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203 Manuel's Starter + Roberta's Sourdough Rye


This article is from the collection of recipes from the Sourdough Mailing List, by David Adams with numerous contributions by others.

203 Manuel's Starter + Roberta's Sourdough Rye

# From: Tom Molnar <molnar@utcs.utoronto.ca>

Note: the following recipe takes overnight. Start the recipe the day
BEFORE you want to bake the bread.

>From Laurel's Kitchen Bread book:

Manuel's Starter

1 grain (granule) yeast
1/2 teaspoon milk
1-1/2 cups whole rye (as fresh as possible)
1-1/2 cups water.

Combine above, should be consistency of pancake batter. Store between
65F and 80F in a nonmetal container, covered. Let stand 3 to 5 days,
stirring twice a day until it starts to smell like a sour should. If
it smells real bad, then it got too warm, and you should start over.
After that, treat it like any other sour.

Roberta's Sourdough Rye

1/3 cup Manuel's starter
3/4 cup warm water
2 cups whole rye flour (as fresh as possible)
1/4 onion, separated into pieces.

Combine the flour, water and starter making a dough. Push the
onion pieces into the dough. Cover tightly, leave at room
temperature for 12 to 15 hours or more.

above mixture
4 teaspoons yeast (this sounds excessive, but who am I to argue)
2/3 cup warm water
3-1/2 cups whole hard wheat flour (as fresh as possible)
1 tablespoon caraway seeds

1/3 cup warm water for kneading

Dissolve yeast in warm water, and combine with the rest of the ingredients.
Keep the 1/3 cup water separate for kneading. The trick is in the kneading.
Knead for about 15 minutes, and during this time use the 1/3 cup water
to wet your hands -- don't add the water at once. Knead for 15 to 20 minutes
or until the dough is soft or becomes unpleasantly sticky.

Put dough in a clean bowl (no oil), cover, and let rise once only at
80F. This takes about 1-1/2 hours -- careful not to let it go over.
Use the finger poke test (it's ready when a wet finger poked into the dough
leaves a hole that no longer fills in). Shape the loaves properly (hearth
or french style) and place on greased baking sheet sprinkled with cornmeal.
Let rise again at 80-90F (30-45 mins) but keep an eye out not to let
it go too far. It's ready when a depression left by a finger (not a hole!)
fills in slowly.

Slash the loaves well and place in a oven pre-heated to 450 F. Use a steam
technique for 10 mins, then reduce heat to 325F and bake for 40 - 50 mins
until done (remove the pan of water after first 10 mins).

For the steam technique, I put 1 cup of boiling water in a metal pan on
the bottom of the oven, and in addition, sprayed the loaves with water
4 times (once when I put the loaves in and then every 3 minutes).

I got a nice crust as a result.


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previous page: 202 Tanya's Peasant Black Bread
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