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How About Some Bread and some
Smoked Salmon?
Smoked Salmon?
How
to make sourdough bread.
Faithful reader: Be warned. Baking is not for those
of you who do not have time to invest. Making
bread is one of our hominid ancestor's earliest talents, along with
making beer. Yeast and sourdough starter requires attention because
they live and reproduce. What follows are instructions on how
Debbie and I make sour dough bread. Debbie can make all kinds of
breads, but this is her best. Obviously
you need to begin with the starter. Starter can be kept conveniently in
the corner of your kitchen off floor level and covered to keep out most
microbes.
Take 2 cups of milk and let set at room temperature in a plastic or glass container until slightly sour (24 - 36 hours). Keep covered with an air permeable cover like a cheese cloth or paper towel fastened with a rubber band. When smelling sour, add 2-3 tablespoons sugar, 1 package of dried yeast, and 1 cup of flour. Stir carefully with wooden or plastic instrument and replace cover. Let set another 24 hours. On the second day, this mixture will be starter. Note: Most recipes call for at least 1 cup of starter so keep your mixture going by feeding. Starter may be stored in the warmer portions of your refrigerator and then brought out, warmed and fed. When feeding starter add equal portions of flour, warm milk and about 1 tablespoon sugar. Allow the starter to grow before using or storing at cool temperatures. Do not freeze.
Simple Sour Dough Recipe and Instructions
The
hint to making good bread is keeping the mixture warm and alive. Place
1 package of dried yeast in one half cup of warm water and let stand in
warm place for 15 minutes. Get a large wooden or plastic bowl. Break an
egg in the bottom and add 1 teaspoon of salt and 3 tablespoons of
sugar. Whip and add one half cup of melted shortening, 5 cups of flour,
and the 15-20 minute old yeast water mixture. Mix with a large wooden
or plastic spoon and add 1 cup sour dough starter.
Flour a wooden or plastic rolling surface and pour the mixture out.. Knead for 5-10 minutes. You will find kneading easier if you flour your hands and make sure all surfaces are dry when kneading. Mixture should be warm to the touch. After kneading the sour dough bread mixture for 5-10 minutes, form into large ball and place back into clean wooden or plastic bowl.Recover and allow to rise for at least 2-hours in a warm environment. Hint: kneading is mostly folding the dough in upon itself and flattening and reforming. Kneading is not separation or breaking into little pieces.
Place each long roll into bread pans that have been sprayed with vegetable oil. Let rise again in warm area until increased in size x 2-3.
Flour a wooden or plastic rolling surface and pour the mixture out.. Knead for 5-10 minutes. You will find kneading easier if you flour your hands and make sure all surfaces are dry when kneading. Mixture should be warm to the touch. After kneading the sour dough bread mixture for 5-10 minutes, form into large ball and place back into clean wooden or plastic bowl.Recover and allow to rise for at least 2-hours in a warm environment. Hint: kneading is mostly folding the dough in upon itself and flattening and reforming. Kneading is not separation or breaking into little pieces.
Next to the last step in making sour dough bread is re kneading and preparing the baking pans and oven. Sour dough bread is baked in an initially cold oven!
Your bread mixture should have risen to at least twice it's original volume. Repeat the process above but this time, after kneading for at least 5 minutes, separate into two pieces. Continue to knead each piece for at least 5 minutes and form into long rolls.Place each long roll into bread pans that have been sprayed with vegetable oil. Let rise again in warm area until increased in size x 2-3.