Macrobiotic: Sourdough Bread

[Guest guest]

I had to toss out my sourdough starter when we moved since it couldn't be

unrefrigerated for over a week. Plus I wanted to try a different

starter. I'm tempted by this starter rather than buying a new

starter. Another chemistry experiment?

 

kathleen

 

 

* Exported from MasterCook *

 

Sourdough Bread

 

Recipe By : The Macrobiotic Way, by Michio Kushi, page 156

Serving Size : 1 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***SOURDOUGH STARTER***

1 cup whole wheat flour

spring water

***BREAD DOUGH***

8 cups whole wheat flour

OR 5 cups whole wheat flour

and 3 cups rye flour

3/4 teaspoon sea salt -- up to 1/2

2 tablespoons sesame oil -- (optional)

spring water

 

Sourdough Starter: Add enough water to 1 cup whole wheat flour to make a

thick batter. Cover with a damp cloth and allow to ferment for 3-4 days in

a warm place.

 

Bread: Mix flour and salt, add oil, and sift thoroughly together by hand.

 

Mix in 1-1 1/2 cups of sourdough starter when making bread dough. Knead

300 - 350 times. (For variety, you may knead in 1 1/2 - 2 cups diced

onion, 1 1/2 - 2 cups raisins, or 1/2 - 1 cup roasted seeds or nuts.)

 

Oil 2 bread pans with sesame oil and dust with flour. Place dough in pans

and cover with a damp cloth. Let sit for 8-12 hours in a warm

place. After dough has risen, bake at 200 F for 1/2 hours and then for 1

hour or so at 350 F.

 

Serve each person 1 or 2 slices of toasted sourdough bread.

 

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