Simple, Essential Bread Starters Recipe
Yield: 1 LoafRecipe by luhu.jp
Ingredients:
SIMPLE STARTER
1/2 tsp: Dry yeast,
*OR*,
1 tsp: Fresh cake yeast,
2 tbsp: Warm water,
1/2 cup: Water, at room temperature
1 cup: Flour, all-purpose,
. unbleached,
FOR WHITE DOUGH
1/2 tsp: Dry yeast,
*OR*,
1 tsp: Fresh cake yeast,
2 tbsp: Warm water,
2 tsp: Olive oil,
1 tbsp: Milk,
Starter mix,
2 tbsp: Wheat germ,
1 tsp: Kosher or other coarse salt,
1 1/4 cup: Flour, all-purpose,
. unbleached,
WHOLE WHEAT DOUGH
1/2 tsp: Dry yeast,
*OR*,
1 tsp: Fresh cake yeast,
1 tbsp: Warm water,
2 tsp: Olive oil,
1 tbsp: Milk,
Starter mix,
1/2 cup: Whole wheat flour,
1 tsp: Kosher or other coarse salt,
3/4 cup: Flour, all-purpose
Directions:
** Simple Bread Starter **
In a small bowl, stir the yeast into the warm water and let stand for
10 minutes, or until creamy. Stir in the remaining water and flour
and stir with a wooden spoon for 2 minutes, or until smooth. Cover
the bowl tightly with plastic wrap and let ferment 8 to 12 hours.
** White Dough **
In a medium mixing bowl, stir the yeast into the water and let stand
until creamy. Then stir in the olive oil, milk and the starter,
stirring to break it up. The texture should be that of house paint.
Add the wheat germ first, stirring to mix, then the salt and the
white flour, adding it 1/4 cup at a time and stirring to mix with a
wooden spoon until the ingredients begin to clump together in a large
ball. Turn out onto a floured board and knead, incorporating the
remaining flour, for 10 minutes, or until the dough is smooth and
elastic. Be aggressive with the dough; slap it against the work
surface from time to time to develop tenacity in the dough. Place the
dough in a deep, oiled bowl and cover tightly with plastic wrap. Let
rise for 2 hours, or until doubled. ** Whole Wheat Dough **
In a medium mixing bowl, stir the yeast into the water and let stand
until creamy. Then stir in the olive oil, milk and the starter,
stirring to break it up. The texture should be that of house paint.
Stir in the whole wheat flour, then the salt, and finally the white
flour, adding it 1/4 cup at a time. Mix with a wooden spoon until the
ingredients begin to clump together in a large ball. Turn out onto a
floured board and knead, incorporating the remaining flour, for 10
minutes, or until the dough is smooth and elastic. Work quickly as
whole wheat flour tends to stick more readily than white. Be
aggressive with the dough; slap it against the work surface from time
to time to develop tenacity in the dough. Place the dough in a deep,
oiled bowl and cover tightly with plastic wrap. Let rise 2 hours, or
until doubled.
Makes enough for 1 loaf. ** The Herb Companion -- Oct/Nov 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp
In a small bowl, stir the yeast into the warm water and let stand for
10 minutes, or until creamy. Stir in the remaining water and flour
and stir with a wooden spoon for 2 minutes, or until smooth. Cover
the bowl tightly with plastic wrap and let ferment 8 to 12 hours.
** White Dough **
In a medium mixing bowl, stir the yeast into the water and let stand
until creamy. Then stir in the olive oil, milk and the starter,
stirring to break it up. The texture should be that of house paint.
Add the wheat germ first, stirring to mix, then the salt and the
white flour, adding it 1/4 cup at a time and stirring to mix with a
wooden spoon until the ingredients begin to clump together in a large
ball. Turn out onto a floured board and knead, incorporating the
remaining flour, for 10 minutes, or until the dough is smooth and
elastic. Be aggressive with the dough; slap it against the work
surface from time to time to develop tenacity in the dough. Place the
dough in a deep, oiled bowl and cover tightly with plastic wrap. Let
rise for 2 hours, or until doubled. ** Whole Wheat Dough **
In a medium mixing bowl, stir the yeast into the water and let stand
until creamy. Then stir in the olive oil, milk and the starter,
stirring to break it up. The texture should be that of house paint.
Stir in the whole wheat flour, then the salt, and finally the white
flour, adding it 1/4 cup at a time. Mix with a wooden spoon until the
ingredients begin to clump together in a large ball. Turn out onto a
floured board and knead, incorporating the remaining flour, for 10
minutes, or until the dough is smooth and elastic. Work quickly as
whole wheat flour tends to stick more readily than white. Be
aggressive with the dough; slap it against the work surface from time
to time to develop tenacity in the dough. Place the dough in a deep,
oiled bowl and cover tightly with plastic wrap. Let rise 2 hours, or
until doubled.
Makes enough for 1 loaf. ** The Herb Companion -- Oct/Nov 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp