Your Questions About Sourdough Bread Recipe

Sandra asks…

can any bread recipe be used to make rolls?

I made a recipe for sourdough bread (recipe was for use with a bread machine, I was making it by hand) it very quickly tripled in size on the first rise, I turned it out and kneaded it, cut it for rolls and it never rose again! Too much rise the first time? Can’t convert to rolls? Can’t convert to being done by hand?

sourdough answers:

Fresh bread rolls

Ingredients
750g of good quality strong (bread making) flour. I use Hovis as I find it produces the nicest bread. Allinson is fairly good but I find it makes quite a heavy bread.

1 to 2 teaspoons of salt. This aids the yeast, it can be left out but the bread takes longer to rise and isn’t as good at the end.

25g (or one knob) of butter or margarine. Alternativly use olive oil. This can be left out but it greatly increases the life of the bread by stopping it from going stale within 24 hours.

One sachet of quick action yeast. Live yeast can be used but quick action freeze dried yeast is far more convenient.

450ml of warm water. I find 450ml to be a little to much. Aim for more like 430 to 450ml. It might no seem like much but that 20ml makes a lot of difference.

Method
Grease a baking tray with oil, butter or margarine. You can also use flour to dry the tray whch helps prevent sticking if you want to watch the calories.

Add all the ingredients to a large bowl. Adding the water last. Make sure the water is no more than 50 deg C or you will kill the yeast and try not to pour the water directly onto the yeast (put the yeast in first and cover it with the other ingredients).

Mix the ingredients by hand in the bowl until a dough is formed.

Lift the dough out and knead it on the work surface for 10 minutes. The dough might be very sticky for the first couple of minutes. Try to avoid adding extra flour but if it continues to be difficult to knead a little extra flour can dry the dough up a bit.

Once kneaded you have a choice of how many rolls to make. I find that between 6 and 12 rolls can be made with this much dough but it up to you.

Place the dough rolls on to the baking tray and cover the top with a tea towel. Place the tray somewhere warm such as an airing cupboard to let it rise. The bread will rise if it is simply left out on the side but it will take much longer.

Once the bread has doubled in size remove the cloth and place straight into an oven pre-heated to 210 deg C.
Bake for approximately 15 minutes (in a fan oven a little longer for a conventional oven) or until the top is a dark golden brown.

Remove from the oven and turn out. If you tap on the base of the rolls they should sound hollow. This is an indication that the bread is complete.
Allow to cool on a wire rack.

Lizzie asks…

Is Friendship bread starter a sourdough?

Can I use a sourdough starter for Friendship Bread recipes and what is your favorite sourdough/Friendship Bread recipe?

sourdough answers:

See the following the friendship bread starter seem to have a sweeter base (more sugar) hope this helps

Amish Friendship Bread Starter
Submitted by: Ginger McKenney
Rated: 5 out of 5 by 70 members Prep Time: 30 Minutes
Ready In: 9 Days 40 Minutes
Yields: 4 servings
“Yeast, sugar, milk and flour ferment to make starter for sweet bread. Because the recipe produces so much starter, give some away to friends.”
INGREDIENTS:
1 (.25 ounce) package
active dry yeast
1/4 cup warm water (110
degrees F/45 degrees C)
3 cups all-purpose flour,

divided
3 cups white sugar,
divided
3 cups milk
DIRECTIONS:
1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
2. On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.
3. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

Sourdough Starter
Submitted by: Esther Nelson
Rated: 5 out of 5 by 11 members Yields: 15 servings
“Make your starter in a glass container and store in the refrigerator after fermentation has occurred.”
INGREDIENTS:
1 (.25 ounce) package active
dry yeast

2 cups warm water
2 cups all-purpose flour
DIRECTIONS:
1. In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely.
2. Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case of overflow. Check on occasionally.
3. When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange color tinge to it, THROW IT OUT! And start over. Keep it in the refrigerator, covered until ready to bake.
4. When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top, don’t worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful sourdough flavor remains! Sourdough starters improve with age, they used to be passed down generation to generation!
5. Use this starter to make the Sourdough Chocolate Cranberry Cake, and the Sourdough Chocolate Cake.

Donna asks…

Need suggestions for flavorful variations of homemade sourdough bread?

Looking for something with rye, flax seed, or herbs just to flavor it up a little. Would also like info on converting regular bread recipes to sourdough recipes.

sourdough answers:

“Like you I’m a lover of sourdough bread. However, I wanted to pass along one of the most delicious bread recipes I’ve ever tasted. Trust me, it won’t disappoint you.”

TUSCAN BREAD
Source: Ciao Italia Cookbook by Mary A. Esposito

Sponge (starter dough):
1 tbsp (1 pkg) active dry yeast
1/2 cup warm water (110-115 degrees)
1 cup unbleached, all purpose flour

Sprinkle yeast over water in a small bowl. Let stand until foamy (10 min.) Add flour; mix well. Cover bowl with Saran Wrap and let rise for 24 hours in a warm place.

NEXT DAY:

Dough:
1 1/2 tsp (1/2 pkg) active dry yeast
1 1/4 cups warm water (110-115 degrees)
4 to 4 1/2 cups all purpose flour
Cornmeal if using a baking stone

In a large bowl, sprinkle yeast over 1/4 cup of the water; let sit for 10 minutes. Add remaining 1 cup of the warm water.

Add the sponge mix, and mix well with your hands. Add 3-1/2 cups flour and mix well. Add enough of remaining flour to make a soft ball. Place on floured surface and knead until smooth.
Put in lightly oiled bowl, turn to coat the dough; cover with Saran Wrap. Let rise 3-4 hours until doubled.

Place on floured surface and shape into a round or rectangular shape. Place on greased baking sheet. Let rise for 35 minutes, or until doubled in size.

Preheat oven to 400 degrees.

Bake 30-35 minutes, or until evenly browned and bottom crust is hard.

Richard asks…

How do I substitute my live starter for dry yeast in a bread recipe?

Now that I’ve made the live starter, how do I substitute it into a bread recipe that calls for active dry yeast?

sourdough answers:

Do you want recipes using herman the homemade starter? If so in allrecipes.com has several recipes also cooks.com there are also many sourdough starter recipes simply type in herman recipes or herman starter recipes coffeecakes rolls breads etc there are many You can also simply type in herman recipes in your home age search bar and scroll down thru the many recipes

Donald asks…

What is a good sourdough bread recipe?

I would like a sourdough starter recipe that tastes super yummy! Like not too sour, but sour enough to make it addicting! Thanks

sourdough answers:

QUICK SOURDOUGH BREAD

Read more about it at www.cooks.com/rec/view/0,1841,146160-253202,00.html
Content Copyright © 2011 Cooks.com – All rights reserved.

2 c. Sourdough starter
1 tsp. Dry yeast
3 tbsp. Warm water
3 tbsp. Sugar
1 1/2 tsp. Salt
3 tsp. Powdered milk
2 tsp. Melted shortening or cooking oil
3 to 4 c. All-purpose flour

Measure out sourdough starter. In a small separate bowl, dissolve yeast in warm water. Add to sourdough starter along with sugar, salt, powdered milk and shortening or cooking oil. Mix well. Slowly add the flour until the dough pulls away from side of the bowl.
Turn out onto a floured surface and knead until smooth and elastic, adding more flour if necessary. Shape the dough and place in a well greased loaf pan. Cover with a cloth. Set in a warm place free from drafts and let rise until doubled in size. Bake at 350 degrees for 50 minutes or until done. Makes 1 loaf.

QUICK, OVERNIGHT SOURDOUGH STARTER:

1 pkg. + 1 tbsp. Dry yeast
4 c. Lukewarm water
4 c. All-purpose flour

Dissolve yeast in a small amount of lukewarm water. Stir flour into remaining water and add yeast mixture, mix well and cover. Let mixture stand in a draft free area that is near 85 degrees F. For at least 6 hours or overnight. Starter is now ready to use with your recipes.

SOURDOUGH BREAD BASIC STARTER
1 pkg. Dry yeast
1/2 c. Warm water
Dissolve yeast in warm water.
Add: 1 c. Pillsbury Bread Flour 2 c. Instant potatoes 1 tsp. Salt 1/2 c. Sugar
Stir until smooth. Store at room temperature in a 1 gallon container with lid in a warm, draft-free place 3 to 4 days, stirring 2 or 3 times a day. (Cover during night, uncover during day.) Then, store in the refrigerator 3 to 5 days.
Take the Basic Starter out of the refrigerator, divide equally into 3 one quart jars and feed to each the following: (Mix real well together, then pour into starter.) 3 tbsp. Instant potatoes 1 c. Warm water
Let stand out of refrigerator 8 to 10 hours, with lid on very loosely, until bubbly. Take 1 cup starter to make bread and return rest to the refrigerator 3 to 4 days and feed again. (Always keep lid on starter loose.)
SOURDOUGH BREAD:
Using wooden spoon, in a large bowl, make a stiff batter of the following: 1/3 c. Sugar 1/2 c. Corn oil 1 tsp. Salt 1 1/2 c. Warm water 6 c. Pillsbury Bread Flour
Grease another large bowl with 1 teaspoon oil. Put dough in and turn over, leaving oily side on top. Cover lightly with waxed paper. (DO NOT REFRIGERATE.)
Next morning, punch dough down. Knead a little. Divide into 3 equal parts and knead each on a floured surface 8 to 10 times. Put into well oiled loaf pans. Brush tops with oil (or make into buns).
Let rise at least 8 hours (all day is fine), cover lightly with waxed paper. Dough rises slowly.
Bake at 350 degrees for 30 to 45 minutes. Remove and brush with butter. Cool. (Can be frozen when cooled.)
Based on 36 servings. Per serving: 117 calories; 3 g fat; 74 mg sodium; 0 mg cholesterol.
Variation: Whole wheat flour can be substituted. Use 2 cups whole wheat and 4 cups bread flour.

QUICK SOURDOUGH BREAD
2 c. Sourdough starter
1 tsp. Dry yeast
3 tbsp. Warm water
3 tbsp. Sugar
1 1/2 tsp. Salt
3 tsp. Powdered milk
2 tsp. Melted shortening or cooking oil
3 to 4 c. All-purpose flour
Measure out sourdough starter. In a small separate bowl, dissolve yeast in warm water. Add to sourdough starter along with sugar, salt, powdered milk and shortening or cooking oil. Mix well. Slowly add the flour until the dough pulls away from side of the bowl.
Turn out onto a floured surface and knead until smooth and elastic, adding more flour if necessary. Shape the dough and place in a well greased loaf pan. Cover with a cloth. Set in a warm place free from drafts and let rise until doubled in size. Bake at 350 degrees for 50 minutes or until done. Makes 1 loaf.
QUICK, OVERNIGHT SOURDOUGH STARTER:
1 pkg. + 1 tbsp. Dry yeast
4 c. Lukewarm water
4 c. All-purpose flour
Dissolve yeast in a small amount of lukewarm water. Stir flour into remaining water and add yeast mixture, mix well and cover. Let mixture stand in a draft free area that is near 85 degrees F. For at least 6 hours or overnight. Starter is now ready to use with your recipes.

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