Free Recipes Archive
1 package dry yeast 1/4 cup tepid water pinch sugar 1 tablespoon salt 1 cup tepid water 2 cups active sourdough starter, stirred down before measuring 3 tablespoons caraway seeds 1 cup medium rye flour, or as needed 1 cup Read More …
2 packages active dry yeast 3-1/4 cups warm water (100-115 deg) 6 cups all-purpose flour (approx) 2 cups rye flour 2 teaspoons salt 1 tablespoon caraway seeds 1-1/2 teaspoons poppy seeds 2 tablespoons melted butter 3 tablespoons granulated sugar cornmeal Read More …
1 cup Starter 1-1/2 cup Water 1/2 cup Oil 1/2 cup Sugar 12 Apricots (dried), diced 1/4 cup Walnuts, coarsely chopped 2 cup Whole wheat flour 4 cup Bread flour, bromated 1 teaspoon Salt Feed starter 1/2 cup sugar, 1 Read More …
2 cups starter 1 teaspoon salt 1/2 cup sugar 1 cup milk 2 eggs, beaten 1/2 cup sugar 1 cup currants or raisins 1/2 teaspoon mace 1/2 teaspoon cinnamon 5 cups bread flour Add salt, sugar, milk, eggs, melted butter, Read More …
1-1/2 cups Active Sourdough Starter 4 cups Unbleached Flour 2 tablespoons Sugar 2 tablespoons Shortening, Melted 1 teaspoon Salt 1/4 teaspoon Baking Soda Into a large bowl, sift the dry ingredients, and dig a well in the center of the Read More …
Source: Nancy Silverton, La Brea Bakery, Los Angeles, California The proper oil temperature is essential for producing onion rings that are crispy outside and succulent inside. If the oil does not reach 370°F, the onions will absorb fat and turn Read More …
STARTER: 3/4 cup rye flour, 3/4 cup tepid water, 1/2 teaspoon milk and a few (2-3) granules active dry yeast SPONGE: 3/4 cup rye sourdough starter (from above), 3/4 cup tepid water, 2-1/2 cups unbleached white bread flour DOUGH: 1 Read More …