Determining Your Altitude Above Sea Level Recipe
Yield: 1 TextRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
It is important to know your approximate elevation or altitude above
sea level in order to determine a safe processing time for canned
foods. Since the boiling temperature of liquid is lower at higher
elevations, it is critical that additional time be given for the safe
processing of foods at altitudes above sea level.
It is not practical to include a list of altitudes in this guide,
since there is wide variation within a State and even a county. For
example, the State of Kansas has areas with altitudes varying between
75 ft. to 4,039 ft. above sea level. Kansas is not generally thought
to have high altitudes, but there are many areas of the State where
adjustments for altitude must be considered. Colorado, on the other
hand, has people living in areas between 3,000 and 10,000 feet above
sea level. They tend to be more conscious of the need to make
altitude adjustments in the various processing schedules. To list
altitudes for specific counties may actually be misleading, due to
the differences in geographic terrain with within a county.
If you are unsure about the altitude where you will be canning foods,
consult your county Extension agent. An alternative source of
information would be your local district conservationist with the
Soil Conservation Service.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Title: DETMOLD SOURDOUGH BREAD
Categories: Breads, Yeastfree, Sour, Yeast, Free
Yield: 1 Servings
-Sourdough breads, although
-lower in yeast content than
-regular yeasted
-breads, are never entirely
-yeast-free. An exception
-to this is
-sourdough bread using
-Detmold* starter, a
-specific strain of
-lactobacillus which is able
-to ferment flour.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PREPARATION
OF STARTER, FIRST EVENING %%%%%
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
It is best to make a new starter with every batch of bread. To 1/2 tsp
DETMOLD powder, add 1 cup warm (85F) water and approximately 1 cup of
flour, such that the mixture has the consistency of thick soup. Cover
and keep in a warm place (e.g. the oven with light on) for 24 hours.
There should tehn be bubbles in the mixture and a dark coloured
liquid should have separated.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%
PREPARATION OF STARTER, SECOND EVENING %%%%%
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Add the starter mixture to 8 cups of warm water and optionally cooked
sweet rice (see below). Add sufficient flour to give the consistency
of thick soup. cover and let sit overnight in a warm place. The
sponge can be made from water and flour only, but a much sweeter
bread results from using a significant amount of cooked sweet rice.
Twoo cups of dry sweet rice can be cooked in 8 cups of water and
allowed to cool for the sweet rice ingredient mentioned above.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PREPARATION OF
DOUGH, NEXT MORNING %%%%%
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
The sponge has now risen, and 1 cup of this could be saved for
subsequent starter if kept refrigerated and used within a few days.
However, even in the refrigerator, the mixture will soon acquire wild
yeasts and no longer be completely yeast-free. Add to the risen
starter more flour until it becomes a kneadable dough. This will
require 12-18 cups of whole wheat flour. Knead the dough as little
as possible. Form the dough into loaves (about 5) and place into well
oiled pans. Ordinary bread pans do work, but the bread tends to be
thick crusted and to dry quickly. Round cans such as coffee cans, or
48 oz juice cans give a bread that rises better and dries less
quickly. Cover the pans with aluminum foil and let them sit in a
warm place for at least 4 hours.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% BAKING BREAD, AFTERNOON
%%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Place the loaves in a cold oven and turn the oven to 350F. Bake for
about 1-1/2 hours TOTAL oven time. Freeze the bread if it is not
going to be used within the next few days. It is best to use freezer
bags with the air drawn out, and double sealed.
DETMOLD* Starter is available in health food sotres, or from: Paul
Wallenboren, PLAZAM Ltd., Box 127, Gardner, Colorado. 81040.
Origin: Yeast-Free Feast: Recipes and Ideas to Help Control Yeast
Related and other Environmental Health Problems, by Paula Medd.
Shared by: Sharon Stevens, Oct/94. From: Pat Stockett Date: Tue, 10-0
Source from luhu.jp
sea level in order to determine a safe processing time for canned
foods. Since the boiling temperature of liquid is lower at higher
elevations, it is critical that additional time be given for the safe
processing of foods at altitudes above sea level.
It is not practical to include a list of altitudes in this guide,
since there is wide variation within a State and even a county. For
example, the State of Kansas has areas with altitudes varying between
75 ft. to 4,039 ft. above sea level. Kansas is not generally thought
to have high altitudes, but there are many areas of the State where
adjustments for altitude must be considered. Colorado, on the other
hand, has people living in areas between 3,000 and 10,000 feet above
sea level. They tend to be more conscious of the need to make
altitude adjustments in the various processing schedules. To list
altitudes for specific counties may actually be misleading, due to
the differences in geographic terrain with within a county.
If you are unsure about the altitude where you will be canning foods,
consult your county Extension agent. An alternative source of
information would be your local district conservationist with the
Soil Conservation Service.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Title: DETMOLD SOURDOUGH BREAD
Categories: Breads, Yeastfree, Sour, Yeast, Free
Yield: 1 Servings
-Sourdough breads, although
-lower in yeast content than
-regular yeasted
-breads, are never entirely
-yeast-free. An exception
-to this is
-sourdough bread using
-Detmold* starter, a
-specific strain of
-lactobacillus which is able
-to ferment flour.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PREPARATION
OF STARTER, FIRST EVENING %%%%%
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
It is best to make a new starter with every batch of bread. To 1/2 tsp
DETMOLD powder, add 1 cup warm (85F) water and approximately 1 cup of
flour, such that the mixture has the consistency of thick soup. Cover
and keep in a warm place (e.g. the oven with light on) for 24 hours.
There should tehn be bubbles in the mixture and a dark coloured
liquid should have separated.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%
PREPARATION OF STARTER, SECOND EVENING %%%%%
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Add the starter mixture to 8 cups of warm water and optionally cooked
sweet rice (see below). Add sufficient flour to give the consistency
of thick soup. cover and let sit overnight in a warm place. The
sponge can be made from water and flour only, but a much sweeter
bread results from using a significant amount of cooked sweet rice.
Twoo cups of dry sweet rice can be cooked in 8 cups of water and
allowed to cool for the sweet rice ingredient mentioned above.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PREPARATION OF
DOUGH, NEXT MORNING %%%%%
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
The sponge has now risen, and 1 cup of this could be saved for
subsequent starter if kept refrigerated and used within a few days.
However, even in the refrigerator, the mixture will soon acquire wild
yeasts and no longer be completely yeast-free. Add to the risen
starter more flour until it becomes a kneadable dough. This will
require 12-18 cups of whole wheat flour. Knead the dough as little
as possible. Form the dough into loaves (about 5) and place into well
oiled pans. Ordinary bread pans do work, but the bread tends to be
thick crusted and to dry quickly. Round cans such as coffee cans, or
48 oz juice cans give a bread that rises better and dries less
quickly. Cover the pans with aluminum foil and let them sit in a
warm place for at least 4 hours.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% BAKING BREAD, AFTERNOON
%%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Place the loaves in a cold oven and turn the oven to 350F. Bake for
about 1-1/2 hours TOTAL oven time. Freeze the bread if it is not
going to be used within the next few days. It is best to use freezer
bags with the air drawn out, and double sealed.
DETMOLD* Starter is available in health food sotres, or from: Paul
Wallenboren, PLAZAM Ltd., Box 127, Gardner, Colorado. 81040.
Origin: Yeast-Free Feast: Recipes and Ideas to Help Control Yeast
Related and other Environmental Health Problems, by Paula Medd.
Shared by: Sharon Stevens, Oct/94. From: Pat Stockett Date: Tue, 10-0
Source from luhu.jp