Many will remember the base recipe from my other survival bread thread...(Made a rhyme there...
Anyway, just had to show my latest concoction. I used a sourdough starter this time, added some black olives, jalapenos and a touch more
The best thing is that the sourdough starter cut the rising time in half...Woo-Hoo!
A good thing to remember is that the starter can be saved, fed and used for as long as you need to. Carry it with you when the SHTF and you will
always have bread. I believe the oldest starter known in the US is about 200 years old. Many have 50 - 100 yr old starters.
Care and feeding of your starter monster!
For those that missed it, here is the original:
Grab a pail!
Literally, just throw in:
8 cups white flour
4 cups multigrain flour
For the batch in the pic, I used 12 cups 60% Whole Wheat flour. Turned ok as you can see. Heavy but delish!
1.5 tsp yeast
If you are using the starter, cut the yeast to 1 tsp.
.5 tsp course salt (table salt will do)
.5 tsp sugar
1 tbsp each garlic powder, onion powder, basil, oregano, and rosemary.
mix all dry ingredients in the pail
add 6 cups warm water and mix until combined, no more. I use my hands.
cover with the pail lid, but NOT TIGHT or it will explode when the yeast acts up.
Leave it over night.
In the morning divide into 4 equal parts without kneading. It will be sticky and goopy. That's ok!
DON"T add more flour!
I coat 4-9 inch cake pans with flour tho you can use bread pans too.
Sprinkle corn meal on top and put in a preheated 400 degree oven. Bake 25 mins, turn the oven down to 350 and bake for an additional 25 mins. Rotate
the pans at the midway mark as ovens have weak and hot spots.
My ovens are professional convection ovens so you will have to experiment on yours but trial and error will produce fantastic results!
An outdoor oven can cut the baking time in half depending on the style.
If only a good loaf of plain bread is desired, leave out the spices. Also works great for a raisin bread or anything else you want. Experiment!
Makes 4 loaves.
Here's a good starter:
* 1 (.25 ounce) package active dry yeast
* 2 cups warm water
* 2 cups all-purpose flour
* 1 Tbsp Honey or Molasses
1. In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely.
2. Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case
of overflow. Check on occasionally.
3. When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange color tinge to it,
THROW IT OUT! and start over. Keep it in the refrigerator, covered until ready to bake.
4. When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar. So, if you remove 1 cup
starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again, then refrigerate. If a clear to light
brown liquid has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter,
the alcohol bakes off and that wonderful sourdough flavor remains! Sourdough starters improve with age, they used to be passed down generation to
edit on 9-12-2011 by jude11 because: (no reason given)