[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" />
	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>
93ae0d49	86	<li>3/4 cup water</li>
eca04590	87	<li>2 tablespoons olive oil or butter</li>
	88	<li>4 tablepoons molasses</li>
	89	<li>2 teaspoons kosher salt</li>
	90	</ul>
	91
	92
	93
	94	<h2><a name="sec5" id="sec5"></a>
	95	Recipe</h2>
	96
	97	<h3><a name="sec6" id="sec6"></a>
	98	Sponge</h3>
	99
	100	<p class="first">The night before baking add the starter to 1/2 cup water and 1/2 cup
	101	rye flour and mix as per usual. A few hours before baking add 1/4 cup
	102	red wheat flour and a teaspoon of molasses to the sponge and allow it
	103	get bubbly again.</p>
	104
	105
	106	<h3><a name="sec7" id="sec7"></a>
	107	Dough</h3>
	108
	109	<ol>
36fbff92	110	<li>Mix sponge, molasses, salt, oil, and water thoroughly</li>
eca04590	111	<li>Gradually mix in 3 cups of flour (after about half of it has been
	112	mixed in you will have to knead the rest in by hand)</li>
	113	<li>Knead for a good ten or twenty minutes</li>
	114	<li>Roll into a ball and put into a bowl covered with a damp towel in
	115	a warm place until it fully rises (with my starter this takes
	116	about ninety minutes)</li>
	117	<li>If you desire a slightly more sour bread punch the dough ball down
	118	and let it rise a second time</li>
	119	<li>Knead the dough for a few minutes</li>
	120	<li>Put the dough into a bread pan if you desire a loaf or onto a
	121	pizza stone or whatever you usually bake upon and bake for about
	122	40 minutes at 350°F (do not preheat the oven)</li>
	123	<li>Tasty</li>
	124	</ol>
	125
	126
	127
	128	<h2><a name="sec8" id="sec8"></a>
	129	Notes</h2>
	130
	131	<p class="first">The two step starter process may be unnecessary. If you choose to do a
	132	one step starter just omit the wheat flour feeding (and perhaps
ad38099a	133	molasses if you want a less sour sponge) and 1/4 cup of water from the
eca04590	134	dough.</p>
	135
	136	<p>This bread contains a serious amount of molasses and as such may make
	137	you fat. I think backing things off to four teaspoons as per the white
	138	bread recipe this was originally might work, but I never bothered
	139	trying so do so at your own risk (and email me with your result if you
	140	wish).</p>
	141
	142
	143	<!-- Page published by Emacs Muse ends here -->
	144
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ad38099a	170	emacsen: Dude... let's yank this shit out of the kill ring"
eca04590	171	</p>
eca04590	172	<p class="cke-timestamp">Last Modified:
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