Guest guest Posted October 9, 2001 Report Share Posted October 9, 2001 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. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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