Wednesday, July 14, 2010

Sourdough Recipe: Working the yeast farm

Today we make bread using our yeast. Here's one recipe for sourdough (from John Ross:
  • 2 Cups of sponge (proofed starter)
  • 3 Cups of unbleached flour
  • 2 tablespoons of olive oil or softened margarine
  • 4 teaspoons of sugar
  • 2 teaspoons of salt
Actual measurements vary. I would have made a good apprentice because I like to learn the feel for things rather than reading the book about them.

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