|
Danish Sourdough
Bread
Dansk Surdejg
|
Starter
1 cup flour
1 cup water
Put 1 cup of flour and 1 cup of warm water
into an earthenware or glass bowl and let stand at room temperature.
Take a look at the mixture every day to check for the bubbling which means
that fermentation has begun. This usually takes about ten days but could
happen faster if your kitchen is very warm. When fermentation is well
under way, take off a small amount of the clear liquid which has formed on
top. Measure the quantity of liquid you have. Mix an equal
quantity of half flour and half water. Combine with the starter liquid
and return to the crock.
Add the flour, water, yeast, salt and sugar to the starter
in the crock and let stand for at least 12 hours, or until it begins to
bubble again. Let stand, covered, for 18 hours more. There
should be a faint sour odor from the crock.
Put aside one-third of your starter dough after
every baking. Start again with Step Three when you want to make bread again.
If you bake every week, the starter dough can be kept at room temperature.
Otherwise, store it in your refrigerator and remove it a day before you want
to use it. |
2 cups flour
1 cup water
1 package dry yeast
1/2 teaspoon salt
1 tablespoon sugar
1 pinch salt
1/4 teaspoon baking soda
2 eggs
flour
Start 10 hours before you want to have fresh loaves of bread on the
table
Take 2/3 of the starter from the crock and put into a large mixing
bowl. Add the salt and soda and beat. Add the eggs and beat
until well mix. (Taste the dough now. You don't want it too sour. Your taste
buds are probably your best guide. If it's unpleasantly sour, add a pinch more
of soda and beat well.)
Add enough flour to make a stiff dough. Fold over and over,
kneading as it is turned and folded. If the dough gets too stiff, a small
amount of melted butter. Shape into one large ball and put in a greased bowl.
Cover and let rise in a warm place for 1-2 hours.
Turn dough onto a floured board and knead well. Shape into
loaves and place in bread pans. Let rise again covered win a warm place. Bake in
a preheated hot oven (400º) for about 1 hour. When loaves slip from
the sides of the pan the bread is done.
|