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Carl's Sourdough Bread
1 c Sourdough starter
2 1/2 c Buttermilk, fresh or
from dried. 1 T Canola oil
1 oz Yeast, active 1 pkt
1/4 c Honey
3 c Bread flour
1 c Whole wheat flour
1/8 c Gluten flour
1 c Oatmeal, dry
1/4 c Wheat germ
1/4 c Oat bran, dry
1/4 c Wheat bran
1 T Sugar
2 t Salt
1 t Baking soda
OPTIONAL 1/4 c Hops
The night before mix starter and warm milk and 2 C bread flour, and place in warm draft free
place over night. (I use the oven with the light turned on stays about 85 degrees).
OPTIONAL: Boil 1 qt of water and add 2 T dried hops and let steep for 1/2 hour. Use the hop
tea for all the fluid in the recipe. Next morning, mix yeast and 1 T sugar with 3 T warm water
and set aside till foamy. Grand oatmeal into flour in blender. Add oil, yeast, honey, whole
wheat flour. Sprinkle salt and baking soda over batter and stir lightly. Let sit for 30 50 min till
bubbly and has risen to near double. Add wheat germ, wheat bran, oat bran, oatmeal, gluten
flour, and bread flour till won't take any more. Place on floured board and knead 5 min till
silky smooth and elastic. Place in bowl in draft free place till double in size. Knead again and
shape. FOR LOAVES: Shape into 2 or 3 1# loaves, and set aside till rise to full size. Place
skillet or large pan in bottom of oven, place 3 C water in pan for steam. Bake bread 400 for
20 min, reduce heat to 325 for 20 min, then place on rack too cool. FOR CLOCHE: Shape
into ball, sprinkle bottom of cloche with wheat germ, place cover on cloche and place in draft
free area till full size. Bake at 375 for 30 min, remove lid to brown for 10 to 15 min. Turn out
onto rack. The bread has extra dietary fiber so is good for you and the hop tea speeds up the
fermenting so the dough rises faster.