0: %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PREPARATION OF STARTER, FIRST EVENING %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% It is best to make a new starter with every batch of bread
1: To 1/2 tsp DETMOLD powder, add 1 cup warm (85F) water and approximately 1 cup of flour, such that the mixture has the consistency of thick soup
2: Cover and keep in a warm place (e
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4: the oven with light on) for 24 hours
5: There should tehn be bubbles in the mixture and a dark coloured liquid should have separated
6: %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PREPARATION OF STARTER, SECOND EVENING %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% Add the starter mixture to 8 cups of warm water and optionally cooked sweet rice (see below)
7: Add sufficient flour to give the consistency of thick soup
8: cover and let sit overnight in a warm place
9: The sponge can be made from water and flour only, but a much sweeter bread results from using a significant amount of cooked sweet rice
10: Twoo cups of dry sweet rice can be cooked in 8 cups of water and allowed to cool for the sweet rice ingredient mentioned above
11: %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PREPARATION OF DOUGH, NEXT MORNING %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% The sponge has now risen, and 1 cup of this could be saved for subsequent starter if kept refrigerated and used within a few days
12: However, even in the refrigerator, the mixture will soon acquire wild yeasts and no longer be completely yeast-free
13: Add to the risen starter more flour until it becomes a kneadable dough
14: This will require 12-18 cups of whole wheat flour
15: Knead the dough as little as possible
16: Form the dough into loaves (about 5) and place into well oiled pans
17: Ordinary bread pans do work, but the bread tends to be thick crusted and to dry quickly
18: Round cans such as coffee cans, or 48 oz juice cans give a bread that rises better and dries less quickly
19: Cover the pans with aluminum foil and let them sit in a warm place for at least 4 hours
20: %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% BAKING BREAD, AFTERNOON %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% Place the loaves in a cold oven and turn the oven to 350F
21: Bake for about 1-1/2 hours TOTAL oven time
22: Freeze the bread if it is not going to be used within the next few days
23: It is best to use freezer bags with the air drawn out, and double sealed
24: DETMOLD* Starter is available in health food sotres, or from: Paul Wallenboren, PLAZAM Ltd
25: , Box 127, Gardner, Colorado
26: 81040
27: Origin: Yeast-Free Feast: Recipes and Ideas to Help Control Yeast Related and other Environmental Health Problems, by Paula Medd
28: Shared by: Sharon Stevens, Oct/94
29: From: Pat Stockett Date: Tue, 10-0 From Gemini's MASSIVE MealMaster collection at www
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31: com/~gemini