| CATEGORY |
CUISINE |
TAG |
YIELD |
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Breads, Yeastfree, Sour, Yeast, Free |
1 |
Servings |
INGREDIENTS
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-Sourdough breads, although lower in yeast content than regular yeasted breads, are never entirely yeast-free. An exception to this is sourdough bread using Detmold* starter, a specific strain of lactobacillus which is able to ferment flour. |
INSTRUCTIONS
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PREPARATION OF
STARTER, FIRST EVENING %%%%%
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
It is best to make a new starter with every batch of bread. To 1/2 tsp
DETMOLD powder, add 1 cup warm (85F) water and approximately 1 cup of
flour, such that the mixture has the consistency of thick soup. Cover and
keep in a warm place (e.g. the oven with light on) for 24 hours. There
should tehn be bubbles in the mixture and a dark coloured liquid should
have separated.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PREPARATION OF
STARTER, SECOND EVENING %%%%%
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Add the starter mixture to 8 cups of warm water and optionally cooked sweet
rice (see below). Add sufficient flour to give the consistency of thick
soup. cover and let sit overnight in a warm place. The sponge can be made
from water and flour only, but a much sweeter bread results from using a
significant amount of cooked sweet rice. Twoo cups of dry sweet rice can be
cooked in 8 cups of water and allowed to cool for the sweet rice ingredient
mentioned above.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PREPARATION OF
DOUGH, NEXT MORNING %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
The sponge has now risen, and 1 cup of this could be saved for subsequent
starter if kept refrigerated and used within a few days. However, even in
the refrigerator, the mixture will soon acquire wild yeasts and no longer
be completely yeast-free. Add to the risen starter more flour until it
becomes a kneadable dough. This will require 12-18 cups of whole wheat
flour. Knead the dough as little as possible. Form the dough into loaves
(about 5) and place into well oiled pans. Ordinary bread pans do work, but
the bread tends to be thick crusted and to dry quickly. Round cans such as
coffee cans, or 48 oz juice cans give a bread that rises better and dries
less quickly. Cover the pans with aluminum foil and let them sit in a warm
place for at least 4 hours.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% BAKING BREAD, AFTERNOON %%%%%
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Place the loaves in a cold oven and turn the oven to 350F. Bake for about
1-1/2 hours TOTAL oven time. Freeze the bread if it is not going to be used
within the next few days. It is best to use freezer bags with the air drawn
out, and double sealed.
DETMOLD* Starter is available in health food sotres, or from: Paul
Wallenboren, PLAZAM Ltd., Box 127, Gardner, Colorado. 81040.
Origin: Yeast-Free Feast: Recipes and Ideas to Help Control Yeast Related
and other Environmental Health Problems, by Paula Medd. Shared by: Sharon
Stevens, Oct/94. From: Pat Stockett Date: Tue, 10-0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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