| T O P I C R E V I E W |
| Huckelberrywine |
Posted - Mar 21 2007 : 4:01:51 PM
Cinnamon rolls and a loaf of bread (can be doubled to make 4 of something)
1/4 cup warm water
1/2 teaspoon sugar
1/4 teaspoon ginger (I use powdered for this)
1/2 package of yeast (Can omit if you've got a vigorous starter, or are really patient. If you leave it out, do this part with a spoonful of starter.)
Mix these together in a glass bowl, set aside until foamy.
1 cup starter
1 cup warm milk
2 tablespoons sugar
1 1/2 cups flour (preferably stone-ground organic)
Mix these together thoroughly in a different glass bowl. Add the gingered mixture when it's foamy, and mix well. You cover and set this in the fridge and work 8 hours and it will slowly rise there, or if you have all day, go ahead with the next step now.
2 tablespoons fat (butter, shortning, coconut oil, ?)
1 1/2 teaspoons (sea) salt
1 3/4 cup additional flour
Add these to your whole mixture (once it reaches room temp. if it's been in the fridge all day) and stir until the dough clears the bowl.
Scatter 1/2 cup flour on your work surface, turn the dough out on it and knead the dough. Think therapy, stress relief, how much you'd like a back rub. Use a bit more flour if you have to, you're going for a dough that is smooth and not sticky.
Grease a large bowl, set the dough in and turn once to coat. Cover, set in a warm place to rise until doubled, or until dent remains when pushed with finger. (about an hour at 85 degrees...next to the stove while you make and enjoy dinner)
Turn dough out, knead again thoroughly without using any more flour than necessary. Divide and shape into 2 loaves or roll out for 2 pans of cinnamon rolls, or mix and match. Place in well greased pans. Cover and set to rise until it meets the "dent test" again.
Bake at 475 for about 40 minutes.
Makes 1 pan of cinnamon rolls for breakfast and 1 loaf for lunch.
DH adds frosting to baked cinnamon rolls:
Whipping cream (a wee bit)
Milk (a little bit)
Butter (a bit, melted)
Dash vanilla
Confectioner's sugar (enough until you like the consistency)
Mix. Frost. Eat.
Sorry I can't give you the amounts, he's an eyeball measuring cook. |
| 2 L A T E S T R E P L I E S (Newest First) |
| Huckelberrywine |
Posted - Mar 23 2007 : 5:06:18 PM
How to modify a recipe for sourdough:
Use 1 cup starter to replace each package of yeast, and reduce the flour and liquid in the recipe by 1 cup each.
I came across this in my notes, but I didn't write out where I got the information from. I haven't tried it, but I hope to. Let me know if you try it and how it works for you.
We make a difference. |
| windypines |
Posted - Mar 23 2007 : 08:57:55 AM
My favorite sourdough bread recipe
1 cup sourdough starter
51/2 to 6 cups flour
1 package yeast
1 1/2 cups water
3 tablespoons sugar
3 tablespoons butter
1 teaspoon salt
Bring sourdough starter to room temp. Combine 2 1/2 cups of flour and yeast. In saucepan heat and stir water,sugar, butter, and salt till warm 120-130degrees. Add to flour mixture. Add starter. Beat 30 seconds on low, and then beat on high for 3 minutes. (I use a kitchen aid mixer) Stir in as much reamining flour as you can. Knead 6-8 minutes. Put in greased bowl, and let rise for 45-60 minutes. Punch down, let rest for 10 minutes. shape into 2 loaves. Cover and let rise for 30 minutes. Bake at 375 for 30-35 minutes. Enjoy.Michele |
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