77808 whole wheat without yeast Recipes

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

whole milk (do not substitute low fat or skim milk), unsalted butter, melted, unbleached flour, whole wheat flour, cinnamon, sugar, instant yeast, salt, eggs, lightly beaten, vanilla extract

whole wheat flour, yeast, water (warmed in microwave until 110 to 125 degrees), sugar, salt, bread flour, olive oil (optional)

whole wheat flour (11.5 oz), water (lukewarm), instant yeast, whole wheat flour (16.5 oz), salt (0.5 oz), sugar, powdered milk, egg (1.75 oz, room temperature ), vegetable oil (2 oz), instant yeast (0.5 oz, instant )

water, skim milk powder, olive oil, lemon juice, honey, salt, whole wheat flour, yeast, ground flax seed

water, butter, egg, sugar, bread flour, whole wheat flour, yeast

plain nonfat yogurt, water, butter, sugar, salt, bread flour, oats, whole wheat flour, yeast

whole wheat flour or 12 1/2 oz whole spelt flour, vital wheat gluten, salt, active dry yeast, honey, butter, melted and cooled, warm milk (110 degrees ), beaten egg (optional), poppy seeds (optional) or sesame seeds (optional)

whole flaxseeds (see tip ), lukewarm water, honey, active dry yeast (2 1/4 tsp), bread flour (see ingredient note) or all-purpose flour, divided, pumpernickel or dark rye flour, salt, whole-wheat flour or white (see note), egg, lightly beaten with 1 tbsp water for glaze

yeast (or 2 tsp quick-rising ), honey, warm water, bread flour, whole wheat flour, extra virgin olive oil, salt, cornmeal

warm water, canola oil, honey, zucchini (shredded ), flour, whole wheat flour, yeast, salt

water, margarine, salt, powdered milk, honey, molasses, whole wheat flour, yeast

all-purpose flour, whole wheat flour, yeast (two packages), brown sugar , firmly packed, salt, baking soda, water, cottage cheese, butter, eggs

tepid water, whole wheat flour, yeast, honey, eggs, oil, salt, chopped dried fruit (optional) or 1 -1 1/2 cup raisins (optional), all-purpose flour, approximately, egg yolks, water, poppy seed , sesame seeds, charnushka seeds

buttermilk, butter or 1 tbsp margarine, sugar, salt, whole wheat flour, yeast

warm water, whole wheat flour, yeast, kosher salt, olive oil, honey

yeast, water , lukewarm, milk, butter, melted, honey, salt, egg, beaten, flour, whole wheat flour