Hi im Justin I live brother sea. With my Dog Miss Daisy. I've always wanted to make my own bread and pretty much happy with my white loafs. But also like the idea of making my own sour dough bread. Now thats a new level of phawwww. But none the less I thought I want to do this. And I record my ingredients and how the bread came out...Anyway here's some pictures, ive lots to learn. Please excuse bad grammar joys of being dislecic 🙂
my new favorite recipe.....will post soon to site recipes
chris
on the morning when you get up...
take the one cup of starter and put into a bowl, add 1 TB sugar and 3 tsp xanthan gum, mix well and put into a 100%oven for a while, how long? until your ready to make the bread...the yeasties are multiplying fast, eating on the sugar..
Now, when ready, put the mixture into your kitchenaid mixer with the dough hook...
add 2 whole eggs
2tsp real salt, not that sea salt crap, you can if you want, but then you die because you don't get iodine which the human body needs...and I believe regular salt adds better flavor.
add 1/2 tsp creme of tarter...i have no idea why, but it works.
ingredients
1 cup "fed" sourdough starter 1 1/2 cups to 1 2/3 cups lukewarm water, enough to make a smooth dough 5 cups Unbleached All-Purpose Flour 1 tablespoon sugar 2 1/4 teaspoons salt
1) Combine the starter, water, and 3 cups of the flour. Beat vigorously for 1 minute.
2) Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.
3) Add the remaining ingredients: 2 cups of flour, sugar, salt/ Knead to form a smooth dough.
4) Allow the dough to rise in a covered bowl until it's relaxed, smoothed out, and risen. Depending on the vigor of your starter, it may become REALLY puffy; or it may just rise a bit. This can take anywhere from 2 to 5 hours. Understand this: sourdough bread (especially sourdough without added yeast) is as much art as science; everyone's timetable will be different. So please…
If you want a more sour punch try feeding your starter unbleached rye flour a few times.
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Joining The Zourdough Community to share your recipes is not just about exchanging culinary ideas, but also about fostering a sense of togetherness through food. Whether you're a seasoned baker or just starting out, this platform offers a welcoming space to connect with like-minded individuals passionate about the art of baking. Just Find this supportive community eager to learn and exchange tips, tricks, and of course, recipes that elevate the humble loaf to new heights. I often Discover more than just recipes; uncover stories, techniques, and perhaps even lifelong friendships centered around a shared love for baking and breaking bread together
This recipe is a fascinating experiment in gluten-free sourdough baking! I'm intrigued by the author's emphasis on technique and the unique approach to handling the gluten-free dough. The idea of activating the starter in the oven is unconventional, but it certainly seems to work based on the results described. I'm particularly curious about the role of the cream of tartar and why the dough should resemble cookie dough in consistency. I'll definitely give this recipe a try, but I might experiment with different flours and hydration levels to see how they affect the outcome. It's great to have such a detailed best essay services online account of the process, as it provides a solid foundation for further exploration.