CookBook Heaven/COOKBOOK HEAVEN.iso/recipes/issue21.1

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Subject:  bread Digest V1 #21
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bread Digest    Wednesday, 30 Jan 1991
        Volume 1 : Issue 21

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     containing the line "send index from bread" to "[e-mail]"

Today's Topics:

    Sourdough starters               (JOEL MOZER)  <[e-mail]>
    Golden Sesame Loaves (forwarded) (R.K. Wright) <[e-mail]>
    DAK & whole wheat                (Bill Stoll)  <[e-mail]>

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From: JOEL MOZER <[e-mail]>
Subject: Sourdough starters

I've been meaning to pass along a few of my sourdough bread recipes for
some time.  Now that someone has asked, I guess that its about time to
do it.

Here is how I made my starter:

  1 cup water
  1 cup flour
  4 tablespoons milk (or buttermilk)
  2 tablespoons sugar

    Combine all ingredients in a glass bowl and allow to stand in
a warm place for a few days (or maybe a week).  The starter will smell
wonderfully sour and be about the consistancy of pancake batter when
the fermentation gets going.

    To feed my starter, I always add equal parts of milk and flour
along with a "scoop" of sugar (about 1/4 cup per cup of milk and flour).
I find that it is the sugar that really determines how quickly the starter
recovers after a feeding.


Sourdough French Bread:

  1 cups "proofed" sourdough batter
  1 1/2 tablespoons dry yeast
  1/2 cup tepid water
  2 teaspoons sugar
  1/2 teaspoon salt
  3 cups all-purpose flour

Make the batter the night before.  This is done by taking 3/4 cups of the
starter and adding 3/4 cup flour and 1/2 cup warm water and letting it sit
out overnight.  What is not used the next morning, can be tossed back into
the starter.  To finish the job, just toss all of the ingredients into the
machine and enjoy.  (Note: I usually use the "french bread" setting on my
Welbuilt, but I don't think it is critical.)



Sourdough Chili Bread:

    This one combines three of my favorite things: sourdough, chiles,
and my bread machine.  Make the dough as above, adding two 4-oz. cans of
chopped chiles (or better yet fresh chiles).  I also like this recipe made
into about a dozen rolls.



Sourdough Pancakes:

    This one isn't made in the bread machine, but it is the best use
of sourdough that I know of.  These are the ones my grandmother made me
when I was young, so I may be a little biased.

  1 cup sourdough batter (I don't proof this one)
  1/3 cup oil
  1 c flour
  1 egg
  1/2 teaspoon baking soda
  1/2 teaspoon salt
  2 teaspoon baking powder
  1 cup milk

    Combine the ingredients with a plain old mixer and spoon by 1/4
cupfulls onto a hot pan (I don't put any grease in my pan, but Pam helps
if it isn't non-stick).





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From: [e-mail] (R.K. Wright MD)
Subject: OVO-LACTO: Golden Sesame Loaves (for bread machine) (forwarded)

[ This was from rec.food.recipies.  I'll forward bread machine recipies as I
  see them  - Jeff ]

>From: [e-mail] (R.K. Wright MD)
>Newsgroups: rec.food.recipes
>Subject: OVO-LACTO: Golden Sesame Loaves (for bread machine)
>Organization: Hunt and Wright's Home

Below is your recipe modified for the Hitachi.  Thanks.

[adapted from a recipe on the back of a Pillsbury Flour package]
[originally by Andrew Mossberg...modified for Home bakery machine]


Golden Sesame Loaves

1/2 cup water
2 Tbs. butter
1/4 cup honey
1 egg
2 cups bread flour
1 Tbs instant dry milk
1/2 cup toasted sesame seed
1 1/2 tsp. salt
2 Tbs. sugar
1 1/2 tsp. active dry yeast

Put liquid ingredients into bread maker.  Come back in 4.3 hours and
take it out.

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From: [e-mail]
Subject: DAK & whole wheat

> ...
> Interesting.  WHere does the Panasonic keep the yeast?  DAK's suggestion
> of putting the yeast in first, followed by flour, followed by liquid,
> has worked fine for me.  3/4 of the loaves we've made have been done with
> a 4+ hr delay, and for the first few months it worked great.  It was only
> after a couple of months that it started making gooey bread.
> ...
>
> Gary
> [e-mail]

The Panasonic has a little compartment on top with a little hatch.
You put the yeast in there, and it feeds the yeast to the inside at
the appropriate moment.

I did follow DAK's suggestion of yeast, flour, liquid in the loaves
I tried.  From following the discussion here, I think my problem is
that the DAK machine simply can't handle 100% whole wheat flour.
Unfortunately, I prefer not to use white flour in my breads.

Since I was able to use 100% whole wheat flour in the Panasonic, I
figured the DAK was inferior in this regard, and have been trying
to guess what the problem is.  If it's not the yeast feed or the
way the blade constantly spins in the DAK, maybe it's the size of
the DAK or the proportions I used in my recipes?  Has anyone used
the DAK to make 100% whole wheat bread with any success?

Bill Stoll
att!cblph!wws

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End of bread Digest [Volume 1 Issue 21]
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