Baking with Sourdough

Baking with Sourdough

Language: English

Pages: 32

ISBN: 0882662252

Format: PDF / Kindle (mobi) / ePub

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

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down the dough and allow to rise again. When ready to bake, shape the dough into 5 long, skinny “ropes” and arrange them on a cookie sheet sprinkled heavily with corn meal. Put the loaves in a warm oven. When the bread starts to rise, turn the oven to 400°F and bake until the crust is brown — about 25 minutes. For a traditional French look, slash the loaves 3 times each before baking; for heavier crust brush the loaves with cold water once or twice during the baking period and cool them,

first 4 ingredients in a large bowl, cover loosely and allow stand in a warm place overnight, or for at least 8 hours. Beat together the eggs, sugar, salt and soda, and stir into the starter combination with a wooden spoon. At this point, don’t beat. Bake the pancakes on a lightly greased griddle, turning when bubbles appear. These pancakes are quite fat and fluffy and very tender because of the reaction of the soda with the sourdough. If you want them to be thinner, stir in a little more water

butter. Finally, stir in the baking soda dissolved in water. Do not stir again after adding the soda. Bake on a moderately hot griddle, taking care not to let the buckwheats burn. For darker pancakes with a truly old-time taste, allow the batter to age longer than 8 hours and substitute molasses for the 2 tablespoons of sugar. APPLE MUFFIINS These muffins are unusually hearty beause they contain some whole wheat flour. 1 cup sourdough starter 1¼ cups unbleached white flour 1 cup water

pretzels are absolutely delicious. They’re the kind you sometimes can buy from street vendors in cities, and they’re wonderful with a little mild yellow mustard squirted on just before you eat them. ¾ cup sourdough starter ¾ cup unbleached white flour ½ cup water 2 tablespoons butter 3 tablespoons sugar 2 teaspoons salt 1 cup hot water 5½ cups unbleached white flour, approximately 1 egg yolk 2 tablespoons heavy cream Coarse salt Combine the first 3 ingredients in a large bowl, cover

for 45 to 50 minutes. Do not underbake as this is a moist bread. It will pull away from the sides of the pan when done, although some of the sugar topping may cling to the sides. This bread smells as though it should be eaten hot, but it is sticky and gummy until it has cooled completely, so keep eager snitchers away until the bread is cold. Then serve cut in squares. It’s especially good with a huge glass of cold milk. MOLASSES-DATE BARS 1 cup sourdough starter 1 beaten egg ½ cup

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