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Recipe By :
Serving Size : 1 Preparation Time :0:00
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1 teaspoon red star yeast
2 1/3 cups bread flour
1/4 cup rye flour
1 tablespoon lecithin granules
1 tablespoon gluten
1 teaspoon salt
1 teaspoon dill weed (dried)
1 teaspoon dried onion flakes
1/2 cup water
1 cup sourdough starter*
I just realized that I never added any sugar or dry milk. It doesn't seem
to miss them. Next time I'll add more dill and onion. The jars were
almost empty when my baking fit struck me, so I went with what I had.
I baked it on the regular bake cycle. It rose almost to the top of the
pan and is a lovely golden color. Tastes pretty good, too.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
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1 cup sponge
2 cups flour
2 cups milk
2 eggs
1 teaspoon soda
3 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
Put starter in large bowl. Add 2 cups flour and 2 cups milk. Mix well and
cover. Leave in warm place overnight. Next morning take out 1 cup starter.
Leave room temperature 12 hours. To remaining sponge add 2 eggs, 1 tsp
soda, 2 tb sugar, 1 ts salt, 2 tsp baking powder. Mix well. Cook on hot
griddle. For smaller mixture take out 2 cups starter and use 1/2 the
ingredients.
From good friend Marlene, New Years Eve, 1972 M.Diehl1 on Genie
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Recipe By :
Serving Size : 1 Preparation Time :0:00
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2 cups starter
2 tablespoons butter
1/2 cup milk
1 teaspoon salt
2 tablespoons sugar
3 cups white flour
Melt butter over moderate heat add the milk to the butter and warm. add
the salt, sugar and stir until dissolved. add this mixture to the starter
and mix well add a cup of flour at a time mixing. spoon batter into a 4
1/2 X 8 1/2 inch loaf pan let rise 1 to 2 hours or till dough rises up 1/2
inch over the pan bake in preheat oven at 350 for 45 minutes. Cool on wire
rack From Dr Woods Worlds Sourdough from Antiquity
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* Exported from MasterCook *
Recipe By :
Serving Size : 6 Preparation Time :0:00
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1 cup sourdough starter
2 1/2 cups flour
2 cups warm water
3 3/4 c flour -- (3 3/4 to 4 1/4)
3 tablespoons sugar
1 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons vegetable oil
Cold water Mix 1 st 3 ingreds. in 3 qt. glass bowl with wooden spoon
until smooth. Cover; let stand in warm, draft-free place for 8 hours. Add
3-3/4 C flour, sugar, salt, baking soda and oil to the mixture in bowl.
Stir with wooden spoon until smooth and flour is completely absorbed.
(Dough should be just firm enough to gather into a ball. If necessary, add
remaining 1/2 C flour gradually, stirring until all flour is absorbed.)
Turn dough onto heavily floured surface; knead until smooth and elastic,
about 10 minutes. Place in greased bowl; turn greased side up. Cover; let
rise in warm place until double, about 1-1/2 hours. (Dough is ready if
indentation remains when touched.) Punch dough down; divide into halves.
Shape each half into a round, slightly flat loaf. Do not tear dough by
pulling. Place loaves in opposite corners of greased cookie sheet. Make
three 1/4" deep slashes in each loaf. Let rise until double, about 45
minutes. Heat oven to 375. Brush loaves with cold water. Place cookie
sheet in center of oven; it should not touch the sides of the oven. Bake,
brushing occasionally with water, until loaves sound hollow when tapped,
about 50 minutes. Remove from cookie sheets; cool on wire racks.
Be sure to let dough rise completely both times - it might take longer
than the estimated times given.
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Mix well, let sit on counter 5-10 days, stir 3 x per day. When it begins
to separate into creamy thick bottom and thin liquid top is ready to use
in any sourdough recipe. I do have a good sour bread recipe if anyone
needs it reposted... it's a killer for tang!
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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 more days. Some recipes call for adding 1 packet of yeast that
has been dissolved in 1/2 cup warm water on the fifth day. It sort of
speeds up the process of it getting sour. If you do add it, then let the
mix sit out for at least one more week, stirring it every day. If you
don't add it, you still have to let it sit out a week, but, it may not be
as sour the first few times you use it. Store starter in the fridge. It
will separate, into two parts, a darkish liquid on the top ~ this is
normal. Before you use it, stir the liquid back into the bottom part.
ALWAYS use a wooden or plastic spoon. NEVER use metal. Always use glass,
ceramic or plastic bowls...NEVER metal. To use: Pour out the amount
needed. For 1/2 cup starter used, feed with 1/2 cup flour and 1 teaspoon
sugar. Stir in well. Don't worry about flour lumps etc. Let sit out on the
counter with a loose lid overnight! Stir, return to refrigerator.
(According to Cheryl & Connie, you have to wait at least 3 or 4 days
between used!) IF you don't use within a week, feed starter 1 teaspoon
sugar, stir in and return to fridge. It's NOT that hard...and of all the
starters I've used, this one so far has been the best. Thanks Cheryl and
Connie! Repost by SALLIE KRATZ NXMB21A 4/24/93 Food Forum MM Format by
Norma Wrenn npxr56b
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Recipe By :
Serving Size : 0 Preparation Time :0:00
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1 cup sourdough starter
1 1/3 cups warm water
5 c all-purpose flour or -- a combination of (5
to 6)
and whole -- wheat flours
1 tablespoon salt
1 tablespoon sugar
1 teaspoon baking soda -- cornmeal to sprinkle
THE SPONGE:
Pour 1 c of starter into a large ceramic mixing bowl. Feed and then
refrigerate the remainder. Add to the starter in the mixing bowl, the warm
water and about 3 c of flour. Beat vigorously with a spoon or wire whisk.
Cover this sponge with plastic wrap and put it aside to work. This time
period can be very flexible, but allow at least 2 hours and as many as 24.
The longer it has, the more yeast there will be for the second rise and
the more pronounced the sour flavor of the bread will be.
THE DOUGH:
After sponge has bubbled and expanded, remove plastic wrap. Blend salt,
sugar and baking soda into 2 c of flour. Mix this into sponge with large
spoon. When dough begins to hold together, turn it out onto floured board
and knead it for 3 or 4 minutes. Add flour as needed to make a fairly
stiff dough. Give the dough a rest and clean the bowl. Continue kneading
for another 3 or 4 minutes. Place the dough back in the bowl turning it to
grease the top. Cover and let rise for 2 to 4 hours.If you want, you can
skip the second rise in the bowl and proceed directly to the next step.
Knock down the dough and shape it into 2 long loaves. Place them on a
cornmeal sprinkled cookie sheet, cover and let them rise for another 2
hours or so.Toward the end of the rising period, preheat your oven to 450F
and begin heating a kettle of water on your stove. Just before you put
them in the oven, slash the tops of your loaves diagonally with a knife
1/4" deep every two inches and brush with cold water.Place a baking pan on
the oven bottom and put in 3 or 4 cups of boiling water. Put the loaves on
the rack over the steaming water, close the oven and bake for about 25
minutes.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
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1 package yeast -- (or 1 1/2 tsp)
3 cups bread flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon cornmeal
1 tablespoon gluten
1/4 teaspoon baking soda
1/2 cup sourdough starter
2 teaspoons olive oil or butter
1 cup warm water
Put all ingreds. in order listed into pan, select "French" bread and push
Start. Tip: If you can, open lid and check while kneading to feel whether
the dough is too wet or dry. Correct it with a Tbsp. or so of water or
flour. Since you have made so much bread, you know how the dough should
feel. FROM: JUDY GARNETT (PJXG05A)
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You will find that your sourdough breads will have more "tang" and will
rise higher in the BM if you follow this procedure: * Remove a cup )or
more) of your starter from the fridge and bring to room temp. * Feed with
1 cup flour and 1 cup (or slightly less) water * Let the starter do its
thing. It will become bubbly and foamy. Watch for its 'peak'. This usually
occurs 8 to 10 hours after feeding. It is best to keep the starter warm
(75 to 85 degrees). If it cold out, leave it in the oven with the light
turned on! * Make your bread during the peak...while the starter is VERY
active. * Dump the unused starter back into the mother pot. Following this
method, you can even make sourdough in the b/m without yeast. Really!
*Variation: Separate your starter into two batches. Create a "beer"
starter with one batch. You will feed this pot with flat beer and flour
instead of water and flour. A very unique and delicious taste! * To create
your own sourdough recipe: Substitute 7/8 cup start for 1 cup liquid
Reduce flour by 1/4 to 1/2 cup
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Melt butter w/ oils in lg. skillet. When butter stops "sputtering" add the
garlic, herbs and salt; cook 1 min. Add bread cubes, tossing gently until
all the butter is absorbed. On a baking sheet spread bread cubes in a
single layer. Bake. Serve warm or at rm. temp. on your favorite salad.
Cool completely before storing. OVEN TEMP> 350 TIME: 10-15 min:or til
golden brown.
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Honeymoon Sourdoughs
Recipe By :
Serving Size : 4 Preparation Time :0:00
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1 cup active starter
1 1/4 cups prepared biscuit mix
1/2 teaspoon baking powder
1 tablespoon cooking oil
Mix all ingredients thoroughly and turn out onto a floured board, knead
lightly and then roll out gently and cut into biscuits. Brush lightly with
melted butter or margarine. Place of greased cookie sheet and bake at 450
degrees for about 15 minutes. Makes 9 Large biscuits.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
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2 cups flour
2 teaspoons salt
1 Cake yeast
2 tablespoons sugar
1 1/4 quarts warm potato water -- (under 100 degrees)
Cover with a damp towel and keep in a warm place (90 degrees) two days.
Place mixture in a 2-qt. (or larger) jar with a loose-fitting lid and
refrigerate. Shake the jar before each use, as liquid may rise to the
top.
When there is a fourth of the original starter left, make the original
recipe all over again, adding the original one-fourth starter.
POTATO WATER:
Cook a pound of potatoes (cut in 1-inch cubes) in 1 1/2 qts. water for 30
minutes or until tender. Mash and force potatoes and water through a
sieve. Do not drain.
1 Cup milk, scalded 3/4 Cup boiling water 1 Tbsp. shortening, margarine or
butter 1 Cake fresh or dry granular yeast 1/2 Cup lukewarm water
Shape into smooth ball. Place in a greased bowl; brush with salad oil;
cover; let rise in a warm place (80 to 85 degrees) until double in bulk
(about 1 1/2 hours). Knead down.
Shape into two loaves. Place in two greased bread pans (9x5x3). Brush
with salad oil, cover, let rise double (about 1 1/2 hours).
Bake in moderately hot oven, 400 degrees, 20 minutes, then at 350 degrees
for 25 minutes longer.
Recipe By :
Serving Size : 1 Preparation Time :0:00
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***** NONE *****
The following information comes from King Arthur Flour "A Short Course in
Cooking With & Keeping the Elusive Wild Yeast".
Recipe By :
Serving Size : 1 Preparation Time :0:00
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***** NONE *****
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Recipe By :
Serving Size : 1 Preparation Time :0:00
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***** NONE *****
"Once your sourdough pet is cold and relatively dormant, it can survive
quite a long time between "feedings." It is certainly not as demanding as
children, or more traditional pets, but it isn't happy just sitting for
months on end like a packet of commercially dried yeast either."
"Freezing: You may be able to ignore your starter for a month or even
much longer, but if you know you're going to be away for a time, you can
store it (unlike children or pets) in the freezer. You may want to
transfer it to a plastic container first as it will expand as it freezes.
When you are ready to use it again, give it a day to revive, feed it a
good meal, give it another day to build up an armada of fresh, new wild
siblings and it will be ready to go to work." "Drying: An alternative
storage method is to dry your starter by spreading it out on a piece of
heavy plastic wrap or waxed paper. Once it's dry, crumble it up and put it
in an airtight container. Store it some place cool, or, to be safe, in the
freezer. To reach pivot the dried starter, grind it into small particles
with a hand cranked grinder, a blender or a food processor. Pour 1 to 1
1/2 cups of warm water (what feels comfortable on your wrist) into a glass
or ceramic bowl. Stir in and dissolve a tablespoon of sugar or honey. This
isn't necessary but it gives the yeast an easy "first course." Blend in
an equal amount of flour and dried starter. Cover the bowl with plastic
wrap and watch for small telltale bubbles which should begin to appear on
the surface within a few hours. Once you see them you'll know it's alive
and well. Let it continue to feed and grow for a further 12 hours before
you cover and refrigerate it." How to Remove Some Starter for Baking:
"With a spoon or wire whisk, blend the liquid back into the starter and
then measure out the quantity required by your recipe. Replace the amount
taken with equal amounts of flour and water. Since many recipes are based
on using 1 cup of starter, you would return to your starter pot, 1 cup of
flour and 1 cup of water. (This actually makes 1 1/3 cups more starter but
you can adjust the amount whenever you want.) As you did when you first
fed your starter, let it sit at room temperature for at least 12 hours to
give the yeast a chance to "feed" and multiply before you chill it again."
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Serving Size : 1 Preparation Time :0:00
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***** NONE *****
(CONTINUED) "In a couple of hours you may see tiny bubbles appear on the
surface. If so, cheer your brew on by keeping it warm and covered
overnight. In the morning, celebrate by making sourdough pancakes (which
you'll find ...in our "King Arthur Flour 200th Anniversary Cookbook").
They are delicious and quick. Give the remaining starter another feeding,
let it sit for 12 more hours to ensure its reawakened vigor before you
tuck it back in the frig. Then quietly heave a sigh of relief and
congratulate yourself on your rescue." How to Decide if You Need to Start
Over (groan):
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Recipe By :
Serving Size : 1 Preparation Time :0:00
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4 1/2 cups self-rising flour
2 cups buttermilk
2/3 cup cooking oil
2 packages yeast
2 tablespoons sugar
1 teaspoon soda
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Recipe By :
Serving Size : 4 Preparation Time :0:00
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1/2 cup active starter
1 cup milk
2 1/2 cups flour
1/3 cup lard or shortening
1 tablespoon sugar
3/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
At bedtime make a batter of the half cup of starter, cup of milk, and 1
cup of the flour. Let set overnight if the biscuits are wanted for
breakfast. If wanted for noon, the batter maybe mixed in the morning and
set in a warm place to rise. However, unless the weather is real warm, it
is always all right to let it ferment overnight. It will get very light
and bubbly. When ready to mix the biscuits, sift together the remaining
cup and a half of flour and all other dry ingredients except the baking
soda. Work in the lard or shortening with your fingers or a fork. Add
baking soda dissolved in a little warm water to the sponge and then add
the flour mixture. Mix into a soft dough. Knead lightly a few times to get
in shape. Roll out to about 1/2 inch thickness or a little thicker,and cut
with a biscuit cutter. Place close together in a 9 x 13-inch pan, turning
to grease tops. Cover and set in a warm place to rise for about 45
minutes. Bake in a 375 degree oven for about 30 to 35 minutes. Leftovers
are good split and toasted in a sandwich toaster.
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Recipe By :
Serving Size : 3 Preparation Time :0:00
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2 eggs
1 cup sugar
1 cup sourdough starter
1/2 cup buttermilk
1 tablespoon oil
OR
1 tablespoon lard -- melted
4 1/2 cups flour -- sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
fat for frying
Beat eggs and sugar together. Add starter, buttermilk, lard and sifted
dry ingredients. Mix well. Turn out dough and knead on a lightly floured
board until smooth. Roll to 1/2" thickness and cut with a 2 3/4"
doughnut cutter. Put on greased Cookies sheet and let rise for 30
minutes. Fry in hot deep fat (370 ) until golden brown and done. Roll in
sugar. Makes about 3 dozen.
NOTE** Starter may be purchased by mail order from The Gilded Cage,
Anchorage Chapter, Alaska Crippled Children's Association, 225 East
Street, Anchorage, Alaska.
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Recipe By :
Serving Size : 2 Preparation Time :0:00
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1 cup sourdough starter
1 1/2 cups white flour
1 cup warm water
Remove sourdough starter from refrigerator & stir it well. Take out 1 cup
& place it in warm bowl of 4 qt or larger capacity. Return remaining
starter to fridge. Add warm water & stir until well mixed. Slowly add
flour stirring continually to blend flour in well. Stir 4-5 mins or until
mixture is smooth & lump free. Cover bowl w/plastic wrap & place in warm,
draft free area 12 hrs for proofing. During proofing period there is a
chance that a crust will form on top of batter. If this happens just stir
it back down in batter, the same w/any liquid which might form. At end of
proofing period stir batter thoroughly. Take out 1 cup & put it into
starter container. Stir starter thoroughly & return it to fridge.
Yield: 1 1/2 c Primary Batter B for baking, 1 c batter for starter From
Adventures in San Francisco, Charles D. Wilford, Gold Rush Soudough Co,
SF, CA, 1971. ISBN 0-912936-00-2 Typed by Deidre Ganopole
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Recipe By :
Serving Size : 1 Preparation Time :0:00
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5/8 cup water -- (for welbilt/dak no
water needed)
1 cup sourdough starter
3 cups bread flour
1 teaspoon salt
1 teaspoon sugar
2 teaspoons red star yeast -- (except for
machines -- use 4 ts)
cornmeal -- (optional)
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Recipe By :
Serving Size : 1 Preparation Time :0:00
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-----1-1/2 lb loaf-----
2/3 cup plain lo-fat yogurt
1/3 cup milk
1 tablespoon butter or margarine
1 teaspoon salt
2 3/4 cups bread flour
1/2 cup cornmeal
1 tablespoon sugar
2 teaspoons bread machine yeast
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Recipe By :
Serving Size : 0 Preparation Time :0:00
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1/2 cup shortening
2 cups sugar
2 eggs
1 1/2 cups sourdough starter
1 1/2 cups applesauce
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon allspice
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
2 tablespoons sugar
2 cups flour
1/2 cup chopped nuts
1 cup raisins -- icing:
1 cup butter -- softened
2 cups confectioners' sugar
1 egg yolk
maple flavoring -- to taste
1/2 cup whipping cream
1 teaspoon sugar
For cake, cream together shortening and sugar; beat eggs. Stir in starter,
applesauce, cloves, cinnamon and allspice. Set aside. In small bowl, blend
salt, baking soda and sugar. Sprinkle over batter; stir in gently. Add
flour; stir until smooth. Add nuts and raisins; stir well. Pour into two
greased-and-floured 9-inch round cake pans. Bake at 350 degrees for 25 to
30 minutes or until wooden pick inserted in center comes our clean. Cool
in pans for 10 min.; remove from pans and complete cooling on wire racks.
To make icing, combine butter, sugar and egg yolk; mix well. Add
flavoring; set aside. Whip cream with 1 teaspoon sugar; fold into icing.
Frost cake.
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Sourdough Bagels
Recipe By :
Serving Size : 12 Preparation Time :0:00
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1 1/2 cups primary sourdough batter b*
1 3/4 cups flour
1 teaspoon -- salt
3 tablespoons sugar
3 tablespoons salad oil
2 eggs
2 tablespoons sugar in 4 qts boiling water
Turn dough out onto floured board & divide it into 12-14 equal pieces.
Roll each piece into a 6-" roll abt 3/4 " thick. Pinch the 2 ends together
to form a doughnut shape. Boil 4 qts water & add 2 tb sugar. Drop each
bagel into boiling water 1 at a time. Boil only 4 at a time. Cook until
they rise to the top & then turn over & cook for 2 mins longer. [DG NOTE-
don't cook longer than 3 mins or they get tough.] Remove w/slotted spoon &
place on greased cookie sheet. When all have been boiled, put in preheated
375F oven & bake for 20-25 mins until crusty & golden brown. Makes 12-14
bagels. Adventures in San Francisco by Charles D. Wilford, 1971, ISBN
0-912936-00-2. Typed by Deidre Ganopole
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Recipe By :
Serving Size : 12 Preparation Time :0:00
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1/2 cup shortening
1 cup sugar
1 large egg
1 cup mashed bananas
1 cup active sourdough starter
2 cups unbleached flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup chopped walnuts
1 teaspoon vanilla or
1 teaspoon grated orange peel
Cream together the shortening and sugar, add egg and mix until blended.
Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir
flour and measure again with salt, baking powder and soda. Add flour
mixture and walnuts to the first mixture, stirring until just blended.
Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour
or until toothpick comes out clean. Cool to cold before slicing.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
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1 1/3 cups sourdough starter
1/4 cup water
1/2 cup flat beer
2 tablespoons vegetable oil
3 cups bread flour
1 1/2 teaspoons salt
1 tablespoon sugar
1 1/2 teaspoons yeast
Place all the ingredients in the machine and program for basic white
bread. Set the temperature control to Dark and press Start. Suggest is to
flatten beer, pour it into a small saucepan and heat it to a simmer. By
the time the beer cools down, it will be flat.
Recipe from Bread Machine Baking Perfect Every Time, originally posted by
Marianne Wright, Illinois p.reynolds. Genie
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Recipe By :
Serving Size : 6 Preparation Time :0:00
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1 3/4 cups flour -- sifted
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
3 eggs; separated
1 cup sourdough starter
3/4 cup milk
6 tablespoons butter -- melted
Sift flour with baking powder, salt and sugar. Beat egg yolks, add
butter, starter and milk. Stir into flour mixture. Beat egg whites till
stiff peaks form and then fold into batter. Spoon into preheated Belgian
waffle iron, either well buttered or teflon (I oil my teflon!) Bake about
5 minutes or until beautifully golden brown! Let me know if you try these.
I guarantee you'll never make another waffle recipe again! There are NO
calories in these...it's all the good stuff you put on top!!!<ggg> Love
ya... SALLIE Posted 4/20/93 comment before post: Maybe we should go visit
Cheryl and make her some of these! IF You think the pancakes are
outathiswhirl...you will think you're REALLY in heaven with these!
Reposted 6/20/93 comments: these are out of this whirl...worth every bit
of mess it takes to make them!!! ENJOY...I know you will! SALlie Sorry it
took so long...hope the ingredients stay on here this time!!!!<ggg> Love
ya...SALlie MM Format Norma Wrenn npxr56b
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Recipe By :
Serving Size : 6 Preparation Time :0:00
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1/2 cup whole wheat flour
1 1/2 cups white flour
1/2 cup cooking oil
1/2 cup sugar
1/4 cup dry skim milk powder
3/4 teaspoon soda
3/4 teaspoon salt
1/2 cup water
1 egg
3/4 cup sourdough
1 cup blueberries
Place first five ingredients in mixing bowl. Dissolve soda and salt in
water and add to mixing bowl along with egg and sourdough starter. Mix
just until all ingredients are blended...by hand, not with mixer. Add
blueberries and mix in carefully so as not to break the skin on the
berries. Spoon into greased muffin tin..filling cups half full.
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* Exported from MasterCook *
Sourdough Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
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1 cup sourdough started
2 cups lukewarm water
2 1/2 cups sifted flour
1 Cup milk
3 tablespoons butter
3 tablespoons sugar
2 teaspoons salt
1 package active dry yeast
1/4 cup warm water
6 1/2 cups sifted flour
1 teaspoon baking soda
Vegetable oil
Measure starter into large bowl; add lukewarm water and 2 1/2 cups flour;
mix well. Let stand, covered in warm place overnight.
The next morning, heat milk then stir in butter, 2 Tbsp. sugar and 1 Tsp.
salt. Cool to lukewarm.
Sprinkle yeast over 1/4 Cup warm water. Let stand 5 minutes.
Stir yeast into cooled milk mixture; add to starter mixture; beat with
wooden spoon until well mixed.
Mix baking soda with remaining sugar and salt. Sift evenly over dough;
stir gently to mix well.
Let dough rise, covered in warm place until almost double in bulk, 30 to
40 minutes.
Mix down dough; gradually beat in remaining flour until dough is stiff
enough to clean sides of bowl.
Let rise about 1 hour until dough has risen to top of pans.
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Sourdough Cornbread
Recipe By :
Serving Size : 4 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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1/2 cup active sourdough starter
2 tablespoons margarine -- melted
1/2 cup cornmeal
1 teaspoon salt
1 tablespoon sugar
1/2 cup sour cream or yogurt
2 large eggs -- stirred
1 cup unbleached flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking powder
Mix ingredients in the above order, stirring only enough to blend the
mixture. Pour into a buttered pan. Bake in a 375 to 400 degree oven for
about 15 minutes.
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In large bowl combine starter,milk and 2 cups flour. Mix and cover. Let
sit 8 hours at room temp. Mix 1/2 c of the flour,sugar,salt and soda
together. Sprinkle over dough and mix to a very stiff dough. Add remaining
1/4 c flour and knead for 3 minutes. Roll out 3/4" thick and cut with a 3"
round cutter or cup. Sprinkle lightly oiled cookie sheet with cornmeal.
Place each muffin 1" apart. Sprinkle with cornmeal. Cover with towel for
one hour. Bake at 200 for 8 min on each side in a lightly oiled,covered
electric skillet. **** The actual recipe said to bake at 300 for 10 min on
each side. Maybe my skillet is too hot. I made this recipe in my bread
machine.
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Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup starter
1/2 cup milk
1 tablespoon sugar
2 tablespoons melted shortening
2 teaspoons salt
2 1/2 cups flour
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 package active dry yeast
1 cup warm water
1 teaspoon salt
2/3 cup sourdough starter
1/2 cup honey
1 1/2 tablespoons shortening
4 cups whole wheat flour
Dissolve yeast in 1 cup warm water. Mix yeast, starter, honey, salt and
shortening with 3 cups flour. Add more flour as needed to make a stiff
dough. Knead 150 strokes on a floured surface and place in a greased bowl.
Cover and let rise 1 to 1 1/2 hours until doubled in size. Punch down, let
double again. Punch down and roll into tight loaf. Grease and place in
bread pan. Let double in pan and bake at 400 degrees F. for 35 to 40
minutes or until very dark golden brown, and it sounds hollow when
thumped.
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Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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-----mix together-----
1 3/4 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon chili powder
1/8 teaspoon baking soda -- and
2 teaspoons baking powder.
-----in separate bowl mix together-----
1/2 cup sourdough starter
1/3 cup milk
1 egg, beaten
1 can cream-style corn -- (8 oz.)
1/4 cup cooking oil -- or
shortening
1/2 cup grated cheddar cheese
1 tablespoon green chiles -- chopped
2 tablespoons pimiento -- chopped and
2 slices bacon -- fried and
Add all at once to dry ingredients, stirring just till moistened. Fill
greased muffin pans 2/3 full. Bake at 400F for 20 to 25 minutes. Makes 12
muffins. MORE LATER! Formatted by Elaine Radis BGMB90B; October, 1993
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Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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castillo (hjdd64b)
1 cup sourdough starter
1 tablespoon sea salt
2 packages dry yeast
5 cups whole wheat flour -- to 6 c.
1/2 cup warm water (110f)
2 eggs -- beaten
1 1/4 cups boiling water
6 tablespoons rolled oats
1 cup rolled oats
1 egg white -- beaten
2/3 cup light molasses -- (or honey)
1 tablespoon water
1/3 cup safflower oil
Measure out sourdough starter. Soften yeast in warm water. Combine boiling
water, oats, molasses, oil and salt. Cool to lukewarm. Stir in 2 c. flour.
Beat well. Add to sourdough starter along with softened yeast and eggs.
Stir in enough of remaining flour to make a soft dough. Turn out onto a
lightly floured surface and knead 5 - 8 minutes or until smooth and
elastic. Shape dough into a ball and place in lightly greased bowl,
turning once. Cover with a cloth and set in a warm place free from drafts
and let rise 1 to 2 hours or until doubled in size. Punch down dough and
turn out onto a lightly floured surface. Divide dough in half. Cover and
let rest for 10 minutes. Coat 2 well greased loaf pans with about 3 tbsp
oats per pan. Shape dough into loaves and place in pans. Cover and let
rise in warm place for 1 1/2 hours or until doubled in size. Brush loaves
with mixture of egg white and water. Sprinkle tops lightly with rolled
oats. Bake at 375F for 40 to 50 minutes or until done(I find mine are
always done at 35 minutes so watch carefully). Makes 2 loaves.
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Sourdough Pancakes #1
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup active starter
1/2 cup pancake mix
1 large egg
1 tablespoon cooking oil
1/2 cup milk
1/2 teaspoon soda
Mix all ingredients well. Be careful not to over mix. Small lumps are ok.
Lightly grease a hot cast iron griddle. Drop onto griddle with a large
spoon while the batter is still rising.
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Sourdough Pancakes #2
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup active starter
1 large egg
2 tablespoons cooking oil
1/4 cup instant or evaporate milk
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons sugar
Mix ingredients together and let the mixture bubble and foam a minute or
two, then drop on hot griddle in large spoonfuls.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup sourdough starter
1 tablespoon shortening -- melted
1 teaspoon salt
1 cup flour
Mix ingredients, working in the flour until you have a soft dough. Roll
out into a flat shape. Dash oil over a dough sheet and place dough on it.
Bake about 5 minutes. It doesn't take long, so watch carefully. Have pizza
sauce and topping ready and make pizza as usual. Then bake as usual.
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Sourdough Pumpernickle
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups active sourdough starter
2 cups unsifted rye flour
1/2 cup molasses
2 teaspoons salt
1/2 cup whole milk
1 package active dry yeast
2 tablespoons caraway seeds -- chopped
1/2 cup boiling black coffee
1/4 cup dry skim milk
3 tablespoons melted shortening
2 3/4 cups unbleached flour
Pour boiling coffee over chopped caraway seeds. Let the mixture cool and
then add it to the rye flour and starter which have previously been mixed
well. Let stand for 4 to 8 hours in a warm place, preferable overnight.
Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached
flour and yeast. Mix well. Cover the bowl and let rise to double. Then
knead on floured board and shape into two round loaves on baking sheet.
Let rise until double again and bake at 350 degrees for 30 minutes or
until done.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup milk -- warm
2 teaspoons sugar
1 package dry yeast
2 1/2 cups all-purpose flour -- sifted
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup sourdough starter
1/2 cup butter
<<<or>>>
1/2 cup shortening
1 cup cheese; shredded -- i used
cheese
Dissolve yeast in warm milk to which sugar has been added. Mix remaining
dry ingredients in medium bowl, cut in butter with pastry cutter to
resemble cornmeal. Mix in 1 cup shredded cheese. Blend starter into
dissolved yeast and stir all lightly into flour mixture until ball just
forms. Roll out 1/2-inch thick on well-floured board, flouring top as
needed just to keep from sticking to rolling pin. Cut out and quickly
place on buttered baking pan, barely touching. (work fast, they get sticky
quickly). Put in draft-free place to rise, for about 1 hour or in
refrigerator for about 4 hours. Bake at 425: for 25 minutes until nicely
browned. Serve warm with butter. ENJOY ENJOY... SALlie... Comment before
posting note: Another sourdough starter goodie...Created by Kyllikki
Fuller...who was one of the best Sourdough teachers! She was the one who
really helped me nurse that starter from day one... MM Format: Norma Wrenn
npxr56b
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Sourdough Sams
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup active sourdough starter
1/2 cup sugar
2 tablespoons shortening
2 cups unbleached flour
1 teaspoon baking powder
1 large egg
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk or sour milk
Sift dry ingredients, stir into liquid, roll out and cut with regular
donut cutter. Then heat some oil in a deep fryer to 390 degrees F and
fry. Makes about 17 Doughnuts with holes. Just before serving dust with
powdered or cinnamon sugar. NOTE: These doughnuts are virtually
greaseless. And if you want you can make several batches at a time and
freeze. They keep well and to me taste better after awhile in the freezer.
Take out as many as needed and thaw and put sugar on or eat plain.
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Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups yellow corn meal -- uncooked
1 3/4 cups evaporated milk -- diluted
2 eggs
3 tablespoons sugar
1 cup sourdough starter -- ancient one starter
1/4 cup butter; or margarine -- melted
3/4 teaspoon salt
3/4 teaspoon soda.
Combine corn meal and milk in mixing bowl. Add eggs, sugar and Ancient One
Starter. Beat well. Add butter, salt and soda, stirring until blended.
Spoon into greased heavy skillet (about 10 inches diameter). Bake in a hot
oven (450 F) about 1/2 hour until crusty and nicely browned. Served hot,
cut into GENEROUS ANCIENT ONE wedges! Great with milk.
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 cups sourdough
4 tablespoons oil
2 tablespoons sugar
1 teaspoon soda
1 teaspoon salt
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Sourdough Starter
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 cups lukewarm water
1 package activated dry yeast
1 tablespoon vinegar -- very important<
1/4 cup sugar
5 cups unbleached flour
Pour the water into a crock or a wide mouth gallon jar. Pour in the yeast
and let it dissolve. Stir. Add vinegar, sugar and flour. Mix. Cover
w/cloth and set in a warm place to sour..(2 to 3 days). When activity
STOPS, the mixture flattens out. An amber colored liquor comes to the
top..And it SMELLS.. THAT'S IT! Mix it up. It will look like whipping
cream. Put it in a GLASS JAR with a screw type lid; place in refrigerator.
IT WILL KEEP FOR MONTHS. Growing better as it continues to age at a very
slow pace. I have no idea regarding conversion for use in BM. IF YOU DO..
Let ME know..Ho-Kay? It is super in pancakes; waffles; coffee cake; rolled
biscuits; quick drop biscuits; cinnamon rolls; cobbler; BREAD; cake;
oatmeal cookies; etc.. I wish you success and tasty eating.. DON'T BE
AFRAID TO EXPERIMENT! Good Sour Baking to You for Yours..
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Sourdough Starter #1
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups unbleached flour
1 package active dry yeast
water to make thick batter
Mix Flour with yeast. Add enough water to make a thick batter. Set in
warm place for 24 hours or until house is filled with a delectable yeasty
smell.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups unbleached flour
water to make thick batter
Mix flour and water to make a thick batter. Let stand uncovered for four
or five days, or until it begins working. This basic recipe requires a
carefully scalded container.
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Sourdough Starter #3
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups unbleached flour
warm milk to make thick batter
This starter is the same as starter #2 but uses warm Milk instead of
water. Use the same instructions.
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Sourdough Starter #4
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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unbleached flour
potato water
Boil some potatoes for supper, save the potato water, and use it lukewarm
with enough unbleached flour to make a thick batter. without yeast. This
is a good way to make it in camp, where you have no yeast available and
want fast results. This is also the way most farm girls made it in the
olden days. Let stand a day or so, or until it smells right.
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Sourdough Starter #5
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 cups unbleached flour
2 tablespoons salt
2 tablespoons sugar
4 cups lukewarm potato water
Put all ingredients in a crock or large jar and let stand in a warm place
uncovered several days. This is the authors last choice for making a
starter, but seems to be in all the cookbooks dealing with Sourdough
Starters. Use only as a last resort.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup milk
1 cup unbleached flour
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups flour
2 cups warm water
1 package yeast
Combine all ingredients-mix well-cover and let stand 8-10 hours. Place 1/2
cup of this in refrigerator. Remainder can be used to bake. Remove from
refrigerator, add 2 cups flour, 2 cups warm water. Repeat above.
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* Exported from MasterCook *
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup skim or lowfat milk
3 tablespoons yogurt -- plain or low-fat
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* Exported from MasterCook *
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup nonfat or lowfat milk
2 tablespoons lowfat regular plain yogurt
1 cup flour
Heat 1 cup nonfat or lowfat milk to 90-100 F (nonfat milk gives the most
tang, whole milk the least). Remove from heat and stir in 2 T freshly
opened lowfat or regular plain yogurt (lowfat gives the tangiest flavor).
Pour mixture into a warmed (rinse with hot water for several minutes) 1
1/2 qt container, cover tightly, and let stand in a warm place at 80-100
F. (Above 110 F, the bacteria may be killed; below 70 F, the bacteria
don't grow well.) After 18-24 hrs, starter should be about the
consistency of yogurt. If some clear liquid rises to the top, simply stir
it back in. However, if liquid is light pink in color, milk is beginning
to break down; discard and begin again.
After a curd has formed, gradually stir one cup flour into starter until
smoothly blended. Cover tightly and let stand in a warm place (80-100 F
is ideal) until mixture is full of bubbles and has a good sour smell; this
takes 2-5 days.
During this time, if clear liquid forms, stir it back into the starter.
But if liquid turns pink, spoon out and discard all but 1/4 cup of
starter, then blend in a mixture of 1 cup of lukewarm milk (90-100 F) and
1 cup flour. Cover tightly and let stand again in a warm place until
bubble and sour smelling. Use. Or, cover and store in refrigerator.
To maintain your supply, each time you use 1 cup of starter, replenish it
with 1 cup lukewarm (90-100 F) milk and 1 cup flour. Cover and let stand
in a warm place until mixture is bubbly again, several hours or until next
day. Then cover and refrigerate until the next use. Before using starter,
always let it warm to room temperature; this takes 4-6 hrs. If you want to
bake in the morning, leave the starter out the night before.
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Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup sourdough starter
2 cups warm water
2 cups warm milk
1 tablespoon butter
1 package active dry yeast
1/4 cup honey
7 cups unbleached flour
1/4 cup wheat germ
2 tablespoons sugar
2 teaspoons salt
2 teaspoons baking soda
Mix the starter and 2 1/2 Cups of the flour and all the water the night
before you want to bake. Let stand in warm place overnight. Next morning
mix in the butter with warm milk and stir in yeast until dissolved. Add
honey and when thoroughly mixed, add 2 more cups of flour, and stir in the
wheat germ. Sprinkle sugar, salt, and baking soda over the mixture.
Gentlypress into dough and mix lightly. Allow to stand from 30 to 50
minutes until mixture is bubbly. Add enough flour until the dough cleans
the sides of the bowl. Then place the dough on a lightly floured board and
knead 100 times or until silky mixture is developed. Form into 4 1-lb
loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double,
about 2 to 3 hours in a warm room. Then bake in hot oven, 400 degrees F,
for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes
longer or until thoroughly baked. Remove from pans and place loaves on
rack to cool. Butter tops of loaves to prevent hard crustyness. Makes 4
1-lb loaves
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 teaspoons yeast
2 cups whole wheat bread flour
1 1/3 cups unbleached bread flour
2 tablespoons buttermilk powder
2 tablespoons vital wheat gluten
2 tablespoons lecithin
2 teaspoons salt -- lite
2 teaspoons wheat germ
1/2 teaspoon ginger
2 tablespoons olive oil
1 tablespoon honey
1/2 cup whole wheat sourdough -- (you
1 cup water -- (i use bottled h2o)
1/2 margarine -- room temp.
I used the whole wheat starter and experimented with your whole wheat
bread recipe in the DAK today. It turned out great. Basically, I just
halved your recipe and added a few things. My DAK is a 3 cup flour model,
is yours? If I'm using whole wheat or rye flour, I can add more flour
because it doesn't rise as much. Also, whenever I use whole wheat, etc. I
add vital wheat gluten and lecithin to aid elasticity and to help it rise.
This is what I put in the DAK and the order I used: Turn the light/dark
setting to 12 o'clock and set the menu to Sweet Bread (the auto. one, not
the manual one) Later, at the beeps, I added 3/4 c. pecans (didn't have
walnuts on hand). I usually add large pieces since they are kind of cut up
by the B/M while knead ing. We can keep experimenting with this....let me
know if you try it and what you add or subtract. Have you ever added
raisins, oatmeal or any kind of seeds? The B/M gives me the lazy way out,
and I wanted to see what it would do in it. Thanks so much for taking
precious time to post the recipe. P.S. I have some of the beer s/d
starter to give you when we get together, but the whole wheat starter is
GREAT!. Regards, 08/21 11:14 P.M. JUDY/NC PJXG05A
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