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Recipe Name: Detmold Sourdough Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
Sourdough breads
although
lower in yeast content
than
regular yeasted
breads are never
entirely
yeast-free. An exception
to this is
sourdough bread using
Detmold* starter a
specific strain of
lactobacillus which is
able
to ferment flour.
Directions:
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PREPARATION
OFSTARTER, FIRST EVENING
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%It is best to
make a new starter with every batch of bread. To 1/2 tspDETMOLD powder,
add 1 cup warm (85F) water and approximately 1 cup offlour, such that
the mixture has the consistency of thick soup. Coverand keep in a warm
place (e.g. the oven with light on) for 24 hours.There should tehn be
bubbles in the mixture and a dark coloured liquidshould have
separated.%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%
PREPARATIONOF STARTER, SECOND EVENING
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%Add the
starter mixture to 8 cups of warm water and optionally cookedsweet rice
(see below). Add sufficient flour to give the consistency ofthick
soup. cover and let sit overnight in a warm place. The sponge canbe
made from water and flour only, but a much sweeter bread results
fromusing a significant amount of cooked sweet rice. Twoo cups of dry
sweetrice can be cooked in 8 cups of water and allowed to cool for the
sweetrice ingredient mentioned
above.%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%
PREPARATION OFDOUGH, NEXT MORNING
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%The sponge has now
risen, and 1 cup of this could be saved forsubsequent starter if kept
refrigerated and used within a few days.However, even in the
refrigerator, the mixture will soon acquire wildyeasts and no longer be
completely yeast-free. Add to the risen startermore flour until it
becomes a kneadable dough. This will require 12-18cups of whole wheat
flour. Knead the dough as little as possible. Formthe dough into
loaves (about 5) and place into well oiled pans. Ordinarybread pans do
work, but the bread tends to be thick crusted and to dryquickly. Round
cans such as coffee cans, or 48 oz juice cans give abread that rises
better and dries less quickly. Cover the pans withaluminum foil and
let them sit in a warm place for at least 4
hours.%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% BAKING BREAD,
AFTERNOON%%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%Place the loaves in
a cold oven and turn the oven to 350F. Bake forabout 1-1/2 hours TOTAL
oven time. Freeze the bread if it is not goingto be used within the
next few days. It is best to use freezer bags withthe air drawn out,
and double sealed.DETMOLD* Starter is available in health food sotres,
or from: PaulWallenboren, PLAZAM Ltd., Box 127, Gardner, Colorado.
81040.Origin: Yeast-Free Feast: Recipes and Ideas to Help Control
YeastRelated and other Environmental Health Problems, by Paula Medd.
Sharedby: Sharon Stevens, Oct/94. From: Pat Stockett Date: Tue,
10-0From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1225
Calories From Fat: 74
Total Fat: 8.2g
Cholesterol: 0mg
Sodium: 3055.5mg
Potassium: 537.7mg
Carbohydrates: 237.8g
Fiber: 11.9g
Sugar: 13.8g
Protein: 49.9g


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