Thanks to D.L. Salsbury, D.V.M.’s article “Sourdough revisited” in the July/August 2004 issue, I have come home to baking my own bread again.
When I could no longer bake bread, I either had to give up my homemade bread or go to the machine. Thank heavens for the machine. My only complaint is it only makes one small loaf at a time.
The book that comes with the machine has a recipe for sourdough bread. I did not like the results, so I put “Granny” to bed. I call my starter Granny in honor of my grandmothers, and all who have baked with sourdourgh. (Sorry guys, it was the mothers who did the baking in my family.)
The method I use to bake in the machine:
Feed the starter at least eight hours before putting it to work. The night before set basic batter. Spray the bread pan, sourdough tends to stick to the sides of the pan while rising.
Measure into the pan:
8 oz. starter
5 oz. water (1/2 cup plus 2 tablespoons)
2 cups bread flour
Use “dough” setting. When done, turn machine off and let stand overnight. In the morning add:
1/8 teaspoon baking soda
1 tablespoon oil
1 tablespoon sugar
1 teaspoon salt
1 cup flour (see variations)
1 teaspoon dry yeast
Repeat dough setting. When done, use “bake only” setting.
White Bread: 1 cup plus 2 tablespoons bread flour.
Potato Bread: 1 cup bread flour plus 1/4 cup instant potato flakes.
Whole Wheat Bread: 1 cup whole wheat flour plus 2 tablespoons wheat germ and 1 tablespoon Vital wheat gluten.
Rye Bread: 1 cup plus 2 tablespoons rye flour, 1 tablespoon caraway seed, and 1 tablespoon Vital wheat gluten.
Yogurt-Rye Bread: Replace 1/4 cup water with 1/4 cup plain yogurt in the basic batter. 1 cup plus 2 tablespoons rye flour, 1 tablespoon caraway seed, 1 tablespoon Vital wheat gluten. May use 1 tablespoon molasses in place of sugar.
Oatmeal Bread: 1 cup oatmeal, 2 tablespoons oat bran, and 1 tablespoon Vital wheat gluten.
Raised Corn Bread: 1 cup plus 2 tablespoons cornmeal, 1 tablespoon Vital wheat gluten.
*Note: To put the starter to bed, cover a cookie sheet with wax paper, pour one cup starter onto the paper. Place in oven. Fold a potholder or towel in the door so the light stays on. A 60 watt bulb will keep the temperature at about 90ºF. When completely dry, the starter will peel off the paper. Run through the blender to powder and place in a small plastic bag and seal. It will keep at room temperature.
To start up again: Mix 1 cup warm water with 1 cup flour and add starter powder. Let set for 48 hours. Feed again with 1 cup flour and 1 cup water. Let sit 6-8 hours and the starter is ready to work.
Store at room temperature (I store mine on top of the refrigerator), feeding once a week. After all, all those grandmothers were not on the grid.
1 quart warm water
1-2/3 cups non-fat dry milk
1/4 cup commericial yogurt
In a 2 quart casserole dish mix dry milk into warm water. Mix 1/2 cup of this warm milk with the yogurt starter. Add to the rest of the milk, stirring well. Cover, place in oven. Close door on a folded pot holder to keep the light on and keep in heat. Let set ovrnight or 10-12 hours.
Seven Grain Bread or Pancakes
If you replace the cornmeal with 1/4 cup bread flour for the bread, or 1/4 cup all purpose flour for the pancakes, you will have Ezekiel Bread or cakes.
Cook barley, lentils, and beans according to directions (I use canned beans). Drain well. Save cooking water for soups.
Using a 1/4 measuring cup, a spoon, and a sandwich-size zip lock bag, spoon cooked grains into the cup, pressing tightly to get a proper measure, and use spoon to empty the cup. Measure 1/4 cup of each cooked grain into one bag. Flatten out as much as possible to exclude air, and seal. Fill each bag the same way, using up the cooked grains. Place on cookie sheet to freeze. When frozen, place in a larger bag for storage. To use, thaw and bring to room temperature.
In an equal number of bags, add:
1/4 cup rye flour
1/4 cup corn meal
1/4 cup oat meal
1/4 cup dry milk
1 tablespoon sugar
1 tablespoon salt