Traditional Values
160-Year-Old Sour Dough Bread (2 lb loaf)3 tsp Lecithen (refrigerated)
3 tsp Vital Gluten (refrigerated)
3 tsp W-Whey Powder (Schiff) (refrigerated) 1 Tbsp Granulated Sugar
1 Tbsp Salt Mix all into small cup Into breadmaker pan add: 1 Tbsp Vegetable oil (onto paddle)
2/3 cup 160-year old sourdough starter (mix with non-metal spoon) (metal
will kill starter)
1 1/3 cups lukewarm Water (microwave 15 seconds)
2 cups Bread Flour (Gold Metal) (pre sifted) ("generous cups")
Add small cup of dry ingredients from above
2 cups Bread Flour (Gold Metal) (pre sifted) ("generous cups") Dig small hole in center for yeast 2 rounded tsp Dry Yeast (flip flour over to cover yeast) Make sure all water in corners is covered Pam spray 2 1 lb loaf pans Cover breadmaker with towel while mixing (knead 1 = 5 min, knead 2 = 20
min, Rise 1 = 39 min, punch = 10 sec, Rise 2 = 26 min, shaping = 15
sec.) Total 1 ½ hours. Flour plastic surface - Dump risen loaf on floured surface and powder
top with flour - Cut into halves with quick choppy strokes - Knead into
loaves and place into pans - Place in room temp oven until risen (about
50 min to 1 hr) - Bake at 300 degrees for about 30-40 minutes (50 min
per book) (let color decide) - Butter (margerine) top with paper towels
while hot (butter softens crust) - Place loaves on racks to cool - Cover
with plastic and refrigerate - Slice loafs next day --
Skipper |
