YEAST BREADS
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SOUR DOUGH
STARTER
SOUR DOUGH
FRENCH BREAD
SOUR DOUGH STARTER
Ingredients:
Skim Milk 1 cup
Plain Yogurt 3 Tbsp.
Flour 1 cup
Ceramic or Glass Container
(w/ tight-fitting lid)
(1) 11/2 qt. Container
1. Heat skim milk to 90 to 100 degrees. Remove from heat and stir in yogurt.
2. Allow mixture to stand at room temperature 24 to 48 hours or until curd forms.
Stir with wooden spoon once or twice to keep liquid mixed in.
3. Gradually stir in flour, mix well. Allow to stand 2 to 5 days.
4. When starter is ready, it is bubbly and spongy-looking and has a good sour aroma.
Starter should be kept in refrigerator after 5-day period.
5. To use starter, bring to room temperature and allow it to get bubbly again.
6. Replenish starter after each use with equal portions milk and flour. Example:
If you use 1-1/2 cups, add 1-1/2 cups each: milk and flour.
7. Repeat steps 1,2, and 3.
SOUR DOUGH FRENCH BREAD
Ingredients:
Water Recipe:
Sour Dough Starter
1-1/2 cups
Warm Water
1/2 cup
Salt
1 tsp.
Sugar
-1/2 tsp.
Bread Flour
3-1/2 cups
Active Dry Yeast
1-1/2 tsp.
Cornmeal
2 Tbsp.
Cornstarch
1 tsp.
Water
1/2 cup
1. Measure Sourdough Starter, warm water, salt, sugar, flour, and yeast into baking pan.
2. Insert baking pan securely into baking unit, close lid.
3. Select DOUGH setting.
4. Push START.
5. The COMPLETE light will flash when dough is done.
6. Remove dough from baking pan (and kneading blade from dough, if required)
divide dough in half. Roll dough back and forth, elongating it into a 14-inch long.
7. Sprinkle 2 pieces of stiff cardboard with 1 Tbsp. Cornmeal each. Place a loaf on each piece of cardboard.
Cover lightly with plastic wrap or damp cloth. Allow to rise in a warm place until puffy
or double in bulk (about 45 minutes to 1 hour).
8. Adjust oven rack to the lowest position. Place a 12 x 15-inch baking pan without sides on top rack
as oven is preheating to 400 degrees. Then place a baking pan with sides on the bottom rack.
Add 1/4 inch Boiling Water to bottom pan.
9. Combine cornstarch and water. Heat t boiling while stirring, allow to cool.
10. With very sharp knife, cut _-inch deep diagonal slashes on top of loaves. Brush the entire surface
of each loaf with cornstarch mixture.
11. Slide loaf from cardboard onto top baking sheet in oven.
12. Bake at 400 degrees for 25 minutes or until loaf sounds hollow when tapped. Brush
every 5 to 7 minutes with cornstarch mixture.
13. Allow to cool before slicing. Makes 2 loaves
