*  Exported from  MasterCook  *
 
                         SOURDOUGH FRENCH BREAD #4
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/4   c            Bread flour
    1       c            Starter, at room temp.
      1/2   tb           Yeast (I use Fermipan or Red
                         -Star)
    1       tb           Sugar
    1       t            Salt
      1/2   c            Tepid water (between 80 and
                         -90 F)
 
   I take the starter out of the fridge 4 to 8 hours
   before I plan to start the bread. I feed it, then let
   it come up to room temp as it is digesting the feeding
   (1/2 cup A.P. Flour and 1/2 cup water). To start the
   bread, I measure everything but the water into the
   machine, set it for French Bread, and turn it on. I
   then drizzle the water into the machine slowly while
   it is running. That allows me to stop before 1/2 cup
   is added, should the flour have absorbed a lot of
   humidity from the air. For an extra crispy crust, I
   spray the dough lightly with water during the final
   rise (after the loaf-forming stage) and slash the top
   if I'm in the mood for a fancy look.
   
   Rye Variation
   
   Substitute 1/2 cup rye for 1/4 cup bread flour. Add 1
   tsp caraway seed. May need a Tbs or so extra water.
   
   Sourdough Starter
   
   This starter is from the Food Processor Bread Book by
   the Editors of Consumer Guide. Published in 1980 by
   Simon and Schuster. ISBN 0-671-25201-1. I have been
   using and abusing this starter for years.
   
   1 cup warm water 1 package active dry yeast 1/2 cup
   instant nonfat dry milk solids 1/2 cup unflavored
   natural yogurt 1 1/2 cups all purpose flour
   
   1. Combine water and yeast in large glass bowl, crock
   or other non-metallic container. Stir to dissolve
   yeast.
   
   2. Add dry milk and yogurt to yeast mixture. Beat with
   whisk until blended. Add flour and beat until smooth.
   
   3. Cover bowl tightly*. Let stand in warm place (85F)
   until starter has developed a sour aroma and is
   bubbly, 24 to 36 hours. Stir occasionally.
   
   4. Keep starter tightly covered in refrigerator. *
   
   5. To use, stir and pour off as much as recipe
   requires. Replenish remaining starter by blending in
   equal parts of flour and milk*. Cover tightly and let
   stand at room temperature until bubbly. Refrigerate.
   Starter should be used and replenished every two
   weeks.*
   
   In case you are wondering about those asterisks. Those
   are places where I have learned to depart from the
   stated instructions. BY NO MEANS, should you ever
   store your starter tightly covered! This is a great
   way to end up spending at least an hour cleaning your
   fridge. I keep the starter in an old instant coffee
   jar which has had the cardboard liner removed from the
   lid.
   
   This leaves a bit of a space when you screw down the
   lid for gas to escape. Even so, I don't screw down the
   lid all that tightly. I don't waste bread flour on the
   starter, all purpose is fine. I also have given up
   feeding milk to the starter, though I occasionally use
   whey leftover from making yogurt cheese. I have left
   this starter in the fridge unfed for up to six months
   and found only an inch of booze on the top that smells
   like cheap sherry. I generally stir that down with a
   dishwasher-safe plastic chopsticks and feed the beast.
   By next morning it is happily bubbling and ready to
   use. You will note that I feed first and then use.
   That way the starter can be doing something while it’s
   coming up to room temperature, which is the best
   temperature to use it.
  
 
 
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