White flour. Lemon!! Using your loaf with lemon juice Adding a couple of tablespoons of lemon juice to a batch of bread made with no-additive flour dramatically improves its quality. A reader wants to know more about how lemon juice affects the processes that take place in rising bread. I suggest adding one tablespoon of lemon juice to every four to five cups of all-purpose no-additive flour used in making yeast bread.
This is useful information for those who grind their own flour and for people who prefer to use flour to which additives have not been added. Lemon juice is a mild oxidizing agent which brings about the changes one expects to find in flour if it were left to age naturally for three months. While the flavor is not noticeable in the finished bread, the juice adds acidity to the dough, which has two major effects. Second, increased acidity has an effect on gluten, the elastic complex formed from the protein in flour when it is moistened and mixed. Unleavened Bread Recipe Index. Easy, No-knead Crusty Bread. Picture a bowl of soup or a salad without a slice of crusty bread to go with it.
Worse still, imagine a deliciously tangy piece of Camembert cheese, served with a glass of red wine, but no accompanying hunk of baguette. Quelle horreur! As the French would say. Much has been written over the centuries about bread’s importance in global cuisine. Legendary American chef and food writer James Beard called it the “most fundamentally satisfying of all foods” and referred to bread served with fresh butter as the “greatest of feasts.” True to form, the Italians are even more dramatic in describing bread’s essential role. “Senza il pane tutto diventa orfano,” they say, which means “without bread, everyone’s an orphan.” About six years ago, I felt orphaned myself.
Bread had become so fundamental to my culinary happiness that I realized upon returning to the States that I needed to knead some of my own. 1/4 tsp active dry yeast1 1/2 cups warm water3 cups all-purpose flour, plus more for dusting. Sourdough english muffins. I used some of my starter that would have been discarded last night during refreshment to make some english muffins. I found this recipe about 3 years ago on the KAF Baking Circle. It was submitted by a user going by the name chard. It makes great english muffins! The texture is similar to Wolfermans, not big "nooks and crannies", but a little meatier.
Sourdough English Muffins Makes about 12 1/2 C starter (mine is a 100% hydration white starter) 1 C milk 2-3/4 C AP flour 1 TBSP sugar 3/4 tsp salt 1 tsp baking soda Semolina or cornmeal, for dusting Combine starter, 2 C of flour and milk in a large bowl. After the overnight rest, add remaining flour (I didn't add any), sugar, salt and baking soda and mix well. Spray griddle or skillet lightly with spray oil. Split with a fork and enjoy with your favorite topping! Enjoy! Cookbook:Sourdough Starter. Cookbook | Ingredients | Recipes A somewhat liquid sourdough starter Sourdough is generally considered wild yeast, though the flavor of sourdough is actually from a mixture of yeast and lacto-bacteria. Once a stable culture has been created, the amount of leavening gas is produced roughly equally by the yeasts and bacteria. The flavor and nature of a given sourdough has been claimed to depend strongly on the location.
The famous San Francisco sourdough grows only in (and near) the city of San Francisco; if taken elsewhere local yeasts and bacteria will soon grow, and in a few months the cultures will no longer be the same. For this reason, sourdough fans every few months trade batches with San Francisco locals, to get the original flavor or leavening action. Because each local variation is different, rising times and flavors will also diverge. Cooking with sourdough must be planned days or even weeks in advance to ensure sufficient starter is on hand.
Obtaining starter[edit] pH[edit]