jenb
09-19-2009, 02:53 PM
I'm posting this here in response to a query on another thread. It is NOT low carb, but it is sourdough...some people seem to be able to successfully incorporate it into their diets without undue spiking. Keep in mind that a serving size is an ounce, and that's about 20 grams of carb.
Ingredients:
11 fl oz water
9 oz sourdough starter (*)
1 T Agave Nectar
21.5 oz flour (you can use whole wheat for this. If you do, also add about 1/4 c flax seeds for a real treat)
1 500 ml capsule vitamin C
1 envelope rapid rise yeast
2 1/2 t salt
Cornmeal for the baking sheet
Butter to brush over the hot baked loaves
*NOTE: It's easiest to buy a starter. King Arthur has a great one. If you want to start your own, a method is listed after this recipe.
Lightly oil a large mixing bowl and set aside.
In a medium sized bowl whisk the liquid ingredients together.
In a large bowl thoroughly mix the dry ingredients together.
Add the liquids and stir just until everything begins to come together.
Scrape the dough onto a cool floured surface. Knead it assertively (do not be nice to your dough!) for about 10 to 15 minutes, until it is silky.
Place in the oiled bowl, turn to coat all sides. Set aside to rise for about 90 to 120 minutes. To test for optimal rise, wet your index finger and poke the dough...if the resulting hole does not fill in, you're ready for the second rise.
Deflate the dough and turn it onto a floured surface. Divide it in half. Form each piece into a baguette shape. Sprinkle the surface of a baking sheet with cornmeal. Place the baguettes on the sheet, cover with a dish towel and allow to rise for about an hour.
Heat your oven to 450 degrees. (Do this about 15 to 20 minutes before the end of the second rising).
When the 2nd rising is complete, slash the top of each loaf and spray them lightly with water.
Toss a few ice cubes into the oven and let them evaporate. Place the baking sheet in the oven and reduce the temperature to 425 degrees. Spray the sides and top of the oven with water a few times during the first 5 minutes of baking...do it quickly though, so the oven does not lose too much heat.
Total baking time should be 25 to 30 minutes. About halfway through the baking you might want to turn the baking sheet if your oven has "hot" spots.
When the bread is a nice light brown, remove from the oven. You can brush melted butter over the top for a really pretty finish.
SOURDOUGH STARTER (It will take about a week to get a nice sour starter going - it will improve with age!)
Day 1: In a large ceramic bowl mix 1 c white flour (YES!) with enough water to make a thick pancake-like batter. Add a few grains of dry yeast. Let rest for 12 hours. At the end of 12 hours, whisk the batter well and discard half the mixture. Add 1 c white flour and enough water to make the thick batter again. Add a few grains of dry yeast. Let rest for 12 more hours.
Day 2: Your starter is probably producing some bubbles by now...this is good. Whisk it well and discard half the batter. Repeat the flour/water additions. If you like you can use 1/2 c white flour and 1/2 c whole wheat or rye flour from now on. Add a few grains of dry yeast. Let rest for 12 hours and then repeat.
Day 3 - 5. Your starter should be producing a nice aroma by now, and should be happily bubbling away. Continue discarding half the starter and feeding with the flour and water every 12 hours. No need to continue adding the yeast. When the starter can double in volume after a feeding it's ready to use.
To use your starter, measure the amount called for in the recipe, the feed the remaining starter with a cup of whatever combination of flour you are using and enough water to make the thick batter. Pour it into a Mason jar. Put it in the refrigerator with a loose lid. The starter will go dormant.
When you're ready to bake again, you'll need to plan ahead. Take the starter out of the refrigerator the day before you want to bake. Pour it into a bowl. Discard half. Feed the remaining starter with flour and water as above. When it's bubbling happily away, it's ready to use - just follow the process in the paragraph above.
Have fun!
Ingredients:
11 fl oz water
9 oz sourdough starter (*)
1 T Agave Nectar
21.5 oz flour (you can use whole wheat for this. If you do, also add about 1/4 c flax seeds for a real treat)
1 500 ml capsule vitamin C
1 envelope rapid rise yeast
2 1/2 t salt
Cornmeal for the baking sheet
Butter to brush over the hot baked loaves
*NOTE: It's easiest to buy a starter. King Arthur has a great one. If you want to start your own, a method is listed after this recipe.
Lightly oil a large mixing bowl and set aside.
In a medium sized bowl whisk the liquid ingredients together.
In a large bowl thoroughly mix the dry ingredients together.
Add the liquids and stir just until everything begins to come together.
Scrape the dough onto a cool floured surface. Knead it assertively (do not be nice to your dough!) for about 10 to 15 minutes, until it is silky.
Place in the oiled bowl, turn to coat all sides. Set aside to rise for about 90 to 120 minutes. To test for optimal rise, wet your index finger and poke the dough...if the resulting hole does not fill in, you're ready for the second rise.
Deflate the dough and turn it onto a floured surface. Divide it in half. Form each piece into a baguette shape. Sprinkle the surface of a baking sheet with cornmeal. Place the baguettes on the sheet, cover with a dish towel and allow to rise for about an hour.
Heat your oven to 450 degrees. (Do this about 15 to 20 minutes before the end of the second rising).
When the 2nd rising is complete, slash the top of each loaf and spray them lightly with water.
Toss a few ice cubes into the oven and let them evaporate. Place the baking sheet in the oven and reduce the temperature to 425 degrees. Spray the sides and top of the oven with water a few times during the first 5 minutes of baking...do it quickly though, so the oven does not lose too much heat.
Total baking time should be 25 to 30 minutes. About halfway through the baking you might want to turn the baking sheet if your oven has "hot" spots.
When the bread is a nice light brown, remove from the oven. You can brush melted butter over the top for a really pretty finish.
SOURDOUGH STARTER (It will take about a week to get a nice sour starter going - it will improve with age!)
Day 1: In a large ceramic bowl mix 1 c white flour (YES!) with enough water to make a thick pancake-like batter. Add a few grains of dry yeast. Let rest for 12 hours. At the end of 12 hours, whisk the batter well and discard half the mixture. Add 1 c white flour and enough water to make the thick batter again. Add a few grains of dry yeast. Let rest for 12 more hours.
Day 2: Your starter is probably producing some bubbles by now...this is good. Whisk it well and discard half the batter. Repeat the flour/water additions. If you like you can use 1/2 c white flour and 1/2 c whole wheat or rye flour from now on. Add a few grains of dry yeast. Let rest for 12 hours and then repeat.
Day 3 - 5. Your starter should be producing a nice aroma by now, and should be happily bubbling away. Continue discarding half the starter and feeding with the flour and water every 12 hours. No need to continue adding the yeast. When the starter can double in volume after a feeding it's ready to use.
To use your starter, measure the amount called for in the recipe, the feed the remaining starter with a cup of whatever combination of flour you are using and enough water to make the thick batter. Pour it into a Mason jar. Put it in the refrigerator with a loose lid. The starter will go dormant.
When you're ready to bake again, you'll need to plan ahead. Take the starter out of the refrigerator the day before you want to bake. Pour it into a bowl. Discard half. Feed the remaining starter with flour and water as above. When it's bubbling happily away, it's ready to use - just follow the process in the paragraph above.
Have fun!