0
(0)
CATEGORY CUISINE TAG YIELD
Grains Breads, Sourdough 1 Servings

INGREDIENTS

1 Yeast
1/4 c Water, warm
1 pn Sugar
2 t Salt
1 c Tepid 80 water
2 c Rye Sourdough Starter
room temp
3 T Caraway seeds
1 c Gluten flour
1 c Medium rye flour
2 1/2 c Flour
Cornmeal
1 t Cornstarch, cooked in
2/3 c Water until translucent
2-3 minutes cooled
makes a gel like
substance

INSTRUCTIONS

Yipes!  You're right!  I left stuff out!  Sorry.  Here is the
sourdough starter and corrected rye bread recipe. I've added the
proportions of Rye Flour salt and sugar that I missed.  Combine the
yeast, warm water, and sugar and let stand until very  foamy, about 10
minutes.. Dissolve the salt in the tepid water ans  stir thet mixture
into the sourdough starter. Beat in the yeast  mixture, then the
caraway seeds (or what ever you sub). Beat in the  rye flour, about 1/2
cup at a time, then beat in the gluten flour.  Spread 2 cups of the
all-purpose flour in a ring on a kneading  surface and pur the dough
into the center of the ring. Mix roughly  with a dough scraper or a
pancake turner, then knead just until  thouroughly mixed, adding as
much of the remaining white flour as  necessary to make a medium-stiff
dough, not too heavy. Scrape the  kneading surface, dust it with rye
flour, and knead the dough very  thouroughly until it is elastic and
smoooth surfaced. Don't overflour  the board; keep the dough as close
as possible to medium stiff not  heavy. Form the dough into a ball and
place in an ungreased bowl (it  will stick a bit so you don't want to
use metal); cover with plastic  and let rise until doubled in bulk, at
least 1 hour. Turn the dough  onto your kneading surface, dusted
lightly with rye flour, then expel  the air from it and form it inot
two smooth balls. Cover with a towel  and let rest 20 minutes,
meanwhile sprinkling cornmeal on  =============== Reply 67 of Note 1
=================  Board:      FOOD BB Topic: FOOD SOFTWARE Subject:
Z-MM SOURDOUGH 4 SL  To:     BGMB90B    ELAINE RADIS          Date:
06/03 From: BGMB90B  ELAINE RADIS          Time: 9:22 PM  Posted to
MM-Recipes Digest V4 #178 by "John Weber" <hdbrer@ibm.net>  on Jul 10,
97

A Message from our Provider:

“Can’t change? Jesus frees us”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1327
Calories From Fat: 59
Total Fat: 7.1g
Cholesterol: 0mg
Sodium: 4673.3mg
Potassium: 695.1mg
Carbohydrates: 274.9g
Fiber: 18.3g
Sugar: 1.7g
Protein: 38.7g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?