[clinton/website/site/unknownlamer.org.git] / Sourdough Rye.html

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    <h1>Sourdough Rye</h1>
   <div class="contents">
<dl>
<dt>
<a href="#sec1">Notice of Shameless Derivation As It Were</a>
</dt>
<dt>
<a href="#sec2">Ingredients</a>
</dt>
<dd>
<dl>
<dt>
<a href="#sec3">Sponge</a>
</dt>
<dt>
<a href="#sec4">Dough</a>
</dt>
</dl>
</dd>
<dt>
<a href="#sec5">Recipe</a>
</dt>
<dd>
<dl>
<dt>
<a href="#sec6">Sponge</a>
</dt>
<dt>
<a href="#sec7">Dough</a>
</dt>
</dl>
</dd>
<dt>
<a href="#sec8">Notes</a>
</dt>
</dl>
</div>


<!-- Page published by Emacs Muse begins here -->
<h2><a name="sec1" id="sec1"></a>
Notice of Shameless Derivation As It Were</h2>

<p class="first">I took the <a href="http://www.io.com/~sjohn/sour.htm">basic sourdough bread</a> recipe from <a href="http://www.io.com/~sjohn/">S. John Ross</a>, converted it
into a rye bread, and rewrote the recipe steps a tad bit more nerdily
perhaps. I also substituted molasses for sugar and accidentally used
four tablespoons instead of teaspoons in the dough; the result was
tasty and so I left it that way.</p>


<h2><a name="sec2" id="sec2"></a>
Ingredients</h2>

<h3><a name="sec3" id="sec3"></a>
Sponge</h3>

<ul>
<li>Sourdough Starter equivalent to 1/2 cup water and 1/2 cup flour</li>
<li>1/2 cup water</li>
<li>1/2 cup rye flour</li>
<li>1/4 cup red wheat flour or rye flour</li>
<li>1 teaspoon molasses</li>
</ul>


<h3><a name="sec4" id="sec4"></a>
Dough</h3>

<ul>
<li>1 1/2 cups rye flour</li>
<li>1 1/2 cups red wheat flour</li>
<li>3/4 cup water</li>
<li>2 tablespoons olive oil or butter</li>
<li>4 tablepoons molasses</li>
<li>2 teaspoons kosher salt</li>
</ul>


<h2><a name="sec5" id="sec5"></a>
Recipe</h2>

<h3><a name="sec6" id="sec6"></a>
Sponge</h3>

<p class="first">The night before baking add the starter to 1/2 cup water and 1/2 cup
rye flour and mix as per usual. A few hours before baking add 1/4 cup
red wheat flour and a teaspoon of molasses to the sponge and allow it
get bubbly again.</p>


<h3><a name="sec7" id="sec7"></a>
Dough</h3>

<ol>
<li>Mix sponge, molasses, salt, oil, and water thoroughly</li>
<li>Gradually mix in 3 cups of flour (after about half of it has been
mixed in you will have to knead the rest in by hand)</li>
<li>Knead for a good ten or twenty minutes</li>
<li>Roll into a ball and put into a bowl covered with a damp towel in
a warm place until it fully rises (with my starter this takes
about ninety minutes)</li>
<li>If you desire a slightly more sour bread punch the dough ball down
and let it rise a second time</li>
<li>Knead the dough for a few minutes</li>
<li>Put the dough into a bread pan if you desire a loaf or onto a
pizza stone or whatever you usually bake upon and bake for about
40 minutes at 350°F (do not preheat the oven)</li>
<li>Tasty</li>
</ol>


<h2><a name="sec8" id="sec8"></a>
Notes</h2>

<p class="first">The two step starter process may be unnecessary. If you choose to do a
one step starter just omit the wheat flour feeding (and perhaps
molasses if you want a less sour sponge) and 1/4 cup of water from the
dough.</p>

<p>This bread contains a serious amount of molasses and as such may make
you fat. I think backing things off to four teaspoons as per the white
bread recipe this was originally might work, but I never bothered
trying so do so at your own risk (and email me with your result if you
wish).</p>


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<p class="cke-timestamp">Last Modified:
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Commit	Line	Data
eca04590	1	<?xml version="1.0" encoding="utf-8" ?>
	2	<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN"
	3	"http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd">
	4	<html xmlns="http://www.w3.org/1999/xhtml">
	5	<head>
	6	<title>Sourdough Rye</title>
	7	<meta name="generator" content="muse.el" />
	8	<meta http-equiv="Content-Type"
	9	content="text/html; charset=utf-8" />
11f9bd69 CE	10	<meta name="viewport"
11f9bd69 CE	11	content="width=device-width, initial-scale=1.0" />
98266870	12	<link href="https://feeds.unknownlamer.org/rss/site-updates"
eca04590	13	rel="alternate" type="application/rss+xml" title="Updates Feed" />
	14
	15	<link rel="stylesheet" href="default.css" />
	16	</head>
	17	<body>
	18	<h1>Sourdough Rye</h1>
	19	<div class="contents">
	20	<dl>
	21	<dt>
	22	<a href="#sec1">Notice of Shameless Derivation As It Were</a>
	23	</dt>
	24	<dt>
	25	<a href="#sec2">Ingredients</a>
	26	</dt>
	27	<dd>
	28	<dl>
	29	<dt>
	30	<a href="#sec3">Sponge</a>
	31	</dt>
	32	<dt>
	33	<a href="#sec4">Dough</a>
	34	</dt>
	35	</dl>
	36	</dd>
	37	<dt>
	38	<a href="#sec5">Recipe</a>
	39	</dt>
	40	<dd>
	41	<dl>
	42	<dt>
	43	<a href="#sec6">Sponge</a>
	44	</dt>
	45	<dt>
	46	<a href="#sec7">Dough</a>
	47	</dt>
	48	</dl>
	49	</dd>
	50	<dt>
	51	<a href="#sec8">Notes</a>
	52	</dt>
	53	</dl>
	54	</div>
	55
	56
11f9bd69 CE	57	<!-- Page published by Emacs Muse begins here -->
11f9bd69 CE	58	<h2><a name="sec1" id="sec1"></a>
eca04590	59	Notice of Shameless Derivation As It Were</h2>
	60
	61	<p class="first">I took the <a href="http://www.io.com/~sjohn/sour.htm">basic sourdough bread</a> recipe from <a href="http://www.io.com/~sjohn/">S. John Ross</a>, converted it
	62	into a rye bread, and rewrote the recipe steps a tad bit more nerdily
	63	perhaps. I also substituted molasses for sugar and accidentally used
	64	four tablespoons instead of teaspoons in the dough; the result was
	65	tasty and so I left it that way.</p>
	66
	67
	68	<h2><a name="sec2" id="sec2"></a>
	69	Ingredients</h2>
	70
	71	<h3><a name="sec3" id="sec3"></a>
	72	Sponge</h3>
	73
	74	<ul>
	75	<li>Sourdough Starter equivalent to 1/2 cup water and 1/2 cup flour</li>
	76	<li>1/2 cup water</li>
	77	<li>1/2 cup rye flour</li>
	78	<li>1/4 cup red wheat flour or rye flour</li>
	79	<li>1 teaspoon molasses</li>
	80	</ul>
	81
	82
	83	<h3><a name="sec4" id="sec4"></a>
	84	Dough</h3>
	85
	86	<ul>
	87	<li>1 1/2 cups rye flour</li>
	88	<li>1 1/2 cups red wheat flour</li>
93ae0d49	89	<li>3/4 cup water</li>
eca04590	90	<li>2 tablespoons olive oil or butter</li>
	91	<li>4 tablepoons molasses</li>
	92	<li>2 teaspoons kosher salt</li>
	93	</ul>
	94
	95
	96
	97	<h2><a name="sec5" id="sec5"></a>
	98	Recipe</h2>
	99
	100	<h3><a name="sec6" id="sec6"></a>
	101	Sponge</h3>
	102
	103	<p class="first">The night before baking add the starter to 1/2 cup water and 1/2 cup
	104	rye flour and mix as per usual. A few hours before baking add 1/4 cup
	105	red wheat flour and a teaspoon of molasses to the sponge and allow it
	106	get bubbly again.</p>
	107
	108
	109	<h3><a name="sec7" id="sec7"></a>
	110	Dough</h3>
	111
	112	<ol>
36fbff92	113	<li>Mix sponge, molasses, salt, oil, and water thoroughly</li>
eca04590	114	<li>Gradually mix in 3 cups of flour (after about half of it has been
	115	mixed in you will have to knead the rest in by hand)</li>
	116	<li>Knead for a good ten or twenty minutes</li>
	117	<li>Roll into a ball and put into a bowl covered with a damp towel in
	118	a warm place until it fully rises (with my starter this takes
	119	about ninety minutes)</li>
	120	<li>If you desire a slightly more sour bread punch the dough ball down
	121	and let it rise a second time</li>
	122	<li>Knead the dough for a few minutes</li>
	123	<li>Put the dough into a bread pan if you desire a loaf or onto a
	124	pizza stone or whatever you usually bake upon and bake for about
	125	40 minutes at 350°F (do not preheat the oven)</li>
	126	<li>Tasty</li>
	127	</ol>
	128
	129
	130
	131	<h2><a name="sec8" id="sec8"></a>
	132	Notes</h2>
	133
	134	<p class="first">The two step starter process may be unnecessary. If you choose to do a
	135	one step starter just omit the wheat flour feeding (and perhaps
ad38099a	136	molasses if you want a less sour sponge) and 1/4 cup of water from the
eca04590	137	dough.</p>
	138
	139	<p>This bread contains a serious amount of molasses and as such may make
	140	you fat. I think backing things off to four teaspoons as per the white
	141	bread recipe this was originally might work, but I never bothered
	142	trying so do so at your own risk (and email me with your result if you
	143	wish).</p>
	144
	145
	146	<!-- Page published by Emacs Muse ends here -->
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	171
11f9bd69 CE	172	<p class="cke-footer">'Asked whether it is a good thing that the course of our
	173	civilization being largely directed by gigantic immortal,
	174	belligerent, unsleeping multiheaded tax-avoiding parakeets whose
	175	unnatural lusts can never be sated, Dr. Larkey declined to
	176	comment, noting that "corporations have the rights of personhood
	177	in this country" and that "it is not my place to criticize the
	178	law".'
eca04590	179	</p>
eca04590	180	<p class="cke-timestamp">Last Modified:
f6d19803	181	January 21, 2013</p>
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