Make Bread Without store bought yeast (like old days)

This thread is going to piss off the yeast mafia

Lookie here-

[link to www.io.com]

I make this bread all the time. alittle tough to chew.

Lol look at all the money you just lost him/her. how can she / he sell the 16 page book if your going to be giving it away for free.

here's a great bread site, free i might add.

[link to www.breadtopia.com]

This one is good. Takes patience though, and planning ahead though. I think long ago they started the bread the evening before they needed it.

1 small handful (1/4 to 1/3 cup) white flour
1 or 2 tablespoons of water

In a mound of flour, make a small well and add the water.

Slowly mix the flour and the water, bringing more flour into the center of the well. The mixture will gradually transform from a paste into a small piece of dough.

Knead this small piece of dough with your fingers for about 5–8 minutes, until it becomes springy.

Place the dough in a small bowl, cover it with a damp towel, and let it sit in a warm spot for 2 or 3 days.

When it’s ready, the dough will be moist, wrinkled, and crusty. If you pull off a piece of the crust, you’ll find tiny bubbles and smell a sweet aroma.

Throw away any hardened crust. “Refresh” the remaining piece by mixing it with twice the original amount of flour and enough water to make a firm dough. Set aside as before.

After 1 or 2 days the starter will have a new, fresh look. Remove any dried dough and mix with about 1 cup of flour.

Once again, cover the bowl with a damp cloth and leave it in a warm place for another 8–12 hours.

When the starter is ready, it will appear fully risen, and a small indentation made with a finger won’t spring back.

Now the starter is ready to be used in virtually any sourdough recipe.

Remember to save a small piece of the starter: You can put it in the refrigerator for several days, then refresh it again as above and use it to make another loaf. A good starter will serve you for years to come.

For the dough:
2 1/2 cups organic, unbleached white or all-purpose flour
1 1/2 teaspoons salt
3/4 cup starter from the previous step
3/4 cup cool water
Cooking oil (to grease the bowl)


Break up the starter, dilute it in the water, and mix in the flour. Cover this mixture loosely and set it aside in a warm spot for 18–24 hours or until it is quite bubbly.

Mix the flour and salt together in a food processor fitted with the plastic dough blade. Pour the starter in and pulse the machine several times to mix the ingredients. Then, with the machine running, slowly add the water and continue mixing for a few minutes (If you don’t have a food processor, simply mix the dough in a bowl for about 5 minutes, until it forms a ball.)

Remove the mixture from the bowl and place it on a well-floured work table and round it into a ball.

Let the dough rise in a well-oiled bowl, covered, in the refrigerator for 12–15 hours. Remove from the refrigerator and allow it to warm up at room temperature for 2 hours.

Divide the dough into 2 pieces, and stretch them into tight baguette shapes. Place each one on a baguette tray or a parchment-lined baking tray.

Cover the baguettes and let them rise for 6–7 hours, until they have doubled in size.

Preheat the oven to 450° F.

Using a sharp razor blade, slash the tops of the loaves diagonally 3 or 4 times (this will allow them to expand more easily while baking) and spray them with a fine mist of water from a spray bottle.

Place the loaves in the oven and immediately spray them, along with the walls and floor of the oven, with water. Repeat this step after about 5 minutes of baking.

Bake the loaves 25–30 minutes, until they are entirely golden and the crust is crisp and blistered.

thank you so much ! Now I can be a sour bread baker.

Wow! Thanks everyone.

I'm going to check out these websites.

Would you use another recipe for biscuits?

Thanks for posting this! Great info!

my favorite is safron bread and you can add currants or rasins also.

i love making flat bread:
Naan (Indian Flat Bread) Recipe

Servings: 8





Ingredients

2 cup all-purpose flour
1/4 cup plain yogurt
1 egg, slightly beaten
1 1/2 teaspoon baking powder
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup milk
1 ghee or vegetable oil
1 poppy seeds

Directions: How to Cook Naan (Indian Flat Bread)

Mix all ingredients except milk, ghee and poppy seeds. Stir in enough milk to make a soft dough. Turn dough onto lightly floured surface; knead until smooth, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rest in warm place about 3 hours.

Divide dough in 8 equal parts. Flatten each part on lightly floured surface, rolling it into a 6 X 4" leaf shape (round at one end, tapered at the other) about 1/4" thick. Brush with ghee or oil; sprinkle with poppy seeds.

Place 2 cookie sheets in oven; heat oven to 450F degrees. Remove cookie sheets from oven; place breads on hot cookie sheets. Bake until firm, 6-8 minutes.

Serving Ideas : Pronounced: Non

NOTES : Humble Naan is an everyday bread, common in India, Pakistan and central Asia. Recipe by: New International Cookbook Posted to MC-Recipe Digest V1 #665 by [email protected] on Jul 11, 1997

When using wild yeast your bread may not turn out so good. Hundreds of types of yeast. Its a hit or miss. Diffrent types of yeast in your area. Just keep a bottle of beer around.

Seven year BUMP

Sourdough - Catching your own yeast

[link to ranprieur.com]