Your Questions About Rising Sourdough In Fridge

Donald asks…

If yeast produces both CO2 and alcohol then why doesn’t bread fizz and make you drunk?

sourdough answers:

Deary me! Yeast bread dough does fizz… Ever hear of letting the dough rise? What do you think makes it rise? I’ve actually seen BUBBLES in a sourdough mother… Even stored in the fridge it was bubbling.

And as for the alcohol fermentation part, sourdough has a definite funky alcohol smell before it’s cooked. Cooking the bread removes the alcohol and leaves only the taste. And besides… Not all bread contains yeast either!

Chris asks…

i AM LOOKING FOR A SOURDOUGH BREAD/ROLL RECIPE FOR A BAKERY?

sourdough answers:

Sourdough Starter
Categories : Breads – Yeast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 C Warm Water
1 Tbsp Active Dry Yeast
2 Tbsp Honey
1 C All-Purpose Flour
1 C Whole-Wheat Flour

In med. Nonreactive bowl, combine warm water, yeast and honey. Let stand about. 10 minutes, or unitl it becomes foamy. Using wooden spoon, stir in all-purpose flour and whole-wheat flour until smooth.

Transfer mixture to nonreactive container, large enough to allow starter to double in bulk. Cover and let stand in warm place 3 to 5 days, stirring mixture at least 3 times daily. It will rise and fall, remain bubbly and have pleasant sour smell.

When starter develops flavor and aroma that are pleasing to you, it is ready to use. Starter will keep indefinitely if stored, tightly covered, in refrigerator. It it develops orange or pink color, discard
it.

Once starter is made, it must be replenished at least once every 2-3
wks. To keep it alive. To replenish, remove 1 c. Starter and discard.
Add 1 c. Flour and 1 c. Tepid water to remaining starter, stirring until
smooth. Cover and let stand in warm place 8-10 hrs. Before
refrigerating it again.
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Sourdough Bread
Categories : Breads & Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups sourdough starter
3 cups lukewarm water
2 tablespoons sugar
1 tablespoon salt
5 cups flour
1/4 cup melted butter
1 1/2 cups whole wheat flour
Cornmeal
butter

Remove 1 1/2 cup starter (replenish the rest before returning to the fridge.) Add water, sugar, salt, and 2 1/2 cups white flour, mix. Let stand in a warm place for 12 to 18 hours. Stir down and add butter, whole wheat flour, and enough white flour to make a stiff bread dough. Knead for 10 minutes. Place in a clean buttered bowl, cover and let rise 2 hours. Punch down and shape into 2 round loaves. Place on oiled baking sheet, sprinkled with cornmeal. Let rise 11/2 hours. Bake 40 – 50 minutes at 400 degrees until bread sounds hollow when tapped.
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Title: Sourdough San Francisco Bread
Categories: Breads
Yield: 2 servings

1/2 tb Salt
1 tb Dry yeast 2 tb Cider vinegar
1 1/2 c Warm water 5 1/2 c White flour
1 c Sourdough starter 1/2 ts Baking soda
1 tb Sugar Yellow cornmeal

In lg warmed bowl, sprinkle yeast over water, stir to dissolve and let stand until bubbly. Blend in starter, sugar, salt and vinegar. Gradually beat in 3 c of the flour. Beat at least 3 mins. Turn batter into a lg oiled glass or ceramic bowl, cover with towel and let rise in warm place 1 hr or until double in bulk. Combine 1 c of the remaining flour with baking soda. Stir batter down and add flour-baking soda mixture. Gradually add remaining flour to make a stiff dough. Turn out onto floured board and knead, adding additional flour only as needed to prevent sticking, approx 300 strokes of
folding and turnin or until dough is smooth and elastic. Sprinkle a greased baking sheet with cornmeal. Form dough into 2 oblong loaves and place on sheet. Cover with towel and let rise in warm place 1 to 1-1/2 hr or until not quite double in size. With sharp razor, slash the tops of loaves diagonally. Mist with water and bake in 450 oven 10 mins. Reduce heat to 400 and bake 35 mins longer or until bread tests done. For a harder crust, place a pan of hot water on bottom of oven and mist with water several times during baking. Remove pan of water after 15 mins of baking. Turn out onto wire rack and cool. NOTE: If you like your sourdough very dar, remove
the baked bread from the pan or sheet and place under broiler about 2 mins, or until rich brown in color.
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HONEY-ORANGE PECAN SOURDOUGH ROLLS

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Starter
1 pk Yeast
1/4 c Warm water
1/2 c Milk
1/4 c Butter — melted
1/4 c Honey
1/2 ts Salt
3 1/4 c Flour — approx.
—–FILLING—–
1/2 c Butter
1/2 c Brown sugar
1 tb Orange peel — grated
1/4 c Honey
1/2 c Flour
1/2 c Pecans
1 t Orange extract

Soften yeast in water; stir in milk, batter, butter,
honey, and salt. Gradually mix in 3 c of the flour;
dough will be sticky. Turn dough into a greased bowl,
turn over to grease top; cover, and let rise in a warm
place until double in bulk, about 1 1/2 hours.

Turn dough out onto a lightly floured board and knead
until smooth, about 5 min.; add flour if necessary to
prevent dough from sticking. Roll dough out into a
12×15 inch rectangle; spread orange-nut filling
evenly over dough. Starting with the long side, roll
up jelly-roll fashion. Cut across roll into 15 slices
about 1 inch each and arrange, cut-side-up in a well
greased 9 by 13 inch baking pan. Cover and let rise
until almost double, about 45 minutes.

Bake in a 350^ oven for 35 minutes or until browned on
top. Transfer rolls to a serving board; quickly scrape
out any syrup in pan and spread it over rolls. Serve
them warm or reheated in a 350^ oven, lightly covered
with foil, for about 20 minutes. Makes 15 rolls.
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Charles asks…

how to make sour dough pizza crust?

how do you make sour dough pizza crust

sourdough answers:

SOUR DOUGH PIZZA CRUST
Recipe makes 4 12inch pizzas)
2 cups proofed sourdough starter
1 teaspoon salt
1/2 cup water
2 tablespoons oil
3 cups white bread flour
cornmeal
1. Mix all ingredients together.
2. Knead dough until smooth and elastic. Let rise until double.
3. Divide the dough into 4 equal portions and form into balls.
4. With a rolling pin, flatten the balls into 12- to 13-inch rounds about 1/8 inch thick.
5. Fold each round in half and transfer to a bakers peel or thin baking sheet sprinkled with cornmeal.
6. Proof, covered, for about 45 minutes at 85 degrees F.
7. Place a baking stone in a cold oven and preheat for at least 15 minutes at 450 to 500 degrees F.
8. Add your toppings to the rounds of dough and transfer the pizzas to the hot baking stone (See Note).
9. Bake for 20 to 25 minutes, or until crust is brown.
10. Remove from oven with bakers peel.
11. NOTE: It takes practice to transfer the pizza to the stone.
12. As an alternative, bake the pizza on a traditional pizza pan sprinkled with cornmeal.

If you already have a sour dough starter going, you can use it in this recipe. If you do not have one, here is a recipe to start one.

1)peel a potato, put in container with lid, fill with water.
2)leave it in a cool place for few days (until it starts to ferment and you see bubbles on the top)
3) drain it and keep WATER not the peel.
4) mix with bakers flour (2 3/4 c. Water to about 8 cups flour) dont over mix, leave till next day.
5) take 1/2 cup of starter add to 2 3/4 cups fresh water and 8 cups flour mix again, dont over mix
6) repeat step 5 everyday for a wk or until you notice it growing each day to bout twice it’s size.

That’s the same starter as a san francisco sour dough. Use about 2 1/2 cups to 8 cups flour, 1 1/2 to 2 cups when you make the bread. Just remember to leave a little to make a new starter each time. You need to ‘feed’ the starter each day cause if you dont it’ll ‘die’ and you have to start all over. If the starter starts to ‘overferment’ during summer or hot weather put in fridge and pull out hr or 2 before you want to make your loaf/ loaves

Linda asks…

Sourdough bread question?

Ok so I asked this fully on sourdough.com so I’ll just give the link and you can read it there. But I don’t think those forums are checked as often as Yahoo! Answers so I’m hoping someone can give me a little advice today. Thanks!

http://sourdough.com/forum/first-loaf-results-more-questions
I should specify that I DID use bread flour. Also, once my starter was “active” I moved it to the fridge. If I don’t use it within a week I feed it, keep it at room temp overnight, and return to the fridge.

sourdough answers:

That is a good looking loaf! Your crumb is good and even your crust looks good.

If I were making that loaf I would have shaped it on the baking sheet for the second rise. I sprinkle the baking sheet with corn meal instead of flour over a larger area than the shaped loaf will cover so if it spreads, which is likely it still will not stick.

This seems to be a rather wet dough, which is why it spread after shaping, but that is what makes for that good crumb.

Artisan breads never have a uniform shape because they are hand made, but if this is something that bothers you there are specially designed bread pans for baguettes. I have even bent a cheap aluminum pan into a shape I liked to use when I have an especially wet dough.

You did a great job and will get better as you practice.

As far as your starter, I don’t know if there was anything wrong with your first batch. I am not fond of the smell after about a month, but that is what gives the flavor you are after. I leave it at room temperature for about 2 weeks then move it to the fridge, continuing to feed it every time I see it developing hooch. (dumping half the starter and feeding with that same amount of water and flour.)
Again, experience will dictate how you handle your starter. Each house is heated differently and has different humidity levels so you need to find what works best for you.

William asks…

How long does unopened SAF Perfect Rise yeast keep after its expiration date?

I was planning to make homemade bread in the bread machine next week with SAF Perfect Rise Yeast I have in the fridge, but the packet says “best if used by October 2008”. This has been kept in the fridge the entire time, and the package is completely intact.
If I need to proof the yeast, what is the smallest amount I could use, with how much water?
If I DO need to proof the yeast, could I then turn that into a sourdough starter if I find it to be active? If so, how (using bread/hi-gluten flour)?

Any help is much appreciated. =)

sourdough answers:

The key here is the words “best before”
This neans that you can use it after the date, but the quility will not be as good. It is perfectly safe to use.

However, if you want really nice bread, i would suggest buying new yeast.

Good luck

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