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Sourdough Starter, Bread and Biscuits
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<blockquote data-quote="BadgeBunny" data-source="post: 1900356" data-attributes="member: 1242"><p>Mmmm-kay ... now that you have a sourdough starter to work with you can make anything that you would make with "regular" flour and water. Yeast type breads, quick breads, biscuits, pancakes, waffles ... You name it ...</p><p></p><p>Here are my favorite bread recipe. It is less rustic than most sourdough loaves and had a great crumb, similar to sandwich bread but hardier:</p><p></p><p>Sourdough Bread</p><p></p><p>1/2 cup warm water</p><p>1 tsp yeast</p><p>1/2 cup sourdough starter</p><p>1/2 tsp salt</p><p>2 TBS butter, melted</p><p>1 egg</p><p>3 1/2 cups unbleached flour</p><p></p><p>Combine water and yeast in large bowl. Let set for 10 -15 minutes -- until bubbly. </p><p>Beat egg lightly in separate, small bowl. </p><p>Add starter, sugar, salt, melted butter to beaten egg and stir well.</p><p>Add this mixture to the water and yeast and mix well</p><p>Add flour until a fairly wet doughball has formed. Knead lightly for approximately 5 minutes.</p><p>Place doughball in a oiled bowl, turning once to cover with oil. Cover bowl with a cotton dish cloth and let rise for 2 hours.</p><p>Once dough has doubled in size, turn out on a floured surface and knead again for a few minutes (3 or 4 will do it).</p><p>Shape into log and place in a greased 9 x 5 loaf pan. Spray top lightly with nonstick spray.</p><p>Cover with cotton dish towel and let set 1 hour.</p><p></p><p>Preheat oven to 400 degrees. Once dough had doubled in size again, place in hot oven for 20 minutes. </p><p>Reduce temperature to 350 and continue to bake for an additional 20 minutes.</p><p></p><p>When loaf sounds hollow when you thunk the top of it, bread is done. Turn out onto a wire rack to cool ...</p></blockquote><p></p>
[QUOTE="BadgeBunny, post: 1900356, member: 1242"] Mmmm-kay ... now that you have a sourdough starter to work with you can make anything that you would make with "regular" flour and water. Yeast type breads, quick breads, biscuits, pancakes, waffles ... You name it ... Here are my favorite bread recipe. It is less rustic than most sourdough loaves and had a great crumb, similar to sandwich bread but hardier: Sourdough Bread 1/2 cup warm water 1 tsp yeast 1/2 cup sourdough starter 1/2 tsp salt 2 TBS butter, melted 1 egg 3 1/2 cups unbleached flour Combine water and yeast in large bowl. Let set for 10 -15 minutes -- until bubbly. Beat egg lightly in separate, small bowl. Add starter, sugar, salt, melted butter to beaten egg and stir well. Add this mixture to the water and yeast and mix well Add flour until a fairly wet doughball has formed. Knead lightly for approximately 5 minutes. Place doughball in a oiled bowl, turning once to cover with oil. Cover bowl with a cotton dish cloth and let rise for 2 hours. Once dough has doubled in size, turn out on a floured surface and knead again for a few minutes (3 or 4 will do it). Shape into log and place in a greased 9 x 5 loaf pan. Spray top lightly with nonstick spray. Cover with cotton dish towel and let set 1 hour. Preheat oven to 400 degrees. Once dough had doubled in size again, place in hot oven for 20 minutes. Reduce temperature to 350 and continue to bake for an additional 20 minutes. When loaf sounds hollow when you thunk the top of it, bread is done. Turn out onto a wire rack to cool ... [/QUOTE]
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