Your Questions About Sourdough Recipe

James asks…

what is the type of bread that canadian eat?

sourdough? recipe?

sourdough answers:

Bannock (Canadian Bread)

1 c Whole wheat flour
1/2 c All purpose flour
1/2 c Rolled oats
2 tb Sugar, granulated
2 ts Baking powder
1/2 ts -Salt
2 tb Butter, melted
1/3 c Raisins; optional
3/4 c -Water; approx,

Stir together flours, oats, sugar, baking powder and salt. Add melted butter, raisins (if using) and water, adding more water if needed to make sticky dough. With floured hands, pat into greased pie plate. Bake in 400F oven for 20 to 25 minutes or until browned and tester comes out clean. Cut into wedges.

Mark asks…

sourdough bread question?

I would like a sourdough recipe for the oven, i don’t have a bread maker. My husband grandma makes a wonderful sourdough bread she uses the oven. I’m leaving for a week and I want to surprise my hubby and make him sourdough bread. ( its his favorite) I would ask his grandma but I don’t know if its a family secret. I’m to shy to ask her for the recipe.

sourdough answers:

If you have a starter here is the whole process for you. I use this method to make fresh sourdough bread weekly.

BAKING WITH A SOURDOUGH STARTER
All kinds of wonderful things can be made using a sourdough starter. There are endless varieties of breads that you can try. And sure, everyone has heard about sourdough pancakes and biscuits, haven’t they? But you can also make pretzels, cinnamon rolls, coffee cakes, pizza dough and cookies. How about sourdough applesauce spice cake? Or better yet, how about sourdough chocolate cake? The list goes on.
To get you started, here is a recipe for a basic sourdough French bread. Check our Recipes site for more sourdough recipes. You will find links to many other sourdough recipes on the Sourdough Links page.
A Basic Sourdough French Bread
Remember, sourdough leavens are much slower than commercial bakers’ yeast, so it will take longer for this bread to rise. Exactly how long is dependent on your particular starter and the ambient temperature. With sourdough, as with any bread, the longer it is allowed to ferment (without over-rising), the more flavorful the bread will be. Bread rises more slowly at cooler temperatures than warmer, so you may need to do some experimenting to determine what temperatures and times work best for you and your starter.
This recipe involves the building of a two-phase sponge prior to mixing the final dough. It yields an approximately 1 1/2 pound loaf. It can be mixed in a stand mixer, by hand or in a bread machine..
Start with fully activated starter. Unless you have activated your starter recently, it may take more than one feeding to fully activate your starter.
SPONGE – PHASE
Sponge Ingredients:
1/4 cup (2 oz) fully activated starter
1/2 cup (4 oz) water
1/2 cup – 1 cup (2 oz – 4 oz) flour (depending on the consistency you prefer)
Combine to make a thick pancake batter and stir well. Do not worry if the mixture is a bit lumpy. Let this sit until it is fully activated (might be as long as 8 to 12 hours, depending on your starter and temperature).

SPONGE – PHASE 2
Sponge Ingredients:
All of the sponge from above (8 – 10 oz)
1 cup (8 oz) water
1 cup – 1 1/2 cups (4 oz – 7 oz) flour (depending on the consistency you prefer)
Combine to make a thick pancake batter and stir well. Do not worry if the mixture is a bit lumpy. Let this sit until it is fully activated (might be as long as 8 to 12 hours, depending on your starter and temperature).
You can mix your dough anytime after your starter has reached its peak fully activated state during this phase.
MIX AND KNEAD YOUR DOUGH
Bread Dough Ingredients:
1 3/4 cups of fully activated starter-sponge from above
2 cups bread flour
3/4 tsp salt
Pour the starter-sponge into a large mixing bowl. Add 1 1/2 cups of the flour (reserving the remaining 1/2 cup to use if needed) and knead until the dough reaches the proper consistency of bread dough – a smooth, soft, moist ball of dough, not sticky but slightly tacky is okay. Add flour or water as necessary to achieve the proper consistency. After kneading for several minutes and the gluten has set up some, add the salt and continue kneading until the gluten has developed and the dough forms a smooth, elastic, soft, moist ball.
RISE
Place the dough in a lightly covered bowl, turning to coat both the top and bottom. Cover with plastic wrap and let the dough rise until it has doubled in volume or until an indentation remains when you press two fingers in 1/2 inch. Once again, how long is dependent upon your particular starter and the ambient temperature.
SHAPE
Turn the dough out onto a well-floured surface. Gently pat out the dough to 1″ – 1 1/2″ and form into a rough circle-like shape. Gently press out the dough but do not really knead it as you attempt to deflate the larger air bubbles while retaining the smaller ones (this will help create an open-hole texture in your bread). Shape the dough into a ball, stretching the skin fairly tightly across the top. Pinch the seam together on the bottom of the ball. If you are baking hearth loaves, place your loaf into your prepared banneton, basket, or bowl seam-side up and cover. For free-form loaves, the dough on a well floured board or oven peel seam-side down and cover. Floured board or oven peel seam-side down and cover.

RISE AND BAKE
Allow the dough to rise until it is not quite fully proofed (free-form loaves are best baked just slightly under-proofed). The dough should just begin to hold the indentation of your fingertip when you lightly press into the dough and should not be pushing back at you.
Prepare your oven in sufficient time to fully heat your baking stone/tiles/bricks (usually 30 – 40 minutes to pre-heat to 450 to 500 degrees F).
Uncover the loaves, turn them out onto a cornmeal-dusted peel if they are in containers, slash (dock) and bake. For a thick chewy “crusty” crust use steam during the first 5 – 7 minutes of the bake.
COOL AND CUT
Now for the hardest part of all. Allow your loaf to cool completely (about 2 hours) before cutting into it. A loaf of bread is not fully flavored until it is fully cool and it is much easier to slice cool.
ENJOY!
Now for the fun part – finally! Slice up your loaf, slather it with lots of fresh creamy butter or thin slices of cheese, sit back with your favorite beverage and some good friends, and enjoy the fruit of your labors. It will be great!

Chris asks…

I need a recipe for bread that is dairy and sugar free. I can have honey in place of sugar.?

Soup recipes would also be appreciated.
Also, what exactly is starter? Is there dairy or sugar in it?

sourdough answers:

Look for sourdough recipes on the Internet.

Betty asks…

Need sourdough bread recipe using following ingredients:?

I used to have a great, basic sourdough recipe and I can’t find it. It had starter, flour, olive oil, salt, water and honey. If anyone has this recipe with the amounts/ratios, that would be great!

sourdough answers:

SOURDOUGH BREAD

4 c Sourdough starter
2 c warm potato water
1/2 c sugar
6 T cooking oil
1 tsp salt
10 c flour – approximately

That recipe is from my Alaska Sourdough book by Ruth Allman. You can change out the sugar for your honey and it should work for you.

Hope that helps.

Helen asks…

Anyone have a recipe for oyster stew or soup with a tomato base, not cream?

Also, no gumbo recipes, please. My grandmother in Florida used to make this soup, but never wrote down the recipe.

sourdough answers:

Three Oyster Stew

The three oysters in this stew refer to the shellfish, the oyster mushroom and salsify. The salsify we are referring to is actually called Scorzonera, but can also be labeled Black Salsify, Black Oyster Plant or Viper Grass. It is a regular-shaped, non-tapering root vegetable with a muddy-brown exterior that when peeled reveals a cream-colored, slightly sticky interior. Salsify has a delicate flavor resembling artichoke hearts and coconut milk and is in the same plant family (Compsitae) as endive.

This stew is fairly simple to make but has a complex and rich flavor. Use either Pacific or Atlantic freshly shucked oysters and, for our taste, the saltier the better. Add a salad and a light fruit dessert and you have a complete meal.

Makes 6 appetizer servings

Ingredients:

2 salsify
2 tablespoons butter
1 leek, white part only, finely diced
1 shallot, finely diced
1 rib celery, finely diced
1/4 pound oyster mushrooms
1/2 cup white wine
24 oysters, shucked, liquor reserved
1 cup heavy cream
juice of 1 lemon
1 plum tomato, peeled, seeded and diced
12 French baguette or sourdough baguette toast rounds
fresh tarragon, chopped to taste
fresh chives, chopped to taste

Preparation:

We suggest wearing gloves when peeling salsify to prevent discoloring your hands. Peel the salsify and cut it into 1-1/2-inch to 2-inch long matchstick pieces. To prevent the root from oxidizing and turning brown, place the cut pieces of salsify into a plastic or stainless steel container and cover with water that has the juice of one lemon added.

In a medium-sized sauté pan over medium heat, melt the butter. Add the leeks, shallots, celery and mushrooms. Sauté until tender but not colored, about 8 minutes. Add the salsify, wine and oyster liquor. Cook the mixture over medium heat until half the liquid remains. Add the heavy cream and reduce the liquid until the sauce is slightly thickened. Add the lemon juice, oysters and tomato and cook until just warm, 2 to 3 minutes. Do not let the liquid boil.

To Serve:

Spoon the stew into center of soup plate. Arrange toast around and sprinkle with chives and tarragon.

Advance Preparation:

You may prepare each step of the stew recipe, except adding the lemon juice, oysters and tomatoes, two to three days in advance. Just before serving, bring the stew base to a boil, reduce heat to a simmer and add the remaining ingredients.

Substitutions And Options:

You may substitute other cultivated mushrooms or wild mushrooms for the oyster mushrooms, but the texture will not be as chewy and the flavor will be more earthy. Parsnips will make a good substitute for the salsify but the stew will have a slight sweetness not found in the salsify. Clams or mussels in their shell will make a good alternative to the shucked oysters.

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