The idea is that instead of adding a lot of yeast and kneading the hell out of the dough to create long, strong glutens, adding just a tiny bit and then leaving it to a slow overnight rise will have pretty much the same, if not better result
Preheat oven to 350 degrees F. Spray a 9 x 5-inch loaf pan with cooking spray and set aside. In a large bowl, stir together all of the ingredients until just combined
In a large mixing bowl, combine the flour and salt. In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water with the sourdough starter, then pour the mixture into the bowl with the flour mixture
My new and innovative way to use leftover bread is not only simple to make but turns out great. * Add sugar, cornflour and salt to the bread mixture, stir until well blended
11th Feb, 2013My theme for this week’s marathon is Kid’s delight – Lunch box recipes. Preparation time – 5 minsCooking time – noneDifficulty level – easyIngredients – (to make 4 sets of sandwiches)Bread (white or wheat or multigrain) – 8 slicesCucumber – 1 (peeled and sliced thin)Tomatoes – 2 (sliced thin)Spreadable cheese or Butter or any spread – 4 tbspGreen chutney – 4 tspProcedure – Take 2 slices of bread
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