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Which Bread Flour Is Best For Sourdough Yeast Recipes - Yahoo Recipe Search
Food.comFirst, don't let the long list of instructions turn you away . . . it's very simple! This is my version of Artisan Bread in Five Minutes a Day (by Jeff Hertzberg and Zoe Francois), a revolutionary approach to bread baking. Actually it's a combination of Five Minute Bread and Cook's Illustrated Recipe #290761. Perfect answer to a busy life . . mix once and store in the refrigerator. (See list below of other uses for this recipe). When you're ready to bake take out the amount of pre-mixed dough needed and store the rest in the refrigerator for up to 10 days. The flavor will be similar to sourdough, developing more intensely over the days of storage. Preparation time indicated does not include pre-fermentation time, which can vary from 3 hours to 10 days. Special equipment needed: Large (5 - 6 qt.) plastic container with lid (not air tight) and a baking stone or a 5 qt. dutch oven (depending on your choice of baking methods). I've found that it's best to line a basket or bowl with parchment paper; let the bread rise, and then back in a preheated dutch oven. Note that the beer used in this recipe must be a lager; DO NOT USE AN ALE as they use a different type of fermentation. Do not use glass jars with screw tops (they could explode from the trapped gases).Lidded plastic buckets designed for dough storage are readily available -- I purchased mine through King Arthur Flour. Other ideas for use: Pita Bread: Recipe #310219 Lavash: Recipe #310451 Baguette: Recipe #317472Food.comI decided to make my own Sourdough Recipe with rich Buttermilk, and I have entered this into my personal recipes. I developed this recipe which has worked out well from the 1st loaf, and just seems "fool-proof", and very tasty. Once your Sourdough is the flavor you like best, you can jar it and put it into the refrigerator in 10 ounce portions and use a complete jar each loaf you make in the breadmaker. VERY QUICK and SO EASY!Food52Berches is the ceremonial bread that was eaten by the Jews of Germany for the weekly Sabbath and for holidays. It differs from the challah most Americans are familiar with in two ways: 1) it is a "water bread" that does not contain eggs in the dough, 2) it contains mashed potato in the dough, which gives it a slightly tangy taste, similar to sourdough bread. Following tradition, this bread is braided and sprinkled with poppy seeds. My mother, Gabrielle Rossmer Gropman, and I are writing "The German-Jewish Cookbook: Recipes and History of a Cuisine", which will be published in 2017 by Brandeis University Press, HBI Series on Jewish Women. This recipe was slightly adapted from one given to us by Herta Bloch, who with her husband Alfred owned the well-known and much-loved German-Jewish meat shop Bloch & Falk in New York City from the 1940s - mid-1990s. Berches can either be made in loaf pans or as a free-form bread (I have included a photo of each version above), though in either case the bread will be braided.
