1. Pseudo Sourdough for the Bread Machine Ingredients: water, bottled, generic cream, sour, cultured oil, olive, salad or cooking salt, table wheat flours, bread, unenriched wheat flour, white, all-purpose, unenriched potatoes, raw, skin sugars, granulated leavening agents, yeast, baker's, active dry Directions: Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select White Bread setting, and Start. Makes a 1 1/2 lb loaf. Source Archive
2. New York-Style Pizza Dough Ingredients: wheat flours, bread, unenriched sugars, granulated salt, table leavening agents, yeast, baker's, active dry oil, olive, salad or cooking water, bottled, generic water, bottled, generic Directions: Combine flour, sugar, salt and yeast in the bowl of a food processor. Pulse 3 to 4 times until incorporated. Add olive oil and both amounts of water. Run food processor until mixture forms a ball that rides around the bowl above the blade. This will take about 15 seconds. Continue processing 15 seconds longer. Transfer dough ball to a lightly floured surface and knead once or twice by hand until a smooth ball is formed. Place in a covered container or in a zipper-lock freezer bag. Place in the refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape it into a ball, and allow to rest at room temperature for at least 2 hours before baking. Notes: 1. The longer you let it rise the more sourdough flavor it has. This makes enough dough for a 14 pizza. You can cook this pizza dough using your favorite method. Source Archive
3. Breadsticks With Sourdough (Yeast Option Too) Ingredients: wheat flour, white, all-purpose, unenriched water, bottled, generic water, bottled, generic wheat flour, white, all-purpose, unenriched milk, buttermilk, fluid, cultured, lowfat oil, olive, salad or cooking sugars, granulated leavening agents, yeast, baker's, active dry Directions: If using sourdough, refresh your starter with equal weights flour and water. you'll need 182 g of starter. If using a poolish sponge, mix 91 g water with 91 g flour and add 1/8 teaspoon of yeast. Allow to double in volume at room temperature 6 to 9 hours. Mix sponge with buttermilk and add the dough ingredients. Knead by hand for about 8 minutes and rest for 15 minutes covered. Stretch dough into a rectangle and tri-fold letter style top to bottom, side to side. Cover and rest 15 minutes. Stretch and fold and cover in a straight-sided clear container until doubled in volume about 30 more minutes or a little longer. Roll out dough into a rectangle 6" by 12" and slice into 16 strips 8" long. Twist and place on parchment paper. cover and proof for 30 minutes as oven preheats to 400F. Bake for 7 minutes, rotate pan and bake 5 to 7 minutes longer until 200F internally and lightly browned. Source Archive
4. Rice and Sorghum Injera Ingredients: rice flour, white, unenriched sorghum flour, refined, unenriched wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry water, bottled, generic Directions: Starter - mix the yeast with one glass of warm water and wait until rises or use sourdough starter. In a large container mix Rice and Sorghum flour with water; or beat it lightly in a blender; Add the starter and mix it well. Add water generously and cover it tight. Keep it outside to ferment (the dough needs only 14-16 hours to ferment). The second day pour the fermented water in container and set aside. Blend the self-raising with four cups of the fermented water and mix it with the dough. This time it should be thinner than pancake dough; keep it outside to rise for 30 minutes. Warm a flat pancake pan, or skillet, or a specialized electric stove and pour the dough in circle shape, each Injera bakes within 20 second even less. P.S. Rice and sorghum dough ferment faster than Teff . Therefore, if not baked within a day, keep the dough in the fridge. Source Archive
5. Creating Your Own Sourdough Starter Ingredients: pineapple juice, canned or bottled, unsweetened, without added ascorbic acid water, bottled, generic wheat flours, bread, unenriched wheat flour, white, all-purpose, unenriched Directions: Please note that the process is simple, but will take anywhere from 3-5 days to develop. Day One: Pour 2 tablespoons of pineapple juice into a large clean glass bowl or jar. (Use a bowl or jar that will hold 3 times the volume, as the starter will double in bulk during the fermentation process. ). Stir in 2 tablespoons bread flour. Cover container with plastic wrap and set in a warm draft-free area; 70-80 degrees Farenheit is perfect. Hotter temperatures (95-100 degrees) will kill it. Stir at least twice daily. Day 2: To the starter container add 2 tablespoons pineapple juice and two tablespoons bread flour and stir thoroughly. Cover with plastic wrap and set in warm place. Stir at least twice daily. Day 3: To the starter container stir in 2 tablespoons WATER and two tablespoons RYE flour and stir thoroughly. Cover and set in a warm place. Repeat Day 3 if necessary, using bread flour -- When your starter develops a bubbly froth, usually about 3 to 4 days, it is done. You have succeeded -- this can take up to 7 days in some areas,. The starter is now ready to use or may be stored in the refrigerator in a covered jar. CARE AND FEEDING OF YOUR SOURDOUGH STARTER:. The starter will get better with time, so take good care of it! If the starter is not used at least every 14 days, then it must be 'fed'. To feed, pour 2 or 3 tablespoons of the starter into a clean glass bowl (discarding or give away the rest). Stir in 1/2 cup of lukewarm water and 1/2 cup of flour into the starter. Cover bowl with plastic wrap or towel and place in a warm draft-free place for 12 to 24 hours, stirring at least every 12 hours. After 24 hours, the starter should have a plesant sour (yeasty/beer) aroma and is ready for use or may be poured into a clean glass or plastic container, with a lid, and refrigerated for future use. The starter should be used every 7 - 10 days. When Ready To Bake: Remove two tablespoons of starter, add equal amounts of flour and water to obtain the amount of starter required for the recipe (plus slightly more to replenosj starter. As an example, if the recipe calls for one cup of starter, remove two tablespoons of the active starter, stir in a little more than one cup of bottled water and 1 cup of flour. Adjust the water/flour as needed, the consistency should be similar to pancake batter. Source Archive
6. Roggenmischbrot / Rye Bread with Wild Grape or Raisin Yeast [Bakery Recipe] Ingredients: raisins, seeded water, bottled, generic wheat flour, white, all-purpose, unenriched salt, table wheat flours, bread, unenriched wheat flour, white, all-purpose, unenriched salt, table water, bottled, generic Directions: Mix 350 g rye flour and 10 g salt in a bowl. In a separate bowl, pour 380 g warm water over 80 g grape sourdough starter and break apart the starter a little bit in the water (do not dissolve it completely though!) Cover and let rise for 4 hours at 30C. Put in the fridge until the next day. It should be doubled after 4 hours! If not baking right away, place this into the fridge until later. Mix the 500 g bread flour, 150 g rye flour and salt. Mix the fermented wild grape mixture from before with 280 g warm water. Pour the water/wild grape mixture into the flours. Mix gently my gradually folding the flour over the liquid, then mix with fingers until the liquid is absorbed and the dough in chunky crumbles. Next squeeze the dough together with your fingers until no longer floury and the dough comes together into a rough ball. Remove from bowl and knead until the dough forms a smooth ball. Split in two if making two types bread with different mix ins. For mix ins, place the dough in a large bowl, pour in the mix ins and knead them into each loaf. Place each ball of Dough into a bowl, cover and let rise for 90 minutes After 90 minutes, gently roll out the dough from the bowl. Prepare a moist towel and roll the top and sides of the bread dough on the towel to wet the surface a little. Roll it in the topping of your choice such as barley flakes or rye flakes. Place top down into banneton baskets (if not using toppings, sprinkle the baskets with plenty of flour first). Let rise for another 60 minutes. Gently remove from baskets and place on the baking sheet. Poke a hole in the center with a chop stick, and then poke more holes in a spiral pattern from center out. (about 3 cm between each hole). Bake at 250C for about 40 minutes (check after 30 mintues). Remove and let cool completely before slicing. Source Archive
7. Apple Butter With Blueberries Recipe Ingredients: apples, raw, with skin blueberries, raw apples, raw, with skin lemon juice, raw spices, cinnamon, ground butter, without salt Directions: Combine the apple slices, blueberries, cider, lemon juice and cinnamon in a 1 qt casserole dish and cover, microwaving on full power till the fruit is very tender, about 10 min. Then uncover the let the mix cold for about 5 min. Combine the fruit mix (liquids too) and butter in a processor or possibly blender and whiz till pureed, about 5 seconds. Great hot or possibly chilled, especiall on pancakes or possibly sourdough toast. Stores covered and refrigerated for up to a week; makes 1 1/2 c.. Source Archive
8. 5 Minute Artisan Bread Ingredients: water, bottled, generic leavening agents, yeast, baker's, active dry salt, table wheat flour, white, all-purpose, unenriched Directions: Preparing Dough for Storage:. Warm the water slightly. It should feel just a little warmer than body temperature. Warm water will rise the dough to the right point for storage in about 2 hours. With cold water it will need 3-4 hours. Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don't worry about getting it all to dissolve. Mix in the flour and salt - kneading is unnecessary. Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula. Don't press down into the flour as you scoop or you'll throw off the measurement. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform. If you're hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don't knead, it isn't necessary. You're finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container. Allow to rise. Cover with lid (not airtight or it could explode the lid off). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature Longer rising times, up to 5 hours, won't harm the result. You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature. On Baking Day:. prepare your loaf tin, tray, or whatever you're baking it in/on. Sprinkle the surface of your refrigerated dough with four. Pull up and cut of a grapefruit-size piece of dough (c 1 lb), using a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off - that's fine, it isn't meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 - 60 seconds. Rest the loaf and let it rise in the form, on the tray/pizza peel, for about 40 minutes Depending on the age of the dough, you may not see much rise during this period. That's fine, more rising will occur during baking. Twenty minutes before baking, preheat the oven to 450F Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread. Dust and Slash. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife. After a 20 min preheat you're ready to bake, even though the oven thermometer won't be at full temperature yet. Put your loaf in the oven. Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavour and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavour. This is the standard bread. There are loads of variations - both savory and sweet - in the book. Source Archive
9. German Country Style Sourdough Rye Bread With Caraway Seeds Ingredients: wheat flours, bread, unenriched leavening agents, yeast, baker's, active dry water, bottled, generic milk, fluid, 1% fat, without added vitamin a and vitamin d water, bottled, generic spices, caraway seed wheat flour, white, all-purpose, unenriched salt, table sugars, granulated wheat flours, bread, unenriched leavening agents, yeast, baker's, active dry Directions: To make the sourdough Sponge. Mix all the ingredients together to make a smooth paste, cover with a tea towel and leave to ferment overnight at room temperature, for between 8 to 12 hours. To make the bread. When you are ready to make the bread, pour the water into the bucket, followed by all of the sourdough sponge and then add the caraway seeds. The add in this order: rye flour, salt, sugar and then the white bread flour. Finally sprinkle the dried yeast over the top and fit the bucket into the bread machine/maker. Set to the rapid wholemeal setting, for a medium sized loaf (750g) with the crust setting of your choice. Once the bread has cooked - take it carefully out of the bucket and leave to cool on a wire cooling rack. Remove the paddle if it is still in the bread before slicing. Serve with soups, hams, cold meats, cheese and pickles or make sandwiches of your choice. Source Archive
10. Basic Sourdough Starter Ingredients: water, bottled, generic leavening agents, yeast, baker's, active dry sugars, granulated wheat flour, white, all-purpose, unenriched Directions: In a large bowl, combine the water, yeast, and sugar. Let sit until the yeast becomes foamy, about 5 minutes. (If the yeast does not foam, discard the mixture and begin again with a new yeast.) Add the flour and stir vigorously to work air into the mixture. Cover with a towel let rest in a warm, draft-free place (an oven with its pilot light or light bulb turned on works well) for 8 to 12 hours. (The mixture should become very bubbly.) Use immediately or cover loosely with plastic wrap and store in the refrigerator. Preserving the Starter: Each time you remove a portion of the starter for a recipe, reserve at least 1/4 cup and replace the amount you have taken out with equal amounts of flour and water. For example, if you remove 1 cup of starter, you must replace it with 1 cup of flour and 1 cup of warm water. Whisk these ingredients into the starter until blended but not completely smooth, cover loosely, and return to the refrigerator. Also, the starter must be maintained by feeding it every few days. Refresh by removing 1 cup of the starter (give to a friend or discard it) and adding 1 cup of flour and 1 cup of warm water. Whisk until blended but not smooth. Cover loosely and return to the refrigerator. If you plan to be away longer than a week, freeze the starter in a sterilized, airtight freezer container. Thaw the starter 2 days before you plan to bake with it. Refresh as indicated above with 1 cup each of flour and warm water. Cover and leave at room temperature 12 hours or overnight before using. CAUTION: Never keep your starter tightly closed! The gasses expelled by the yeast will build up pressure and may cause the container (such as a glass jar) to burst! Source Archive
11. Easy Sourdough Starter Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry water, bottled, generic water, bottled, generic Directions: Mix ingredients together. Use as a sourdough starter. Source Archive
12. Horiatiko Psomi: Crusty Country Bread Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic wheat flour, white, all-purpose, unenriched wheat flours, bread, unenriched salt, table water, bottled, generic milk, fluid, 1% fat, without added vitamin a and vitamin d oil, olive, salad or cooking honey Directions: In a small bowl, dissolve the yeast in lukewarm water. Slowly add the 1/2 cup of flour and mix until all lumps of flour have dissolved, to form a thick liquid. Allow to rise about 15-20 minutes. Sift the remaining flour with the salt, put in a large mixing bowl, and make a well in the center. Add oil, honey, milk, yeast mixture (or sourdough starter), and 2 cups of the water in the well. Pulling in the flour slowly, mix with hands until it's a cohesive mass. (If more water is needed, add in small amounts from the remaining 1/2 cup.) Turn out onto a floured surface and continue kneading until the dough is nice and smooth and no longer sticks to the hands. Place the dough in a lightly oiled mixing bowl and roll until all sides of the dough are lightly oiled. Cover the bowl with 3 dishtowels: one dry, one dampened with warm water (wet towel and wring out), and the other dry. Place in a warm place and allow to rise until doubled, about 1 1/2 to 2 hours. Punch down and knead for 5-6 minutes on a floured surface. Divide the dough into the number of loaves you want to make (this works well in 3-4 loaves), and form into round or oblong or baguette shaped loaves. Place several inches apart on ungreased cookie sheets and cover with 3 clean dishtowels (the middle one damp). In a warm place, allow the loaves to rise for 1 hour. Preheat oven to 450F (220C). For a thicker crust, score the tops of the loaves in 3 or 4 places (see photo). Otherwise, bake as is on the rack just below the middle of the oven for 30-35 minutes until browned. When tapped on the bottom, bread will sound hollow. When the loaves are done, remove from oven and cool on racks. Source Archive