My first sourdough article generated a fair number of questions from readers and acquaintances of mine. I thought it would be a good idea to answer some of these questions in a place where everyone can read them.
I've baked with my starter a couple of times now. I've learned a few things worth passing on, some of which may be of interest to bakers of yeasted breads too.
You know the routine: click "Read More" to read the full story.
As a part of my search for the light, crusty brotchen that brightened my mornings in Germany I am going to try the following recipe this weekend. I have high hopes for these!
INGREDIENTS:
* 2 tablespoons active dry yeast
* 1 tablespoon white sugar
* 2 1/2 cups warm water (110 degrees F)
* 2 tablespoons shortening
* 2 teaspoons salt
* 7 cups all-purpose flour
* 3 egg whites, stiffly beaten
* 1 egg white (for egg wash)
* 2 tablespoons cold milk
DIRECTIONS:
Just a reminder for new people browsing the site.
There are some very basic recipes for the first-time baker interested in trying an artisan bread in the Lessons section on this site.
Although not as popular a method of celebrating Mardi Gras as drinking excessively and pressuring young women to remove their clothing, making a King Cake is a fun, festive way of taking part in a centuries old tradition of excess.
Below is a bit about the history of Mardi Gras and instructions on making this sweet, rich, festive bread.
Since the whole point to having a sponge is to add extra flavor and richness to the bread, is there anything from keeping me from doing the pizza dough as a sponge method, or does that only work for bread?
The ambitious home baker inevitably gets the urge to try baking Sourdough. It's like... like... well, I'm not sure what it is like, but it brings a whole new level of of experimentation to the baking process. It's fun. And it tastes amazing.
I've tried it once before, a few years ago, but ended up abandoning my starter when my son was born. There were only so many organisms I had the time to nurture, and, alas, my starter did not make the cut.
I tried creating another starter a few weeks ago. This time I had more luck.
I'm sharing my experience, some pictures, and a bit of background on sourdough below.
Another one from Bernard Clayton's New Complete Book of Breads, my latest library find.
Clayton says this bread is traditionally baked in a casserole pan. I baked it that way, but I see no reason why this wouldn't be excellent baked in a loaf pan.
Dill Casserole Bread
So...at the risk of sounding stupid here...
Has anyone here ever made breadsticks? Is it very different from making other breads?
Got any favorite recipes to share? Something that would go well with pastas and lasagna dishes and such would be ideal!
We tried this one this week. It was very good, and made incredible toast.
Maple Oatmeal Bread
Makes 2 loaves
2 1/2 cups boiling water
1 cup rolled oats
1 package dry yeast
3/4 cup maple syrup
2 teaspoons salt
1 tablespoon oil
5 cups flour
Put the oats into a bowl. Pour the boiling water over the oats and set aside for an hour.
Mix the yeast, syrup, salt, and oil into the oats. Mix in 3 cups of the flour. Cover the bowl and let rise for an hour.
Add more flour, 1/2 cup at a time, until the dough is the correct consistency. Knead for 10 minutes. Cut the dough into two pieces, then shape it into loaves and place in greased loaf pans. Cover and let rise another 45 minutes.
The difference between mediocre bread and excellent bread usually has less to do with the ingredients being used than the process involved in creating it. Once you are comfortable with the basic process of mix, knead, rise, shape, and bake, your experimentation with the process can begin.
