Application Guide
Table Of Contents
- Title Page
- Copyright Page
- Acknowledgments
- America’s New Bread Box
- Orientation
- Batterie de Cuisine: Know Your Bread Machine
- Making Bread
- Daily Breads: White Breads and Egg Breads
- White Breads
- Egg Breads
- One-Pound Loaves
- Pasta Doughs from Your Bread Machine
- Earth’s Bounty: Whole Wheat, Whole-Grain, and Specialty Flour Breads
- Whole Wheat Breads
- Rye Breads
- Specialty Flour Breads
- Multigrain Breads
- Gluten-Free Breads
- Traditional Loaves: Country Breads and Sourdough Breads
- Country Breads
- Sourdough Breads
- All Kinds of Flavors: Breads Made with the Produce of the Garden, Orchard, and Creamery
- Herb, Nut, Seed, and Spice Breads
- Savory Vegetable and Fruit Breads
- Cheese Breads
- Mixes and Some Special Breads Created from Them
- Stuffing Breads
- Circle, Squares, and Crescents: Pizzas and Other Flatbreads
- Sweet Loaves: Chocolate, Fruit, and Other Sweet Breads
- Breakfast Breads
- Coffee Cakes and Sweet Rolls
- Chocolate Breads
- Holiday Breads
- Express Lane Bread: No-Yeast Quick Breads
- Jams, Preserves, and Chutneys in Your Bread Machine
- Appendix 1 Bits and Pieces: Crumbs, Croutons, Crostini, and Toasted Appetizers
- Appendix 2 To Eat with Your Bread: Spreads, Butters, Cheeses, and Vegetables
- Appendix 3 Resources
- General Index
- Recipe Index
NEXT-DAY RYE SOURDOUGH STARTER Makes 2 1/
2
cups starter
Some sours utilize rye flour and add a bit of onion, a classic old touch that contributes
greatly to the flavor and encourages fermentation. This is a fast version of rye bread
starter that uses a packaged dry culture to add flavor. It has a wonderful aroma evoca-
tive of all that sourdough baking epitomizes. This starter is ready to use after thirty-
two hours. Begin it early in the morning, and you’ll have Sourdough Rye Bread for
dinner the following night.
INGREDIENTS
One
1
/
2
-ounce package commercial dry sourdough starter
1
1
/
2
cups dark rye flour
1
/
2
cup bread flour Pinch of active dry, bread machine, or
SAF yeast
2 cups warm water (85°F)
1 thin slice onion
1
/
4
large clove garlic
4 caraway seeds
For the first feeding:
1
/
4
cup rye flour
1
/
4
cup warm water
Combine the starter package with the flours and yeast in a medium bowl. Whisk in
the warm water until smooth. Stir in the onion, garlic, and caraway. Transfer to a
plastic container or crock. Cover with a few layers of cheesecloth and secure with
a rubber band; then cover loosely with plastic wrap. Let stand at warm room tem-
perature for 24 hours (80°F is optimum), stirring the mixture 2 to 3 times. It will
be bubbly and begin to ferment, giving off a tangy, sour aroma. It will be the con-
sistency of a pancake batter.
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