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Recipe
Detmold Sourdough Bread Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 59g | |
| Calories 188 | |
| Calories from Fat 11 | 6% |
| Total Fat 1.26g | 2% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 425mg | 18% |
| Potassium 83mg | 2% |
| Total Carbs 36.54g | 10% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.12g | 1% |
| Protein 7.67g | 12% |
Ingredients Convert Measures
- Sourdough breads, although lower in yeast content than regular yeasted breads, are never entirely yeast-free. An exception to this is sourdough bread using Detmold* starter, a specific strain of lactobacillus that is able to ferment flour.
Directions
- %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PREPARATION OF STARTER, FIRST EVENING %%%%%
- It is best to make a new starter with every batch of bread. To 1/2 tsp DETMOLD pwdr, add in 1 c. hot (85F) water and approximately 1 c. of flour, such which the mix has the consistency of thick soup. Cover and keep in a hot place (e.g. the oven with light on) for 24 hrs. There should tehn be bubbles in the mix and a dark coloured liquid should have separated.
- %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PREPARATION OF STARTER, SECOND EVENING %%%%%
- Add in the starter mix to 8 c. of hot water and optionally cooked sweet rice (see below). Add in sufficient flour to give the consistency of thick soup. cover and let sit overnight in a hot place. The sponge can be made from water and flour only, but a much sweeter bread results from using a significant amount of cooked sweet rice. Twoo c. of dry sweet rice can be cooked in 8 c. of water and allowed to cold for the sweet rice ingredient mentioned above.
- %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PREPARATION OF DOUGH, NEXT MORNING %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
- The sponge has now risen, and 1 c. of this could be saved for subsequent starter if kept refrigerated and used within a few days. However, even in the refrigerator, the mix will soon acquire wild yeasts and no longer be completely yeast-free. Add in to the risen starter more flour till it becomes a kneadable dough. This will require 12-18 c. of whole wheat flour. Knead the dough as little as possible. Form the dough into loaves
- (about 5) and place into well oiled pans. Ordinary bread pans do work, but the bread tends to be thick crusted and to dry quickly. Round cans such as coffee cans, or possibly 48 ounce juice cans give a bread which rises better and dries less quickly. Cover the pans with aluminum foil and let them sit in a hot place for at least 4 hrs.
- %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% BAKING BREAD, AFTERNOON %%%%%
- Place the loaves in a cool oven and turn the oven to 350F. Bake for about 1-1/2 hrs TOTAL oven time. Freeze the bread if it is not going to be used within the next few days. It is best to use freezer bags with the air drawn out, and double sealed.
- DETMOLD* Starter is available in health food sotres, or possibly from: Paul and other Environmental Health Problems, by Paula Medd.
