Sourdough French Bread
 
1 Tbsp  active dry yeast
1/4 cup  warm water (110f to 115f)
5 cup  unbleached flour, unsifted
2 Tbsp  sugar
2 tsp  salt
1 cup  warm water
1/2 cup  milk
2 Tbsp  olive oil
1/2 cup  sourdough starter (see below)
 
dissolve yeast in warm water. 
add the rest of the ingredients. 
mix and knead lightly and return to the bowl to rise until double. 
turn out onto floured board and divide dough into two parts. 
shape dough parts into oblongs and then roll them up tightly, beginning 
with one side. seal the outside edge by pinching and shape into size 
wanted. 
place loaves on greased baking sheet and let rise until double again. 
make diagonal cuts on top of loaves with sharp knife and brush lightly 
with water for crisp crust. 
bake at 400f for about 30 minutes, or until brown. 
 
note: makes 2 loaves 
 
sourdough starter 
 
1 package  of dry yeast
2 cup  warm potato water (water from boiled potatoes)
2 cup  whole wheat flour
 
combine the ingredients in a glass or pottery container. never use 
metal!! do not seal!! cover with cheese cloth and let stand at room 
temperature for 48 hours, stirring it (use a wooden spoon, never metal) 
several times. each time you stir, you may notice a clear yellowish liquid 
on top of starter. this is natural, just stir it down. after a few hours 
it will also start to form bubbles and give off a sour aroma, this is a 
sign it is working. using starter: each time you use your starter, 
replenish it with equal amounts of flour and water. the starter should be 
kept in the refrigerator when not in use, then taken out and brought to 
room temperature before using. 
 
-- 
a1 hot food group 
william barfieldsr 
 
 
-- 
(ID: 11954) Mirror: rec.food.recipes: Sat, Jul 5, 2003


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