Sourdough Rye

From eca045906050940cf798ee52eef974535e517920 Mon Sep 17 00:00:00 2001 From: clinton Date: Wed, 28 Jan 2009 06:32:03 +0000 Subject: [PATCH] html updates --- Cooking.html | 29 +++++--- Maast-o Khiar.html | 10 ++- Sourdough Rye.html | 176 +++++++++++++++++++++++++++++++++++++++++++++ index.html | 2 +- 4 files changed, 200 insertions(+), 17 deletions(-) create mode 100644 Sourdough Rye.html diff --git a/Cooking.html b/Cooking.html index d97f6e6..a1351eb 100644 --- a/Cooking.html +++ b/Cooking.html @@ -27,16 +27,19 @@

Pita

+Normal Bread +

-Rice and Whatnot +Rice and Whatnot

-Things Into Which Other Things Are Dipped +Things Into Which Other Things Are Dipped

-Light Fare +Light Fare

@@ -79,8 +82,16 @@ Pita +

+Normal Bread

+ +

Sourdough Rye

+ -

+ +

Rice and Whatnot

@@ -89,7 +100,7 @@ Rice and Whatnot -

+

Things Into Which Other Things Are Dipped

@@ -98,7 +109,7 @@ Things Into Which Other Things Are Dipped -

+

Light Fare

Last Modified: - January 26, 2009

Notes

I like to dice my vegetables; this results in a bit of a different +

I like to grate my vegetables; this results in a bit of a different texture as the water and pulp from the grated vegetables mixes with the Yogurt. If you dice the vegetables instead the texture is a bit more yogurty, and you need to refrigerate it for a bit longer before @@ -89,12 +89,10 @@ together a batch.

Last Modified: - January 26, 2009

Sourdough Rye

+Notice of Shameless Derivation As It Were +

+Ingredients +

+Sponge +
+Dough +

+Recipe +

+Sponge +
+Dough +

+Notes +

+Notice of Shameless Derivation As It Were

I took the basic sourdough bread recipe from S. John Ross, 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.

+Ingredients

+Sponge

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

+Dough

1 1/2 cups rye flour
1 1/2 cups red wheat flour
2 tablespoons olive oil or butter
4 tablepoons molasses
2 teaspoons kosher salt

+Recipe

+Sponge

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.

+Dough

Mix sponge, molasses, salt, oil, and water throughly
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)
Knead for a good ten or twenty minutes
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)
If you desire a slightly more sour bread punch the dough ball down +and let it rise a second time
Knead the dough for a few minutes
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 350Â°F (do not preheat the oven)
Tasty

+Notes

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.

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).

+ + + + + + + + + + + + + + +

Last Modified: + January 28, 2009

Last Modified: January 26, 2009