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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Bryanna
JulieH
226 posts
Dec 13, 2005
8:52 PM
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Hi Bryanna,
I just got a bread machine (yeah!!) and I want to try your challah recipe in it. How do I adapt your recipe for the ABM? I know that you had told me you add egg replacer instead of soymilk when you do that dough in the machine, but how much? Do you have any other suggestions of "must try" ABM breads that I should start with?
Thanks Bryanna!
Julie
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Bryanna
Owner/Moderator
1327 posts
Dec 14, 2005
6:47 AM
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Hi, Julie! I haven't tried the challah in the machine yet-- I'll experiment this week and let you know. Here are some recipes that I like (some appeared in the newsletter, but I'd have to look up the issues). They use either the sponge method or sourdough, which I am convinced makes a machine bread with much better texture and flavor.
Do you have a sourdough starter (needed for a few of these), or can you borrow some from a friend as a starter? In a separate post below this one I will give you instructions for making it, and a place to order a dry starter online for free.
BRYANNA’S ABM POTATO SPONGE BREAD
makes one 1 and 1/2 lb. loaf
This is an old-fashioned North American bread that makes a light, moist loaf, whether made with white unbleached flour, wholewheat flour, or half and half. The 100 percent wholewheat loaf will, of course, be somewhat denser than an all-white loaf, but is still light.
This “sponge method” is also an old-fashioned bread-making method, which insures a superior, flavorful, light, moist bread without the need for excessive amounts of yeast and sweeteners. Slow rising with little yeast gives yeast dough time to develop the enzymes which contribute to good flavor and texture. It takes only a very few minutes to mix up the sponge (in the bread machine) the night before, and then it rises in the refrigerator as you sleep.
This method can be adapted to any bread dough, but use half the amount of yeast (1/2 tsp. is plenty for most savory breads, 3/4 tsp. for sweet breads.). Simply make the sponge with all of the ingredients except half the flour (and any herbs, spices, fruits, or other flavor additions). Add the rest of the flour (and additions) in the morning, and proceed as usual.
Note on flour: Canadian wheat has more gluten in it, so it usually works quite well in ABM recipes—no need for bread flour. Americans may prefer to use bread flour, however.
THE NIGHT BEFORE:
Step 1:
4 oz. russet potato (baking type), peeled and quartered
water to cover
Cook until potato is tender. Drain and reserve liquid.
Time-saver: Use 1/2 c. instant mashed potato flakes (you can buy organic ones) mixed with 1/3 c. boiling water.
Step 2:
2 T. warm water or reserved potato cooking water (see Step 1)
1/2 tsp. dry active yeast (no need for special yeasts; DON’T use rapid-rise, quick or fast-rising yeast!)
Mix in a small cup and let sit about 5 minutes, or until dissolved.
Step 3:
1/2 c. soured soymilk (soymilk with 1 tsp. lemon juice or vinegar added)
1/2 c. reserved potato cooking water (see Step 1) (use plain water if using instant mashed potatoes)
cooked potato (see Step 1)
1 T. maple syrup, sugar or other sweetener
1 T. oil
1 and 1/2 tsp. salt
Blend together in blender until smooth. Add dissolved yeast mixture from Step 2. Pour the mixture into the bread machine mixing container.
Step 4:
1 and 1/2 c. unbleached or wholewheat Canadian flour or American bread flour
OPTIONAL: 1/4 c. flaxseed meal OR wheat bran
Add to the bread machine mixing container and attach in machine. Cover and plug in; set to Dough Cycle. After it starts kneading, time for 5 minutes of kneading, then unplug the machine. Remove the container, cover with plastic wrap and refrigerate overnight.
Step 5:
Take plastic off bread machine container and attach container in machine.
Add:
1 and 1/2 c. unbleached Canadian flour or American bread flour
Cover and set to the French Bread cycle. Check the dough during the first knead to make sure that it is neither too dry, not too wet. If it’s too dry, add water by the tablespoonful, letting it knead in, until it looks right. If it’s too wet, do the same with flour.
If you want a more attractive top crust to the bread, 5 minutes before the bread is due to bake (I set my kitchen timer to remind me of this), you can make a decorative slash in the top of the bread with a razor blade, and you can also glaze the bread with some soymilk, using a pastry brush, or sprinkle the top with flour. Cover the “window” in the top of your machine with foil, so that the top of the bread will brown properly. Remove the bread immediately from the machine when done, placing on a rack to cool thoroughly. This will insure a crisp crust.
BRYANNA'S ABM ORANGE-CRANBERRY CORN BREAD
(sponge method)
Sponge:
1 c. plus 2 T. water
1/2 tsp. dry active baking yeast
2 c. unbleached flour (use bread flour in USA)
The night before, before you go to bed, place above ingredients in bread machine bucket in order given. Mix on the dough cycle 5-10 minutes. Unplug machine. Go to bed and let this sponge ferment while you sleep.
In the morning, add the following ingredients in this order:
zest of 1 large orange, grated
2 T. cold Earth Balance, melted
1 c. unbleached flour ( use bread flour in USA)
1/2 c. yellow cornmeal
2 T. wheat bran
3 T. sugar
1/2 T. salt
1/2 tsp. dry active baking yeast
Set on the Basic or White Bread cycle with medium crust. Check the dough during the first knead to make sure that it is neither too dry, not too wet. If it’s too dry, add water by the tablespoonful, letting it knead in, until it looks right. If it’s too wet (unlikely), do the same with flour.
At the “Raisin Beep”, add;
2/3 c. dried cranberries
If you want a more attractive top crust to the bread, 5 minutes before the bread is due to bake (I set my kitchen timer to remind me of this), you can make a decorative slash in the top of the bread with a razor blade, and you can also glaze the bread with some soymilk, using a pastry brush. If you like, sprinkle the top with coarse unbleached sugar, flour or cornmeal. Cover the “window” in the top of your machine with foil, so that the top of the bread will brown properly. Remove the bread immediately from the machine when done, placing on a rack to cool thoroughly. This will insure a crisp crust.
BRYANNA'S ABM ORANGE-CRANBERRY CORN BREAD
(sponge method using the Delay Timer)
Sponge:
1 c. plus 2 T. water
1/2 tsp. dry active yeast
2 c. unbleached flour (use bread flour in USA)
11 hours before you want the bread to be ready, place above ingredients in bread machine bucket in order give. Mix on the dough cycle 5-10 minutes. Unplug machine.
Add the following ingredients in this order (Do not stir in!)
1 c. unbleached flour ( use bread flour in USA)
1/2 c. yellow cornmeal
2 T. wheat bran
3 T. sugar
1/2 T. salt
Make an indentation in the flour and add:
1/2 tsp. yeast
not letting it touch the sponge underneath.
Not touching the yeast, add:
zest of 1 large orange, grated
2 T. cold Earth Balance, cut in little pieces
Set on the Basic or White Bread cycle with medium crust and then use the Delay Timer to give it about 8 hours to rise the sponge before the cycle starts (you can do all this before you go to bed at night and have fresh artisanal bread in the morning! Or, do it early in the morning and have the bread ready for dinner!) .
When the “Raisin Beep” goes off add:
2/3 c. dried cranberries
If you want a more attractive top crust to the bread, 5 minutes before the bread is due to bake (I set my kitchen timer to remind me of this), you can make a decorative slash in the top of the bread with a razor blade, and you can also glaze the bread with some soymilk, using a pastry brush, or sprinkle the top with flour, coarse sugar, or cornmeal. Cover the “window” in the top of your machine with foil, so that the top of the bread will brown properly. Remove the bread immediately from the machine when done, placing on a rack to cool thoroughly. This will insure a crisp crust.
BRYANNA’S ABM MAPLE-PECAN BIGA BREAD
This is a fabulous, tasty, high-rising bread, only minimally sweet. “Biga” is an Italian-style bread sponge.
Biga (mix about 8 hours before baking is to begin):
1/4 tsp. regular baking yeast
3/4 c. lukewarm water
2 c. unbleached white flour (use bread flour in USA)
Mix on the dough cycle for 5 minutes, then unplug. Cover machine and leave about 8 hours to rise.
Add:
1/4 c. real maple syrup
1/2 T. olive oil
1/2 T. salt
1/2 c. unbleached flour (use bread flour in USA)
1/2 c. wholewheat bread flour or hard wheat wholewheat flour
1 tsp. gluten powder
1 tsp. dry active baking yeast
Set on the French or Crusty Bread cycle. Check the dough during the first knead to make sure that it is neither too dry, not too wet. If it’s too dry, add water by the tablespoonful, letting it knead in, until it looks right. If it’s too wet, do the same with flour.
Add when the beep sounds during the last knead:
1 c. chopped toasted pecans
If you want a more attractive top crust to the bread, 5 minutes before the bread is due to bake (I set my kitchen timer to remind me of this), you can make a decorative slash in the top of the bread with a razor blade, and you can also glaze the bread with some soymilk, using a pastry brush, or sprinkle the top with flour. Cover the “window” in the top of your machine with foil, so that the top of the bread will brown properly. Remove the bread immediately from the machine when done, placing on a rack to cool thoroughly. This will insure a crisp crust.
BRYANNA’S ABM BIGA ITALIAN OLIVE OIL BREAD
Biga (mix about 8 hours before baking is to begin):
1/4 tsp. regular baking yeast
3/4 c. lukewarm water
2 c. unbleached white flour (use bread flour in USA)
1/4 c. water
3 T. olive oil
1/2 T. salt
1 c. unbleached flour (use bread flour in USA)
1 tsp. gluten powder
1 tsp. dry active baking yeast
French bread cycle. Check the dough during the first knead to make sure that it is neither too dry, not too wet. If it’s too dry, add water by the tablespoonful, letting it knead in, until it looks right. If it’s too wet, do the same with flour.
If you want a more attractive top crust to the bread, 5 minutes before the bread is due to bake (I set my kitchen timer to remind me of this), you can make a decorative slash in the top of the bread with a razor blade, and you can also glaze the bread with some soymilk, using a pastry brus, or sprinkle the top with flour. Cover the “window” in the top of your machine with foil, so that the top of the bread will brown properly. Remove the bread immediately from the machine when done, placing on a rack to cool thoroughly. This will insure a crisp crust.
BRYANNA'S NEW VERSION ABM OLIVE OIL BREAD
(sponge method using the Delay Timer)
Sponge:
1 c. water
1/4 tsp. dry active yeast
2 c. unbleached flour (use bread flour in the USA)
12- 16 hours before you want the bread to be ready, place above ingredients in the bread machine bucket in the order given. Mix on the dough cycle for 5-10 minutes, then unplug.
Immediately, spread over the top of the sponge:
1 c. unbleached flour with
3 T. extra-virgin olive oil rubbed into it
Add on top of that:
2 T. wheat bran
1/2 T. salt
1 tsp. vital wheat gluten powder
Make an indent in the flour and add:
1/2 tsp. dry active yeast
Don't let the yeast touch the sponge.
Set the machine on the French or Crusty Bread cycle (medium crust) and then use the Delay Timer to let the sponge rise for 8-12 hours before the cycle starts. (You can do all this before you go to bed at night and have fresh artisanal bread in the morning! Or, do it early in the morning and have the bread ready for dinner!) . If you want a more attractive top crust to the bread, 5 minutes before the bread is due to bake (I set my kitchen timer to remind me of this), you can make a decorative slash in the top of the bread with a razor blade, and you can also glaze the bread with some soymilk, using a pastry brush, or sprinkle the top with flour. Cover the “window” in the top of your machine with foil, so that the top of the bread will brown properly. Remove the bread immediately from the machine when done, placing on a rack to cool thoroughly. This will insure a crisp crust.
BRYANNA’S “NOT QUITE WHITE” BREAD MACHINE BREAD
2 lb. (sponge method)
This can be used as basic bread for many variations. It’s a great sandwich bread—slices easily and is not overly-fluffy.
Sponge:
Mix for 5 minutes on dough cycle, then unplug and leave overnight:
1 and 1/2 c. water
1/2 tsp. dry active baking yeast
2 c. unbleached flour (use bread flour in USA)
Next morning, add:
4 tsp. brown sugar
2 T. plus 2 tsp. oil
1 and 3/4 tsp. salt
2 c. unbleached flour(use bread flour in USA)
1/3 c. wholewheat flour
Set on the Basic Cycle, Dark Crust. Check the dough during the first knead to make sure that it is neither too dry, not too wet. If it’s too dry, add water by the tablespoonful, letting it knead in, until it looks right. If it’s too wet, do the same with flour.
If you want a more attractive top crust to the bread, 5 minutes before the bread is due to bake (I set my kitchen timer to remind me of this), you can make a decorative slash in the top of the bread with a razor blade, and you can also glaze the bread with some soymilk, using a pastry brush, or sprinkle the top with flour.
Cover the “window” in the top of your machine with foil, so that the top of the bread will brown properly. Remove the bread immediately from the machine when done, placing on a rack to cool thoroughly. This will insure a crisp crust.
BRYANNA’S VERY LIGHT, MOIST BASIC 100 PERCENT WHOLEWHEAT ABM BREAD (SPONGE METHOD)
I’ve tried a lot of ABM wholewheat bread recipes and none of them was satisfying to me—this is an adaptation of an old handmade recipe I used to make. It’s the best! You can use this as a base for all sorts of variations if you prefer a wholewheat bread.
Sponge: (Mix 4-8 hours before you start the bread machine cycle—can do it before you go to bed at night)
1 c. warm water
1 c. wholewheat flour
1/2 tsp. dry active baking yeast
Mix on the dough cycle for 5-10 minutes, then unplug.
After the sponge has risen (4-8 hours), add:
3/4 c. mashed russet potato (plain, no milk or salt)
Time-saver: use 3/4 c. instant mashed potato flakes (you can buy organic ones) mixed with
2 T. sugar
2 T. oil
OPTIONAL: 1 T. soy flour or soymilk powder
1/2 T. salt
2 c. whole wheat bread flour
1/2 tsp. dry active baking yeast.
Set on the Basic Cycle. Check the dough during the first knead to make sure that it is neither too dry, not too wet. If it’s too dry, add water by the tablespoonful, letting it knead in, until it looks right. (I often have to add 1 T. or so—it kind of depends on how dry the potatoes are.) If it’s too wet, do the same with flour. This is a wet dough but still rises well. It’s fine as long as it kneads well, even if it looks a little sticky.
If you want a more attractive top crust to the bread, 5 minutes before the bread is due to bake (I set my kitchen timer to remind me of this), you can make a decorative slash in the top of the bread with a razor blade, and you can also glaze the bread with some soymilk, using a pastry brush, or sprinkle the top with some flour.
Cover the “window” in the top of your machine with foil, so that the top of the bread will brown properly. Remove the bread immediately from the machine when done, placing on a rack to cool thoroughly. This will insure a crisp crust.
BRYANNA’S CORNY ABM BREAD
(Sponge method)
This is yummy! A very attractive golden bread
Sponge:
1 c. warm water
1 and 2/3 c. unbleached bread flour
1/4 tsp. dry active baking yeast
Mix on the dough cycle for 5-10 minutes, then unplug and leave overnight for 12 hours.
In the morning, add:
1/4 c. warm water
1/2 c. thawed and drained “peaches and cream” frozen corn kernels (or fresh kernels)
4 tsp. sugar
2 T. olive oil
1/2 T. salt
1/4 c. wheat bran
1 c. plus 2 T. unbleached bread flour
2/3 c. yellow cornmeal
1 tsp. dry active baking yeast
Set on the Basic Cycle. Check the dough during the first knead to make sure that it is neither too dry, not too wet. If it’s too dry, add water by the tablespoonful, letting it knead in, until it looks right. If it’s too wet, do the same with flour.
If you want a more attractive top crust to the bread, 5 minutes before the bread is due to bake (I set my kitchen timer to remind me of this), you can make a decorative slash in the top of the bread with a razor blade, and you can also glaze the bread with some soymilk, using a pastry brush, or sprinkle the top with some flour.
Cover the “window” in the top of your machine with foil, so that the top of the bread will brown properly. Remove the bread immediately from the machine when done, placing on a rack to cool thoroughly. This will insure a crisp crust.
BRYANNA’S ABM “SOURDOUGH” FRENCH BREAD BAKED IN THE BREAD MACHINE large loaf
Real sourdough flavor, crusty and rises beautifully!
1/2 c. plus 2 T. water (hot if the starter is cold)
1 c. fresh sourdough starter
1/2 T. salt
1 c. wholewheat bread flour
2 c. unbleached bread flour
1/2 tsp. dry active baking yeast
Variation: You can add 1/4 c. bran, too, but you may need to add 2 T. more water.
Set on the French Bread Cycle, medium crust. Check the dough during the first knead to make sure that it is neither too dry, not too wet. If it’s too dry, add water by the tablespoonful, letting it knead in, until it looks right. If it’s too wet, do the same with flour.
If you want a more attractive top crust to the bread, 5 minutes before the bread is due to bake (I set my kitchen timer to remind me of this), you can make a decorative slash in the top of the bread with a razor blade, and sprinkle the top with some flour.
Cover the “window” in the top of your machine with foil, so that the top of the bread will brown properly. Remove the bread immediately from the machine when done, placing on a rack to cool thoroughly. This will insure a crisp crust.
BRYANNA’S ABM WHOLEWHEAT RAISIN BREAD WITH SOURDOUGH STARTER AND YEAST
Great high-rising bread!
1 c. fresh sourdough starter
2/3 c. water (use hot water if the sourdough is cold)
2 T. brown sugar or Sucanat
2 T. oil
1/2 T. salt
1/4 c. bran
1 c. wholewheat bread flour
1 and 2/3 c. unbleached white flour (use bread flour in the USA)
1 tsp. dry active baking yeast
1/2-1 c. raisins (add when machine beeps during kneading).
Set on the Basic Cycle. Check the dough during the first knead to make sure that it is neither too dry, not too wet. If it’s too dry, add water by the tablespoonful, letting it knead in, until it looks right. If it’s too wet, do the same with flour.
If you want a more attractive top crust to the bread, 5 minutes before the bread is due to bake (I set my kitchen timer to remind me of this), you can make a decorative slash in the top of the bread with a razor blade, and you can also glaze the bread with some soymilk, using a pastry brush, or sprinkle the top with some coarse sugar.
Cover the “window” in the top of your machine with foil, so that the top of the bread will brown properly. Remove the bread immediately from the machine when done, placing on a rack to cool thoroughly. This will insure a crisp crust.
BRYANNA'S OVERNIGHT ABM WHOLEWHEAT SOURDOUGH PAN BREAD
(NO YEAST)
This bread needs no commercial yeast, which in turn lets the real sourdough flavor come through in this moist bread.
SOURDOUGH SPONGE:
1/2 c. lukewarm water
1 c. active sourdough starter
3/4 c. unbleached flour (use bread flour in USA)
1/2 c. wholewheat flour (use bread flour in USA)
Mix on the dough cycle for 5-10 minutes, then unplug.
In the morning, add::
1 and 1/2 c. wholewheat flour (use bread flour in USA)
1/2 T. salt
1/2 T. sugar
2 T. oil
Set for the Whole Wheat Cycle, medium crust. Check the dough during the first knead to make sure that it is neither too dry, not too wet. If it’s too dry, add water by the tablespoonful, letting it knead in, until it looks right. If it’s too wet, do the same with flour.
If you want a more attractive top crust to the bread, 5 minutes before the bread is due to bake (I set my kitchen timer to remind me of this), you can make a decorative slash in the top of the bread with a razor blade, and you can also glaze the bread with some soymilk, using a pastry brush, or sprinkle the top with some flour.
Cover the “window” in the top of your machine with foil, so that the top of the bread will brown properly. Remove the bread immediately from the machine when done, placing on a rack to cool thoroughly. This will insure a crisp crust.
BRYANNA'S BREAD MACHINE SOURDOUGH POTATO BREAD
(NO YEAST!) 1 and 1/2 lb.
Sponge:
Mix for 5 minutes on dough cycle, then unplug and leave overnight:
1/2 c. fresh sourdough starter
1 c. warm water
2 T. soymilk powder
1 and 1/2 c. bread flour (can be whole wheat) (use bread flour in USA)
Next morning, add:
1/4 c. mashed potato
Timesaver: Use 1/4 c. instant mashed potato flakes (you can buy organic ones) mixed with 3 T. boiling water
500 mg. vitamin c
1 T. sugar
1/2 T. salt
2 T. oil or melted Earth Balance
1 and 1/2 c. unbleached flour(use bread flour in USA)
Make on the regular cycle. Check the dough during the first knead to make sure that it is neither too dry, not too wet. If it’s too dry, add water by the tablespoonful, letting it knead in, until it looks right. If it’s too wet, do the same with flour.
If you want a more attractive top crust to the bread, 5 minutes before the bread is due to bake (I set my kitchen timer to remind me of this), you can make a decorative slash in the top of the bread with a razor blade, and you can also glaze the bread with some soymilk, using a pastry brush, or sprinkle the top with flour. Cover the “window” in the top of your machine with foil, so that the top of the bread will brown properly. Remove the bread immediately from the machine when done, placing on a rack to cool thoroughly. This will insure a crisp crust.
Good!
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"To look like a goddess, eat like a peasant." Karen Andres
Last Edited Bryanna on 14-Dec-2005 6:48 AM
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Bryanna
Owner/Moderator
1328 posts
Dec 14, 2005
6:47 AM
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SOURDOUGH STARTER:
You can get a free starter (and it's a great story that goes with it!) here:
http://home.att.net/~carlsfriends/
(PS: I don't use the sugar and potato they call for in the starter)
I learned how to make San Francisco-style sourdough starter from Sunset magazine years ago. They had scientists from the University of California look at San Francisco starter and found that the closest thing to that particular sourdough bacteria was yogurt. I made it for many years with dairy yogurt and loved it. When I became a vegan, I tried it with soymilk, and it worked just fine.
Unfortunately, dairy yogurt is the most reliable starter. Commercial soy yogurts, even if they say they are “live” are not reliable, either for home soy yogurt making, or for sourdough. So, you can borrow a few T. of dairy yogurt from a friend, or use a powdered yogurt starter—as long as you keep it going, you will never have to do that again—or, for a vegan alternative, you can try using 1 and 1/2 tsp. Solgar powdered acidophilus (I believe Kittee recommended this, but I have not tried it in sourdough).
BRYANNA’S VEGAN YOGURT SOURDOUGH STARTER Makes 1 and 1/3 c.
NOTE: Make sure that all utensils and containers are freshly washed and then scalded with boiling water, to avoid any foreign bacteria.
1 c. plain soymilk (90-100 degrees F or 32-38 degrees C) which has been scalded first (brought almost to a boil) and then cooled to the right temperature
NOTE: Ideally, use soymilk from an unopened package or freshly-made
STARTER OPTIONS: (see Text above this recipe for notes.)
3 T. good quality dairy yogurt (no additives or gelatin) OR a packet of powdered yogurt starter OR 1 and 1/2 tsp. Solgar powdered acidophilus
Combine the ingredients in a glass, ceramic, rigid plastic, or stainless steel quart (or L)-size container, like a canning jar. Stir the mixture well, cover and let stand in a warm place for 18-24 hours, or until the consistency of soft yogurt.
If a clear liquid forms on top, stir it in. (CAUTION: But if the liquid is pink, this indicates that a foreign bacteria has gotten in-- throw the mixture away and start again, using scrupulously clean equipment.)
Now add:
1 c. unbleached white flour
(1 T. rye flour can be added for more sourness)
Stir the mixture until it is smooth, then cover the container tightly and let it stand in a warm place until the starter is full of bubbles, has a bit of clear or grey (not pink-- see caution above) liquid on the top, and smells pleasantly sour (it will get a sharper tang with age). It will take from two to five days to achieve this.
TO STORE THE STARTER, keep the tightly-covered jar in the refrigerator (you can also freeze it for several months). REFRESH once a week, or AT LEAST every 3 weeks, if you use it infrequently. (See below.)
EVERY TIME YOU USE THE STARTER, replace the amount you used with equal amounts of warm water and unbleached flour.
For instance, if you use 1 c. of the starter, you should have about 1/3 c. of the starter left in the jar. You add back to the jar 1 c. warm water, and 1 c. of unbleached flour. Stir it up, cover the jar, and set it on the kitchen counter for about 8-12 hours, or until it's bubbly again, then refrigerate it until the next time you use it.
TO INCREASE THE STARTER, if you want to make a larger recipe or give it away, you can add up to 10 c. EACH of water and unbleached flour to 1 c. of starter. Use a LARGE container or bowl-- the starter may QUADRUPLE in size , then fall. It will take about 2 days for this much to get bubbly and form a clear liquid on top. The starter and then fall
YOU CAN USE OTHER FLOURS FOR STARTERS, but the white one is the most versatile. If you make rye bread, or buckwheat pancakes, often, you can make rye, Durham semolina, or buckwheat flour starters, or a wholewheat starter. But you can use the white flour starter in a rye or wholewheat bread, or a buckwheat pancake batter-- it only adds 1 c. or so of white flour and you can use wholegrain for the rest.
YOU ARE SUPPOSED TO LET THE STARTER COME TO ROOM TEMPERATURE BEFORE USING it in recipes, but I often use it cold and use very warm liquids in the recipe to compensate-- I haven't had any trouble with using it this way.
After using the starter for a while, IF IT BECOMES TOO LIQUIDY, add a bit more flour in proportion to the liquid when you add the ingredients back into it.
TO "FRESHEN" THE STARTER AFTER SOME TIME OF NOT USING IT , discard or use most of it, leaving just enough to get it going again (1/4-1/3 c. for a quart jar). Add equal amounts of warm water and unbleached flour. Stir it up and let it stand on the kitchen counter until it gets bubbly again, as instructed above.
If it doesn't bubble after a day or so, it's probably dead, and you'll have to start over again. Watch out for colored liquid-- anything other than clear or grey means it should be discarded.
FROZEN STARTER must stand at room temperature for 24 hours before using.
I HAVE MADE SOURDOUGH BREAD IN A BREAD MACHINE, but I'm still experimenting. To do this and still have authentic flavor, do not use yeast. Cut your recipe down to one loaf size. Use fresh bubbly starter and mix the sponge in your bread machine THE NIGHT before, using the dough cycle for only a few minutes. Unplug, cover and let sit overnight. Then, in the morning, add the rest of the ingredients to make the dough. Use the wholewheat or French bread cycle to give good log rising. Or, if you have a programmable machine, program long rises and check (I don't have this feature, so I'm not sure how this works). OR, if you have a "bake only" cycle, you can let the dough rise til double as long as it takes and then put through the bake cycle.
SOURDOUGH STARTER THAT IS 2 WEEKS OR LESS OLD CAN BE USED STRAIGHT OUT OF THE FRIDGE INSTEAD OF A “BIGA”, “SPONGE’ OR “POOLISH”, to make really excellent bread machine breads! Use 1 c. starter for a 1 and 1/2 to 2 lb. loaf. For 1 c. starter, omit 2/3 c. of the liquid in the recipe and 1/3 c. of the flour. Use about 1 tsp. of dry active baking yeast in the recipe. This is not really sourdough bread, but it gives the taste and texture of a bread with a “pre-ferment”.
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"To look like a goddess, eat like a peasant." Karen Andres
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JulieH
228 posts
Dec 14, 2005
8:57 AM
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Bryanna,
Thank you so much for all of the amazing recipes!! I will start tonight!
One question for you. In your info on sourdough starters, I think that there is a sentence or 2 missing. It says:
TO INCREASE THE STARTER, if you want to make a larger recipe or give it away, you can add up to 10 c. EACH of water and unbleached flour to 1 c. of starter. Use a LARGE container or bowl-- the starter may QUADRUPLE in size , then fall. It will take about 2 days for this much to get bubbly and form a clear liquid on top. The starter and then fall
What comes after fall?
Thanks again!!
Julie
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Bryanna
Owner/Moderator
1329 posts
Dec 14, 2005
2:43 PM
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Oops-- I'll check that out-- I'm not at home!
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"To look like a goddess, eat like a peasant." Karen Andres
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Bryanna
Owner/Moderator
1331 posts
Dec 14, 2005
6:07 PM
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That last bit was supposed to be cut out. Sorry!
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"To look like a goddess, eat like a peasant." Karen Andres
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