Categories: Breads, Breadmaker
Servings: 1
-------------------------------I.E.S.JJGF65A----------
2 tb Or 2 envelopes active dry 1 c Sugar
Yeast 2 c All purpose white flour
1/4 c Warm water 2 c Milk (see note)
DAY,1: Sprinkle yeast over warm water. Add 1 tablespoon of the sugar and
let stand a few minutes until yeast is active and swelling. Combine
remaining sugar,flour and milk in a 4 t0 6 quart glass,plastic or pottery
bowl or container.(Do not use metal bowls or utensils as these may retard
starter growth). With a wooden spoon, stir in active yeast mixture. Cover
loosely with a towel so Herman can breathe. Let stand in a warm draft free
place overnight.
DAYS,2, 3,and 4: Stir daily with a wooden spoon. Keep covered. Keep cool.
DAY,5: Stir in 1/2 cup sugar,1 cup milk and 1 cup flour. Let stand 24
hours.
DAYS,6, 7, 8, and 9: Stir daily with a wooden spoon.
DAY,10: Repeat DAY 5, stirring in 1/2 cup sugar,1 cup milk and 1 cup
flour.
THIS gives you enough starter to use freely in recipes and/or give away.
Herman may be replenished as needed but can go no more than 5 days at room
temperature between feedings. After feeding, wait 24 hours before using
the renewed starter.
DAILY stirring helps keep yeast mold from forming.
Most directions specify that Herman not be refrigerated since cooler
temperatures slow the growth and "souring" of the starter. It is, however,
a safer course for busy cooks with fast growing starters. Herman also is
freezer-friendly and may be kept on ice between baking impulses if you get
Bored.
NOTE: If desired,substitute buttermilk for milk in starter for more
flavor and less fat. If more starter is needed, additions may be doubled
when 2 or more cups of starter are used.....
Title: BREAD FAT SUBSTITUTE - APPLESAUCE
Categories: Tips, Breads, Apples, Breadmaker
Servings: 1
-LINDA CALDWELL KKPD13B
Try substituting unsweetened applesauce for the fats called for in your
bread recipes. This even works with chocolate cake! Many can't tell any
difference in taste and the pectin in the applesauce keeps the bread moist
longer. I buy the small Motts individual containers so I don't have a large
jar going bad in the fridge. I've read that you can use up to one
tablespoon of applesauce per cup of flour. If you do make this substitution
hold out about 1/8 to 1/4 cup of the liquid in the recipe and add it back
in a tsp. at a time during the kneading cycle.
Title: Hawaiin sweet bread
Categories: Breads, Breadmaker
Servings: 1
3 ts Dry yeast 1/4 ts Lemon extract
5 tb Sugar 1/4 ts Vanilla extract
3 c Bread flour 2 Eggs
3/4 ts Salt 4 tb Butter
2 tb Dry milk 1 c Warm water
2 tb Instant potato flakes
This is from "Great Bread Machine Recipes" by Norman A. Garrett.
Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 1
Categories: Information, Breads
Servings: 1
-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS
The following information comes from King Arthur Flour "A Short Course in
Cooking With & Keeping the Elusive Wild Yeast".
What is a Sourdough Starter? "A sourdough starter is a wild yeast living in
a batter of flour and liquid. Yeasts are microscopic fungi related
distantly to mushrooms. There are many varieties of these tiny organisms
around us everywhere. Wild yeasts are rugged individualists which can
withstand the most extreme of circumstances. Some will make delicious
loaves of bread; others will create yogurt and cheese out of milk; still
others will turn the juices of grains and fruit into beer and wine."
"Active dry yeast, the kind we can buy in packets at our grocer's, is a
domesticated descendant of these wild relatives, one which has been grown
for flavor, speed of growth and predictability. But domestic yeasts are
much more fragile and can't be grown at home without eventually reverting
to their original wild state."
"If you can imagine a world without any packets of active dry yeast, you
can imagine how important your sourdough starter would be to you. Without
it, you would be doomed to some pretty awful eating. It is no wonder that
sourdough starters were treasured, fought over, and carried to all ends of
the earth. To the early prospectors, it was such a valued possession
(almost more than the gold they were seeking), that they slept with it on
frigid winter nights to keep it from freezing. (Ironically, freezing won't
kill a sourdough starter although too much heat will.)"
Fermentation (or the Microscopic Magic of Yeast): "As we mentioned above,
yeast is a microscopic fungus. As it feeds on the natural sugars in grain,
it multiplies and gives off carbon dioxide (just as we do when we breathe).
This invisible activity of yeast is called fermentation. When you make
bread with wheat, by kneading the long elastic strands of wheat protein
(called gluten) into an elastic mesh, you create traps for these carbon
dioxide bubbles causing the dough to expand as if it contained a million
tiny balloons."
Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 2
Categories: Information, Breads
Servings: 1
-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS
(Continued) How to Feed & Care for Your Sourdough Starter:
"Keeping a sourdough starter is somewhat like having a pet because it needs
to be fed and cared for. But its requirements are simple and not time
consuming. Baking with sourdough is also a simple process. All it takes is
a little planning and timing. The results are so satisfying, you'll grow to
treasure your invisible pet the way our ancestors did."
"When you receive your starter, refrigerate it if you don't intend to feed
it immediately (at any rate, starter should be fed as soon as possible
after you receive it). To feed it for the first time, snip off a corner of
the plastic bag and squeeze the starter into a glass or ceramic bowl (not
metal). Stir in 3 cups of lukewarm water (what feels comfortable on your
wrist) and 3 cups of unbleached all-purpose flour. Mix until it's well
blended and the consistency of pancake batter. Let the replenished starter
sit at room temperature for at least 12 hours to give the yeast a chance to
multiply and become active before you put it in the refrigerator.
Ordinarily you would feed your starter when you remove some to bake with
it. A good rule of thumb is to replenish it every two weeks or so,
preferably because you made a wonderful loaf of sourdough bread, a stack of
pancakes or a delicious sourdough cake." (This previous paragraph is for
those people who have ordered King Arthur's Sourdough Starter from their
catalog.)
"During the time the starter is stored in the refrigerator, it becomes
relatively dormant which is why it can survive so long with so little
attention. You'll find that a clear, amber colored liquid will accumulate
on the surface of the starter. This liquid contains 12% to 14% alcohol."
"When yeast is in contact with air, it produces carbon dioxide; when it's
not, it produces alcohol. When you blend the alcohol back into the
starter, it helps produce the unique flavor you find in good sourdough
breads. For milder flavor, you can pour off some of the alcohol if you
wish although this will thicken the starter requiring a bit more liquid to
return it to its "pancake batter" consistency. (To "sweeten" a starter in
another way, see Troubleshooting which follows.) The alcohol itself
dissipates during the baking process."
(Continued)
~---06/30 08:58 pm LORELI Loafing and Laughing in OcL
FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:08 PM
TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT:
"MEGA 500+" FOR JUDY
Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 3
Categories: Information, Breads
Servings: 1
-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS
(CONTINUED) Storing Your Starter:
"Once your sourdough pet is cold and relatively dormant, it can survive
quite a long time between "feedings." It is certainly not as demanding as
children, or more traditional pets, but it isn't happy just sitting for
months on end like a packet of commercially dried yeast either." "Freezing:
You may be able to ignore your starter for a month or even much longer, but
if you know you're going to be away for a time, you can store it (unlike
children or pets) in the freezer. You may want to transfer it to a plastic
container first as it will expand as it freezes. When you are ready to use
it again, give it a day to revive, feed it a good meal, give it another day
to build up an armada of fresh, new wild siblings and it will be ready to
go to work."
"Drying: An alternative storage method is to dry your starter by spreading
it out on a piece of heavy plastic wrap or waxed paper. Once it's dry,
crumble it up and put it in an airtight container. Store it some place
cool, or, to be safe, in the freezer. To reactivate the dried starter,
grind it into small particles with a hand cranked grinder, a blender or a
food processor. Pour 1 to 1 1/2 cups of warm water (what feels comfortable
on your wrist) into a glass or ceramic bowl. Stir in and dissolve a
tablespoon of sugar or honey. This isn't necessary but it gives the yeast
an easy "first course." Blend in an equal amount of flour and dried
starter. Cover the bowl with plastic wrap and watch for small telltale
bubbles which should begin to appear on the surface within a few hours.
Once you see them you'll know it's alive and well. Let it continue to feed
and grow for a further 12 hours before you cover and refrigerate it." How
to Remove Some Starter for Baking:
"With a spoon or wire whisk, blend the liquid back into the starter and
then measure out the quantity required by your recipe. Replace the amount
taken with equal amounts of flour and water. Since many recipes are based
on using 1 cup of starter, you would return to your starter pot, 1 cup of
flour and 1 cup of water. (This actually makes 1 1/3 cups more starter but
you can adjust the amount whenever you want.) As you did when you first fed
your starter, let it sit at room temperature for at least 12 hours to give
the yeast a chance to "feed" and multiply before you chill it again."
Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 4
Categories: Information, Breads
Servings: 1
-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS
(CONTINUED) TROUGLESHOOTING
Feeding Without Baking: "If you have been busy or away, you can always
feed your starter without baking anything. Stir the mixture together, take
out and discard 1 cup of starter and replenish as above, stirring in 1 cup
water and 1 cup flour. (Or instead of discarding the starter you removed,
ask a neighbor if he or she would be interested in adopting a starter of
his/her very own.) Let the resuscitated mixture sit at room temperature
for 12 hours or so before you return it to the refrigerator."
Treating a "Sluggish" Starter: "If you feel that your starter is just not
"up to snuff," dissolve a teaspoon of yeast in the cup of water you mix
into the starter when you feed it. (If you live in an area where water is
chlorinated, let some sit out overnight to allow the chlorine to dissipate
to preclude any interference with the development of the sourdough
micro-organisms)."
Sweetening a Starter: "If your starter becomes too sour, take out 1 cup,
dispose of the remainder, and add 2 cups of each of flour and water to
refreshen it."
Increasing Your Starter: "If you want to grow a large amount of starter to
give some to a friend or to do a lot of baking, simply increase the amount
you feed it."
Resuscitating a Neglected Starter: "If your sourdough starter has sat in
the refrigerator months beyond the point of health, give it a fighting
chance for survival before you throw it out. A little warmth and a good
meal of strong, high energy carbohydrates may be all it needs to get it off
and running again."
"The layer of liquid on the surface will probably be very dark, making it
look as if the starter must surely have expired. Quell your fear, wrestle
the top off the jar and give it a sniff. If it smells the way it should,
though exceptionally sour, it may just be sitting there in a dormant state
waiting to be fed. The only way to know is to give it a meal."
"Blend it back together and pour it into a glass or ceramic bowl. (Take
this opportunity to give its jar a good wash.) As the starter will probably
be quite thin, mix in 2 cups of flour and 1 cup of water to nourish and
thicken it. Leave the bowl out on the counter where it will be warm and
visible." (Continued)
~---06/30 09:00 pm LORELI Loafing and Laughing in OcL
FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:08 PM
TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT:
"MEGA 500+" FOR JUDY
Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 5
Categories: Information, Breads
Servings: 1
-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS
(CONTINUED)
"In a couple of hours you may see tiny bubbles appear on the
surface. If so, cheer your brew on by keeping it warm and covered
overnight. In the morning, celebrate by making sourdough pancakes (which
you'll find ...in our "King Arthur
Flour 200th Anniversary Cookbook"). They are delicious and quick. Give the
remaining starter another feeding, let it sit for 12 more hours to ensure
its reawakened vigor before you tuck it back in the frig. Then quietly
heave a sigh of relief and congratulate yourself on your rescue." How to
Decide if You Need to Start Over (groan):
"If your sourdough begins to mold or develop a peculiar color or odor
instead of a "clean, sour aroma," give a sigh, throw it out and, if you're
patient, start again. Along with the vital yeasts, you may have
inadvertently nurtured a strain of bacteria that will not be wonderful in
food. This happens very infrequently so don't let this possibility
dissuade you from a sourdough adventure."
Starter Variations:
"Here are some variations on the basic flour/liquid/yeast combination that
will produce sourdough starters with different personalities.
*Substitute 1 cup of stone ground whole wheat flour for 1
of the unbleached all-purpose flour.
*For tap water, substitute water from cooking potatoes.
It contains nutrients which any kind of yeast loves and
along with making the yeast happy, it creates great
flavor in bread.
*Substitute buttermilk for tap water.
Title: KING ARTHUR FLOUR - VITAL WHEAT GLUTEN TIPS
Categories: Information, Breads
Servings: 1
-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS
"One of the most frequently asked questions of us here at King Arthur Flour
is, 'What is gluten?' Gluten is an element of the wheat berry that
contains two special proteins, gluten in and gliadin. When you are making
bread, and you add liquid to the flour, you get these two proteins in
business. They start to interact and form a web which traps the carbon
dioxide that the yeast is giving off. This web is developed during the
kneading process. Wheat is the only grain which contains gluten."
"To use gluten, we have found that adding a tablespoon for each cup of
flour called for in the recipe will increase the rise in the bread from 25%
to 30%. The proper way to measure the gluten is to put 1 tablespoon of the
gluten in your measuring cup and then spoon the flour into the cup on top
of the gluten. Level off the flour with the back of a knife."
Title: KING ARTHUR FLOUR - BAKING TIPS
Categories: Information, Breads
Servings: 1
-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS
1. Yeast Proofing: To "proof" yeast, first dissolve the
sugar (about 1 Tbsp. for each 2 cups liquid) or other
sweetener in warm water (about 95 degrees) and then add
your yeast. Wait several minutes for it to dissolve
and begin to "work", or develop tiny bubbles. If it
doesn't show signs of life, discard it and try another
batch. Because yeast doesn't like salt, add it after
the yeast is "proofed".
2. A Better Measure: Because flour settles and compacts
in storage, fluff it up before you measure. Then,
gently sprinkle it into your measuring cup and scrape
the excess off with the back of a knife. This will
insure a 4 oz. cup of flour rather than the 5 oz. you
would have if you scooped it out with your cup.
3. Rest When You "Knead"
It!: After 3 or 4 minutes of
kneading dough, let it rest for a few minutes. The
rest relaxes the dough and makes the remaining kneading
easier.
4. Liquid Assets: Instead of the water your recipe calls
for, try juices, bouillon, or water you've cooked
vegetables in. Instead of milk, try buttermilk,
yogurt, or sour cream. It can add a whole new flavor
and improve nutrition.
5. Sweeteners: Even though you don't need it when making
bread, a little sugar can bring out flavor, just as
salt can. For added moisture, try honey, maple syrup,
or regular or dark unsulphured molasses.
6. Oil for Longevity: If you don't mind a few extra
calories (12 to 15) per slice (a slice of bread without
fat has only 60 to 65 calories!), add a couple of
tablespoons of butter or vegetable oil to your dough,
and your bread will stay fresher for a longer period. 7. Storing King
Arthur Flour: If you use your flour
fairly quickly, store it in a cool, dry cupboard and
stick a couple of bay leaves in the bag to discourage
any visitors. If you use your flour more slowly,
especially your whole wheat, put it in a lock-type
plastic bag and store it in your freezer. 06/30 09:22 pm LORELI Loafing
and Laughing in Ocala,L
FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:24 PM
TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT:
"MEGA 500+" FOR JUDY
Title: OAT-WHEAT BAGEL BREAD
Categories: Breadmaker, Breads
Servings: 1
1 1/2 ts Yeast - 1 1 1/2 ts Cinnamon 1
1 1/2 ts Gluten - 1 1 ts Salt - 1 1/2
1 1/2 c Oat flour 1 3 tb Honey - 2
1 1/2 c Whole wheat flour - 1 1 c Water - 5 1/2 oz
1437 cal - 1030 - Amounts are for 1 1/2 pound loaves - amounts to the right
are for 1 pound loaves. Variations: Add 1/3 c grated or chopped carrots,
millet and/or sunflower seeds. 18/6/93
Title: ANOTHER SOURDOUGH STARTER
Categories: Breads, Sourdough, Starter
Servings: 1
Kyllikki Fuller
Make a starter of 1 bottle stale beer with equal parts of flour. Let set as
usuall until you have a sourdough starter (about 3 days) then mix 1 cup
starter with 2 cup warm water, 4 T sugar and 2-1/2 cups flour. Beat till
smooth. Set in gas oven (turn off) and let sit 28 hours. Beat in 3 eggs, 1
T salt, 1 Cup sour cream, 1/3 cup bacon grease and enough flour to make a
soft dough. (about 7-8 cups) knead till smooth. Let rise till doubled punch
down and let rise again. Form into 2 loves. Let rise. Bake 375 about 30
minutes. IT has taken anywhere from 3 hours to 12 hours to rise so hang in
there. This was the sourest sourdough I'd ever eaten but it was to die for.
from Kylli
Title: BASIC SOURDOUGH STARTER (WITH POTATO)
Categories: Breads, Sourdough, Starter
Servings: 1
-NFXS18B 1/2 tb Active dry yeast
Lg baking potato peeled,cube 1 ts Sugar
1 c White flour
Cook potato in water to cover until tender. Pour off liquid to measure 1 c,
saving potato for other use. Let potato water cook to lukewarm. In a glass
or ceramic bowl that has been scalded, place flour, yeast and sugar; add
lukewarm potato water and stir in well. Cover with plastic wrap and pierce
with fork to release gases. Place in a warm, draft-free location at an even
85F for 2 days; stir several times daily. (do not let sourdough starter
rise above 95F because higher temp are favorable to less desireable
microorganisms) Refrigerate until ready to use. Replenish with one c flour
and 3/4 c water and let stand overnight or 12 hrs in a warm location before
refrigerating again. When replenishing, add lukewarm water with flour.
Starter should be at room temp when using in recipes, always after having
stood 12 hrs from addition of replenishing flour and water. At least 1 c
should remain to refrigerate.
Title: WHOLE-WHEAT SOURDOUGH STARTER
Categories: Breads, Sourdough, Starter
Servings: 1
NFXS18B 1 ts Active dry yeast
1 1/2 c Whole wheat flour 1 1/2 x Lukewarm water
In a glass or ceramic bowl or jar that has been scalded, combine flour and
yeast, add water and blend well. Cover with plastic wrap and pierce with
fork to release gases. Place in a warm, draft-free location at an even 85F
for 18-24 hrs; stir several times daily. Refrigerate until ready to use. If
you have several starters, keep whole wheat separate from others to
preserve its own distinctive flavor. Whole wheat starter does not have as
much rising action as that made with white flour; you may have to plan
longer rising times. To replenish, always use whole wheat flour.
Title: YOGHURT SOURDOUGH STARTER
Categories: Breads, Sourdough, Starter
Servings: 1
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