[Sca-cooks] German Breads

aldyth at aol.com aldyth at aol.com
Mon Mar 31 18:53:17 PDT 2008

As far as the starter goes, I have had great success with warm whole milk, or cream, and expecially goats milk.? The more fat there is in the milk, even the milk in the bread recipe itself, the smoother the bread is. Sourdoughs get their unique flavors from the lactobacilli interacting with the wild yeasts in the area they "start" in.? I think the type of milk used, and in modern times just how much it is processed have a great impact on the flavor too.


-----Original Message-----
From: Terry Decker <t.d.decker at worldnet.att.net>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Mon, 31 Mar 2008 7:28 am
Subject: Re: [Sca-cooks] German Breads

> Thanks very much.  How much is a "nugget" of yeast?
> Brighid ni Chiarain

In this case, I suspect it means roughly 1/2 ounce (brick) of compressed 
yeast.  You can substitute a couple teaspoons of dry active yeast proofed in 
the milk.

You could also use water rather than milk and leave the starter sitting on 
the counter for a couple of days, but the results may be uneven.  One of 
times I tried this, the starter started blowing CO2 like a mudpot in 
Yellowstone, another time, I got nothing.

If you feel experimental, when you make a batch of the bread, replace the 
liqour in the main recipe with a couple of cups of warmed cottage cheese and 
add a tablespoon of dill seed, which will give you a version of German 


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