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Cg’s Sourdough Bread

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CATEGORY CUISINE TAG YIELD
Dairy 1 Servings

INGREDIENTS

sourgough starter-
1 c Water
1 c Milk
1 T Sugar
1 t Salt
2 c Flour
1 T White vinegar for sponge
1/2 c Warm water

INSTRUCTIONS

Mix all together, and let sit on your counter for 3 days with a loose
fitting lid or cover with saran wrap. On the third day stir it well.
Let sit for two days more. Now some recipes call for adding 1 packet
of yeast on the fifth day, that has been dissolved in 1/2 cup warm
water. It sort of speeds the process of it getting sour. If you do  add
it then let the mix sit out for at least one more week and stir  it
each day. If you don't add it, you still have to let it sit out  for
the week, but, it may not be as sour the first few times you use  it. I
did not add the yeast. I just kept using it, and after the  third or
fourth time it was sour enough. Store the starter in the  fridge. Now
it will SEPARATE, into two parts, a darkish liquid on the  top. This is
NORMAL. Before you use it you stir the liquid back into  the bottom
part. Be sure to use a wooden spoon and do not let metal  touch any
part of the sour dough. Now to make the Sponge: 1/2 cup of  warm water
1/2 cup starter mixed well 1 tsp sugar 1 tsp salt 1 1/2  cups of flour
Mix all very well in a glass bowl only and use only a wooden spoon, or
plastic. Cover with saran wrap and let sit over night. It will almost
triple in size. Now to FEED>>>>> To the starter add 1/2 cup warm  water
and 1/2 cup of flour and 1 tsp of sugar. Mix well. It will be  bumpy
and lumpy This is OK. Let it sit out with the lid loose  overnight
also. Then return to fridge for the next time. But, you  have to wait
at least 3 or 4 days between uses. To make the bread, to  the "sponge"
add the following and either use the electric mixer with  dough hooks,
or do it with the spoon and your hands.  1 pkg dry active yeast that
has been proofed in 1/2 cup of warm water  and 1 tsp sugar. Beat this
into the sponge. Then add the flour 1/2  cup at a time and mix well.
Keep adding until a firm dough is formed  and is not very sticky. You
will probably have to knead in the last  1/2 cup. Oil a bowl, place the
dough in it and turn to coat. Cover  and let stand for 1 1/2 hours.
Punch down, and repeat for 45 min.  Place corn meal on a cookie sheet.
Turn out the dough on a floured  board and knead for two min. Shape
into a round ball and place on  sheet. Make 2-3 slits on the top, and
then cover and let sit for 1  hour. Brush with a beaten egg. Bake 35
min at 400 degrees with a pan  of water in the oven. Enjoy.......
Connie & Cheryl MM Format Norma  Wrenn Posted to MC-Recipe Digest by
"M. Hicks"  <nitro_ii@email.msn.com> on Feb 15, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1081
Calories From Fat: 63
Total Fat: 7.3g
Cholesterol: 19.5mg
Sodium: 2456mg
Potassium: 613.4mg
Carbohydrates: 215.1g
Fiber: 6.8g
Sugar: 25.6g
Protein: 33.9g


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