SC - sourdough experiment #3
Morgana Abbey
morgana.abbey at juno.com
Tue May 23 10:40:32 PDT 2000
OK, I'm mostly back together from Aethelmearc War Practice. Here's the
last experiment.
Using the Pane Francese Naturale recipe from The Village Baker (p. 147),
1 c. starter
3/4 c. flour
Mix these to a dough ball and let it sit 13 hrs. Then pulled the starter
apart--small bits--and added 1/2 c. flour. Toss this to coat the bits
then add 1/2 c. warm water. Now mix this smooth, much easier said than
done. Lots of smooshing involved. Gradually add 1 c. flour, knead until
smooth and let rise.
Six hours later, again chop the starter into bits and add 3/4 c. warm
water and 2 tsp. salt. Mix smooth, again much smooshing involved. Add 1
1/2 c. flour in stages. Then knead in (approx.) 1/2 c. flour until you
get a smooth dough. Let rise 10 hrs. Punched it down and shaped it into
2 dozen small rolls. Let rise 5 1/2 hrs. Baked at 450 F, 15 minutes.
We munched these at (now) Baron Master Tofi's party. Two out of three
Aethelmearc brewing laurels approved. The third wasn't there--his tough
luck. I'll be making wussy sourdough for the brewing slam at Pennsic
now.
Morgana
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