[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>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 throughly</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 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-footer">The body bags and little rags of children torn in two,
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To the tune of starving millions to make a better kind of gun.
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<p class="cke-timestamp">Last Modified:
    January 28, 2009</p>
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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" />
	10	<link href="http://feeds.unknownlamer.org/rss/site-updates"
	11	rel="alternate" type="application/rss+xml" title="Updates Feed" />
	12
	13	<link rel="stylesheet" href="default.css" />
	14	</head>
	15	<body>
	16	<h1>Sourdough Rye</h1>
	17	<div class="contents">
	18	<dl>
	19	<dt>
	20	<a href="#sec1">Notice of Shameless Derivation As It Were</a>
	21	</dt>
	22	<dt>
	23	<a href="#sec2">Ingredients</a>
	24	</dt>
	25	<dd>
	26	<dl>
	27	<dt>
	28	<a href="#sec3">Sponge</a>
	29	</dt>
	30	<dt>
	31	<a href="#sec4">Dough</a>
	32	</dt>
	33	</dl>
	34	</dd>
	35	<dt>
	36	<a href="#sec5">Recipe</a>
	37	</dt>
	38	<dd>
	39	<dl>
	40	<dt>
	41	<a href="#sec6">Sponge</a>
	42	</dt>
	43	<dt>
	44	<a href="#sec7">Dough</a>
	45	</dt>
	46	</dl>
	47	</dd>
	48	<dt>
	49	<a href="#sec8">Notes</a>
	50	</dt>
	51	</dl>
	52	</div>
	53
	54
	55	<!-- Page published by Emacs Muse begins here --><h2><a name="sec1" id="sec1"></a>
	56	Notice of Shameless Derivation As It Were</h2>
	57
	58	<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
	59	into a rye bread, and rewrote the recipe steps a tad bit more nerdily
	60	perhaps. I also substituted molasses for sugar and accidentally used
	61	four tablespoons instead of teaspoons in the dough; the result was
	62	tasty and so I left it that way.</p>
	63
	64
65	<h2><a name="sec2" id="sec2"></a>
66	Ingredients</h2>
67
68	<h3><a name="sec3" id="sec3"></a>
69	Sponge</h3>
70
71	<ul>
72	<li>Sourdough Starter equivalent to 1/2 cup water and 1/2 cup flour</li>
73	<li>1/2 cup water</li>
74	<li>1/2 cup rye flour</li>
75	<li>1/4 cup red wheat flour or rye flour</li>
76	<li>1 teaspoon molasses</li>
77	</ul>
78
79
80	<h3><a name="sec4" id="sec4"></a>
81	Dough</h3>
82
83	<ul>
84	<li>1 1/2 cups rye flour</li>
85	<li>1 1/2 cups red wheat flour</li>
86	<li>2 tablespoons olive oil or butter</li>
87	<li>4 tablepoons molasses</li>
88	<li>2 teaspoons kosher salt</li>
89	</ul>
90
91
92
93	<h2><a name="sec5" id="sec5"></a>
94	Recipe</h2>
95
96	<h3><a name="sec6" id="sec6"></a>
97	Sponge</h3>
98
99	<p class="first">The night before baking add the starter to 1/2 cup water and 1/2 cup
100	rye flour and mix as per usual. A few hours before baking add 1/4 cup
101	red wheat flour and a teaspoon of molasses to the sponge and allow it
102	get bubbly again.</p>
103
104
105	<h3><a name="sec7" id="sec7"></a>
106	Dough</h3>
107
108	<ol>
109	<li>Mix sponge, molasses, salt, oil, and water throughly</li>
110	<li>Gradually mix in 3 cups of flour (after about half of it has been
111	mixed in you will have to knead the rest in by hand)</li>
112	<li>Knead for a good ten or twenty minutes</li>
113	<li>Roll into a ball and put into a bowl covered with a damp towel in
114	a warm place until it fully rises (with my starter this takes
115	about ninety minutes)</li>
116	<li>If you desire a slightly more sour bread punch the dough ball down
117	and let it rise a second time</li>
118	<li>Knead the dough for a few minutes</li>
119	<li>Put the dough into a bread pan if you desire a loaf or onto a
120	pizza stone or whatever you usually bake upon and bake for about
121	40 minutes at 350°F (do not preheat the oven)</li>
122	<li>Tasty</li>
123	</ol>
124
125
126
127	<h2><a name="sec8" id="sec8"></a>
128	Notes</h2>
129
130	<p class="first">The two step starter process may be unnecessary. If you choose to do a
131	one step starter just omit the wheat flour feeding (and perhaps
132	molasses if you want a less sour sponge) and 1/4 of water from the
133	dough.</p>
134
135	<p>This bread contains a serious amount of molasses and as such may make
136	you fat. I think backing things off to four teaspoons as per the white
137	bread recipe this was originally might work, but I never bothered
138	trying so do so at your own risk (and email me with your result if you
139	wish).</p>
140
141
142	<!-- Page published by Emacs Muse ends here -->
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168	<p class="cke-footer">The body bags and little rags of children torn in two,
169	And the jellied brains of those who remain to put the finger right on you
170	As the madmen play on words and make us all dance to their song
171	To the tune of starving millions to make a better kind of gun.
172	</p>
173	<p class="cke-timestamp">Last Modified:
174	January 28, 2009</p>
175	</body>
176	</html>