day 6-7 : stir
Day 8-9 : do nothing
Day 10 : add 1 cup flour, 1 cup sugar and 1 cup milk

Pour 1 cup starter mix in three cups, to give away.

To the remaining mixture add
2/3 cup oil 1 cup sugar 2 cups flour
1 1/2 tsps baking powder 1/4 tsp salt 1/2 tsp vanilla
3 eggs 1/2 tsp baking soda 2 tsps cinnamon
Raisins & nuts (optional)

Beat batter and pour into 2 well greased bread pans. Bake
for 1 hour at 350 degrees F.

AMISH FRIENDSHIP BREAD INSTRUCTIONS
Jeannie

Keep at room temperature Use a glass container. Do not use
a metal spoon (use a wooden one) Do not refrigerate. Use
only plain (non-rising) flour.

Day 1 The day you get your starter, do nothing
Day 2 Stir with a wooden spoon
Day 3 Stir with a wooden spoon
Day 4 Stir with a wooden spoon
Day 5 Add 1 cup flour, 1 cup sugar, 1 cup milk and stir
Day 6 Stir with a wooden spoon
Day 7 Stir with a wooden spoon
Day 8 Stir with a wooden spoon
Day 9 Stir with a wooden spoon
Day 10 Add 1 cup flour, 1 cup sugar, 1 cup milk and stir.

Get three glass containers and put one cup of mixture in
each container, Give a copy of these instructions and a cup
of starter to 3 friends. To remaining batch add 2/3 cup
oil, 3 eggs, 1 tsp vanilla, 2 cups flour, 1 cup sugar, 1 tsp
cinnamon, 1 and 1/4 tsp baking powder, 1/2 tsp baking soda,
and 1/2 tsp salt. Pour into 2 well greased and sugared loaf
pans, or 1 bundt pan. Top with anything you like such as,
sliced apples, dried or candied fruit, nuts, coconut, etc.
or leave plain Bake at 350 degrees F for 40 to 50 minutes.
(Check after 30 minutes.) COOL 10 MINUTES BEFORE REMOVING
FROM PAN. Slice and serve.

AMISH FRIENDSHIP BREAD (Original Starter Recipe)
Linda DiSanto, Austin, Texas

1 package active dry yeast 2 1/2 cups warm water 2 cups sifted flour
1 Tbsp sugar

Dissolve yeast in 1/2 cup of the warm water in a deep glass
or plastic container. Stir in remaining warm water, flour
and sugar. Beat until smooth. Cover with loose fitting
cover. DO NOT REFRIGERATE! The starter requires 10 days for
fermentation as follows:

--------------- CUT HERE OR PRINTER WILL JAM ----------------------------

DAYS 1, 2, 3 and 4: Stir batter
DAY 5: Add 1 cup each milk, flour, sugar and stir
DAYS 6, 7, and 8: Stir batter each day
DAY 10: Add 1 cup each flour, sugar, milk; stir.

The batter is ready to use.

This makes 3 cups batter to use in the recipes. If you want
to you may pout 1 cup batter each into 3 containers and give
1 or 2 away.

Save 1 cup to begin process all over again OR you can use
all 3 cups batter for the recipes at 1 time and when you
want to bake these again just start the starter again.

OR use the other cup of batter to make the bread or cake.

AMISH FRIENDSHIP BREAD
Cindy Smith

My sister-in-law gave me this recipe for Amish Friendship
Bread along with a jar-full of the starter mix. Do not use
metal spoon and Do not refrigerate dough!!

day 1 -- Receive starter and do nothing
day 2 -- Stir once each day with wooden spoon
day 3 -- Stir once each day with wooden spoon
day 4 -- Stir once each day with wooden spoon
day 5 -- Add 1 cup flour, 1 cup sugar, 1 cup milk and stir
day 6 -- Stir once each day with wooden spoon
day 7 -- Stir once each day with wooden spoon
day 8 -- Stir once each day with wooden spoon
day 9 -- Stir once each day with wooden spoon
day 10 - Add 1 cup flour, 1 cup sugar, 1 cup milk and stir.
pour into containers of 1 cup each and give to 3 friends
with copy of recipe (or 2 friends and keep 1 start
for yourself)

To the remainder add:

2/3 cup oil 1 1/4 tsps baking powder 3 eggs 1/2 tsp baking soda
2 cups flour 1/2 tsp salt 1 cup sugar 2 tsps vanilla
2 tsps cinnamon

Pour into 2 well greased and sugared loaf pans. Bake 40 to
50 minutes at 350 degrees F. Cool 10 minutes before
removing from pan. The bread may be frozen for a later date
(note the starter).

From: mats@netcom.com (Mats Wichmann)

Well, heck, here's the recipe for Amish loaf that passed through here a
little over a year ago. Don't have the culture, though - didn't thik
much of it, so didn't make any effort to keep it alive after passing it
on. If "everybody" has seen this, it might be interesting to see if
the recipe differs amongst those who had it passed to them...after
all, stories always seem to mutate when passed from person to person...
do recipes also, or are they scrupulously preserved?

Amish Friendship Loaf

Day 1 The first day with the starter do nothing
Day 2 Stir
Day 3 Stir
Day 4 Stir
Day 5 Add: 1 cup flour, 1 cup milk, 1 cup sugar; stir well
Day 6 Stir
Day 7 Stir
Day 8 Stir
Day 9 Stir
Day 10 Add: 1 cup flour, 1 cup milk, 1 cup sugar; stir well

DO NOT use metal spoon, bowl, or pan

DO NOT refrigerate

Batter will expand, so should be placed in a larger bowl or container
on receipt

On Day 10 - pour 1 cup batter into each of three containers and give to three
friends, with a copy of these instructions

The remaining batter will be a little more than a 1 cup.
Add 2/3 cup oil, 2 cups flour, 1 cup sugar, 1 1/4 tsp baking powder,
3 eggs, 1/2 tsp each of: salt, cinnamon, vanilla or baking soda.
Pour into two well greased loaf pans.

Bake at 350 for 50-60 minutes.

Cool 10 minutes, then remove from pans.

--
Mats Wichmann
Systems Software Consultant
alruna!mats@ossi.com (or mats@netcom.com)

From: JERRY PELIKAN
Subject: Amish Friendship Bread

The recipe that I got with my Amish Friendship bread goes like this:

No metal spoons or bowls! Do not refrigerate!

Day 1: do nothing
Day 2,3,4: stir
Day 5: Add: 1 cup flour
1 cup sugar
1 cup milk
Stir
Day 6,7,8,9: stir
Day 10: Add: 1 cup flour
1 cup sugar
1 cup milk
Stir

Pour one cup of batter into each of 2 containers and give to two freinds.

To remaining batter, add:

2/3 cup oil 1/2 t baking soda
3 eggs 1 1/2 t baking powder
1 cup sugar 1 t cinnamon
2 cups flour 1/2 t salt
1 t vanilla
Add two cups of fruit or nuts. Pour into two greased and floured
loaf pans. Bake 45 - 50 minutes at 350 degrees.
Cool 10 minutes & remove.

# From: monwel@cbnewsk.cb.att.com (douglas.w.monroe)

Amish Frienship Bread:

1-1 1/2C starter dough
2/3C sugar
2t cinnamon (or 1t cinnamon, 1/4tallspice,& 1/2t nutmeg)
1 1/4t baking powder
2C flour
1/2t salt
1/2t baking soda
3 eggs
(*1 1/2 cups chopped nuts, apples, raisins, etc. optional)

Mix together with whisk all dry ingredients. Add remaining
ingredients and mix well. Add nuts or fruit and blend well. Grease
& sugar 2 loaf pans or 1 tube pan. Bake 350\(de

1100 NON-SOURDOUGH or STRANGE BREADS

1101______________________________________________ ________________________1101
# From: Tom Molnar

Essene Bread

I just thought I'd share a new "discovery" of mine with the list. It's
not sourdough bread, but it is pretty neat bread (well, I think so anyway).

My "Uprisings" whole grain bread book referred to a bread called "Essene"
bread. Their version of this bread is unyeasted, and made entirely of
sprouted wheat. Sprouted wheat goes through stages where the starchy
part gets converted to sugars, and the sprouts taste sweet. This bread
is made of ground up wheat sprouts when they reach this stage. The resulting
bread tastes very sweet indeed, as if you soaked it in honey. I was pleasantly
surprised by the results, so I'm passing it on to the rest of you.

Basic method:
Sprout the wheat:

- use 1 to 2 cups of organic hard wheat berries (otherwise
it may not sprout if treated with something)

- put in one or two large jars, cover the mouth of the jar
with cheesecloth or something, soak the berries in tepid
water overnight,

- drain water next day, and rinse the berries once in the
morning, and once in the evening.

- when the sprouts are about 2 or 3 times as long as the
berry it should be ready (taste it along the way to see
how the flavour changes)

Grind the sprouts:

- dry off the sprouts a little by skipping the last rinse

- preheat oven to 250F

- use a regular meat grinder, grind the sprouts into
a bowl (coating the grinder parts with oil makes cleanup
easier).

- squeeze out air from the glob of "dough" and shape into
rolls or round loaves.

- grease a baking tray, sprinkle with corn meal, put rolls
or loaves on tray.

Bake:

- essene bread takes a long time to bake, 2.5 to 3 hours at
250F, perhaps longer. You must not bake it at high
tempuratures. The bread will be moist on the inside
so don't pick it up off the tray like a regular loaf or
it will fall apart. The bread is done with the bottom
is resilient and the outside develops a crust -- but it will
be moist and appear uncooked on the inside. It should
solidify somewhat as it cools.

So the bread is made entirely of sprouted wheat, no yeast or salt added. I've
heard some people grind dates in with the bread, but it turns out
sweet enough for me.

This FAQ was compiled by David Adams and posted by Darrell Greenwood

rec.food.sourdough FAQ basicbread

Darrell Greenwood — Thu, 19 Nov 2009 05:20:57 GMT

Archive-name: food/sourdough/basicbread
Posting-Frequency: 18 days
Last-modified: 1997/10/27
URL: http://www.nyx.net/~dgreenw/sourdoughfaqs.html

Basic.bread.faq.10-93

Frequently Asked Questions on Bread Making
Prepared for David Adams's Sourdough Mailing List

LAST CHANGED 02/18/92

Edited by John Trinterud

- Comprising an introductory and commentary on the manual method of
bread making, with an emphasis on commercial yeast recipes. Once you
feel comfortable with the basics of bread making, reveling in the
successes and learning from typical mistakes, we'll turn you back
over to the lore & mystique of the sourdough mailing list.

- All corrections, differing opinions and views are most welcome, but
bread making is not a science, nor should it have rigid parameters.
Much of the joy in bread making is the treat to the senses, the
tactile feedback from a living thing, and the delight in sharing the
results with friends and family.

Table of Contents

Section (I) Raw Materials
Section (II) Beginning Tools
Section (III) Beginning Recipes and Suggested Techniques
Section (IV) Debugging Typical Problems
Section (V) Beginning Options, Additions and Variations
Section (VI) Reference Material & Resources
Section (VII) Beginning Toys for the Compleate Baker (sic)

__________________________________________________ _________________________

Section (I) Raw Materials

At its simplest, bread consists of yeast, water and flour. We've added and
subtracted ingredients over time to create everything from anadama and
brioche to lefse, naan and injera, but the basic materials remain the same.

Yeasts

Yeast is a living thing, a plant/fungus whose preferred food happens to be
gluten, the protein portion of wheat flour. It feeds and multiplies on the
gluten, starches and sugars you provide, and produces carbon dioxide. This
gas becomes trapped in the stretchy gluten components of the flour, and
causes the entire mass to rise. Some flours have high gluten content, and
work well for bread. Other brands, notably the so-called "pastry flour," is
more finely milled from softer wheat, and not intended for bread baking. I
can't imagine a yeasty pie crust made from high gluten flour, rising nicely
over the top of the plate and pushing the apples out, or worse, chewy and
flat. Low gluten pastry flour works admirably for pie crusts and products
that don't need to rise - but not for our purposes.

In this FAQ, and for those of you starting out, I recommend buying
commercial yeast - strips of three envelopes are available in almost any
grocery store. Each envelope contains about 2/3 of a tablespoon of yeast,
one or two of these are just right for many bread recipes. You may also
find cakes of yeast in the cheese or lunchmeat section, but they're
probably more trouble to use than the envelopes. Typical brands are "Red
Star" and "Fleischmanns," and are usually grown commercially on molasses
substrates.

If you become serious about bread making, try and find a good 'health food'
store, or bulk food store nearby. You can usually find yeast in bulk, and
many types of flour and other ingredients at better prices. Mail order is
also available, but quite expensive. Check the 'pull date' on the yeast
envelopes to make sure you're not buying old product - we'll "proof" it to
be on the safe side.

"Proofing yeast" is a simple process, and means just what the name implies.
You run a bit of warm water, usually about 1/4 cup, into a large warm bowl,
add a small amount of sweetener (white/brown sugar, molasses, honey, etc)
for the yeasties to feed on, and sprinkle the yeast into the mixture. Stir
gently with a wooden spoon to help the yeast dissolve - now wait 5 to 10
minutes. The 'proof' the yeast is working will be obvious - the mixture
will thicken and tend to rise a bit - proving the yeast is viable.

If you use hot water, more than about 115 F, you'll kill the yeast and
prove the opposite. Too cold, and the yeast refuses to get up, just like
you'd like to do on cold mornings. To be safe, run the water over your
wrist like you'd do for a baby's bottle. If it's comfortably warm this way,
it should work just fine. Warm the bowl up the same way.

When you go back to sourdough starters and cultures, 'proofing' will be
similar - you're encouraging and verifying the vitality of your leavening
agent.

Flour

A wide range of flours are available commercially, white, whole wheat, oat,
triticale, rye, pumpernickle, soy, gluten, etc. If you're beginning, try
and find an unbleached white flour such as Stone-Buhr, rather than simply
picking up a bag of Gold Medal. I've not had much luck with Gold Medal or
its ilk, the bread tends to come out soft and flavorless. Stone-Buhr comes
in 5 pound packages, in whole wheat and white, and makes good beginners
bread. You should also check for a good 'health food' store in your
vicinity, and ask what they have to offer.

Mary Shafer, (shafer@ra.dfrf.nasa.gov) one of my favorite net-people, (and
NASA Dryden's best baker!) made another good point on flour selection
commenting on a recently posted biscuit recipe:

" Don't use high-gluten flour for biscuits; it makes them a little tough.
Use all-purpose flour instead. The national milling companies even make
the all-purpose flour sold in the South lower gluten than that sold
elsewhere, because so many Southerners use it for biscuits. Also, don't
handle the dough any more than you have to, as this will also make them
tough. You want just barely enough structure to hold the CO2 in. "

I buy hard-wheat high gluten white flour in bulk, 15 to 20 pounds at a
time, and grind my own whole wheat, rye, oat and triticale flours. We'll
talk about mills in a later section, but they're unnecessary for a
beginner. Your first task is to find good quality, high gluten content,
unbleached bread flour.

__________________________________________________ _________________________

Section (II) Beginning Tools

Bowls for mixing and rising

For the beginner, metal or even plastic bowls work just fine. When you go
back to sourdough, you'll need to stay away from any type of metal
containers, measuring cups, spoons, and etc - you'll damage or kill the
culture. One additional disadvantage of typical stainless steel bowls,
warm water tends to cool very quickly in them. I have used a large teflon
lined spagetti pot/stock pot many times for rising 3 loaves of whole wheat
bread, and a heavy duty plastic small washtub-like container for mixing.

Pottery bowls are best if you don't mind the investment, but beware of the
weight and handling them with wet or greasy hands. A good sized mixing and
rising bowl(s) will hold 3 to 4 quarts.

Mats Wichmann (mats@netcom.com) has another thought on mixing bowls:

"Regarding mixing bowls, the problem with plastic is that it scratches, and
as a result, becomes rather hard to keep clean. I find Pyrex to be a nice
choice; it weighs less than a ceramic bowl of the same size, and it tends
to have a lip which makes it easier to hang onto with greasy hands (of
course, it's not that easy to find a *large* Pyrex bowl, and even it gets
heavy)."

Wooden spoons

Do yourself a favor now, and find some sturdy wooden spoons. If you skimp
and buy cheap and flimsy ones, they'll break when you apply a modest bit of
torque while mixing dough. You'll use them to begin the mixing process, and
then your hands to finish. Do remember to take your rings off before making
bread - you can't believe the mess you'll make of them otherwise!

Bread Knives

Try and find a serrated edge knife to slice bread - they work much better,
and you won't crush the slices or smush the loaf.

Baking Pans

You can find perfectly adequate loaf pans quite cheaply. Check in many
grocery and discount stores - glass is nice but expensive and fragile,
while aluminum or coated steel pans are easy to care for. One particular
brand has a dark non-stick coating and works quite nicely, they also offer
cookie sheets and etc. You may find several sizes, let's stick with the
'standard' loaf pans measuring roughly 8 by 4, or 9 by 5 inches.

Stay out of Williams-Sonoma and the mail order wish books for now. See the
section on beginning toys....

Measuring cups and spoons, and misc

Find yourself a set of simple nesting measuring spoons, and two types of
measuring cups, one for liquid, and one for dry ingredients. This may seem
petty, but its hard to measure flour in a typical pyrex glass measuring cup
that has the line well below the rim. A simple metal or even plastic cup
that holds exactly 1 cup, or 1/2 cup, etc when full to the rim works well
with dry ingredients.

Add a rubber spatula to scrape out the bowl, and a pastry brush or small 1
inch wide CLEAN, NEW :-) soft paintbrush and you're all set.

Work Surface

A large sized pull-out breadboard on a countertop works best, dampen a
kitchen towel and put it under the board to prevent sliding. If you don't
have a breadboard in your kitchen, you can also tape a pillowcase or a flat
textured dish towel (NOT terrycloth) down to your counter with lots of
masking tape around the perimeter, and rub an abundant amount of flour into
the weave of the fabric. If all else fails, make certain the countertop is
spotlessly clean, and use it!

You WILL make a mess, you WILL have flour on the floor, the tip of your
left ear will always itch when you have both hands full of sticky dough,
and if you wear glasses, they WILL slide down your nose at the most
inopportune time. Relax and enjoy the process, and be patient - it will
rise, and it will taste wonderful.

__________________________________________________ _________________________

Section (III) Beginning Recipes and Suggested Techniques

I'm going to suggest you follow the basic approach outlined in the
Tassajara Bread Book, and we'll work from Beard on Bread's basic white
bread recipe.

Basic White Bread (From Beard on Bread)

(1 large loaf 9x5 pan, or 2 8x4 loaves)

Ingredients

1 package yeast
1 3/4 Cups warm water
2 teaspoons sugar
1 tablespoon salt (I use less salt in any recipe)
3 1/2 to 4 1/2 cups flour, or just over 1 pound
softened margerine for bowl and loaf pans

In a 2 to 3 quart bowl, sprinkle the yeast into the warm water, add the
sugar and stir gently for a minute or so. Remember how I described yeast
proofing? OK, wait for the yeast to proof and then proceed.

Mix in about half of the flour with a wooden spoon one cup at a time, but
don't add the salt yet. Take your time and make certain the flour is well
incorporated, don't leave lumps.

Cover the bowl with a kitchen towel and put in a warm place till doubled in
size and nice & bubbly. This will usually take about an hour - don't rush
things - this is a relaxed thing you're doing!!

Sprinkle the salt around the top, and add another cup of flour with your
hands (you DID remember to take your rings off??) mixing until the dough
holds together.

Scrape the dough out of the bowl onto your floured work surface

Sprinkle a few tablespoons of flour over the dough and we'll begin the
kneading process. Knead with the heels of your floured hands, not your
fingertips. Try and push the dough away from you, then fold the back half
over the front, turn a quarter turn in either direction and continue. This
cannot be easily described in text, so refer to the books we've
recommended, and learn by doing. Try not to add too much flour, but don't
treat the dough gently, you're trying to encourage the gluten and make
certain the ingredients are throughly mixed. Put your weight into it, not
your just your arm muscles, put on some music with a good beat and get with
the program! If you have small hands, try using both to knead.

Kneading times and the amount of extra flour needed will vary by recipe,
temperature and humidity, experience level and phases of the moon ( :-) )
The dough will take on a suppleness and elasticity, loosing the sticky
texture you started with - the process is quite magical. When it's 'done',
push your finger tips into the mass, it will spring back - that's the
effect of gluten.

Coat the dough with a bit of margerine, and put it in a bowl. Cover as
before, and place in a warm spot - on top of the refrigerator, or in a
draft-free space on your counter. I have good luck placing the bowl in our
electric oven(s), I just turn the interior light on.

Allow the dough to double in size, usually 1 to 2 hours. If you don't
understand the concept of doubling, pour 4 cups of water in the bowl first,
then add another 4 cups and note the difference. Dump the water out, dry
and butter the bowl, then let the dough rise till doubled in size. It will
be ready when you push your fingertips in and the dough DOES NOT spring
back.

Butter one or two of your loaf pans, then take the dough out, marveling at
the changed texture and feel of it, and put it back on the floured work
surface. Punch it down, flattening it and knead it for a few minutes as you
did previously. Shape it into a rough cylinder about as long as your bread
pan, and let it rest for a few minutes. Transfer it carefully into the pan,
smooth the top out. Cover the loaf pan(s) as you did before, and let it
double in size again. The second rising will usually take less time, keep
an eye on it every half hour or so. Preheat the oven - 350 degrees.

Brush the dough gently with cold water, and make 2 or 3 diagonal slashes
about 1/2 inch deep across its surface with a sharp knife. When the oven
is ready, place the pan in the middle of rack, in the lower third of the
oven. Set a timer for 35 minutes, but be aware it may take a bit longer. To
test doneness, rap the loaf with your knuckles, it should sound hollow.
Turn the loaf out into a towel in your hand, and rap the bottom. You can
put the bread directly back on the rack and continue baking, but watch it
carefully. When the bottom seems done (sounds hollow) take the loaf out and
allow it to cool.

Defend yourself from the throng of "Fiendish Butter Slathers" that
magically appeared in the kitchen just when you took the bread out of the
oven. Honest, it will taste just as good when it's had time to cool a bit,
and it will slice cleanly. Congratulate yourself! You did it! Now, for
heaven's sakes, clean up the flour and the mess you made of the kitchen!

__________________________________________________ _________________________

Section (IV) Debugging Typical Problems

If the bread sags, and is soggy, you probably had too much liquid and not
enough kneading. Work in a bit more flour and knead longer.

If it tastes damp, it may have not baked long enough. Check your oven
temperature, or start with a lower setting and let it cook longer.

If it's REALLY flat and doughy tasting, or you see streaks of raw dough in
the slices, the second rising was probably too long and the bread collapsed
under the heat. Watch the second rising, don't let the loaves rise so high
before baking.

If your slices seem doughy or have small lumps, it wasn't mixed properly.
Try holding back on the flour and knead more throughly.

__________________________________________________ _________________________

Section (V) Beginning Options, Additions and Variations

If you're the type that likes raisins, why not knead in a half cup or so
just as you're finishing the initial kneading process?

Another variation is to add shortening and milk to improve the texture and
make the bread richer in taste. Notice M'Linda Taylor's procedures are
simpler (she's another beginner!,) and will work just fine when you gain
confidence in your techniques.

Basic Milk-based Bread (adapted from Fanny Farmer)
M'Linda Taylor mlinda@novell.com

Gently heat 1 cup milk, 1 cup water, 2 tablespoons butter/margarine, ~1
teaspoon salt ~1 tablespoon sugar. (I don't use measuring spoons). You
should still be able to stick your finger in this without burning yourself.

Put this in a large mixing bowl and stir in 3 or 4 cups of flour and 1
packet of yeast (I use quick rise). Stir in more flour to make up to a
total of 6 cups. You want a somewhat soft dough at this point. Turn this
out into a buttered (oiled or whatever) bowl (large enough for the dough to
double in size) turn once to coat the top of the dough, cover with plastic
wrap and set somewhere warm to rise. (I turn on my oven to low while I get
it to this stage, then turn it off so it doesn't get too hot)

When doubled, "punch" down and turn out onto well floured surface to
knead...incorporating more flour as needed. (You want a somewhat "soft"
dough to get a nice light texture). Divide into two loafs, place in oiled
pans and let rise until doubled in size (at least to the top of the pans)
turn oven on to 350 and let bake for about a 1/2 hour or until brown.

Turn out on cooling racks and avoid temptation of slicing until cool
(otherwise it will be gummy and you will think you haven't baked them long
enough...I KNOW about this part!)

You could probably use 2 cups of milk and no water in this recipe.

Here's a few more variations, with increasing complexity

************
Sesame Bread
************

[adapted from a recipe on the back of a Pillsbury Flour package]

Golden Sesame Loaves

5 cups bread flour
1/2 cup instant dry milk
1/2 cup oat bran
1/2 cup toasted sesame seed
1 1/2 tsp. salt
1 tsp. sugar
2 tbsp. active dry yeast
1 3/4 cup water
1/4 cup oil
1/4 cup honey
1 egg
1 beaten egg white
1 tbsp. untoasted sesame seed

Combine 2 cups flour, dry milk, oat bran. toasted sesame seed, salt,
sugar, and yeast in mixing bowl, blend well.

In small saucepan, mix water, oil, and honey and heat until very warm.
Add to flour mixture along with egg. Blend until mixed, then gradually
add remaining flour until dough pulls cleanly from sides of bowl.

On floured countertop, knead dough until elastic, about 10 minutes.
Place dough in greased bowl, and cover loosely with towel. Let sit in
warm area until doubled, about 1 hour.

Grease two 9x5 inch loaf pans. Punch down dough several times to remove
air bubbles. Divide dough and shape into balls. Let sit covered for 15
minutes. Roll out dough into rectangles with the shortest side slightly
shorter than the longer dimension of the loaf pan. Roll up the dough,
pinching edges to seal, and place in loaf pan. Set in warm place until
dough has risen enough to fill pan, about 45 minutes.

Heat oven to 350 F. Brush tops of dough with egg white, and sprinkle on
untoasted sesame seed. Place in oven, and bake until loaves sound
hollow when tapped, about 35 minutes. Remove from pans and cool on wire
racks.

aem
--
aem@mthvax.cs.miami.edu .................................................. .....
You are what you watch. - The Media Foundation

***********
squaw.bread
***********

1 package yeast
1 Tablespoon brown sugar
2 cups bread flour
1 cup rye flour
0.25 cup nonfat dry milk
1.5 teaspoon salt

Wet ingredients:
1.25 cup warm water
2.75 Tablespoon oil
2 Tablespoon honey
2 Tablespoon raisins
2 Tablespoons brown sugar

To make in a bread machine:
combine wet ingredients in a bowl. stir. Put dry ingredients in machine in
order. Put in wet ingredient mix. select "white bread" setting. press start.

To make by hand:
Mix ingredients. knead. let rise. punch down. knead. put in two medium
loaf pans (about 8x4x2) bake at 350 degrees for 40 minutes or until done.

Source: DAK Bread machine advertising pamphlet.

I've tried it. It is good.
--
-- David Phillip Oster - Note new address. Old one has gone Bye Bye.
-- oster@well.sf.ca.us = {backbone}!well!oster

**********
crt.alaska
**********

Recipe below is from my wife's collection of Alaska recipes, and is the
bread served at the Bridge Restaurant in Anchorage... Both the cracked
wheat and whole wheat flour are ground in our Excalibur Flour Mill - I use
hard red winter wheat berries. You can substitute whole wheat flour for the
cracked wheat and it will work just fine. This is about as simple a recipe
as you'll find, and is a good introduction to whole wheat bread.

Cracked Wheat Bread

For 3 loaves (you DO have enough loaf pans, don't you?)

4 1/2 cups warm water
1/4 cup honey/molasses (to taste, molasses makes the bread darker)
2 tablespoons yeast
3 cups cracked wheat (or 2 1/2 cups whole wheat flour)
3 cups white flour

2 tablespoons salt
3 cups whole wheat flour
white and whole wheat flour for kneading

Add yeast to warm water in large bowl or heavy pot (I use the spagetti pot)
Add honey/molasses and stir to dissolve. Add cracked wheat and white flour,
mixing well between cups. Cover with a tea towel and let rise in the oven
with the light on. When doubled and bubbling, sprinkle 2 tablespoons of
salt on top, and add 3 cups of whole wheat flour, mixing by hand. Scrape
out on a floured board and knead in additional white flour as required. (I
usually knead in a mixture of white and whole wheat flour)

Place the kneaded dough in a large buttered bowl, or back in the pot, cover
and let it rise till doubled. Shape loaves and place in bread pans. Cover
and let rise again till doubled. Bake 30 minutes at 350 degrees, remove
from pans and place on a cooling rack. Spray the loaves with cold water, on
top and sides, put back in the oven for an additional 15 minutes.

This is an excellent bread, consistently good results. Tastes wonderful
with homemade Mango / Lime jam - we usually bake every other Saturday and
it barely lasts two weeks. Freezes very well too...

John Trinterud

One last recipe, this looks like fun!

**************
Two Tone Bread
**************

2 pkg. active dry yeast 2 1/2 cups milk, scalded and cooled
1/2 cup warm water 5-5 1/2 cups sifted all-purpose flour
1/3 cup sugar 3 Tbs. dark molasses
1/3 cup shortening, melted 2 1/4 cups whole wheat flour
1 Tbs. salt

Dissolve yeast in warm water. Add the sugar, shortening, salt and milk.
Mix until sugar and salt are dissolved. Add about 3 cups of all-purpose
flour and beat well, about 5 minutes. Divide dough in half.

To one half, stir in enough of the remaining all-purpose flour to make a
moderately stiff dough. Turn onto a lightly floured surface and knead til
smooth and elastic, 5 to 8 minutes. Place in a well greased bowl, turning
once to grease surface; set aside.

To the remaining dough, stir in molasses and whole wheat flour. Turn onto a
lightly floured surface. Knead until smooth and elastic, 5 to 8 minutes,
kneading in enough additional all-purpose flour to form a moderately stiff
dough. Place in a well greased bowl, turning once to grease surface.

Cover both doughs with damp towels, and let rise till double in bulk, about
1 to 1 1/4 hours. Punch down. Cover and let rest on a lightly floured
surface for 10 minutes. Roll out half the light dough and half the dark,
each to a 12 x 8-inch rectangle.

Place dark atop light; roll up tightly, beginning at short side. Repeat
with other halves. Place in two greased 9 x 5-inch loaf pans. Cover, and
let rise till double in bulk, 45 to 60 minutes. Bake at 375 deg. F. for
30-35 minutes or until done. Remove from pans and let cool on wire rack.

David Adams (dadams@cray.com) made these comments on typical ingredients
and techniques in bread recipes...

Salt: Hardens the gluten, and acts as a check on the growth rate of the
yeast.

Oil or Fat: Conditions the dough. Helps it to rise well. "Laurel's
Kitchen Bread Book" indicates that real butter, not melted but solid grated
bits, kneaded into the dough toward the end of the kneading process will
lubricate the gluten and help it rise as no other oil or fat can do. See
"Laurel's Kitchen Bread Book" for more information on how to make your loaf
rise well and be a fluffy light loaf.

Slashes: After you have done every trick in the book for making the loaf
rise and fluff up, if you expect it to give some oven spring, or fluff even
further in the beginning moments in the oven, slashes provide the dough
some more room to spread out. You really need to learn every trick in the
book first.

Moisture or humidity: This will keep cracks from forming in the dough while
the bread is rising. This prevents some of the gasses in the dough from
escaping. This helps the dough to rise well. In the oven this is true to
a lesser extent.

Check the net for more suggestions, a.e. mossberg's huge archives of
rec.food.recipes, and the suggested bread books for more ideas.
Enjoy the process and the results, bread making is so satisfying to
the heart and soul!

__________________________________________________ _________________________

Section (VI) Reference Material & Resources

Bread Books

"Beard on Bread" James Beard
Alfred A. Knopf, Inc.
ISBN 0-394-47345-0

Perhaps my personal favorite next to the Tassajara book, and the best
section on helpful hints and trouble shooting. Good recipes, and I've
modified some of them for sourdough with good results.

Highly Recommended

"Bountiful Bread
Basics to Brioches" Lynn Kutner
Great American Cooking Schools
ISBN 0-941034-03-8

I found this small paperback in a (Berkeley) used book store, a wonderful
source BTW, try and find one near you. The recipes are noteworthy for
including potato as an ingredient, promoting a moist loaf with excellent
crumb/texture, and improved keeping qualities. The book also has a
reasonable help section, but her techniques for slowing up yeast dough
rising times, and long term preparation are confusing at best.

Kinda lukewarm recommendation, don't spend a fortune trying to find
it.

"Sunset Cook Book of Breads" Sunset Magazine
SBN 274 ??

I started with this one in the '70s, and still use it today. The egg twist
will make you a hero, and is fun to make. I had no luck with their
sourdough starter recipe, your mileage may vary.

Highly Recommended

"The Book of Whole Foods, Nutrition & Cuisine"

Karen MacNeil
Vintage Books
ISBN 0-394-74012-2

An exhaustive collection of food and diet information, with good background
information on raw materials, flours and etc. Good source, but far more
than a bread book

Recommended, but not mandatory for a beginner

"The Grains Cookbook" Bert Greene
Workman Publishing
ISBN 0-89480-612-2

A wonderful book on grains cookery of all kinds, written with tongue firmly
in cheek. Excellent discussions on grains, historical data, typical uses,
and etc. Recipes from all over the world.

Highly Recommended

(Reviewed by Lynn Alford) cplma@marlin.jcu.edu.au

The Tassajara Bread Book by E. Brown

Whenever I hear someone saying that they would like to learn how to make
their own bread, this is always the first book that I suggest. Perhaps
because it was this book that convinced me that I could bake bread. The
first thing you will find in the Tassajara Bread Book is a description of
ingredients (flours, yeast, milk, eggs and oil) that can be added to bread
dough, and what they will do for your bread. The second section in the
book is 'General Directions for Tassajara Basic Yeasted Bread'. This is
the section most needed by new bread bakers. It goes through the bread
making procedure, step by step, and there are even illustrations to help
you through. All of the later recipes are based on this one.

What I really like about this is that he tries to take some of the
mysteries out of making bread. Instead of just telling you to knead x
number of times, or for x number of minutes, he describes what the dough
should be doing when it has been kneaded properly. You will also find the
mysteries of shaping loaves, and rolls of different types, explained.

The next section of the book consists of a number of yeasted breads, based
on the basic recipe, with a variety of flours, seeds, and other things
added to the dough. Each recipe is preceded by a quick description of what
the bread will be like. The next section is yeasted pastry, also based on
the basic yeast bread recipe. As he says in the intro to Cinnamon Rolls
'What a revelation, making cinnamon rolls for the first time.'

Then comes other recipes. There is a section for unyeasted bread, one on
sourdough bread (though sourdough fanatics may disagree with one of his
methods for making a sourdough starter), one on breakfast stuff (including
pancakes, popovers, scones, and biscuits), one on muffins and quick breads
(we use the basic muffin recipe regularly), and the last section is on
desserts.

A good book, that you will use again and again. I find that no matter
which bread recipe I use (i.e. from other sources), I always use the method
from the basic Bread recipe in this book.

Highly Recommended

(Reviewed by Lynn Alford) cplma@marlin.jcu.edu.au

Bread Winners Too Mel London

A bread book that makes for entertaining reading, along with many good
recipes. Bread Winners Too is actually by a lot of people. There are 50
featured bread bakers, with their favorite recipes. Each baker (most if
not all of whom are not professional cooks) gets a brief biography and then
the recipes they contributed to the book. It is interesting to read the
many techniques people use when baking bread. I think it shows that yeast
isn't nearly as picky about things as some books would have you believe.

There is an introductory section about baking bread, on various flours, and
on other additions you can make to the bread. Then a brief section on
utensils, some non-rules of baking like 'remember that recipe amounts are
approximate and should be used as a preliminary guide. Flour measurements
will vary upon weather, altitude, type and leavener.' Another short
section on general rules for baking bread, such as mixing, kneading and
rising the dough. And then a vast array of breads.

Recommended

(Reviewed by David Adams) dadams@cray.com

Laurel's Kitchen Breadbook

The expirement for this week was making the "Loaf for Learning" from
Laurel's Kitchen Breadbook. This is a book with an attitude! I learned a
lot. Since someone else has already submitted a book review for this book,
I am only posting my experience.

This book was written by a vegetarian, but it is not preachy. It simply is
operating under the assumption that you need all of the protein of whole
grain, which is a more urgent fact for one on a vegetarian diet. I am not
a vegetarian, but I still would like to learn to bake well with whole
grains.

The book promisses to help you learn to make a light fluffy well risen loaf
of whole grain wheat bread without any added gluten or white flour. I was
somewhat skeptical when I checked the book out of the local library, sure
our ancestors only worked with whole wheat, but then somehow I had the
notion that they made these dense loaves, and that was why they were only
to happy to convert to the use of processed flour.

I was wrong! Dead wrong. The book really came through on its promise!

I followed the instructions for the "Loaf for learning" and I kept saying
to myself, this is never going to work, it is going to come out flat and
dense, just like all the loaves I have ever made, but what the... I'll try
what they say.

I kneaded and kneaded. I let it rise, and deflated, and rounded, and
folded, and let it rise, and deflated and rounded and folded again. I had
a difficult time with the shaping, and then I let it rise for the third
time in the loaf pan. The shape was ugly, due to my ackwardness, but I was
dumbfounded at how well it rose, and for the third time! Well I baked it
and it came out light like a sponge; not heavy like all the other bread I
had ever made. It had puffy holes, evenly distributed. I could not
believe this texture! There was no crumbling or cracking like always
happens when we used to bake whole wheat with active dry yeast.

The crust was thin and crisp and flaky. It somehow reminded me of
Vietnamese egg rolls, how the thin wrapper flakes and cracks.

I had added no gluten, nor any white flour. All the flour came freshly
from my home stored hard red winter wheat, using my own flour mill.

And in the process I learned an awful lot. I learned that when I have
kneaded enough I should be able to stretch the dough paper thin without
ripping it. I learned that I always make my dough to heavy-- not wet
enough. I learned that yeast ripens the gluten, and that I need to learn
how to tell when it is ripe.

I used to think that the yeast was consuming nutrients from the wheat,
nutrients that I would otherwise have used. I came to realize that this
was another mistaken notion. Wheat has many nutrients locked up in forms
that I cannot use until yeast unlocks the structures that have stored them.
Yeast has an enzyme (lets see if I can spell it-- amalyse?) that breaks
starch into sugar, and other enzymes that break protein into usable parts.
Our symbiotic relationship with yeast (and lactobacilli for that matter too
I suppose) goes much deeper than I had ever previously supposed.

One of the major ingredients to making a fluffy loaf, I learned, is time.
And this was inspite of the fact that I was using active dry yeast. It
took time for the yeast to process the flour, ripen the gluten, and unlock
nutrients. All in all I spent about 6 hours in the kitchen making this
loaf. (I was reading about the process while the dough was rising.)

Then, when my wife had a taste she said, "Oh, I can make a better loaf."
Grrr.........! Well she has a different set of criteria that determines
what makes a good loaf I guess. I know she can't make a light and fluffy
loaf from 100% whole wheat.

Now as I recall, when I first bit into the loaf, it seemed to me that it
had a residual waxy taste. Not bitter, but it was a suprise to tase bread
that had been so thouroughly processed by yeast. I was so used to
home-baked whole wheat bread that had only risen once. After a couple of
hours, that taste had made such an impression that I didn't want to go back
to the old "fresh ground wheat" taste.

So far the portion of this book that I have read has made such an
impression on me that I intend to make it a part of my own library. (First
I have to find out what it costs.) I highly recommend the book.

-david adams dadams@cray.com

Cathy Gearhart adds: exucsge@s16a15.ericsson.se

I agree with what you (dadams@cray.com) said about the Laurel's Kitchen
Bread Book. It is wonderful and I have also made her (Laurel's) Loaf for
Learning from my own freshly ground (still warm from the mill) 100% whole
wheat flour. Until one follows her techniques, though, it is easy to think
that the only way to make light whole wheat bread is to add white flour.

I also recommend her Buttermilk Bread and the Oatmeal Bread is fabulous.

Keep on baking!

Cathy :)

Highly Recommended

__________________________________________________ ______________

Section (VII) Beginning Toys for the Compleate Baker (sic)

I'll need everyone's help in this section. If you truly enjoy bread making,
here's some resources. I'll also note mail order sources, but they're
un-verified (i.e. phone numbers questionable, out of business)

Mixers

Kitchenaid (I own a 20 year old one. Mom passed it down to me)
Bosch

Bread Pans

Chicago Metal
Baker's Secret
Antiques (Mom's, Grandma's)

Misc Implements

Oven Tiles
Pottery raising bowls
Peels
Pizza Stones

Dough (breadboard) Scrapers
Go to any paint or hardware store, find a 5 or 6 inch wide
sheet rock broadknife. Compare the price to an 'official' baker's
scraper in the mail order catalogs. A broadknife works just
fine for me.

Grain Mills

K-TEC Mills
toll free number 1-800-748-5400

Excalibur Flour Mills
wooden cased kits, 5 inch stones, 1/2 HP motor for about $ 250.00
I own one and am very satisfied. My health food store has run
many hundreds of pounds of grains thru their Excalibur Mill.
For info, call Killer Baits Co. (also make fishing lures)
Sacramento CA
916 381-4274

Magic Mill

Mail Order Sources

Arrowhead Mills, Inc Birkett Mills
Box 866 PO Box 440-A
Hereford, TX 79045 Penn Yan NY 14527
(806) 364-0730 (315) 536-3391
Organically grown whole Buckwheat and stone ground
grains, catalog avail flours, price list avail

Butte Creek Mill Commodities
Box 561 117 Hudson St
Eagle Point, OR 97524 New York, NY 10013
(503) 826-3531 (212) 334-8330
Rolled grains, stone ground Whole grains, flours, etc
flours, bran

Gray's Gristmill Great Valley Mills
PO Box 422 687 Mill Road
Adamsville, RI 02801 Telford, PA 18969
(617) 636-6075 (215) 256-6648
Variety of stone ground Full line stone ground
flours flours

Morgan's Mills New Hope Mills Inc
Route 2, Box 115 RR2, Box 269A
Union, ME 04862 Moravia, NY 13119
(207) 783-4054 (315) 497-0783
Large variety of flours Water ground flours

Walnut Acres White Lily Foods Company
Penns Creek, PA 17862 PO Box 871
(717) 837-3874 Knoxville, TN 37901
Grains, flours, catalog avail (615) 546-5511
Unbleached bread flour,
price list avail

King Arthur Flour Company
(sorry, I've lost their address)
Nice catalog of baking needs and flours

Commercial Restaurant Supply Stores

Check in your Yellow Pages under restaurant supply, call and ask if they'll
sell retail - most will and the quality is remarkably higher and the price
lower than the gourmet speciality "shoppes." Beware, places like this have
been known to extract large sums of money from tyros like me :-) I haven't
been able to convince Colene that my bread would taste SO MUCH BETTER if it
was baked in a Wolf Range oven.... But these stores have so many lovely
accessories and kitchen toys!

"Gourmet" / Speciality Stores

Williams-Sonoma

(And no, you really don't need their customized green KitchenAid mixer at
their high price, or do you?? )

Lehmans

This commentary from Anne & Heather Booth started when I was looking for a
old-fashioned hand operated kneading pail. Here's my kind of 'speciality'
store!

My family had one of these when I was a kid that we used to make 8-12
loaves at a time. Great invention. Are you aware that Lehman's has this
sort of kneading device for $30-40. There are two models and I don't
remember the exact prices, but I'm pretty sure it's significantly under
$60.

Here's an article with their address:

-Anne

Lehman's Non-Electric "Good Neighbor" Heritage Catalog has a push mower and
other useful non-electric tools. They serve the Amish community in Ohio
and have everything that you would expect: iron pans, butchering tools,
canning and drying equipment, hand-cranked grain mills, (big) toy
windmills, yogurt-making kits, butter churns, and much more. The catalog
was fun to read.

To get the catalog send $2.00 to :

Lehman's
P.O. Box 41
4779 Kidron Road
Kidron, Ohio 44636
--