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refrigerated-sourdough recipe

Date: Mon, 28 Aug 1995 22:49:13 -0400 (EDT)
 From: Diane Morrissey (tree@pbfreenet.seflin.lib.fl.us)
 Refrigerated Sourdough
 An easy way to get that sourdough taste without the standard starter. The 
 starter is very moist and sticky when removing it from the pan to 
 Starter                         MEDIUM                    LARGE
 water(100 to 110 degrees)      3/4 cup                   1 cup
 Whole wheat flour            1 1/2 cups                  2 cups
 Vital gluten                 1 1/2 tsp.                  2 tsp.
 Yeast                            2 tsp.              2 1/2 tsp.
 Place in machine (any cycle) as usual and allow to knead for 5 to 10 
 minutes. (Stop machine at that time by using your "stop"or "reset"button 
 or by unplugging.) Dough will be very soft and sticky. Remove from pan 
 and place in a glass bowl, cover with plastic and refrigerate overnight 
 (6 hours to a day and a half). Bring to room temperature prior to 
 starting machine.
 Dough                         MEDIUM                       LARGE
 Water                       1/3 cup +/                     2/3 cup +/
 Fruit juice concentrate   1 1/2 TAB                          2 TAB
 Date/maple sugar          1 1/2 tsp.                         2 tsp.
 Salt                        1/2 tsp.                       2/3 tsp.
 Whole wheat flour         1 1/2 cups                         2 cups
 Vital gluten, optional    1 1/2 to 3 TAB                 2 to 4 TAB
 This dough needs to be watched and more water added if necessary. Start 
 with the amount called for and add more 1 TAB at a time until a soft, 
 round ball is formed.
 This a good sourdough bread to make if you don't want to keep a starter 
 and feed it all the time.
 56.7 calories, 0.3 g fat, 0.0 g sat fat, 2.9 g protein, 11.3 g 
 carbohydrate, 0.0 mg cholesterol, 49 mg sodium. 
 kwvegan vegan