Sourdough French Bread#4

* Exported from MasterCook *

SOURDOUGH FRENCH BREAD #4

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 c Bread flour
1 c Starter, at room temp.
1/2 tb Yeast (I use Fermipan or Red
-Star)
1 tb Sugar
1 t Salt
1/2 c Tepid water (between 80 and
-90 F)

I take the starter out of the fridge 4 to 8 hours
before I plan to start the bread. I feed it, then let
it come up to room temp as it is digesting the feeding
(1/2 cup A.P. Flour and 1/2 cup water). To start the
bread, I measure everything but the water into the
machine, set it for French Bread, and turn it on. I
then drizzle the water into the machine slowly while
it is running. That allows me to stop before 1/2 cup
is added, should the flour have absorbed a lot of
humidity from the air. For an extra crispy crust, I
spray the dough lightly with water during the final
rise (after the loaf-forming stage) and slash the top
if I'm in the mood for a fancy look.

Rye Variation

Substitute 1/2 cup rye for 1/4 cup bread flour. Add 1
tsp caraway seed. May need a Tbs or so extra water.

Sourdough Starter

This starter is from the Food Processor Bread Book by
the Editors of Consumer Guide. Published in 1980 by
Simon and Schuster. ISBN 0-671-25201-1. I have been
using and abusing this starter for years.

1 cup warm water 1 package active dry yeast 1/2 cup
instant nonfat dry milk solids 1/2 cup unflavored
natural yogurt 1 1/2 cups all purpose flour

1. Combine water and yeast in large glass bowl, crock
or other non-metallic container. Stir to dissolve
yeast.

2. Add dry milk and yogurt to yeast mixture. Beat with
whisk until blended. Add flour and beat until smooth.

3. Cover bowl tightly*. Let stand in warm place (85F)
until starter has developed a sour aroma and is
bubbly, 24 to 36 hours. Stir occasionally.

4. Keep starter tightly covered in refrigerator. *

5. To use, stir and pour off as much as recipe
requires. Replenish remaining starter by blending in
equal parts of flour and milk*. Cover tightly and let
stand at room temperature until bubbly. Refrigerate.
Starter should be used and replenished every two
weeks.*

In case you are wondering about those asterisks. Those
are places where I have learned to depart from the
stated instructions. BY NO MEANS, should you ever
store your starter tightly covered! This is a great
way to end up spending at least an hour cleaning your
fridge. I keep the starter in an old instant coffee
jar which has had the cardboard liner removed from the
lid.

This leaves a bit of a space when you screw down the
lid for gas to escape. Even so, I don't screw down the
lid all that tightly. I don't waste bread flour on the
starter, all purpose is fine. I also have given up
feeding milk to the starter, though I occasionally use
whey leftover from making yogurt cheese. I have left
this starter in the fridge unfed for up to six months
and found only an inch of booze on the top that smells
like cheap sherry. I generally stir that down with a
dishwasher-safe plastic chopsticks and feed the beast.
By next morning it is happily bubbling and ready to
use. You will note that I feed first and then use.
That way the starter can be doing something while it's
coming up to room temperature, which is the best
temperature to use it.



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