Re: Re: sourdough newbie questions

[Guest guest]

AWWW my dear friend from TN.... 

I've done sourdough breads before.  One I did was so sweet it was more like

sweet bread.  The bread that is being discussed here is VERY dense....so chewy

that my mother-in-law couldn't chew it.  The crust was so tough it was like

gnawing a bone...n my opinion....not that I've gnawed many!

Here's the recipe:

Sourdough Starter Makes about 3 cups

2 cups rye flour

2 cups cold filtered water

cheesecloth

6 cups rye flour

cold filtered water

2-1 gallon sized bowls

total time to make 1 week

In large bowl, mix 2 cups flour with 2 cups cold water.  The mix will be quite

soupy. Cover with double layer of cheesecloth secured with rubber band.  Keep in

warm open space.

Next day and every day for a total of 7 days transfer starter to clean bowl and

add 1 cup flour plus enough water to make soupy.  Cover and let stand.  After 7

days it is ready to make bread.  Save 1 quart for future starter. 

 

Sourdough Bread makes 3 large loaves or 5-6 small.

 

2 quarts above starter

13 cups ground spelt, kamut or hard winter wheat

2 1/2 cups coarse sea salt

about 1 1/2 cups cold filtered water

 

starter at room temp...place starter, salt and 1 cup water in large bowl and mix

with wooden spoon until salt dissolved. Slowly mix in flour. Towards the end

it's easier to use your hands. You may add the other 1/2 cup water if it becomes

too thick.  It should be soft and easy to work. Knead in bowl for 10-15 minutes.

 

Without pressing down dough, cut or shape into desired loaves.  Place into well

buttered loaf pans.  Cut a few slits in top. Cover and let rise 4-12 hours. Bake

at 350 degrees for about 1 hour. Allow to cool before slicing. 

 

(Cheater's Bread Variation): Use 3 cups unbleached flour and 10 cups whole wheat

flour for a lighter loaf.

 

Ok ....do your thing and tell us how to fix this bread to be appealing but

maintain it's nutritional base.

 

~~

________________________________

From: ciw1966 <bhgfarms@...>

nutrition

Sent: Saturday, December 6, 2008 10:18:35 AM

Subject: Re: sourdough newbie questions

Ok, I don't have your recipe but I do make sour dough regularly and it

is sooo easy. I have been making my own bread using my wheat grinder

to get fresh flour now for 16 years! I have only been doing sour

dough for about a year. I will try to shed some light on this subject

to the best of my ability. The thing I will struggle with is that I

don't have your recipe to look at and when I cook I rarely use exact

measurements.

..

[Guest guest]

It's worth mentioning that in the old books, where people

were " catching " wild yeast, not all the yeast tasted

the same. In fact one article I read said something along

the lines of " when you finally get a good strain, here's

how to make a backup " and described how to make " yeast

balls " (dried bits of dough) to re-establish the culture if

needed.

Really good strains were traded. Sometimes one

location produced results far different than another

location.

So while it's pretty easy to catch " a " wild yeast,

keep in mind that there are thousands of strains,

and the best cultures are some mix of wild yeast,

bacteria, and who knows what.

For myself, I started with a kefir grain and let THAT

be the innoculant. The mix gets more and more yeasty,

feasting on flour or fruit juice, and less bacillic. But

my kefir grains just have a very good flavor, no matter

what!

On Sat, Dec 6, 2008 at 12:55 PM, Clements <lgcangel7@...> wrote:

> AWWW my dear friend from TN....

>

> I've done sourdough breads before. One I did was so sweet it was more like

sweet bread. The bread that is being discussed here is VERY dense....so chewy

that my mother-in-law couldn't chew it. The crust was so tough it was like

gnawing a bone...n my opinion....not that I've gnawed many!

>

> Here's the recipe:

>

> Sourdough Starter Makes about 3 cups

> 2 cups rye flour

> 2 cups cold filtered water

> cheesecloth

> 6 cups rye flour

> cold filtered water

> 2-1 gallon sized bowls

> total time to make 1 week

>

> In large bowl, mix 2 cups flour with 2 cups cold water. The mix will be quite

soupy. Cover with double layer of cheesecloth secured with rubber band. Keep in

warm open space.

>

> Next day and every day for a total of 7 days transfer starter to clean bowl

and add 1 cup flour plus enough water to make soupy. Cover and let stand.

After 7 days it is ready to make bread. Save 1 quart for future starter.

>

> Sourdough Bread makes 3 large loaves or 5-6 small.

>

> 2 quarts above starter

> 13 cups ground spelt, kamut or hard winter wheat

> 2 1/2 cups coarse sea salt

> about 1 1/2 cups cold filtered water

>

> starter at room temp...place starter, salt and 1 cup water in large bowl and

mix with wooden spoon until salt dissolved. Slowly mix in flour. Towards the end

it's easier to use your hands. You may add the other 1/2 cup water if it becomes

too thick. It should be soft and easy to work. Knead in bowl for 10-15 minutes.

>

> Without pressing down dough, cut or shape into desired loaves. Place into

well buttered loaf pans. Cut a few slits in top. Cover and let rise 4-12 hours.

Bake at 350 degrees for about 1 hour. Allow to cool before slicing.

>

> (Cheater's Bread Variation): Use 3 cups unbleached flour and 10 cups whole

wheat flour for a lighter loaf.

>

> Ok ....do your thing and tell us how to fix this bread to be appealing

but maintain it's nutritional base.

>

> ~~

>

>

> ________________________________

>

> From: ciw1966 <bhgfarms@...>

> nutrition

> Sent: Saturday, December 6, 2008 10:18:35 AM

> Subject: Re: sourdough newbie questions

>

> Ok, I don't have your recipe but I do make sour dough regularly and it

> is sooo easy. I have been making my own bread using my wheat grinder

> to get fresh flour now for 16 years! I have only been doing sour

> dough for about a year. I will try to shed some light on this subject

> to the best of my ability. The thing I will struggle with is that I

> don't have your recipe to look at and when I cook I rarely use exact

> measurements.

> .

>

>

>

>

>

>

>