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Old 06-25-2009, 08:23 PM   #1
Soliloquy
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Default 5 minute whole grain sourdough!

Okay, probably 6 or 7 minutes, but it's fast! (Adapted from a recipe by Serene Allison. I'll add a video link tomorrow.) This bread is soft, not like a brick!

1 qt. sourdough starter, rye-fed works best
3 1/4 cups rye flour
3 1/4 spelt flour (whole wheat will work, too, but spelt is more nutritious)
1 1/4 Tbsp. sea salt
3 cups water, more or less

Put all ingredients in a large bowl or pot in the order listed.

Stir well for 5 minutes with a non-metal spoon, spatula, or rolling pin. The consistency should be like cooked oatmeal at the start and will get thicker as you stir. (Your arms will thank you )

Using a wet bowl or measuring cup, scoop into buttered pans to rise.

Let rise for at least 7 hours, even if it's a good height sooner. You need 7 hours to neutralize the phytates.

Bake at 350F for 1 hour or until done.

**for an awesome crust, put a dish of boiling water on the bottom rack of the oven while the bread bakes.

**this is a real, whole-grain sourdough. If your family is used to store-bought bread, you may need to experiment with less rye to make it more bland. There's no caraway in this, though, so it doesn't taste like Jewish rye or anything.

Makes 2 large loaves or 3 regular loaves.

If anyone wants directions on catching a starter, just lmk!
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Old 06-26-2009, 07:41 AM   #2
Soliloquy
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Default Re: 5 minute whole grain sourdough!

To catch a sourdough starter:

Pour boiling water into a non-metal bowl and drain. (To sterilize it--you don't want any mold spores or anything.)

Put in 1 cup of water (room temp, preferably filtered or bottled so there's no chlorine, but tap will probably work) and 1 cup of rye flour. Stir with a non-metal spoon.

Cover with a breathable cloth. Several layers of cheesecloth work well. A very thin dishtowel can be used. A fine plastic mesh bag will also work (sold with painting supplies). You want to let the wild yeast (from the air) in and keep bugs out. Let it sit on your counter, the top of your fridge, someplace with access to circulating air. Don't out it next to a bag of potatoes or very ripe fruit as you could grow mold.

Every day for seven days, sterilize a new bowl, transfer the starter to the new bowl, and feed it 1 cuo of rye flour and 1 cup of water. Stir and cover.

After 7 days, you should have close to 2 quarts of starter. It should be bubbly, kind of sppngey, and smell yeasty and sour.

From now on, think of it as a pet. . You only need to switch bowls once a month now. Feed it 1 cup of rye and 1 cup of water every day and stir.

If you need to refrigerate it, you can feed it once a week. Let it come to room temp, feed it, let it sit at room temp for 6 hours before putting back in the fridge. If you leave it for more than a week, it will probably be fine, just feed it at room temp for several days to re-activate it.

When you use it to bake, leave 1 cup in the bowl and feed it. If you need to bake 2 days in a row, you can feed it every 2 hours but never feed it more flour than what you have: if you have 1 cup of starter, only 1 cup of flour. If you have 1/2 cup of starter, only 1/2 cup of flour.

Sick kid, gotta go
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Old 07-06-2009, 10:39 AM   #3
The Tickle Momster
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Default Re: 5 minute whole grain sourdough!

Ok, I mixed up m first batch of dough today. I started my starter last Monday. I'll let you know how it turns out.
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Old 07-07-2009, 09:56 AM   #4
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Default Re: 5 minute whole grain sourdough!

I made it. It turned out really yummy! Thanks so much for sharing.

Can I use different flour for the starter? I'm going through so much rye each week just to keep it fed. Could I alternate rye with something else?
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Old 01-31-2011, 09:09 AM   #5
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Default Re: 5 minute whole grain sourdough!

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