| 1 | Yipes! you"re right! i left stuff out! sorry. |
| 2 | Here is the sourdough starter and corrected rye bread recipe. |
| 3 | I"ve added the proportions of rye flour salt and sugar that i missed. |
| 4 | Combine the yeast, warm water, and sugar and let stand until very foamy, about 10 minutes.. |
| 5 | Dissolve the salt in the tepid water ans stir thet mixture into the sourdough starter. |
| 6 | Beat in the yeast mixture, then the caraway seeds (or what ever you sub). |
| 7 | Beat in the rye flour, about ?cup at a time, then beat in the gluten flour. |
| 8 | Spread 2 cups of the all-purpose flour in a ring on a kneading surface and pur the dough into the center of the ring. |
| 9 | Mix roughly with a dough scraper or a pancake turner, then knead just until thouroughly mixed, adding as much of the remaining white flour as necessary to make a medium-stiff dough, not too heavy. |
| 10 | Scrape the kneading surface, dust it with rye flour, and knead the dough very thouroughly until it is elastic and smoooth surfaced. |
| 11 | Don"t overflour the board; keep the dough as close as possible to medium stiff not heavy. |
| 12 | Form the dough into a ball and place in an ungreased bowl (it will stick a bit so you don"t want to use metal); cover with plastic and let rise until doubled in bulk, at least 1 hour. |
| 13 | Turn the dough onto your kneading surface, dusted lightly with rye flour, then expel the air from it and form it inot two smooth balls. |
| 14 | Cover with a towel and let rest 20 minutes, meanwhile sprinkling cornmeal on =============== reply 67 of note 1 ================= |
| 15 | board: food bb topic: food software subject: z-mm sourdough 4 sl |
| 16 | to: bgmb90b elaine radis date: 06/03 |
