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
GERMAN BEER STARTER Makes 11/
4
cups starter
This is a luscious starter, strong, and perfect for whole grain breads (I also use it for
Sourdough French Bread). It will bubble quickly because of the added punch from the
beer, which the yeast loves. There are all sorts of interesting beers available now from
microbreweries; try using one such as a pumpkin ale, to make this starter.
INGREDIENTS
3
/
4
cup unbleached all-purpose or bread flour
2 tablespoons rye flour Large pinch of active dry, bread
machine, or SAF yeast
1 cup flat beer
Whisk together the flours, yeast, and beer in a medium bowl. The mixture will be
smooth and thick. 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 temperature for 24 hours to 48 hours (80°F is optimum),
stirring a few times. It will be bubbly and smell strongly fermented. Use immedi-
ately or store in the refrigerator, covered loosely, until you are ready to use it. For
information about maintaining your starter, see Technique: Building and Main-
taining a Sourdough Starter.
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