Sourdough Recipe Compilation Part I
Ed. Note: This document formats the Sourdough Recipes, Part 1 into a hyperlinked html file. The email addresses are left for identifying the poster but may no longer be valid.
v2.01, Nov. 1993
From: Darrell Greenwood
Subject: rec.food.sourdough FAQ Recipes (part 1 of 2)
Summary: A collection of recipes from the Sourdough Mailing List that preceded the rec.food.sourdough newsgroup
Date: 11 Jun 2010 04:19:39 GMT
Sourdough Recipe Compilation, v2.01, Nov. 1993.
Generated from/for the Sourdough Mailing List.
This list of recipes was updated from a work originally put forward by Jason Yanowitz <JYANOWITZ@hamp.hampshire.edu> There were 19 recipes in that first version compiled last march. There are now more than 90 recipes, and the works is fast becoming the size of a book!
The atributions have been re-inserted in this latest version by David Adams. (email@example.com) If you have posted a signifigant recipe which did not make it's way into this collection you might send a note to that address. Clearly as any work aproaches such a large size decisions will need to be made as far as removing some recipes. At this point there is quite some redundancy with many many similar recipes for biscuits or for Amish Friendship Bread etc. With experience and better editing, perhaps future versions may eliminate some of this redundancy.
Table of Contents Sourdough Recipe Compilation Part I 000 STARTER RECIPES 001 Sourdough Starters 001a Sourdough Starter #1 001b Sourdough Starter #2 001c Sourdough Starter #3 001d Sourdough Starter #4 001e Sourdough Starter #5 001f Sourdough Starter #6 002 Sourdough Starter 100 SOURDOUGH WHITE BREAD RECIPES 101 The "World" Bread 102 Basic Bread (not from Sourdough Jack) 103 My Favorite White Bread Recipe 104 The Doctor's Sourdough Bread 105 David's Sourdough White Bread 106 Sourdough Buttermilk Bread 200 SOURDOUGH RYE BREADS 201 David's Wheat and Rye Bread 202 Tanya's Peasant Black Bread 203 Manuel's Starter Roberta's Sourdough Rye 204 Russian Starter Breads 204b Finnish Sour Rye 205 Dark Rye Bread Borodinskii 206 Sourdough Rye Bread 207 Sourdough Pumpernickel 208 Caraway Rye Bread 209 Moscow-Style Dark Rye Bread 210 Russian Black Bread 211 Notes on Russian Sourdough Bread I. Sourness of Russian cultures and the ratio of rye:wheat flour. II. A sample recipe for Borodino bread. 300 SOURDOUGH FRENCH BREADS 301 Sourdough French Bread 302 Sourdough French Bread 303 Sourdough French Bread (For Bread Machine) 304 Sourdough French Bread 304a Sourdough French Bread 304b Sourdough French Bread 305 Sourdough French Bread 306 Pain De Campagne (Pain au Levain) 400 WHOLE WHEAT AND OTHER BREADS 401 Seasoned Flat Bread 402 Whole Wheat Potato Bread 403 Sheepherder Bread 404 Cheese Batter Bread 405 Cumin Bread 406 Rewena Paraoa (Maori Bread) 407 Stove Top Bread 408 Raisin/Cinnamon Bread 409 Sourdough Sour Cream Raisin Bread 500 PIZZA CRUST, FOCACCIA, STROMBOLI ETC. 501 Sourdough Pizza Shells 502 David's Most Excellent Sourdough Pizza Crust 503 Sourdough Focaccia 600 DINNER ROLLS & BUNS ETC. 601 Rolls 602-- Cinnamon Buns 603 Sourdough English Muffins 603a Sourdough English Muffins 604 Sourdough Bagels 604a Bagels 605 Sourdough Cornbread 606 Sourdough Hot Rolls 607 Super Sourdough Corn Bread 608 Sourdough Corn Bread
Table of Contents for whole FAQ:
000) Explanation about Starter Recipes.
001) Sourdough Starter #1--#6
002) Sourdough Starter
203) Manuel's Starter <-- Look for this one in the Rye Breads.
406) Rewena <-- For use with Rewena Paraoa (Maori Bread)
710) Ambrosia Batter <-- Used with "American Slapjacks" but
useful for much more.
SOURDOUGH WHITE BREAD RECIPES
101) "World" Bread
102) "Basic Bread"
103) "My Favorite White Bread"
104) The Doctor's Sourdough Bread
105) David's Sourdough White Bread
106) Sourdough & Buttermilk bread
SOURDOUGH RYE BREADS
201) David's Wheat and Rye Bread
211) Borodino Russian Sourdough Rye
202) Tanya's Peasant Black Bread
203) Roberta's Sourdough Rye
204) Finnish Sour Rye
205) Dark Rye Bread Borodinskii
206) Sourdough Rye Bread (from Finland)
207) Sourdough Pumpernickle
208) Sourdough Caraway Rye Bread
209) Moscow-Style Dark Rye Bread
210) Russian Black Bread
211) Borodino Russian Sourdough Rye
SOURDOUGH FRENCH BREADS
301) Sourdough French Bread
302) Bread Machine Sourdough French Bread
303) Sourdough French Bread
304) Sourdough French Bread
305) Sourdough French Bread
306) PAIN DE CAMPAGNE (a non-sourdough french bread recipe)
WHOLE WHEAT AND OTHER BREADS
401) Seasoned Flat Bread
402) Whole Wheat Potato Bread
403) Sheepherders' Bread. (not sure if this should be under biscuts?)
404) Cheese Batter Bread
405) Cumin Bread
406) Rewena Paraoa (Maori Bread)
407) Stove Top Bread
408) Raisin/Cinnamon Bread
409) Sourcream Raisin Sourdough Bread
PIZZA CRUST, FOCACCIA, STROMBOLI ETC.
403) Sheepherders' Bread <--this recipe also recomended for pizza
501) Sourdough Pizza Shells
502) David's Most Excellent Sourdough Pizza Crust
503) Sourdough Focaccia
504) Somebody needs to give us a stomboli recipe. No?
DINNER ROLLS & BUNS ETC.
602) Cinnamon Buns
603) English Muffins
604) Sourdough Bagels
605) Sourdough Cornbread
606) Sourdough Hot Rolls
607) Super Sourdough Corn Bread
608) Sourdough Corn Bread
SOURDOUGH PANCAKE & WAFFLE RECIPES
701) Doug's Pancake Recipe
702) Sourdough Waffles
703) Sourdough Jack's Pancake Recipe
704) Uebele Sourdough Pancakes
705) Alaskan Blueberry Pancakes
706) Pancakes & Waffles
707) Sourdough Pancakes or Waffles
708) Sourdough Pancakes #1 -- #5
709) Wooden Spoon Sourdough Pancakes
710) The American Slapjack
711) '49er Pancakes
SOURDOUGH BISCUITS AND THE LIKE RECIPES
801) Miss Mary Rogers of Mexico, Missouri Biscuts
802) Sourdough Biscuits
803) Sourdough Biscuits a la Sunset Magazine
804) Sourdough Biscuits
805) Sourdough Sopapillas
806) Sourdough Utah Scones
807) Sourdough Blueberry Muffins
808) Miners' Muffins
809) Western Biscuits
810) "Real" Scones <-- Undoubtedly someone could
811) Cheese Scones <-- easily convert these to
812) Gridle Scones <-- sourdough recipes. No?
813) Sourdough Limpa Muffins
814) Sourdough Pretzels
815) Sourdough Bagels
816) Sourdough Bagels
YUMMY SOURDOUGH CAKES AND THE LIKE RECIPES
901) Raspberry/Cream Cheese Sourdough Cake
902) Chocolate Sourdough Cake
903) Sourdough Chocolate Cake
904) Sourdough Doughnuts
905) Sourdough Sam's Doughnuts
906) Sourdough Applesauce Cake
907) Sourdough Banana Bread
908) Mendenhall Sourdough Gingerbread
909) Moutain Cobbler
AMISH FRIENDSHIP BREAD
1000) Amish Friendship Bread <--several recipes all with the same title
NON-SOURDOUGH or STRANGE BREADS
1101) Essene Bread
000 STARTER RECIPES
A word or two of explanation are in order about the use of "starter recipes." These recipes are quite unlike almost all recipes in that in them one is trying to "create life". Well sort of. A sourdough culture is a living thing, or at least a collection of millions of living micro-organisms. In actuality these recipes are not really the witchcraft that they may at first seem to be. While we may not be able to create these micro-organisms, we may be able to attract them, or even hunt them down in their own environments, and domesticate them or subject them to slavery. ;^)
Most sourdough cultures contain some species of yeast, and at least one strain of lactobacilli. These micro-organisms are found in many places in the environment around us. You may recognize lactobacilli as one of the bacteria that makes yogurt. Various strains or species of lactobacilli are also involved in making sour cream, cheese, butter- milk, and other cultured milk products. Sometimes lactobacilli is to blame when milk just goes sour. Hence some sourdough "starter recipes use milk to help attract lactobacilli, and some actually use ingredients like yogurt to introduce lactobacilli.
Different species or strains of lactobacilli are responsible, in large part for the different flavors and textures of the many different varieties of cheese and other cultured milk products. Similarly different strains or species of lactobacilli are mainly responsible for the different flavors produced by different sourdough cultures.
Lactobacilli are also responsible for making sauerkraut, brine cured pickles, and borscht. Usually the lactobacilli used in these recipes is on the vegetables at the time they are harvested. Hence we would not be too surprised to see recipes calling for the use of grape leaves or some other vegetable substance.
Often times the very collection of micro-organisms we desire to gather resides on the grain we intend to use for flour. This explains the use of rye flour in "Manuel's Starter" or the use of whole wheat or even unbleached white flour in a starter recipe. (Bleaching may kill some of the micro-orgainsms.) Rye flour is almost notorious for creating a very sour culture. (See the article on Borodin style bread in recipe #211 below.)
The factors that determine the selection of a strain of yeast are no less important or complicated than those which govern selection of lactobacilli strains. For example _Saccharomyces cerevisiae_ is the scientific name given to bakers' yeast. Home brew enthusiasts will recognize this also as brewers' yeast. (Different strains are used for each application. Brewers also use _S. carlsbergensis_) _Saccharomyces cerevisiae_ does not well tolerate an acidic environment such as is found in a sourdough culture. The lactobacilli are constantly producing lactic acids which give the bread its sour taste. Hence a culture that begins with active dry yeast can never really become more than very mildly sour unless at some time the culture is invaded by another kind of yeast.
Many (Most?) sourdough cultures contain a strain of _Saccharomyces exiguus_, which does of course tolerate rather acidic conditions. Hence, some starter recipes include vinegar in order to make the batter acidic so as to prevent bakers' yeast from getting a start and selecting in favor of _Saccharomyces exiguus_.
Location may also prove to be an important factor as some strains of desired micro-organisms may be more prevalent in some habitats, such as the San Francisco bay area, or Germany, for example.
Of course none of the starter recipes are guaranteed to work. These creatures may seem to have a mind of their own. If you are unsuccessful perhaps you might try again, or in another place or season of the year, or you might try another recipe.
If you are frustrated with all that, you might consider obtaining a culture from someone who already has one. You probably have a neighbor or relative who has a culture. Otherwise you can obtain a culture from one of a variety of commercial sources. Also many of the readers of this newsgroup have offered to share cultures for as little effort required as sending a self addressed stamped envelope (SASE) and a zip-lock bag. Many of these cultures have been in continuous use for nearly a hundred years. Some cultures (such as the Mid-Eastern cultures from Sourdoughs International) may go back for thousands of years. If you peruse the FAQ file FAQ.culture.bank you will find the addresses of several commercial companies as well as several individuals who are willing to share cultures.
Whether you decide to try to capture a new culture, or go with an ancient one, I wish you the best of luck, and do let the group know how things go.
Sourdough Dave (firstname.lastname@example.org)
I would like to thank Charles Delwiche for helping me to understand much of the biology involved, however any inaccuracies portrayed are entirely my own responsibility.
Also I note that I contradict myself with respect to Manuel's starter. (It begins with a grain of bakers' yeast.) Perhaps the hope is that at some point a wild yeast will take over? Has anybody tried it with out the use of any bakers' yeast?
001 Sourdough Starters
001a Sourdough Starter #1
2 c Unbleached Flour
1 pk Active Dry Yeast
1 x 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.
001b Sourdough Starter #2
2 c Unbleached Flour
1 x 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.
001c Sourdough Starter #3
2 c Unbleached Flour
1 x Warm Milk To Make
This starter is the same as starter #2 but uses warm Milk instead of water. Use the same instructions.
001d Sourdough Starter #4
1 x Unbleached Flour
1 x 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.
001e Sourdough Starter #5
4 c Unbleached Flour
2 T Salt
2 T Sugar
4 c 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.
001f Sourdough Starter #6
1 c Milk
1 c Unbleached Flour
Let milk stand for a day or so in an uncovered container at room temperature. Add flour to milk and let stand for another couple of days. When it starts working well and smells right, it is ready to use.
NOTE: All containers for starters not using yeast, must be carefully scalded before use. If you are careless or do not scald them the starter will fail.
002 Sourdough Starter
From David Adams (email@example.com)
This recipe was given to me by a neighbor lady.
2 C milk - put in glass or ceramic bowl (not metal) and set stand uncovered in warm place for 24 hours.
Stir in 2 C sifted flour and allow to stand 2 days until bubbles and gets sour smell.
Store in fridge in quart size jar or crock with loose cover. (If cover is too tight CO2 may cause explosion.) If liquid rises to top give it a stir. Starter gets better with age.
Use it every 10 days or so and when you take some out add 1 C flour and 1 C water, set in warm place for 24 hrs. (or more) then cover loosely and refrig.
If you don't use it, activate it every couple of weeks by throwing out all but 1 C starter and adding equal amounts of flour and water. Try to keep 2 C. on hand. Let warm (take out over night) before using.
100 SOURDOUGH WHITE BREAD RECIPES
101 The "World" Bread
# From firstname.lastname@example.org
Here is the recipe I used for my bread.
(Copied by permission from Ed. Wood's book "Sourdoughs from Antiquity.",p. 38 & 39)
I will add my own comments with "dca>"
STEP I: CULTURE PREPARATION
1) Remove the culture from the refrigerator
2) Add 1/2 cup of white flour and 1/2 cup warm water to the culture jar and mix briefly. The total mixture will be about 2 1/4 cups. It need not be lump free.
3) Proof at 85 deg. F. for 6 to 12 hours until actively fermenting (as shown by bubbles on the surface).
dca> The Russian Culture requires about 2 or 3 hours to reach this stage if the correct temperature is maintained. Time depends mostly on how many spores remain in culture at time of use.
STEP II: THE FIRST PROOF
1) Mix all of the active culture with 3 cups of white flour and 2 cups of warm water in a 4 quart mixing bowl. It need not be lump free.
2) Proof at 85 deg. F. for 12 hours.
dca> The Russian culture requires only 6 hours at this stage.
3) RETURN 1 cup of culture to the culture jar. Add 1/3 cup of white flour and 1/3 cup of warm water and proof at 85 deg. F. for one hour. Then refrigerate immediately.
STEP III: THE SECOND PROOF
REMEMBER TO REFRIGERATE one cup of culture from the first proof before proceeding.
4 cups culture from the first proof
dca> (if I have more I use it all.)
2 tablespoons butter
1 cup milk
2 teaspoons salt
2 tablespoons sugar
6 cups white flour
1) Melt the butter over moderate heat (or heat in the microwave), add the milk to the butter, warm briefly, add the salt and sugar, and stir until dis- solved. Add this mixture to the culture and mix well.
2) Add the flour a cup at a time until dough is too stiff to mix by hand. Then turn onto a floured board and knead in remaining flour until the dough is smooth and satiny.
dca> I knead about 15 min by hand.
3) Divide dough in half and form two balls.
4) Pat each ball into a one inch thick oval and form loaves by rolling from the long side, pinching the seam together as you roll the dough to form the loaf.
dca> I often put a flattened ball of dough in the Dutch oven.
5) Place in greased loaf pans and proof at 85 deg. F. for 1 1/2 to 3 hours. When the dough rises 1 to 2 inches above lip of pan, it is ready to bake.
dca> It helps if the dough can rise in a very humid place. When I am baking in the regular oven, I put the dough in a camping cooler with a bucket of hot water. This keeps the dough warm and humid. Problem: I have to stack the pans. If the dough rises above the lip, it hits the next pan and ruins the texture. This is why I want to build a new proofing box.
dca> If you use so much dough that it rises above the lip of the Dutch oven, then you have trouble. Takes experience to know how much dough to use. This recipe can make 3 loaves for a 10" dutch oven, or one 10" and one 12". If it isn't quite warm enough, I place one or two coals on the lid of the dutch oven to let the bread rise.
6) Preheat the oven to 375 deg. F. Ten minutes after putting the bread in, reduce heat to 350 deg. F. and bake an additional 45 minutes.
dca> I find this to be too long. Watch out!
dca> Elsewhere in the book Ed. Wood recommends putting a tray of water in the oven for the first 10 minutes. This is supposed to improve the crust and give it a French bread texture. You see if it works.
dca> For the Dutch oven I put 4 coals on the bottom of a 10" oven and 9 on the top. I cook it for about 35 minutes. I use 5 coals on the bottom and 11 on the top for the 12" oven. If it is very cold outside, it may take more time, and you probably need more coals. I baked bread in -20 deg. F. weather in January once.
7) When the bread is removed from the oven, brush crusts lightly with melted butter. Turn out of pans and cool on a wire rack.
dca> When using the dutch oven, I just turn the oven over and the bread falls out onto the wire rack. My kids call it circle bread.
102 Basic Bread (not from Sourdough Jack)
# From email@example.com (Lynn Alford)
After proofing, remove one cup of starter to your frig. Add a bit of oil, and salt (if desired, I rarely do) to the remaining sponge. Begin adding flour one cup at a time. Mix in flour until the dough begins coming away from the bowl. Knead dough, using extra flour as necessary. Allow to proof (with sourdough, time will vary on this. Expect a minimum of two hours. You want to double the size of the dough.) Now shape and bake in 425 F oven for 20 minutes then turn oven to 375 and continue baking for 1 hour.
Variations. I have used just this basic dough as a base for pizza (very nice) and as the dough to line a casserole dish, pour in a ground beef/tomato/Italian seasonings mixture, and top with some reserved sourdough. Bake for 30 minutes. Also very nice.
103 My Favorite White Bread Recipe
# From: servio!penneyj@uunet.UU.NET (D. Jason Penney)
This is my bread recipe that all of my friends say is the best. I have made it literally hundreds of times. It is good sandwich bread, and makes outrageous toast.
I am going to assume that you are familiar with sourdough techniques. I am a recently joined member of this mailing list, so I don't know what's already been distributed, and I don't want to bore you if you already know the basics. Alternately, I have a discussion of basic sourdough techniques published in a local cookbook; I could reproduce that here if there is sufficient interest.
Start by making starter (of course!). For this recipe, I use:
"Sourdough Bread Batter"
1 C starter
2 C warm water
2.5 C flour
Allow to proof overnight, 8-15 hours.
yields: 1 C starter to return, 2.5 C starter to bake
2.5 C sourdough bread batter
1.5 C water (or milk, or 1 C yogurt + .5 C water) -- make sure water is warm, else scald milk in microwave
2 T sugar
2 T melted butter
2 t salt
3-4.5 C flour
yields: 2 loaves
1. Add 1 C flour to starter. Mix in liquid, then sugar, salt, and butter.
2. Add flour until dough turns from sides of bowl.
3. Turn out onto kneading board and knead in .5 - 1 C more C of flour.
4. Let proof until doubled in bulk. For us sourdough users, this can be a LONG proof, depending on how cold the flour was when we started. Plan on no less than 2 hours, possible 3.
5. Punch down, let rise again (about 1 hour).
6. Turn out, punch down, shape into loaves.
7. Let rise about halfway (approximately 30 minutes), then bake in a preheated 375 degrees F oven 45-50 minutes.
8. Turn out onto cooling racks, allow to completely cool before wrapping. You may optionally brush the loaves with water or melted butter while still warm, but I don't usually bother.
I had a friend who recently called me in a panic after she made this for the first time, because the crust was hard :-). As a matter of fact, the crust softens quite a bit in about a day. Isn't all sourdough bread this way?
I have also added 1.5 C grated sharp cheese before adding the flour. If you do this, be careful with the cooking time; the bread will brown much easier.
104 The Doctor's Sourdough Bread
1 c Sourdough Starter
2 c Warm Water
2 c Warm Milk
1 T Butter
1 pk Active Dry Yeast
1/4 c Honey
7 c Unbleached Flour
1/4 c Wheat Germ
2 T Sugar 2 t Salt
2 t 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 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. Gently press 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 crustiness.
Makes 4 1-lb Loaves
105 David's Sourdough White Bread
# From David Adams (firstname.lastname@example.org)
I made sourdough bread on the last camp-out too. It came out the most like french bread of any loaf I ever made. I used:
1 1/2 to 2 cups sourdough culture. (I used the Alaskan, my vote for the best camping culture.)
1 tsp salt.
1 cup water.
Just enough quality bread flour to make a nice dough. Not too dry. (maybe 2 cups?)
Knead until you drop dead. (Long time) Try to see if you can stretch the dough papery thin without ripping. If you can come close you are done. I have a large bread board I take camping that I used for kneading.
Shape the loaf into a rounded disk (it helps to grease your hands to do this) and set in a greased 12" Dutch oven. Put the lid on. Set the Dutch oven in the sun if it is too cool. Keep an eye on it and move it back to the shade if it is getting hot. etc.
After about 2 hours of rising I begin to cook. It helps to get experience cooking with charcoal briquettes before you try to use the open fire. I used hot wood coals from the fire. It helps if the wood was hard wood like oak. I cook the bread for about 1 hour. When using briquettes I use about 7-8 on the bottom (for a 12" oven) and 14-16 on the top. With a wood fire I try to use a similar amount of coals. Open the oven often during the cooking process to check on the progress. Be ware that the top may look great while the bottom is burning charcoal black! Better to have too little heat on the bottom than too much!
106 Sourdough Buttermilk Bread
# From email@example.com (Sridhar Anandakrishnan)
...mmm, mmm, good!
Just made a sourdough buttermilk bread that turned out great. I used a starter graciously supplied by Joy Metcalfe, and here is what I did:
1 cup starter + 1/2 cup flour, 1/2 cup warm water to get the beasties active.
Let sit for 12+ hours.
3 cups flour,
2 cups warm water,
mix and let it sit overnight. It should be stringy, glutinous, and smelly ("it smells like ******* in here," exclaimed my wife).
1 1/4 cups COLD low fat buttermilk,
4 cups flour
mix until the dough comes away from the sides of the bowl. Turn out onto the counter and knead until it is silky smooth (15 min). Add water or flour as necessary -- add water by wetting your hands and kneading.
Let it rise (cool <= 70 deg F) for 3-4 hrs.
Turn out onto counter, flatten and press out gas (shouldn't be too much).
Round the loaf and let rise again 1-2 hrs.
Again, flatten and press out gas.
Divide into 2 parts, and form loaves (I like simple round peasant loaves), and allow to proof upside down on a floured cloth.
Preheat oven to 375. Sprinkle cornmeal generously on tile or baking sheet surface.
After 30-40 min, turn straight side up onto a floured peel, slash the top, and slide onto tiles or baking sheet in 375 preheated oven.
Eat HOT, with a bit of sweet butter.
200 SOURDOUGH RYE BREADS
201 David's Wheat and Rye Bread
# From firstname.lastname@example.org
I will pick up the recipe assuming you start with 4 cups of culture
>from the first proof of the Russian starter. (Since all the recipes begin the same way.) I doubled the recipe; the one I modified this from started with 2 cups of culture.
4 cups culture from the first proof
2 tablespoons dark molasses (I have skipped the molasses)
2 tablespoons honey (I have skipped the honey)
1 cup milk (I have used wate