Sourdough Upkeep Recipe




Sourdough Upkeep Ingredients

1 sourdough info

A Recipe for
Sourdough Upkeep

 

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces




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Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.


This is a recipe for Sourdough Upkeep from the recipe cookbook of Recipes-to-go (Bread)


sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes




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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.




Sourdough Upkeep

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Sourdough Upkeep Directions

Recipe by: KKPD13B Linda Caldwell As many of you know, I'm excited
about using Donna German's new book WORLDWIDE SOURDOUGHS FROM YOUR
BREAD MACHINE. the information in this book is of interest to "by
hand" bakers, too. Here's an example! "If the culture has not been
used in a month or so, it may require 1 or 2 feedings prior to using
to bring it back >>> up to its fast rising capacity. The more often
the culture is used, the faster it is, and the better it will rise.
1.Remove the culture from the refrigerator 2.Divide the culture in
half, placing each half in its own 1 quart wide mouth jar or plastic
container 3. Add 1/2 C warm (95f to 100f) water and 1/2 C white bread
flour to each of the cultures. 4. Place lid on jars but do not fasten
tightly. 5. Place jars in proofing box at 85f. Leave jars in proofing
box until foamy bubbles appear. This may take a few >>> hours or
from one to several days depending on how long the culture was
dormant. I'll put information on making a "proofing box" under its
own later. My starter's out on the kitchen counter and has just been
fed. Since it wasn't used for almost a month while I was away it may
take a while to get it ready to use. If it foams up soon, I'll make a
loaf today without the commercial yeast. It DOES take a while but is
very good. Linda in Birmingham *P SC 07/30/94 08:57:14 AM
CST

Serves: 1

 

 

 

 

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