DinaFine
Senior Cook
Does anybody else out there do sourdough?
I have a recipe, anyone is welcome to try it and tell me if they have sucess and like it.
Savory Seeded Sour
4 C Sourdough Starter -- previously prepared
1 C Water
1 3/4 C Hard Red Winter Wheat -- ground
1/4 C Barley -- ground
1 Tbsp Cumin -- Ground
4 Tsps Olive Oil
3/4 C Brown Sugar
1 Tbsp Salt
3 C White Bread Flour
1 Tbsp Whole Cumin Seed
Combine Starter with water, 2 cups fresh ground grain and spice combination, olive oil, brown sugar.
Ferment 12 hours or overnight
Add salt, cumin seed, and enough flour to form a soft ball. (finish using rest of whole grain flour and begin to use white bread flour)
Knead in the bowl for a minute and turn out onto lightly floured board, knead 10 minutes. Use only enough flour to keep dough from being very sticky.
Oil a bowl large enough for dough to double in. Roll dough in oiled bowl and set to rise until doubled in bulk.
Punch down, knead briefly, divide into 2 loaves, shape and place in loaf pans which have been greased and lined with parchment paper.
Let rise until almost double in bulk. usually when dough reaches the top of the pan. Slash down middle, brush with egg plus one tablespoon water, sprinkle with cumin seed, bake at preheated 350 degrees for 45 minutes.
Description:
"Bread"
Yield:
"2 Loaves"
something I made up. There are lots of ways and instructions on the internet for making a starter, but if anyone is interested, I can provide instructions.
let me know what you think
I have a recipe, anyone is welcome to try it and tell me if they have sucess and like it.
Savory Seeded Sour
4 C Sourdough Starter -- previously prepared
1 C Water
1 3/4 C Hard Red Winter Wheat -- ground
1/4 C Barley -- ground
1 Tbsp Cumin -- Ground
4 Tsps Olive Oil
3/4 C Brown Sugar
1 Tbsp Salt
3 C White Bread Flour
1 Tbsp Whole Cumin Seed
Combine Starter with water, 2 cups fresh ground grain and spice combination, olive oil, brown sugar.
Ferment 12 hours or overnight
Add salt, cumin seed, and enough flour to form a soft ball. (finish using rest of whole grain flour and begin to use white bread flour)
Knead in the bowl for a minute and turn out onto lightly floured board, knead 10 minutes. Use only enough flour to keep dough from being very sticky.
Oil a bowl large enough for dough to double in. Roll dough in oiled bowl and set to rise until doubled in bulk.
Punch down, knead briefly, divide into 2 loaves, shape and place in loaf pans which have been greased and lined with parchment paper.
Let rise until almost double in bulk. usually when dough reaches the top of the pan. Slash down middle, brush with egg plus one tablespoon water, sprinkle with cumin seed, bake at preheated 350 degrees for 45 minutes.
Description:
"Bread"
Yield:
"2 Loaves"
something I made up. There are lots of ways and instructions on the internet for making a starter, but if anyone is interested, I can provide instructions.
let me know what you think