container of plain Greek Yogurt with "active cultures" (the normal one serving size)
1/2 -1 cup
sour cream (or more Plain Greek Yogurt)
sour cream, ranch, salt, garlic and garlic salt. Add the flour 1 cup at a time mixing for about 5-7 minutes. It should be a heavy wet dough. If it is dry or crumbly add more sour cream until the dough is the right texture (I ended up using 1 cup of sour cream).
Preheat oven to 400 degrees.
Place a shallow pan of water on the bottom rack of the oven (this is the secret for the perfect crust).
When oven is ready place your cookie sheet with your dough on it on the rack above the water.
Bake 50-60 minutes or until the bread is a dark golden brown and sounds hollow when you tap on the top of it.
Now that your starter is ready to go you can start to make your own sourdoughbread. Let me start with the disclaimer that I am in no way an expert in making sourdough, in fact I am a complete novice but it was pretty easy and it turned out pretty well - it is a little time consuming but it will definitely save you from forking out the big bucks for a loaf at the bakery
Next add starterdough together with the main dough ingredients (except butter) in a stand mixer bowl or hand knead till soft and non-stickydough before adding in the butter and continue to knead till shiny and pass through windowpane test
I have found that i could make the pau/bao smile although the starter did not foam and smell sour. Although it does not smell sour, i do use a tiny drop of potassium carbonate & sodium bi-carbonate solution a
Your dough will be tacky, but not actually sticky. This is the breaddough recipe I use when I make my stromboli, but it can also be used as a pizza crust or an easy loaf of bread to go with soup or pasta
Now, use a pastry brush and brush each strip with melted butter. Earlier this month, I shared my Artisan BreadDough recipe with all of you, and as promised over the next several weeks I will be sharing some of the ways that I use the dough
I know it looks more like a Bao because of my limited skills in shaping and glazing the bread. I have heard about the Magic Bread which uses "gelatinized dough" 烫种面团 as its main ingredient for making a soft and supple breads, but this is the first time really look into how to make one myself