Your Questions About Sourdough Rising Bowl

Steven asks…

How Can I Make Bread?

I Don’t Know How To Make Bread So Can You Teach Me How To Make It? I wanna make french bread and all that.
Thank’s 🙂

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sourdough answers:

Ingredients:
2 cups sourdough starter
10 tablespoons water
1 1/2 teaspoons olive oil
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon active dry yeast
4 cups all-purpose flour, or more if needed
2 teaspoons cornmeal
2 cups boiling water
1 egg yolk
1 tablespoon milk

Directions:
Place the sourdough starter, water, olive oil, salt, sugar, yeast, and flour in that order into the pan of a bread machine, set the machine on the dough cycle, and start the machine. After the machine has finished its cycle, turn the dough out onto a floured surface, and knead several times; mix in more flour if the dough is very sticky. Cut the dough in half, and roll each piece of dough out into a rectangle about 8 by 12 inches and 1/2-inch thick. Roll the rectangles into loaves the long way, pinch the seams, and taper and pinch the ends of the loaves. Line 2 baking sheets with parchment paper, and sprinkle paper with cornmeal. Place the loaves gently onto the prepared baking sheets, cover loosely with plastic wrap, and let rise in a warm place until doubled, about 30 minutes. Place a large baking stone onto the center rack of oven, and place a baking dish onto a lower rack. Preheat oven to 375 degrees F (190 degrees C). Carefully pour boiling water into the baking dish. Remove plastic wrap from loaves, and slash several 1/2-inch deep cuts into each loaf with a sharp knife. Whisk egg yolk and milk together in a small bowl until thoroughly mixed, and brush the loaves with the egg yolk mixture. Place the loaves into the preheated oven on top of the baking stone, and quickly spray the inside of the oven 4 or 5 times with a water-filled spray bottle. Shut oven door; wait 1 minute, and spray again; repeat twice more, spraying the oven 4 times with water at 1-minute intervals. Bake about 15 minutes, and remove the water-filled baking dish. Continue to bake until the bread is browned and the loaves make a hollow sound when thumped, about 15 more minutes. Remove bread to cool on racks.

You must keep in mind that:
The sourdough starter is a large amount, so be sure to make it ahead of time if you don’t have enough.
The bread machine, baking stone, and spraying of the oven are all optional and serve to make a more perfect loaf of French bread.

Jenny asks…

recipe for stale bagels?

I should have frozen them, they are good bagels, I don’t want to throw them out. I make stuffing or french toast with stale bread, any recipe for stale bagels?

sourdough answers:

Obviously, plain ones you can do something sweet with; savory ones need to be used for stuffing chicken or pork, making croutons or bread crumbs, or a savory sausage or bacon-egg casserole for breakfast. Just cut them up and use in place of bread cubes in these recipes.

Sugar Pie’s Almost Famous Sourdough Bread Pudding with Southenrn Comfort Sauce

4 cups milk
4 eggs
¾ cup brown sugar
1 Tbsp. Melted butter
¼ tsp. Kosher salt
2 tsp. Vanilla
4 cups stale sourdough bread cubes (cut up and leave out overnight)

In a large bowl, whisk milk, eggs, sugar, butter, salt, and vanilla together. Add bread cubes, toss well, and let soak until all liquid is absorbed. (You can add up to 1 cup extra milk if there is no liquid to be absorbed after tossing.) You want cubs moist but not sitting in a soup.

Grease a 9”x13” baking dish. Add bread mixture to pan. Place pan in an even larger dish of water to form a water-bath, and bake at 350ºF for about an hour. (Without the water bath, the pudding will rise too high when baking, then fall and be too dense after removal from oven.)

To make the Southern Comfort Sauce: In a small saucepan, place ½ cup brown sugar, ¼ water, and 3 Tbsp. Of butter. Bring this to a boil, stirring occasionally. REMOVE from heat, and then stir in 2-3 oz. Of Southern Comfort whisky. Stir well and ladle over warm bread pudding.
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Blueberry-Stuffed French Toast Casserole

Nonstick cooking spray
9 eggs, beaten
2 cups milk
¼ cup melted butter
½ cup maple syrup
12 cups cubed stale French bread
1 (8 oz.) package cream cheese, cut into small cubes
2 cups fresh or frozen blueberries
Blueberry Syrup or maple syrup (optional)

Preheat oven to 350ºF. Grease a 3-quart rectangular baking dish with cooking spray; set aside.

In a smaller bowl combine eggs, milk, butter, and the ½ cup maple syrup. Whisk until combined. Place bread cubes in large bowl; add cream cheese and the blueberries. Slowly pour the egg mixture over blueberry-and-bread mixture; gently fold mixture to evenly moisten the bread. Pour into greased casserole dish.

Bake 40 to 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover with foil the last 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving. Cut in squares. Serve with Blueberry Syrup or additional maple syrup, if desired. Makes 12 servings.
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Sausage Breakfast Casserole

1 lb. Breakfast sausage, browned and crumbled (chopped ham is good, too)
12 eggs
2 cups milk
2 tsp. Salt
1 cup grated Cheddar cheese
2 tsp. Dry mustard
6 cups cubed, stale French or Sourdough Bread

Place cooked sausage on the bottom of a greased 9″ x 13″ baking dish. Add bread evenly on top. Beat eggs, milk, and seasonings. Pour over sausage and bread. Sprinkle cheese on top. Cover with foil. Refrigerate overnight. Before baking, press bread down gently into casserole dish. Bake 350º for 50 minutes or until light golden brown and set in center. Serves 8.
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Roasted Lemon Chicken with Croutons

1 (4 to 5-pound) roasting chicken
1 large yellow onion, sliced
Good olive oil
Kosher salt
Freshly ground black pepper
2 lemons, quartered
2 Tbsp. Unsalted butter, melted
6 cups (3/4-inch) bread cubes (1 baguette or round boule)

Preheat the oven to 425º F. Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Roast for 1¼ to 1½ hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)
Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.

–Ina Garten

Thomas asks…

im off grains.so i want to make breads only out of potato flower and nut flower.plz help me….?

sourdough answers:

Potato Flake Sourdough Starter and Bread Recipe

Potato flakes make an easy starter for sourdough bread. This is a variation of friendship starter for breads. With attention, you can keep this starter going for a very long time. It will continue to gather wild yeast from the air and just get better. As with most yeast breads, you will need to plan ahead for rising time when you use the starter to bake bread.

* Starter (first time):
* 1 cup warm water
* 1/2 cup sugar
* 1 package (2-1/4 teaspoons) dry yeast
* 3 level Tablespoons instant potato flakes
* .
* Starter Feeder (subsequent times):
* 1 cup warm water
* 1/2 cup sugar
* 3 Tablespoons potato flakes
* .
* To Make Bread:
* 6 cups bread flour
* 1 Tablespoon salt
* 1/2 cup sugar
* 1/2 cup oil
* 1-1/4 cups warm water
* 1 cup starter (See notes below)

First Time Starter Directions:
Mix water, sugar, yeast, and potato flakes. Let ferment on counter for two days. Then feed with starter feeder (below). If you get starter from someone else, you can omit this step.

Starter Feeder:
Combine water, sugar, and potato flakes. Add to starter. Let stand on countertop eight hours. Refrigerate 3 to 5 days, then make bread.

After using 1 cup of the starter for dough, pour one cup back into container and refrigerate. Discard any other starter. Store starter in refrigerator.

When you are ready to make more bread or every 3 to 5 days add starter feeder mix again. Stir well and leave on the counter overnight or all day (about 12 hours).

To Make Bread:
Add flour, salt, sugar, oil, and water to starter. Mix well. Knead on a floured surface for 5 to 10 minutes. Put dough into a greased bowl. Cover with a wet dish towel and let it rise in a warm place overnight or all day (about 12 hours).

Punch down. Knead on a floured surface to get any air bubbles out.

Spray 3 loaf pans with cooking spray and divide dough approximately equal into the 3 pans (shaping into loaf form). Let rise 6 to 8 hours, covered loosely.

Bake at 350 degrees F. For 25 to 30 minutes.

I let my mixer do the kneading. Using the dough hooks I “knead” for 4 minutes. Then I knead only lightly after the dough has risen and been punched down. I heat a cup of water in my microwave, then with the microwave off, I put the dough in there with the steamy water. Works especially well in the winter when it might be hard to find a warm place for the dough to rise.

One more note: I roll dough to about 1/2 inch. Spread powdered sugar and cinnamon on it, add nuts or raisins and roll it up jelly roll fashion. Bake in a regular loaf pan or cut in wheels to make cinnamon rolls. Hope this helps. I think it’s a can’t-fail recipe!

Sandy asks…

Low GI Diet help?? PCOS????

I have been diagnosed with PCOS and the doctor has told me to follow the low GI diet to help the illness. I am also on 3 metformin pills a day to help.

Is anyone else in the same situation. I find it very hard to stick to the diet i have got a book about it and its link to PCOS but i do not find the food filling.

Please help me

I’m not trying to loose weight btw

sourdough answers:

The only thing I can tell you is to keep up with it, you will eventually become used to it and the diet will help you a lot.
Your on 3 metformin pills?that seems like a lot, my friend takes only one

PCOS Diet: Best Carbohydrates
Choose low-GI whole-grain starches (dense wholegrain breads, brown rice, basmati rice, wholewheat pasta, noodles, sweet potatoes) rather than refined or processed starches (white bread, white rice, white pasta, potatoes) and whole fruit rather than fruit juice. Higher fiber foods (especially foods rich in soluble fiber) cause a slower rise in blood-sugar. For example, 1/2 cup of All Bran (10 grams of fiber) is better than cornflakes (1 gram fiber). An apple (4 grams of fiber) is better than apple juice which contains no fiber. Best sources of soluble fiber include apples, oats and beans.

Eat plenty of vegetables and beans. Not only are veggies packed with micronutrients like vitamins, minerals and phytochemicals, they are low in calories and (usually) have a very low GI value.
If possible, combine some fat and protein with the carbohydrate (starch or fruit). This will slow the rise of blood sugar from the carbohydrate. For example, eat toast with two teaspoons of peanut butter rather than toast with jam.

Choose lower-GI snacks. Instead of donuts, muffins, cakes, cookies, candy, sweets, jams, regular sodas, sugar and honey, switch to snack-foods like: fresh fruit, chopped veggies, sourdough muffins, oatmeal cookies, banana, bowl of All-Bran, low-fat yogurt, unsweetened canned fruit, nuts and seeds, dried fruit, baked tortilla chips and salsa, hummus, wholewheat pita with salad and light mayonnaise, and water.

PCOS Diet: Best Fats
The healthiest fats/oils come from UNREFINED vegetable sources or oily fish.

For cooking, choose extra virgin olive oil
For salads, choose from flax oil, canola oil, soy oil, extra virgin olive oil, wheatgerm oil, walnut oil or hemp seed oil.
Eat regular helpings of oily fish like salmon, mackerel, herring, sardines, tuna.
[Note: Flax seed oil, hemp seed oil, canola oil and oily fish are great sources of one of the key essential fatty acids, omega-3. This type of fat is good for heart health and weight reduction, and offers a range of other metabolic health benefits.]

If you want to reduce weight, a good type of oil to use in cooking is a “Fat-Spray.” Fat-sprays typically provide 1 calorie, per spray/squirt. This compares with 120 calories per tablespoon of regular cooking oil.

PCOS Diet: Best Proteins
Protein is found in many foods, but the best type of protein is low in saturated fat. Good protein choices include: fish, lean beef, lean ham, egg whites, whole eggs, chicken breast, turkey breast, pulses, beans, nuts, seeds, soy products and vegetarian protein foods such as quorn and seitan.

For an excellent low glycemic plan for PCOS, see Low-GI Diet

Importance of Exercise
Regular physical exercise is essential for any weight reduction plan, and is especially important for all PCOS patients. Studies show that regular aerobic exercise workouts benefit insulin resistance as well as a range of health indicators like serum cholesterol, blood pressure and cardiovascular function. Weight or strength training improves insulin resistance and metabolic rate. All these benefits impact on polycystic ovary syndrome. For optimum benefit, take 30-60 minutes combined exercise on most days

Donna asks…

Amish Friendship Bread?

I’m looking for a starter recipe similar to one that I had several years ago. I have found a few online that tend to lean to what I am looking for, but they all call for “Vanilla Pudding Mix”, I’m wanting to make a bread that is NOT sweet.

The starter I had years ago was fed with Sugar, Milk, and Instant Potato Flakes (I don’t remember if flour was in that or not, but I think no flour until you actually made the bread.)

I know the basic starter generally begins with

YEAST
SUGAR
WATER
MILK

It was also kept in the refrigerator for ten days, though the steps to feeding and stirring it were basically the same, only using (as I said before) Instant Potato Flakes! Or maybe it was refrigerated for so many days while you were NOT FEEDING IT? It’s been too long for me to remember exactly. HELP PLEASE!

Has anyone heard of this Variation? and if so, can you tell me how to make the starter to begin with?

sourdough answers:

I hate it when someone answers a question with something you’ve already said you’ve found, but isn’t right. Okay, here, I found this posting, it sounds more like what you were looking for: http://www.creativehomemaking.com/phpBB2/viewtopic.php?p=1759 – quoted below:

Years ago I made this bread using a starter and now I just need to have some again. The starter was given to me and to feed it I had to add potato flakes, sugar and milk. The only starter recipe I’ve seen uses flour. Will it turn out the same? The bread has a white bread consistency but a touch of sweetness. It’s soooo good out of the oven.
Posted: Mon May 24, 2004 12:16 pm Post subject:
Could this be what you’re looking for? It doesn’t use milk but water. Here are a few varieties to use with the recipe also.

SOURDOUGH BREAD

1 c. Water
3/4 c. Sugar
3 tbsp. Potato flakes
Combine all the above ingredients well in a mixing bowl and leave (cover it with a cloth or paper towel) in a warm place 8-12 hours.

DAY 2:
Add the same ingredients as above and repeat the instructions above again placing in a warm place for 8-12 hours. Now you have your “STARTER”.

Feed me as directed or I will die. Do not use the dough mixture the same day you feed, always take out what you want first before feeding, and never let the dough get down to less than one cup. Leave out of the refrigerator on feed day for 3-5 hours.

Keep the starter in a jar or container with holes in the top and don’t forget to feed. You can always share the starter with a friend.

BREAD DOUGH INSTRUCTIONS:

6 c. Bread flour
1 1/4 c. Starter
1/4 c. Sugar
1/2 c. Corn oil
1 tsp. Salt
1 1/4 c. Warm water
Combine the bread mixture well and brush the top with oil and cover with greased wax paper or plastic wrap. Let this rise in a warm place 8-12 hours or until dough doubles in bulk. Turn over onto a lightly floured surface and knead it until its not sticky. Then divide your dough and place into 2 large bread pans. Let this rise 8-12 hours or until double in size once again. Bake 30-35 minutes at 350 degrees. Turn out of the pan and cool before slicing.

BISCUITS:

1 c. Sourdough
3/4 tsp. Soda
1/3 c. Cooking oil
1/2 tsp. Salt
1 c. Flour
Drop by tablespoons on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes. Do not let the biscuits get too brown or they will be tough. You can also split in half and use for shortcake.

PANCAKES:

1 c. Milk
1 egg
1 c. Sugar
Flavor to taste
Mix as for biscuits, and then add above ingredients. This batter is runny, so you will probably need more flour.

COFFEE CAKE:

1 egg
1/2 tsp. Cinnamon
3/4 c. Sugar
Mix as for biscuits, and then add the above ingredients. Any of the following may be added: raisins, nuts, mincemeat, etc.

TOPPING FOR COFFEE CAKE:

1 1/2 tsp. Cinnamon
1 tbsp. Flour
1/2 c. Brown sugar
1/2 stick butter
Crumble together, put dough in greased and floured pan. Cover dough with topping. Bake at 350 degrees for 35 minutes.

CORNBREAD:

1 c. Cornmeal
1 egg
Mix as for biscuits (only use 1/2 c. Flour). Add milk enough for the right consistency. Bake at 300 degrees for 25-30 minutes.

MUFFINS:

1 egg
Little milk
1/2 c. Or more sugar
Start as for making biscuits, and then add above ingredients. Stir in blueberries. Bake at 375 degrees for 12-15 minutes.

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