Date: Mon, 28 Aug 1995 22:49:13 -0400 (EDT)
From: Diane Morrissey (tree@pbfreenet.seflin.lib.fl.us)
Refrigerated Sourdough
An easy way to get that sourdough taste without the standard starter. The
starter is very moist and sticky when removing it from the pan to
refrigerate.
Starter MEDIUM LARGE
water(100 to 110 degrees) 3/4 cup 1 cup
Whole wheat flour 1 1/2 cups 2 cups
Vital gluten 1 1/2 tsp. 2 tsp.
Yeast 2 tsp. 2 1/2 tsp.
Place in machine (any cycle) as usual and allow to knead for 5 to 10
minutes. (Stop machine at that time by using your "stop"or "reset"button
or by unplugging.) Dough will be very soft and sticky. Remove from pan
and place in a glass bowl, cover with plastic and refrigerate overnight
(6 hours to a day and a half). Bring to room temperature prior to
starting machine.
Dough MEDIUM LARGE
Starter
Water 1/3 cup +/ 2/3 cup +/
Fruit juice concentrate 1 1/2 TAB 2 TAB
Date/maple sugar 1 1/2 tsp. 2 tsp.
Salt 1/2 tsp. 2/3 tsp.
Whole wheat flour 1 1/2 cups 2 cups
Vital gluten, optional 1 1/2 to 3 TAB 2 to 4 TAB
This dough needs to be watched and more water added if necessary. Start
with the amount called for and add more 1 TAB at a time until a soft,
round ball is formed.
This a good sourdough bread to make if you don't want to keep a starter
and feed it all the time.
56.7 calories, 0.3 g fat, 0.0 g sat fat, 2.9 g protein, 11.3 g
carbohydrate, 0.0 mg cholesterol, 49 mg sodium.
kwvegan vegan