Post by rvm45 on Nov 30, 2020 13:06:12 GMT -6
Friends,
Here's are a couple of recipes that bought me lots of satisfaction:
Grape Sourdough Starter:
NANCY SILVERTON’S GRAPE SOURDOUGH STARTER
Recipe by Brandess
This recipe is from Nancy Silverton of La Brea Bakery. Nancy is well known for her baking expertise and particularly for her sourdough. This is the best Sourdough Bread Starter that I have had the pleasure of making. It is easy, quick to prepare and gives your breads the best sourdough flavor around. I have also posted her famous Recipe #316417 here. Please feel free to search the web for more of Nancy's bread recipes using this starter. I have found breads of all walks, pancakes, wa es, etc.
READY IN: 10 mins YIELD: 2 cups
INGREDIENTS
2 cups bread flour
UNITS: US
2 1⁄2 cups water, un-chlorinated
1⁄2 lb red grapes, unwashed organic stemmed
NUTRITION INFO
Serving Size: 1 (1069) g Servings Per Recipe: 1
AMT. PER SERVING % DAILY VALUE
Calories: 533.2
Calories from Fat 12 g
Total Fat 1.4 g Saturated Fat 0.2 g
Cholesterol 0 mg
Sodium 13.7 mg
Total Carbohydrate 115.9 g
Dietary Fiber 4.4 g Sugars 17.9 g
Protein 13.7 g
2 %
2 % 1 %
0 %
0 %
38 %
17 % 71 %
27 %
DIRECTIONS
Wrap the grapes in well washed cheesecloth, tying the corners to form a bag; lightly crush them with a rolling pin (to release the sugar to mix with the natural yeast on the skins; just like making wine!) and immerse them in the flour water mix. Cover tightly with a lid or plastic wrap secured with a rubber band. Leave at room temperature for 6 days, stirring once or twice a day for six days.
The bag of grapes will eventually appear inflated, and liquid will begin to separate from the flour base. The mixture will begin to taste and smell slightly fruity, and the color will be strange. That is as it should be. By the sixth day the bag of grapes will have deflated, the color will be yellow, and the taste pleasantly sour; the fermentation is complete. The starter is living but weak, and it needs to be fed.
Remove the grapes and squeeze their juices back into the starter. Stir it up thoroughly and transfer it to a clean container. (Although you can use it after just one feeding, the starter will be stronger and healthier with the full treatment) You can refrigerate it until you're ready to proceed.
Three days before you plan to use it, stir 1 cup flour and 1 cup water into the
container, blending well. Let stand uncovered at room temperature until it bubbles up — 3 to 4 hours — then cover and refrigerate. Repeat this the second and third day.
Store the starter tightly covered in the refrigerator where it will keep perfectly for 4 to 6 months, after which it’s a good idea to pour o all but 2 cups and give it another feeding. Before using the stored starter for bread, however, give it the full 3-day feeding schedule once again to restore it and to tone down excess sourness.
And the Sourdough Bread Recipe that I use:
BASIC SOURDOUGH BREAD
Recipe by Donna M.
Plain white, simple sourdough bread. A great starter recipe to use if you are new to sourdough baking. The dough cycle of the bread machine can be used to prepare the dough, if you like. Prep time does not include proofing time for starter.
READY IN: 3 hrs 50 mins YIELD: 1 loaf
INGREDIENTS
UNITS: US
2 cups proofed sourdough starter 1 tablespoon butter
1⁄2 cup milk
1 teaspoon salt
1 tablespoon sugar
3 cups white bread flour
NUTRITION INFO
DIRECTIONS
Before measuring out your 2 cups of starter culture, it must be proofed: To proof, I usually start with 1 cup of starter and stir into it equal parts of flour and warm water (for this recipe, 1 1/2 cups of each would be more than enough).
Let mixture sit, covered loosely, for 8 to 12 hours-- the longer it sits, the sourer the flavor will be.
At this point, measure out the 2 cups required for recipe, and return leftover starter to refrigerator for next time.
Pour starter into mixing bowl.
Melt butter (microwave works well).
Add milk to butter and warm briefly (85 degrees F).
Add the salt and sugar, stir until dissolved.
Add this mixture to the culture and mix well.
Add the flour, 1 cup at a time, stirring until the dough is too sti to mix by hand.
Serving Size: 1 (530) g Servings Per Recipe: 1
AMT. PER SERVING % DAILY VALUE
Calories: 1593.7
Calories from Fat 176 g
Total Fat 19.7 g Saturated Fat 10.7 g
Cholesterol 47.6 mg Sodium 2494.3 mg
Total Carbohydrate 304.4 g
Dietary Fiber 10.1 g Sugars 13.6 g
Protein 42.9 g
11 %
30 % 53 %
15 %
103 %
101 %
40 % 54 %
85 %
Turn onto floured board and knead in the remaining flour until the dough is smooth and satiny.
Pat dough into a 1-inch thick oval and form loaf by rolling oval up from the long side, pinching the seam together as you roll the dough, tucking ends to form the loaf.
Place in lightly greased loaf pan (I spray with cooking spray), and let rise, covered, at 85 degrees F for 1 1/2 to 3 hours.
When the dough rises 1 to 2 inches above the edges of pan, it is ready to bake. Preheat oven to 375 degrees F.
Bake for 10 minutes, then reduce heat to 350 degrees F and bake an additional 30 to 40 minutes (baking time varies according to your oven and your personal taste-- some like a darker crustier bread than others).
Remove loaf from oven and brush the top lightly with melted butter; turn loaf out of the pan and cool on wire rack.
If you prefer, you can shape this into a round or oval loaf and bake on a baking sheet.
Here's are a couple of recipes that bought me lots of satisfaction:
Grape Sourdough Starter:
NANCY SILVERTON’S GRAPE SOURDOUGH STARTER
Recipe by Brandess
This recipe is from Nancy Silverton of La Brea Bakery. Nancy is well known for her baking expertise and particularly for her sourdough. This is the best Sourdough Bread Starter that I have had the pleasure of making. It is easy, quick to prepare and gives your breads the best sourdough flavor around. I have also posted her famous Recipe #316417 here. Please feel free to search the web for more of Nancy's bread recipes using this starter. I have found breads of all walks, pancakes, wa es, etc.
READY IN: 10 mins YIELD: 2 cups
INGREDIENTS
2 cups bread flour
UNITS: US
2 1⁄2 cups water, un-chlorinated
1⁄2 lb red grapes, unwashed organic stemmed
NUTRITION INFO
Serving Size: 1 (1069) g Servings Per Recipe: 1
AMT. PER SERVING % DAILY VALUE
Calories: 533.2
Calories from Fat 12 g
Total Fat 1.4 g Saturated Fat 0.2 g
Cholesterol 0 mg
Sodium 13.7 mg
Total Carbohydrate 115.9 g
Dietary Fiber 4.4 g Sugars 17.9 g
Protein 13.7 g
2 %
2 % 1 %
0 %
0 %
38 %
17 % 71 %
27 %
DIRECTIONS
Wrap the grapes in well washed cheesecloth, tying the corners to form a bag; lightly crush them with a rolling pin (to release the sugar to mix with the natural yeast on the skins; just like making wine!) and immerse them in the flour water mix. Cover tightly with a lid or plastic wrap secured with a rubber band. Leave at room temperature for 6 days, stirring once or twice a day for six days.
The bag of grapes will eventually appear inflated, and liquid will begin to separate from the flour base. The mixture will begin to taste and smell slightly fruity, and the color will be strange. That is as it should be. By the sixth day the bag of grapes will have deflated, the color will be yellow, and the taste pleasantly sour; the fermentation is complete. The starter is living but weak, and it needs to be fed.
Remove the grapes and squeeze their juices back into the starter. Stir it up thoroughly and transfer it to a clean container. (Although you can use it after just one feeding, the starter will be stronger and healthier with the full treatment) You can refrigerate it until you're ready to proceed.
Three days before you plan to use it, stir 1 cup flour and 1 cup water into the
container, blending well. Let stand uncovered at room temperature until it bubbles up — 3 to 4 hours — then cover and refrigerate. Repeat this the second and third day.
Store the starter tightly covered in the refrigerator where it will keep perfectly for 4 to 6 months, after which it’s a good idea to pour o all but 2 cups and give it another feeding. Before using the stored starter for bread, however, give it the full 3-day feeding schedule once again to restore it and to tone down excess sourness.
And the Sourdough Bread Recipe that I use:
BASIC SOURDOUGH BREAD
Recipe by Donna M.
Plain white, simple sourdough bread. A great starter recipe to use if you are new to sourdough baking. The dough cycle of the bread machine can be used to prepare the dough, if you like. Prep time does not include proofing time for starter.
READY IN: 3 hrs 50 mins YIELD: 1 loaf
INGREDIENTS
UNITS: US
2 cups proofed sourdough starter 1 tablespoon butter
1⁄2 cup milk
1 teaspoon salt
1 tablespoon sugar
3 cups white bread flour
NUTRITION INFO
DIRECTIONS
Before measuring out your 2 cups of starter culture, it must be proofed: To proof, I usually start with 1 cup of starter and stir into it equal parts of flour and warm water (for this recipe, 1 1/2 cups of each would be more than enough).
Let mixture sit, covered loosely, for 8 to 12 hours-- the longer it sits, the sourer the flavor will be.
At this point, measure out the 2 cups required for recipe, and return leftover starter to refrigerator for next time.
Pour starter into mixing bowl.
Melt butter (microwave works well).
Add milk to butter and warm briefly (85 degrees F).
Add the salt and sugar, stir until dissolved.
Add this mixture to the culture and mix well.
Add the flour, 1 cup at a time, stirring until the dough is too sti to mix by hand.
Serving Size: 1 (530) g Servings Per Recipe: 1
AMT. PER SERVING % DAILY VALUE
Calories: 1593.7
Calories from Fat 176 g
Total Fat 19.7 g Saturated Fat 10.7 g
Cholesterol 47.6 mg Sodium 2494.3 mg
Total Carbohydrate 304.4 g
Dietary Fiber 10.1 g Sugars 13.6 g
Protein 42.9 g
11 %
30 % 53 %
15 %
103 %
101 %
40 % 54 %
85 %
Turn onto floured board and knead in the remaining flour until the dough is smooth and satiny.
Pat dough into a 1-inch thick oval and form loaf by rolling oval up from the long side, pinching the seam together as you roll the dough, tucking ends to form the loaf.
Place in lightly greased loaf pan (I spray with cooking spray), and let rise, covered, at 85 degrees F for 1 1/2 to 3 hours.
When the dough rises 1 to 2 inches above the edges of pan, it is ready to bake. Preheat oven to 375 degrees F.
Bake for 10 minutes, then reduce heat to 350 degrees F and bake an additional 30 to 40 minutes (baking time varies according to your oven and your personal taste-- some like a darker crustier bread than others).
Remove loaf from oven and brush the top lightly with melted butter; turn loaf out of the pan and cool on wire rack.
If you prefer, you can shape this into a round or oval loaf and bake on a baking sheet.