Posted in Sour Dough Recipes on Apr 12th, 2010
To make a rye + wheat or spelt loaf you can use a rye sour dough that has been refreshed within 4-5 days. To do this, take 4 tablespoons (50 grams) of your sour dough starter out of the fridge and do the following:
1. scrape the sour dough out of its container and pop it [...]
Posted in Sour Dough Recipes on Apr 12th, 2010
To make 100% rye sour dough you must have a lively sour dough starter! To do this, take 4 tablespoons (50 grams) of your sour dough starter out of the fridge and do the following:
1. scrape the sour dough out of its container and pop it in a bowl
2. add 1 and 1/4 cups (150 [...]
Posted in Sour Dough Recipes on Apr 9th, 2010
I am going to be honest with you. This bread is a bit of a hassle to make because there are lots of steps and lots of elapsed time involved. However, if you have a rainy week end and you are sort of pottering around with no particular commitments, this is a rewarding bread to [...]
Posted in Sour Dough Recipes on Apr 9th, 2010
To make sour dough pancakes you need a lot of sour dough! To do this, refresh your starter as follows:
1. Scrape the sour dough starter (1 cup/225 grams) out of the container into a mixing bowl.
2. Add 2 and 1/2 cups (375 grams) of white wheat bread flour (please do not use any other kind of [...]
Posted in Sour Dough Recipes on Apr 9th, 2010
As ever, make sure you are using a newly refreshed sour dough by following the instructions here.
Breakfast Rolls
Step one:
In a big bowl, mix together:
1 cup (8 fluid oz/230 mls/225 grams) of sour dough
1 cup (8 fluid oz/250 mls/250 grams) of scalded milk that has cooled down thoroughly
2 cups (300 grams) of the flour of your [...]
Posted in Sour Dough Recipes on Apr 9th, 2010
Recipe for San Francisco Sour Dough to make at home with wheat sour dough starter. Not instant gratification, but certainly gratifying!
