SOURDOUGH BREAD BY MAGGIE WITH THE FRONTIER WOMENS LEAGUE OR ALSO KNOWN AS SPOOK YEAST BREAD STARTER: SPONGE/OR SPOOK YEAST INGREDIENTS & INSTRUCTIONS: 1 CUP MILK IN A NON-METAL CONTAINER, LET MILK TO STAND AT ROOM TEMPERATURE FOR 24 HOURS ADD 1 CUP A-P FLOUR(WHITE UNBLEACHED FLOUR IS BEST) LEAVE UNCOVERED IN A WARM PLACE (80*F. IS IDEAL, BUT ANYWHERE BETWEEN 70* AND 90* IS GOOD) FOR 2 TO 5 DAYS, DEPENDING ON HOW LONG IT TAKES TO BEGIN SOURING AND BUBBLING. >CHILLIER TEMPERATURES SLOW DOWN THE GROWTH OF THE YEAST, WHILE TOO MUCH HEAT (OVER 110*F.) KILLS THE YEAST.IF YEAST STARTS TO DRY OUT, STIR IN SOME TEPID WATER, 1 TEASPOON AT A TIME TO GET TO MOISTEN UP.ONCE IT IS HAS A GOOD AND SOUR SMELL, AND IS FULL OF BUBBLES, IT IS READY TO USE. >>ALWAYS KEEP ABOUT 1 1/2 CUP OF STARTER ON HAND. EACH TIME YOU USE A PORTION OF THE STARTER, REPLACE USED PORTION WITH EQUAL AMOUNTS OF MILK AND FLOUR. COVER AND STORE IN THE REFRIGERATOR. IT IS BEST IF YOU USE THE SPOOK YEAST AT LEAST 1-TIME A WEEK. >>>IF YOU DONT PLAN TO BAKE ANY BREADS FOR A WEEK OR SO, YOU CAN FREEZE IT. AFTER FREEZING ;WHEN READY TO USE IT AGAIN, ALLOW IT TO STAND FOR 24 HOURS AT ROOM TEMPERATURE BEFORE USING AGAIN. BASIC SOUR DOUGH BREAD RECEIPE: INGREDIENTS: 1 PKG. DRY YEAST 1/2 CUP LUKEWARM WATER 1 TEASPOON SUGAR OR HONEY 1 CUP SOURDOUGH STARTER 6 CUPS A-P UNSIFTED FLOUR 1 TEASPOON SALT 1/2 TEASPOON BAKING SODA 1 EGG- BEATEN/ OR OIL FOR GLAZING INSTRUCTIONS: BEGIN WITH ALL INGREDIENTS AT ROOM TEMPERATURE. IN A NON-METAL BOWL, MIX 1 PKG. OF YEAST AND 1/2 CUP OF LUKEWARM WATER. STIT IN THE SUGAR/OR HONEY UNTIL DISSOLVED. SET ASIDE FOR 10 MINUTES OR UNTIL YEAST BECOMES FOAMY. ADD 1 CUP SOURDOUGH STARTER. SIFT FLOUR, THEN ADD 4 CUPS TO YEAST MIXTURE, LEAVING 2 CUPS TO BE ADDED LATER ON. STIR IN SALT ANS BAKING SODA. MIX WITH A NON-METAL SPOON. TURN THE RESULTING DOUGH INTO A LARGE OILED BOWL, COVER IT WITH PLASTIC WRAP COMPLETELY, OR A DAMP TOWEL, LET RISE ABOUT 2 HOURS. TURN THE DOUGH OUT ONTO A SLIGHTLY FLOURED SURFACE AND SHAPE THE LOAVES BY FORMING THE DOUGH INTO ROUND-PLUMP CIRCLES. YOU CAN MAKE ONE LARGE LOAF OR 2 SMALLER ONES. SET ASIDE ON A GREASED SHEET PAN FOR THE SECOND RISING-TO PROOF IT. COVER AGAIN WITH PLASTIC WRAP (THAT HAS BEEN SPRAYED WITH COOKING SPRAY),OR COVER WITH A DAMP TOWEL AND LET RISE FOR 2 HOURS UNTIL IT HAS DOUBLED IN SIZE. WHEN THE SECOND RISING IN COMPLETED, USE A SHARP KNIFE TO SCORE A CROSS ON TOP OF EACH LOAF. DECIDE WHCH TYPE OF CRUST YOU PREFER, TENDER OR CRUSTY. FOR TENDER CRUSTS, BRUSH ALL DOUGH-LOAFS SURFACES WITH THE BEATEN EGG MIX OR OIL. FOR A CRUSTY BREAD BRUSH WITH WATER/OR PLACE A PAN OF WATER IN OVEN WHEN YOU BAKE THE BREAD ALSO. BAKE AT 375*F. FOR 2 LOAVES, BAKE FOR 50 MINUTES. FOR ONE LOAF BAKE BETWEEN 60 TO 70 MINUTES. THE LOAVES ARE DONE WHEN THEY TURN A MEDIUM BROWN AND MAKE A HOLLOW SOUND WHEN YOU TAP THEM ON THE BOTTOM. ENJOY!
Posted on: Sun, 09 Mar 2014 00:05:25 +0000
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