Sourdough Bread Recipes

[Guest guest]

Hello all... I am in search of a good sourdough bread recipe. Bread

machine or by hand.

 

I made my first batch of starter a few days ago and it's alive and

well. Now I want to use it, but all of the recipes I'm finding are not

ff vegan and I'm not very good at modifying an entire recipe.

 

Any other whole grain bread recipes or tips would be wonderful too.

 

Thanks,

Jeannine

[Guest guest]

Hi Jeannine,

 

Here is the one I make: I adapted it from the NY Times Natural Foods Cookbook by Jean Hewitt

 

100% Whole Wheat Sourdough Bread

 

 

1-1/2 cups of starter (whole wheat)

1-1/2 cups lukewarm water

1 Tbl of sweetner, your choice

1 tsp sea salt

2-1/2 cups stone ground whole wheat flour

 

Let stand in a warm place 12-18 hours. Stir batter down and add enough flour to make a moderately stiff dough.

 

Knead till smooth.

 

Place in greased bowl and let rise until double, about 2 hours.

 

Punch dough down and shape into greased loaf pan.

 

Cover and let rise until double about 1 hour to 1-1/2 hours.

 

Bake at 400 degrees for 40-45 minutes.

 

 

----

 

 

JNJacobs

11/14/2007 07:18:30 AM

 

Sourdough Bread Recipes

 

 

Hello all... I am in search of a good sourdough bread recipe. Bread machine or by hand.I made my first batch of starter a few days ago and it's alive and well. Now I want to use it, but all of the recipes I'm finding are not ff vegan and I'm not very good at modifying an entire recipe. Any other whole grain bread recipes or tips would be wonderful too.Thanks,Jeannine

 

[Guest guest]

The definitive book on whole grain bread-making has got to be:

 

The Laurel's Kitchen Bread Book

http://www.zenpawn.com/amazon/?item=0812969677 & s

 

 

-Erin

http://www.rawdonelight.com

 

 

, JNJacobs <jnjacobs wrote:

>

> Hello all... I am in search of a good sourdough bread recipe. Bread

> machine or by hand.

>

> I made my first batch of starter a few days ago and it's alive and

> well. Now I want to use it, but all of the recipes I'm finding are not

> ff vegan and I'm not very good at modifying an entire recipe.

>

> Any other whole grain bread recipes or tips would be wonderful too.

>

> Thanks,

> Jeannine

>

[Guest guest]

Sorry if this is a dumb question, but I've never made anything but pizza dough before, what is "starter"? AmyGypsy Gina <gypsygina wrote: Hi Jeannine, Here is the one I make: I adapted it from the NY Times Natural Foods Cookbook by Jean Hewitt 100% Whole Wheat Sourdough Bread 1-1/2 cups of starter (whole wheat) 1-1/2 cups lukewarm water 1 Tbl of sweetner, your choice 1 tsp sea salt 2-1/2 cups stone ground whole wheat flour Let stand in a warm place 12-18 hours. Stir batter down and add enough flour to make a moderately stiff dough. Knead till smooth. Place in greased bowl and let rise until double, about 2 hours. Punch dough down and shape into

greased loaf pan. Cover and let rise until double about 1 hour to 1-1/2 hours. Bake at 400 degrees for 40-45 minutes. ---- JNJacobs 11/14/2007 07:18:30 AM Sourdough Bread Recipes Hello all... I am in search of a good sourdough bread recipe. Bread machine or by hand.I made my first batch of starter a few days ago and it's alive and well. Now I want to use it, but all of the recipes I'm finding are not ff vegan and I'm not very good at modifying an entire recipe. Any other whole grain bread recipes or tips would be wonderful too.Thanks,Jeannine Well I'm Proud to be an Okie from Muskogee....

Be a better sports nut! Let your teams follow you with Mobile. Try it now.

[Guest guest]

From Wikipedia... " A *bread starter*, also called a " sponge, " is a

fermentation starter </wiki/Fermentation_starter> used in bread

</wiki/Bread> baking </wiki/Baking>. It consists of a simple mixture of

flour </wiki/Flour>, water </wiki/Water>, and a leavening agent

(typically yeast </wiki/Yeast> or yogurt </wiki/Yoghurt>), and is added

to bread dough before the kneading </wiki/Kneading> and baking process

as a substitute for yeast.

 

The advantage of a starter is that it produces chewier bread with a

crunchier crust, and helps maintain the freshness of the bread. The

starter ingredients are mixed in a container at least three times bigger

than the ingredients, to allow plenty of room for the starter to grow.

The starter is left sitting at room temperature for anywhere from ten

hours to three days before being added to the dough. Starters typically

last three to five days, but this time can be extended through

refrigeration </wiki/Refrigeration> by providing more water and flour

when it is ready to be used. "

 

 

Basically I just mixed 2 cups of water with 2 cups of whole wheat pastry

flour and let it sit out on my counter for a few days. The yeast in the

air will collect in the mixture and the yeast will hopefully grow by

eating the flour. This was the original way people figured out how to

make fluffy bread. It does take time, but I love the flavor. Sourdough

has a nice 'bite' to it.

 

Thanks for the recipe. I will start my dough tonight to eat with dinner

tomorrow. I will let you know how it turns out.

 

-Jeannine

[Guest guest]

....sourdough bread also has a lower glycemic index...

 

 

-

JNJacobs

Wednesday, November 14, 2007 2:24 PM

Re: Sourdough Bread Recipes

 

 

From Wikipedia..."A *bread starter*, also called a "sponge," is a fermentation starter </wiki/Fermentation_starter> used in bread </wiki/Bread> baking </wiki/Baking>. It consists of a simple mixture of flour </wiki/Flour>, water </wiki/Water>, and a leavening agent (typically yeast </wiki/Yeast> or yogurt </wiki/Yoghurt>), and is added to bread dough before the kneading </wiki/Kneading> and baking process as a substitute for yeast.The advantage of a starter is that it produces chewier bread with a crunchier crust, and helps maintain the freshness of the bread. The starter ingredients are mixed in a container at least three times bigger than the ingredients, to allow plenty of room for the starter to grow. The starter is left sitting at room temperature for anywhere from ten hours to three days before being added to the dough. Starters typically last three to five days, but this time can be extended through refrigeration </wiki/Refrigeration> by providing more water and flour when it is ready to be used."Basically I just mixed 2 cups of water with 2 cups of whole wheat pastry flour and let it sit out on my counter for a few days. The yeast in the air will collect in the mixture and the yeast will hopefully grow by eating the flour. This was the original way people figured out how to make fluffy bread. It does take time, but I love the flavor. Sourdough has a nice 'bite' to it.Thanks for the recipe. I will start my dough tonight to eat with dinner tomorrow. I will let you know how it turns out. -Jeannine

[Guest guest]

Where did you get the starter?

 

Also does anyone have the recipe for the no knead bread that was in the paper .

I want to make some whole wheat bread that is healthy....

Janie

 

 

----

 

 

Gypsy Gina

11/14/2007 11:02:41 AM

 

Re: Sourdough Bread Recipes

 

Hi Jeannine,

 

Here is the one I make: I adapted it from the NY Times Natural Foods Cookbook by Jean Hewitt

 

100% Whole Wheat Sourdough Bread

 

 

1-1/2 cups of starter (whole wheat)

1-1/2 cups lukewarm water

1 Tbl of sweetner, your choice

1 tsp sea salt

2-1/2 cups stone ground whole wheat flour

 

Let stand in a warm place 12-18 hours. Stir batter down and add enough flour to make a moderately stiff dough.

 

Knead till smooth.

 

Place in greased bowl and let rise until double, about 2 hours.

 

Punch dough down and shape into greased loaf pan.

 

Cover and let rise until double about 1 hour to 1-1/2 hours.

 

Bake at 400 degrees for 40-45 minutes.

 

 

----

 

 

JNJacobs

11/14/2007 07:18:30 AM

 

Sourdough Bread Recipes

 

 

Hello all... I am in search of a good sourdough bread recipe. Bread machine or by hand.I made my first batch of starter a few days ago and it's alive and well. Now I want to use it, but all of the recipes I'm finding are not ff vegan and I'm not very good at modifying an entire recipe. Any other whole grain bread recipes or tips would be wonderful too.Thanks,Jeannine

 

 

[Guest guest]

, " JWMann " <JWMann wrote:

>

> Where did you get the starter?

 

I can think of three " sources "

 

1. You can make your own starter. Most good bread baking books will

have at least a few recipes for starters. I know there are recipes

for starters in the following books:

Bernard Clayton's New Complete Book of Breads

Nancy Silverton's Breads from the La Brea Bakery

The King Arthur Flour 200th Anniversary Cookbook

The King Arthur Flour Baker's COmpanion

The Laurel's Kitchen Bread BOok.

 

2. Starter can be purchased from King Arthur Flour, among other

places. http://www.kingarthurflour.com/shop

 

 

3. An organization called Carl's Sourdough will send you some dried

starter if you send them a stamped self-addressed envelope.

http://home.att.net/~carlsfriends/

 

 

 

>

> Also does anyone have the recipe for the no knead bread that was in the

> paper

 

I don't know if this is the one you want, but the NY Times no-knead

bread recipe is here:

http://www.nytimes.com/2006/11/08/dining/081mrex.html

 

Cheers,

Mary

[Guest guest]

Mary,

Thanks.This looks like just what I need.

Janie

 

 

----

 

 

threefatesfiber

11/26/2007 7:44:21 PM

 

Re: Sourdough Bread Recipes

 

 

, "JWMann" <JWMann wrote:>> Where did you get the starter?I can think of three "sources"1. You can make your own starter. Most good bread baking books willhave at least a few recipes for starters. I know there are recipesfor starters in the following books:Bernard Clayton's New Complete Book of BreadsNancy Silverton's Breads from the La Brea BakeryThe King Arthur Flour 200th Anniversary CookbookThe King Arthur Flour Baker's COmpanionThe Laurel's Kitchen Bread BOok.2. Starter can be purchased from King Arthur Flour, among otherplaces. http://www.kingarthurflour.com/shop3. An organization called Carl's Sourdough will send you some driedstarter if you send them a stamped self-addressed envelope.http://home.att.net/~carlsfriends/> > Also does anyone have the recipe for the no knead bread that was in the> paper I don't know if this is the one you want, but the NY Times no-kneadbread recipe is here:http://www.nytimes.com/2006/11/08/dining/081mrex.htmlCheers,Mary

 

[Guest guest]

I am very big into sourdough from natural starters. See some of my recipes contributed at this link and also obtain a free Oregon trail sourdough starter there. It's a terrific starter

 

http://home.att.net/~carlsfriends/

 

I also have sourdough bread recipes at my dog's web page , go to the link and click on Cosmo loves sourdough.

 

I used to have a huge cooking/baking web page but took it off and just left the sourdough stuff at my dogs page.

 

http://mysite.verizon.net/vzeomllb/

 

enjoy

 

Joan

[Guest guest]

Thought I would share my bread recipe, got the most favorable comments of

any sourdough bread I ever posted. It's not hard to make 100% sourdough-

just get a reputable bubbly starter. The photo is at the site I posted in a

prior email.

 

Feel free to email me if you have any sourdough questions

 

 

Cosmo's Favorite Sourdough Potato Bread - 100% Sourdough - No Yeast!

 

 

Yield: 2 tall high rising loaves .

 

This recipe uses the sponge method and gives you more of an idea of what is

involved with traditional 100% sourdough baking. This bread rises

beautifully without any baker's yeast in the recipe. Recipe requires basic

bread making techniques.

I enjoy using Carl Griffith's starter in this recipe for a high rising,

moist bread.

 

1 cup sourdough starter- left out at room temp and bubbly

1 1/2 cups warm water

2 cups bread flour

1 cup plain prepared mashed potatoes

3/4 cup warm water

2 teaspoons salt

1/3 cup oil (or melted margarine or butter )

1/3 cup sugar

6 1/2 to 7 cups bread flour

 

Combine the active starter with 1 1/2 cups water, 2 cups flour and the

mashed potatoes.Beat well, cover and let this " sponge " stay in a warm place

until very light and bubbly. This will take several hours in warm

surroundings or overnight in cooler surroundings. Then stir down the mixture

and add the 3/4 cup warm water, salt, oil , sugar and half the remaining

flour. Beat well by hand with a wooden mixing spoon.Gradually stir in enough

of the remaining flour to make a medium firm dough. Knead the dough well,

only adding additional flour to prevent the dough from sticking. Place the

dough in an oiled bowl , cover, and let rise until doubled in a warm place

( patience, this will eventually happen after quite some hours !) .When

doubled, lightly punch down the dough and divide it into two equal portions.

Shape the dough and place into oiled bread pans. Cover and let the dough

rise in the pans until doubled or well above the rim of the pans. Again,

have patience as this will take hours. Then bake in a 375 F degree oven

until golden and tested done about 45 minutes or more.When done carefully

remove form the pans and let cool completely on a cooling rack. Bread

freezes well. Bread has a creamy white moist interior and excellent taste

and texture and is a high riser.

You can see a photo of this bread plus a few other of my sourdough photos at

the http://home.att.net/~carlsfriends.

 

p.s Cosmo is my Papillon