Friday, June 10, 2011

Starting a Starter

On this page we talk about how sourdough starters work, and what you're doing when you start a sourdough starter. If you're in too much of hurry to read this and want to just make a starter, there are pointers to three tried and true methods of starting starters on the left and bottom of this page.
This is the most hit upon page at our site. A lot of people think if they can just start a good starter, they'll have mastered the art of sourdough. And if you look for sourdough starters at Google, chances are good that you'll wind up here. On this and three associated pages we'll talk about how to start a starter. However, having a good starter won't make you a good sourdough baker any more than having a hot racecar will make you a great racer. Sure, a racer needs a good car to win, and a baker needs a good culture to make good sourdough bread, but you need to know what to do with your tools to get the most out of them. So, I hope you'll look around here and pick up some techniques and maybe some recipes too! I hope you'll also look at the pages that talk about maintaining a starter, using a starter, storing a starter and reviving a starter. Together, those pages in the Sourdough Starter Primer will really help you get going with your exploration with sourdough.

Thursday, June 9, 2011

An Introduction to Bread Making

Many letters I've received over the years are from people who want to bake with sourdough, which I approve of, but who have no baking experience. Like "Bob", played by Bill Murray in the wonderful movie "What about Bob?", I strongly feel that it is best to start with "Baby Steps," taking things one small step at a time.
The place to start in baking is with simple yeast based baking, so, I've put this page together to get people used to the mechanics of yeast based baking with as little hassle and pain as possible. All three of the recipes in this section of the web page use yeast.
Once you get these techniques down, then we have the Fast Track to Sourdough and Sourdough Starter Primer pages that will help you build on your newly honed baking skills and enter the seemingly mysterious world of sourdough. Please don't skip ahead. The yeasted introductory pages will help you develop important skills that will serve you in good stead in sourdough baking.

Cac thanh phan lam banh mi

Know Your Ingredients And Terms


Have you ever run into an ingredient in a recipe and wondered, "What's that?" Then this page is for you. As we add recipes to our home page, we'll add more ingredients to this page.
Many recipes at sourdoughhome call for Active Sourdough Starter - so, what's an active sourdough starter? An active starter is one that has fed within the past 12 hours, and that is active enough that it was able to double in size after that feeding. If you fed your starter and it didn't double, you should feed it a few more times. I also suggest you check out the pages on maintaining or caring for your starter. The best time to use the starter is somewhere between the time it reaches its peak and before it starts to fall. When that will be depends on your starter and the temperature at which it is being stored. If you keep your starter thinner (that is, you feed more water and less flour) than I suggest, it may not double at all. Thinner starters don't have enough gluten in them to rise. For many reasons, I don't suggest thinner starters.

My New Favorite Traditional Challah

When packing for a business trip I love to start a large bread for my husband to eat while I'm away. Challah is one of his favorites and since it's one of mine as well, I usually manage to eat a few slices myself before slicing, wrapping and freezing the rest.  This is the one I made before leaving for Barcelona in February. It's similar to the one in "The Bread Bible" with one wonderful difference: I've discovered that adding some old stiff starter instead of the vinegar does wonders for elasticity making it much easier to braid. It also increases the moistness and shelf life and adds depth of flavor. And because it so exceptionally moist for a challah, the ends of the braids hold together well.


Oven Temperature: 325°F. (tent with foil after 30 minutes)
Baking Time: 35 to 40 minutes
Makes: A 16 inch by 6 inch by 4 inch high, 4 braid loaf
1 pound 14.4ounces / 861 grams

 INGREDIENTS
MEASUREMENTS WEIGHT
volume ounces grams
water 1/2 liquid cup  . 118 grams
old stiff starter 75 to 85 grams
unbleached all purpose flour (use Harvest King) 3 cups . 424 grams
instant yeast 2 1/2 teaspoons . 8 grams
salt 1 1/2 – 1 3/4 teaspoons . 10.7-11 grams
2  1/2 large eggs used the remaining for glaze 4.2 ounces          120 grams
(weighed without shells)
honey 3 tablespoons (1-1/2 fluid ounces) . 60 grams
corn oil or
Vermont butter
1/4 liquid cup if oil . 54 grams
65 grams
Special Equipment: An insulated baking sheet or two baking sheets, one on-top of the other, lined with parchment. A baking stone or baking sheet
1) Mix the dough In the mixer bowl, place the water and tear in the starter. Allow it to sit for at least 30 minutes
In a medium bowl, whisk together the flour and yeast; then the salt.
Add the eggs and honey to the liquid in the mixer bowl and the corn oil or butter. Add the flour and with the dough hook, mix on low until moistened. On medium (#4 Kitchen Aid) beat for about 5 minutes or until the dough is smooth and shiny. Add flour if necessary until it almost clears the bowl The dough should be just barely tacky. (The dough should weigh about 30.2 ounces / 856 grams.)  Form the dough into a ball.
2) Let the dough rise Place the dough into a 2 quart dough rising container or bowl, greased lightly with cooking spray or oil. Push down the dough and lightly spray or oil the top of the dough. Cover the container with a lid, plastic wrap or a damp towel. With a piece of tape mark on the side of the container approximately where double the height would be. Allow the dough to rise, ideally at 75 to 80 °F., until it has doubled, 1 1/2 to 2 hours (to 2 quarts). Gently deflate the dough by pushing it down, give it 2 business letter turns and allow to rise a second time. (The second rising takes about 45 minutes to an hour.
Flatten the dough gently by pressing down on it, so as not to activate the gluten, making it stretchy. If desired, for best flavor development, the dough now can be placed in a larger container or wrapped loosely with plastic wrap, placed in a 1 gallon plastic bag, and refrigerated overnight -- in which case give it a turn or two first. Allow it to sit a room temperature for 20 minutes after dividing in 4 pieces and preshaping into logs.
Glaze
 INGREDIENTS MEASUREMENTS WEIGHT
volume ounces grams
the remaining 1/2 of an egg, lightly beaten 1 1/2 tablespoons . 33 grams
water 3/4 teaspoon . .
Optional: poppy seeds 1 tablespoon . 9 grams
3) Shape the dough, glaze it, and let it rise Divide the dough into 4 equal pieces (214 to 217 grams each). Shape them into little logs, cover them with proofer or greased plastic wrap—no need to rest unless refrigerated overnight as they get more gluten development. Start by rolling one piece of dough on the counter into as long rope, 13 inches.  (Keep the rest covered while working with one-at-a-time.) Taper both ends of each dough rope to about 4 inches down so that they are narrower than the rest of the dough rope. (Allow the ropes to rest covered if stretchy.)
Starting from one tapered end, (middle, if doing a 3 strand braid) braid the strands. Pull the dough more as you come to the ends of the braid so that it comes to more of a point. Pinch the strands together at the end of the braid.
Don't allow too much bulge in the middle, i.e. braid tightly so that it doesn't spread when rising and baking. Push the ends together a little so that the loaf is about 14 inches long by 4 inches wide by 2 1/2 inches high. Place the loaf on the prepared baking sheet. Brush with glaze and cover. Let rise to 15 x 5 x 3 1/4 inches high—about 1 hour.
4) Preheat the oven: 45 minutes before baking preheat the oven to 325°F. Have the oven shelf at the lowest level and place a baking stone or baking sheet on it before preheating.
5) Glaze and bake the challah.  Remove the plastic wrap and brush the challah all over with the egg glaze, going well into the crevices of the braid. Sprinkle the top with poppy seeds if desired, tilting the pan slightly to have access to the sides.
Quickly but gently set the bread onto the hot baking stone or hot baking sheet and bake for 20 minutes. Turn it around and continue baking for 10 to 15 minutes (tent loosely with a large sheet of heavy duty aluminum foil after 30 minutes of baking time or if the top is getting too brown). Leave on parchment as very tender. The bread should be deep-golden brown and a skewer inserted in the middle should come out clean. (An instant read thermometer inserted into the center will read about 180°F.)
6) Cool the challah on a rack.

Chocolate Angel Food Cake Recipe

Chocolate Angel Food Cake RecipePhoto by: Taste of Home Chocolate Angel Food Cake Recipe Rating 5
100% would make again
This eye-appealing cake brings mild chocolate flavor and a touch of elegance to any meal. And there’s only 1 g of fat per serving! Rebecca Baird - Salt Lake City, Utah
This recipe is:
Healthy

Ingredients
  • 16 Servings
  • Prep: 35 min. Bake: 30 min. + cooling
35 30 65
  • 12 egg whites
  • 1 cup cake flour
  • 1/3 cup baking cocoa
  • 3/4 teaspoon cream of tartar
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon salt
  • 1-2/3 cups sugar

  • ICING:
  • 1-3/4 cups confectioners' sugar
  • 1/3 cup baking cocoa
  • 1/3 cup reduced-fat sour cream
  • 1 tablespoon fat-free milk
  • 3/4 teaspoon vanilla extract

Directions

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and cocoa together twice; set aside.
  • Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
  • Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
  • Run a knife around side and center tube of pan. Remove cake to a serving plate.
  • For icing, in a small bowl, beat the confectioners’ sugar, cocoa, sour cream, milk and vanilla until smooth. Drizzle over cake. Refrigerate leftovers. Yield: 16 servings.

Nutrition Facts: 1 slice equals 195 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 64 mg sodium, 43 g carbohydrate, 1 g fiber, 4 g protein.
Chocolate Angel Food Cake published in Healthy Cooking October/November 2009, p12

Thursday, June 2, 2011

Raspberry Cream Cheese Coffee Cake Recipe

Raspberry Cream Cheese Coffee Cake RecipePhoto by: Taste of Home Raspberry Cream Cheese Coffee Cake Recipe Rating 4.62
86% would make again
"Because I need to watch my fat intake, I usually have to pass on desserts. But with reduced-fat cream cheese and egg substitute, I can enjoy this great berry cake. You, too!" --Christine Benner of Pottsville, Pennsylvania
This recipe is:
Healthy
11

  • 8 Servings
  • Prep: 25 min. Bake: 25 min. + cooling
25 25 50

Ingredients

  • 3 tablespoons butter, softened
  • 3/4 cup sugar, divided
  • 1/4 cup plus 2 tablespoons egg substitute, divided
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 cup fresh raspberries
  • 2 ounces reduced-fat cream cheese
  • 1 teaspoon confectioners' sugar

Directions

  • In a large bowl, beat butter and 1/2 cup sugar until crumbly, about 2 minutes. Beat in 1/4 cup egg substitute, lemon peel and vanilla. Combine the flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk.
  • Pour into a 9-in. springform pan coated with cooking spray; sprinkle with berries. In a small bowl, beat cream cheese and remaining sugar until fluffy. Beat in remaining egg substitute. Pour over berries.
  • Place pan on a baking sheet. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Sprinkle with confectioners' sugar. Serve warm. Refrigerate leftovers. Yield: 8 servings.

Nutrition Facts: 1 slice equals 221 calories, 6 g fat (4 g saturated fat), 17 mg cholesterol, 289 mg sodium, 37 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Raspberry Cream Cheese Coffee Cake published in Light & Tasty June/July 2007, p21