Food recipes
The Doctor's Sourdough Bread
The Doctor's Sourdough Bread Ingredients: 1 cup sourdough starter 2 cups hot water 2 cups hot milk 1 tablespoon butter 1 packet active dry yeast 1/4 cup honey 7 cups unbleached flour 1/4 cup wheat germ 2 tablespoons s...
The Doctor's Sourdough Bread
Ingredients:
1 cup sourdough starter
2 cups hot water
2 cups hot milk
1 tablespoon butter
1 packet active dry yeast
1/4 cup honey
7 cups unbleached flour
1/4 cup wheat germ
2 tablespoons sugar
2 teaspoons salt
2 teaspoons baking soda
Directions:
Combine the starter, 2 1/2 cups of the flour, and all the water the night before you plan to bake. Let stand in a warm place overnight. The next morning, mix in the butter with the hot milk and stir in the yeast until dissolved. Add honey and, when well combined, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gently press into the dough and mix lightly. Let stand for 30 to 50 minutes until the mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and knead 100 times or until a silky mixture is formed. Shape into 4 1-lb loaves, place in well-greased loaf pans (9x3 inches). Let rise until doubled, about 2 to 3 hours in a warm place. Then bake in a hot oven (400
Ingredients:
1 cup sourdough starter
2 cups hot water
2 cups hot milk
1 tablespoon butter
1 packet active dry yeast
1/4 cup honey
7 cups unbleached flour
1/4 cup wheat germ
2 tablespoons sugar
2 teaspoons salt
2 teaspoons baking soda
Directions:
Combine the starter, 2 1/2 cups of the flour, and all the water the night before you plan to bake. Let stand in a warm place overnight. The next morning, mix in the butter with the hot milk and stir in the yeast until dissolved. Add honey and, when well combined, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gently press into the dough and mix lightly. Let stand for 30 to 50 minutes until the mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and knead 100 times or until a silky mixture is formed. Shape into 4 1-lb loaves, place in well-greased loaf pans (9x3 inches). Let rise until doubled, about 2 to 3 hours in a warm place. Then bake in a hot oven (400