January 31, 2018 Sourdough Bread

Sourdough Bread

    • 1 cup “fed” sourdough starter
    • [amazon_link asins=’B002C0E5VG’ template=’ProductCarousel’ store=’1447-5689-3485′ marketplace=’US’ link_id=’a2ef8bf1-0761-11e8-b00a-657d8e10ce6c’]



  • 1 1/2 cups lukewarm water
  • 1 to 2 teaspoons
  • [amazon_textlink asin=’B003Z7VYXW’ text=’instant yeast*’ template=’ProductLink’ store=’1447-5689-3485′ marketplace=’US’ link_id=’3adf09a6-06b6-11e8-8028-dd1d012108ea’]
  • 2 1/2 teaspoons salt
  • 5 cups King Arthur Unbleached All-Purpose Flour
  1. Combine all of the ingredients, kneading to form a smooth dough.
  2. Allow the dough to rise, in a lightly greased, covered bowl, until it’s doubled in size, about 90 minutes.
  3. Gently divide the dough in half; it’ll deflate somewhat.
  4. Gently shape the dough into two oval loaves; or, for longer loaves, two 10″ to 11″ logs. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.
  5. Spray the loaves with lukewarm water.
  6. Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
  7. Bake the bread for 25 to 30 minutes, until it’s a very deep golden brown. Remove it from the oven, and cool on a rack.

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TIP: try it with

MANGO MURABBA (PARSI MURAMBO)

and[amazon_textlink asin=’B0050ILSUI’ text=’ Burrata’ template=’ProductLink’ store=’1447-5689-3485′ marketplace=’US’ link_id=’792f5283-0781-11e8-8a0c-659efcafbe50′]

 

 

 

Rita

Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

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