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pfunybread
Member
| Joined: | Sat Jul 7th, 2007 |
| Location: | Georgia USA |
| Posts: | 1 |
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Posted: Sat Aug 11th, 2007 08:31 pm |
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Does anyone have a tried/true recipe for making sourdough wheat bread please?
I have been trying to use a combination of the "slightly sweet but very simple whole wheat bread" recipe on page 26 of the Breadbeckers Recipe collection, using a cup of my sourdough bread starter (potatoe flake one) which I keep in the 'fridge, in place of one of the cups of hot water, but also adding the instant yeast, and while the bread tastes delicious, it rises up a great deal more slowly the first and second times and usually falls when I take it out of the oven......................does anyone have any suggestions? Thanks so much! Colleen
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KSherrill
Moderator
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Posted: Sun Aug 12th, 2007 10:26 pm |
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I accidentally came across a sourdough-tasting bread. I made pizza and used the excess dough for some rolls. I left the rolls to rise in the oven and forgot about them. The next morning when I opened the oven there they were, looking rather shriveled. I decided to reshape them and see what they would do. They tasted very much like sourdough, were chewy, and had big bubbles. Sort of a cross between sourdough and English muffins.
I assume you could create a sourdough "starter" this way, using only part of the flour and yeast. You could add the rest to the starter the next day, shape it, let it rise and bake it. I don't see why you couldn't use freshly-milled grains and adapt any sourdough recipe (say, from a book like "The Bread Bible"). You will lose some of the nutritional value in the flour used to make the starter as it sits overnight. But you would add freshly-milled flour to complete the recipe.
Here is the pizza recipe I use, FYI:
Whole Grain Pizza
COMBINE WET INGREDIENTS:
1 1/4 C hot water
1/2 C milk
3 TBSP light olive oil
2 TBSP honey
COMBINE DRY INGREDIENTS:
1 TBSP lecithin
2 tsp yeast
2 tsp salt
1 tsp gluten
4 1/2 C freshly milled Hard White wheat flour
Then pour the wet ingredients onto the dry and knead with a spatula. I usually mix mine by hand in a large bowl. Using a hearty spatula, knead by folding the dough over itself toward the center while turning the bowl. Do this about 3-5 minutes or until the dough is elastic. (You can use a mixer if you like, I just find it's easy this way and dirties less dishes.) Cover and let rise 20-30 minutes in a warm place. Shape into pizza dough or dinner rolls. Let dinner rolls rise for 30 minutes before baking.
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djsrn
Member
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Posted: Mon Aug 13th, 2007 11:23 pm |
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I am also looking for any way to create sour dough whole wheat bread with this new "venture" I have entered into. I'm excited and lost at the same time! 
Thanks
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djsrn
Member
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Posted: Tue Aug 14th, 2007 10:34 am |
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Could you please share your sour dough recipe. I've asked for help on finding one but I am so new to this, I may have been posting on the incorrect place since no one has responded to me.
Thank you.
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KSherrill
Moderator
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Posted: Thu Aug 16th, 2007 01:58 pm |
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This recipe is not necessarily "tried and true" -- at least not by me. But it may be worth a try for those of you itching to find a whole-wheat sourdough recipe. If you try this recipe, please post your results.
Whole-Wheat Sourdough Starter - 1 teaspoon Active dry yeast
- 1 1/2 cups Whole wheat flour
- 1 1/2 cups Lukewarm water
In a glass or ceramic bowl or jar that has been scalded to remove bacteria, combine flour and yeast, add water and blend well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft-free location at an even 85F for 18-24 hrs; stir several times daily. Refrigerate until ready to use.
If you have several starters, keep whole wheat separate from others to preserve its own distinctive flavor. Whole wheat starter does not have as much rising action as that made with white flour; you may have to plan longer rising times. To replenish, always use whole wheat flour.[ To convert a starter to whole wheat, start by refreshing the regular starter until it is lively and active. Then mix 1 TBSP of the active starter, 1/4 cup water and 3/8 cup of whole wheat flour and whisk them together. Let it sit overnight. In the morning, add 1/4 cup of water and 3/8 cup of whole wheat flour, and mix it well. About 8 to 12 hours later, add another 1/2 cup of water and 3/4 cup of whole wheat flour. After another 8 to 12 hours, you should have somewhat more than a cup of active whole wheat flour that is ready to use. ]
Remember to save some of your whole wheat starter so you won’t have to convert the starter again.
Here are the ingredients for a loaf of the bread:
1 cup active sourdough starter
3/4 cups water
2 1/8 cup finely ground whole-wheat flour
1 tsp salt
1.5 TBSP honey
2 TBSP oil
The original recipe could be made with yogurt by reducing the water used. If you decide to do this, reduce the amount of water by 1/3 cup, add 1/3 cup cold yogurt (plain, of course), and reduce the salt by 1/4 tsp.
Pour starter into a mixing bowl. Add the water, the salt, honey, oil, and (if using it) yogurt. Whisk together.
Add the flour a cup at a time and stir. Make sure the dough is well mixed, feeling it to see if the water has been incorporated through the dough.
Turn the dough out onto a lightly floured surface. Knead 10 to 15 minutes. If you double the recipe, it will take twice as long. Having a scraper handy is a good thing, as you can scrape up the stuff that sticks to the board, so it can be incorporated back into the dough. About half way through the kneading, the dough will get a lot less sticky, even without adding much flour.
Try not to add too much flour. This is easier if you are using a DLX or other mixer.
Form the dough into a ball, and then, holding the ball in two hands, tuck the surface of the ball into the bottom of the ball, which will cause the surface of the ball to stretch and form a gluten cloak on the outside of the ball of dough. Don't stretch the dough so much that you tear the dough.
Put a bit of oil in the bottom of a bowl, put the smooth side of the dough onto the oil. Turn the bread so it's lightly coated with oil. Cover the bowl, and let the dough rise about 1 1/2 hours in a covered place.
When the dough has doubled in size, gently deflate the dough by pressing your fist into the ball, then fold over the sides of the ball to form it into a new ball, and put back into the mixing bowl. Again, let the dough rise covered in a warm place until doubled, which will about 1/2 as long the first rise.
Again, gently deflate the bread, and form a loaf, and put the loaf into a greased 4 x 8" bread pan. *You could also shape into smaller loaves, which will decrease the baking time.
Put the loaf aside to rise, which should be a bit faster than the second rise. Don't let it over-rise!
Preheat the oven to 350 F. Slash the bread with a single slash down the center of the loaf. Pop the bread into the oven. After 1/2 an hour, look at it. If the loaf is quite brown, reduce the temperature to 325 F. If the bread is pale or pinkish, raise the temperature to 375 F. You may want to use those temperatures for your next loaf. If you are at high altitudes, or you use glass bread pans, you may need to adjust the temperature further.
Let it continue baking another 15 minutes. When the internal temperature reaches 180 degrees, your bread should be done. *Again, if you are baking smaller loaves, the baking time will decrease accordingly.
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