[clinton/website/src/unknownlamer.org.git] / Sourdough Rye.muse

* Notice of Shameless Derivation As It Were

I took the [[http://www.io.com/~sjohn/sour.htm][basic sourdough bread]] recipe from [[http://www.io.com/~sjohn/][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
 - 3/4 cup water
 - 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

 1. Mix sponge, molasses, salt, oil, and water thoroughly
 2. 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)
 3. Knead for a good ten or twenty minutes
 4. 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)
 5. If you desire a slightly more sour bread punch the dough ball down
    and let it rise a second time
 6. Knead the dough for a few minutes
 7. 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)
 8. 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 cup 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).
Commit	Line	Data
f7fa1f0d	1	* Notice of Shameless Derivation As It Were
	2
	3	I took the [[http://www.io.com/~sjohn/sour.htm][basic sourdough bread]] recipe from [[http://www.io.com/~sjohn/][S. John Ross]], converted it
	4	into a rye bread, and rewrote the recipe steps a tad bit more nerdily
	5	perhaps. I also substituted molasses for sugar and accidentally used
	6	four tablespoons instead of teaspoons in the dough; the result was
	7	tasty and so I left it that way.
	8
	9	* Ingredients
	10
	11	** Sponge
	12
	13	- Sourdough Starter equivalent to 1/2 cup water and 1/2 cup flour
	14	- 1/2 cup water
	15	- 1/2 cup rye flour
	16	- 1/4 cup red wheat flour or rye flour
	17	- 1 teaspoon molasses
	18
	19	** Dough
	20
	21	- 1 1/2 cups rye flour
	22	- 1 1/2 cups red wheat flour
2d82eccb	23	- 3/4 cup water
f7fa1f0d	24	- 2 tablespoons olive oil or butter
	25	- 4 tablepoons molasses
	26	- 2 teaspoons kosher salt
	27
	28	* Recipe
	29
	30	** Sponge
	31
	32	The night before baking add the starter to 1/2 cup water and 1/2 cup
	33	rye flour and mix as per usual. A few hours before baking add 1/4 cup
	34	red wheat flour and a teaspoon of molasses to the sponge and allow it
	35	get bubbly again.
	36
	37	** Dough
	38
62e96183	39	1. Mix sponge, molasses, salt, oil, and water thoroughly
f7fa1f0d	40	2. Gradually mix in 3 cups of flour (after about half of it has been
	41	mixed in you will have to knead the rest in by hand)
	42	3. Knead for a good ten or twenty minutes
	43	4. Roll into a ball and put into a bowl covered with a damp towel in
	44	a warm place until it fully rises (with my starter this takes
	45	about ninety minutes)
	46	5. If you desire a slightly more sour bread punch the dough ball down
	47	and let it rise a second time
	48	6. Knead the dough for a few minutes
	49	7. Put the dough into a bread pan if you desire a loaf or onto a
	50	pizza stone or whatever you usually bake upon and bake for about
	51	40 minutes at 350°F (do not preheat the oven)
	52	8. Tasty
	53
	54	* Notes
	55
	56	The two step starter process may be unnecessary. If you choose to do a
	57	one step starter just omit the wheat flour feeding (and perhaps
89daaf35	58	molasses if you want a less sour sponge) and 1/4 cup of water from the
f7fa1f0d	59	dough.
	60
	61	This bread contains a serious amount of molasses and as such may make
	62	you fat. I think backing things off to four teaspoons as per the white
	63	bread recipe this was originally might work, but I never bothered
	64	trying so do so at your own risk (and email me with your result if you
	65	wish).