Scroll down for:Cathy's Squash Multi-grain Bread
A Little-Bit-of-Rye Rolls Soft Potato Rolls -------Older content--------- Dill Round Loaves Soft Pretzels Cinnamon Swirl Loaf Cinnamon Rolls Slovenian Beer Bread |
Sourdough StarterThere is a lot of information on sourdough and other starters in the That's Good To Know section on Concepts of Sour Dough
Sour starters are allowed to sit for several days and up to a couple of weeks to develop a relationship between the yeast present in the flour/water mixture with beneficial bacterium that are attracted to the happy environment that the yeasty beastys inhabit.
Getting Started!
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Method 1 - This type of recipe uses a rather large amount of starter in proportion to the rest of the ingredients for your bread. Feed your starter 8 to 12 hours before you plan to bake. The night before works for me. The exception to this rule is if you have used the starter the day before and it's still very active. How much flour and water depends on how much starter I need. Usually it is a ratio of 2:1, 2 cups flour to 1 cup water. If I don't need much more starter that I already have, I might use 1/2 cup flour to 1/4 cup water. A larger amount, like 4 cups flour to 2 cups water, will not dilute the yeasty beastys, they will multiply as much, and as fast, as they can given the amount of flour/water you feed them. Just make sure, once all is added, the container is only half full!
Method 2 - This type of recipe uses a small amount of starter that is "borrowed" from the Sourdough Starter container. You mix the amount of "borrowed" starter according to the recipe with all of the water and half of the flour called for. The sponge sits overnight or 8 to 12 hours. When ready to use, you remove the original amount of "borrowed" starter added into the sponge the night before and "return" it back into the jar or crock you store your starter in. This feeds the starter and doesn't add to the overall amount of starter you keep on hand.
The cool thing about this method of keeping starter is that you don't have a big jar or crock sitting around. You can pull out a small amount of starter and feed it a large batch of flour/water and then use that for any of the Method 1 recipes. Just remember to return the original amount of starter back into the container the starter is stored in before adding any other ingredients into the sponge.
Method 2 - This type of recipe uses a small amount of starter that is "borrowed" from the Sourdough Starter container. You mix the amount of "borrowed" starter according to the recipe with all of the water and half of the flour called for. The sponge sits overnight or 8 to 12 hours. When ready to use, you remove the original amount of "borrowed" starter added into the sponge the night before and "return" it back into the jar or crock you store your starter in. This feeds the starter and doesn't add to the overall amount of starter you keep on hand.
The cool thing about this method of keeping starter is that you don't have a big jar or crock sitting around. You can pull out a small amount of starter and feed it a large batch of flour/water and then use that for any of the Method 1 recipes. Just remember to return the original amount of starter back into the container the starter is stored in before adding any other ingredients into the sponge.
Method 2 recipe
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Cathy's Squash Multi-grain Bread
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2 loaves, 24 rolls or 16 large sandwich rolls
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IngredientsSponge (8 to 12 hours before baking)
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Ingredient notes
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Make up the sponge from the starter
Let's do this with a bread machine
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Let's do this by hand
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For dinner rolls/slider rolls
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Tips
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Per Serving: 201 Calories; 7g Fat (31.8% calories from fat); 7g Protein; 28g Carbohydrate; 3g Dietary Fiber; 21mg Cholesterol; 177mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
Per Serving (Large sandwich rolls): 327 Calories; 12g Fat (31.8% calories from fat); 12g Protein; 46g Carbohydrate; 5g Dietary Fiber; 34mg Cholesterol; 287mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
Method 2 recipe
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A Little-Bit-of-Rye Loaf or Rolls |
8 rolls or
1 loaf |
Just a little bit of rye flour is added here, you can replace the whole wheat with rye if you want more rye in your bread.
IngredientsThe night before...
Sponge
The day of...
DoughReturn 3/4 cup of "borrowed" starter to the container.
To the remaining sponge add:
For an egg wash -
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Ingredient notes
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Let's make this in a bread machine
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Let's make this by hand
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NextTo make a loaf of bread:
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Tips
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Per Serving: 141 Calories; 3g Fat (18.8% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 164mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fat.
Per serving (8 rolls): 282 Calories; 6g Fat (18.8% calories from fat); 7g Protein; 51g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 327mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Fat.
Method 2 recipe
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Soft Sourdough Potato Rolls
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8 large rolls or 12 dinner rolls
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IngredientsSponge (8 to 12 hours before baking)
4 Tablespoons sesame seeds to sprinkle over the egg wash, before baking. |
Ingredient notes
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Make up the sponge from the starter
Let's do this with a bread machine
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Let's do this by hand
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Next
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Tips
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Per Serving (8 sandwich rolls): 307 Calories; 6g Fat (18.0% calories from fat); 8g Protein; 56g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 468mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
Per Serving (16 dinner rolls): 153 Calories; 3g Fat (18.0% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 234mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
Method 2 recipe
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Dill Round Loaves |
4 small or 2 large loaves
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There is a lot of dill weed in this bread but the flavor is subtle.
IngredientsThe night before...
Sponge
The day of...
DoughReturn 1 1/2 cup of "borrowed" starter to the container.
To the remaining sponge add:
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Ingredient notes
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Let's make this in a bread machine
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Let's make this by hand
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Next
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Tips
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Per Serving: 147 Calories; 3g Fat (18.3% calories from fat); 4g Protein; 26g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 237mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.Per Serving:
Method 1 recipe
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Sourdough Soft Pretzels |
12 large soft pretzels
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IngredientsDough
Egg Wash
Sprinkle onto risen pretzels before baking
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Ingredient notes
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Let's make this with a bread machine
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Let's make this by hand
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Next
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Tips
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Nutritional values coming soon!
Method 2 recipe
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Sourdough Cinnamon Swirl Loaf
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IngredientsThe night before...
Sponge
The day of...
DoughReturn 1/2 cup of the sponge to the starter container
To the remaining sponge add:
1/4 cup butter (melted and cooled) 1 egg 1 tablespoon honey 3/4 teaspoon salt 3 cups unbleached flour up to 1/2 cup flour for kneading Filling
Glaze for the top
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Ingredient notesSponge
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Let's make this in a bread machine
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Let's make this by hand
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Next
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Tips
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1 Loaf 16 servings
Per Serving (excluding unknown items): 272 Calories; 5g Fat (15.4% calories from fat); 6g Protein; 52g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 152mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
Sourdough Cinnamon Rolls |
16 rolls
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Use the Cinnamon Swirl Loaf recipe from above. Use the adjusted filling recipe here.
IngredientsFilling for Rolls
Glaze for the top
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Ingredient notes
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Let's make this
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Tips
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Per Serving: 331 Calories; 8g Fat (20.6% calories from fat); 6g Protein; 61g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 162mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.
Slovenian Beer Bread |
8 rolls
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Is it a sour dough bread or not? Well, because it is actually leavened with yeast I put it in both Sourdough Recipes and in Yeast Breads and if I had a beer section I just might have put it there. This is a sublime bread, you have to try it!
You really need a scale for this one, so go pick one up or order one on line.
You really need a scale for this one, so go pick one up or order one on line.
Ingredients
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Ingredient notes
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Let's make this
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Tips
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Per Serving (excluding unknown items): 234 Calories; 1g Fat (2.4% calories from fat); 7g Protein; 48g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 487mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates