Difference between revisions of "Light Sourdough"
Jump to navigation
Jump to search
m (New page: category:Sam_I_Am's Recipes Submitted by Sam_I_Am. This is the recipe used in the "Artisan Bread in 5 Minutes A Day" book. It's a great technique, an...) |
m |
||
| Line 1: | Line 1: | ||
[[category:Sam_I_Am's Recipes]] | [[category:Sam_I_Am's Recipes]] | ||
| + | [[category:Bread]] | ||
| + | [[category:Dinner]] | ||
Submitted by [[:category:Sam_I_Am's Recipes|Sam_I_Am]]. | Submitted by [[:category:Sam_I_Am's Recipes|Sam_I_Am]]. | ||
Revision as of 18:31, 28 September 2008
Submitted by Sam_I_Am.
This is the recipe used in the "Artisan Bread in 5 Minutes A Day" book. It's a great technique, and I encourage anybody interested to go purchase a copy.
Put 9 cups of warm water in your dough tub and add 4.5 T dough.
Measure out 6 lbs of flour.
Add the flour to the water and add 4.5 T salt on top.
Mix till homogeneous. This will take a bit of elbow-grease (although it's still easier than kneading).
Let the tub sit on your counter for 2-5 hours.
Then move your bucket sit to the fridge. Any time in the next two weeks, shape a loaf, let it rise an hour on a warm stovetop, and then bake for half an hour at 450.
Mmm, that's good light sourdough.
