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Thread: Sourdough Bread

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    Super Moderator WebGenii's Avatar
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    Sourdough Bread

    I've just ordered some sourdough starter from http://www.sourdo.com/index.htm. Has anyone else tried their starter? Or made sourdough bread in a bread machine?

    Cheers
    [b]Catharine Richardson (WebGenii)
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    Re: Sourdough Bread

    That website makes me want to make some bread right now!!

    I have a bread machine and one of my favorites to make is sourdough. I don't use a starter (but would be curious to know how it turns out when you use one) I just throw in all the ingredients and push start...so I'm not quite sure if I can answer your first question. But I do know that the sourdough bread is REALLY good <img src=/S/yum.gif border=0 alt=yum width=15 height=15>

    Hope the bread is good!!

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    Re: Sourdough Bread

    How do you make your sourdough without starter?
    [b]Catharine Richardson (WebGenii)
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    Re: Sourdough Bread

    I'm not quite sure what the "starter" does...so here are the ingredients for my French Sourdough Bread.

    plain nonfat yogurt
    water
    lemon juice
    magarine or butter
    flou
    sugar
    salt
    active dry yeast

    Maybe this helps?? Let me know <img src=/S/smile.gif border=0 alt=smile width=15 height=15>

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    Re: Sourdough Bread

    In the book that came with the machine (when we had a bread machine) there was a recipe for 'sour dough' bread - it was the flavorings - not really sour-dough, just tasted like it (almost!). Nothing beats the real thing, especially the kneading part - good way to get your aggressions worked out!
    Ed
    "Somebody left the cork out of my lunch." - W. C. Fields

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    Re: Sourdough Bread

    Can you post the full recipe? I'd be interested in trying it.

    Sour dough bread is one of my weaknesses.
    --
    Bryan Carbonnell - Toronto <img src=/S/flags/Ontario.gif border=0 alt=Ontario width=30 height=18> <img src=/S/flags/Canada.gif border=0 alt=Canada width=30 height=18>
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    Re: Sourdough Bread

    The starter is a mushy ball of flour and water owned and controlled by a colony of yeast. If you don't feed your starter regularly, it will die. You may be sentenced to several hours of hard labor cleaning it up and making a new one.

    Starters made from wild yeasts are said to add more character to your bread than packaged yeasts. Maybe this is like the difference between blue corn and yellow corn tortilla chips: it's there, but for most purposes it doesn't really matter?

    BTW, I don't bake, but I read a lot of food books. <img src=/S/grin.gif border=0 alt=grin width=15 height=15>

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    Re: Sourdough Bread

    No problem. There are 3 different recipes for different sizes of bread. I'll give you the large loaf (1.5 pounds) recipe. If you want the small loaf or extra large loaf just let me know.

    1/2 cup plain nonfat yogurt
    2/3 cup water
    1 tablespoon lemon juice
    1 tablespoon magarine or butter, softened
    3 1/4 cups flour (there is specific bread flour, but I never found it to make much of a difference)
    1 tablespoon sugar
    1 1/2 teaspoons salt
    1 3/4 teaspoons regular active dry yeast, or bread machine yeast, or quick-acting active dry yeast (this is just about the measurement of a packaged yeast at the store, so I usually just dump the whole package in)

    This is a recipe for a bread machine and I have never made it without a bread machine, but I'm sure it will turn out fine either way.

    All this talking about sourdough bread is just way too tempting...

    Hope you like it!! <img src=/S/chef.gif border=0 alt=chef width=19 height=22>

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    Re: Sourdough Bread

    <img src=/S/cheers.gif border=0 alt=cheers width=30 height=16> Thank you, now all I have to do is find the time to try it out.
    --
    Bryan Carbonnell - Toronto <img src=/S/flags/Ontario.gif border=0 alt=Ontario width=30 height=18> <img src=/S/flags/Canada.gif border=0 alt=Canada width=30 height=18>
    Unfortunately common sense isn't so common!!
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    Re: Sourdough Bread

    Yum - I must try this while I wait for the starter to arrive.
    [b]Catharine Richardson (WebGenii)
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    Re: Sourdough Bread

    You know, it was only when the parcel arrived that I stopped to think about what happens when you try and ship mysterious white powders across the border <img src=/S/grin.gif border=0 alt=grin width=15 height=15>. Fortunately, nothing!

    Anyhow it has taken a few days to get the starter up and running. And I've made some loaves, all of which tasted great and would make deadly weapons. I understand it is cheating to add yeast - so I've resisted it so far. But if the next few experiments are as weighty - I may give in.

    I'll keep you up to date.

    Cheers
    [b]Catharine Richardson (WebGenii)
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    Re: Sourdough Bread

    This reminded me of a story I heard on the radio.

    A lady whose family originated in Eastern Europe was looking for something like the magnificent bread she had been brought up with.

    She went to a shop in Melbourne, and asked, "Is this serious bread?"

    The reply (heavily accented) was, "I don't know if this is serious bread, but don't drop it onto your feet".
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    Re: Sourdough Bread

    <img src=/S/rofl.gif border=0 alt=rofl width=15 height=15> Cheating to use yeast?? My bread isn't heavy, but I imagine it might become a deadly weapon if I didn't add yeast to it.... <img src=/S/yikes.gif border=0 alt=yikes width=15 height=15>

    Good luck!! <img src=/S/chef.gif border=0 alt=chef width=19 height=22>

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    Re: Sourdough Bread

    I think that a lot of times, how well sourdough starters do depends on what strains of wild yeasts are found in your area. I bake a lot of different kinds of bread, and I have never been able to maintain a good sourdough starter here. I think we're just deficient in wild yeasts. (sigh)

    Lee Morgan

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    Re: Sourdough Bread

    Hi all,
    As I mentioned earlier in a separate post in this Forum that I was hungry after reading some good food ideas, I just had to post back to this one and let you know that I made the sour dough bread <img src=/S/yep.gif border=0 alt=yep width=15 height=15> this afternoon And boy, it is really good! Warm with butter on it. Yum!!

    It's a "keeper" recipe for me! Thanks for sharing it <img src=/S/smile.gif border=0 alt=smile width=15 height=15>


    "Peace begins with a smile. "-- Mother Teresa

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