Archive for May, 2008

Thanks to my dear friends, Isabella and David,  for  helping me acheive my long time dream come true. Bread making was always foriegn to me and I came to a conclusion that breads are commercial products which need a lot of skill and perfection. My conclusion was rewritten when  I tasted David’s homemade sourdough pizza at Liam’s (their precious lil one’s)  birthday party.


One beautiful day , David  gave me the starter and the cookbook to learn bread making.(Classic Sourdoughs by Ed Wood). I could not wait to finish reading the book. I made a thorough reading, felt confident and started experimenting   The first one I tried was not edible :-< and was immediately dumped  in trash. The second one was too sour. Isabella kept saying me “patience is the key for a good bread”. One 100 % true.





This is the first success I had in sourdough bread making!


The flavor  was more satisfying than normal yeasted bread and taste of a warm bread was so heavenly.If you love to bake , you must give sourdough a try. I wasted almost 5 cups of flour but now I bake almost twice, thrice a  week and get fresh , perfect results all the times.


Thank you Isabella and David for opening the doors of wonderful world of bread making!



2 cups  cold liquid  culture

4 cups all purpose flour

½ cup water

½ cup milk

1 tsp salt

1 tbsp sugar

3 tbsp butter, melted

1 egg, beaten


Mix the liquid culture with 1 cup of the flour and 1/4 cuo of the water in a large mixing bowl. This is the working culture. Proof for 12 hours at room temperature (68 to 72 deg F ) .


Add 1 cup of the flour and the remaining 1/4 cup of water. Mix and knead until smooth. Proof 8 hours at room temperature. After  proofing this is the fully active culture.


Punch down. Mix together  the milk , salt , sugar, 2 tablespoons of the butter and the egg. Add to the dough and mix well. Reserve 1 cup of the flour for flouring the board.Mix and spoon knead the remaining 1 cup into the dough. Transfer to the floured board and knead in the remaining flour.


Divide the dough into 16 to 20 balls. Place them side by side in an 8 inch baking pan.Proof for two hours or until they risee above the sides of the pan.


Bake  in a preheated oven at  375 deg for 20 to 25  minutes, or until browned. Remove the rolls from the pan and cool on wire racks or serve hot.


You can get the starter by capturing the wild yeast from the air. Visit here for a  good intro! Remember, practice makes everything perfect! Good Luck!

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