Recipes from the Seminars
Canned Kraut
- Head of Shredded Cabbage
- Vinegar
- Sugar
- Salt
Add to each jar
- 1 teaspoon vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
On day 8, wash jars off & crank down lid tightly & store for keeping in a cool dark place.
If the jars are still bubbly on day 8, wait a day or two more before cranking down the lid, or the jars could explode.
Sourdough Breads by Christian Gregory
Basic Starter
2c bread flour
1/2 c sugar
1/4 c dry potato flakes
1 pkg dry yeast (or 1 cake moist yeast), dissolved in 2 c warm water
Comgine flour, sugar, and potato flakes until mixed thoroughly. Add water/yeast misture and stir until smooth.
Do not use metal utensils. Plastic or wooden are best. Pour the stirred mixture into a container with lid in which you have punched holes. Leave container with starter at room temperature for two to three days. Stir several times a day. Once starter has fermented, it is ready to use. Follow reicpe for making bread and then "feed" starter (every time it is used) with:
1 c bread flour
3 rounded Tablespoons dry potato flakes
1/4 c sugar
Comgine these three ingredients and stir in 1 c warm water.
Add this to the original starter and leave at room temperature overnight or 8-10 hours.
Starter will begin to bubble. Always keep starter in the refrigerator when not using or "feeding."
The older your starter becomes the better your sourdough bread will be.
Some have passed part of their starter along to family and friends for years and years. It must be used and "fed" or it will die.
2c bread flour
1/2 c sugar
1/4 c dry potato flakes
1 pkg dry yeast (or 1 cake moist yeast), dissolved in 2 c warm water
Comgine flour, sugar, and potato flakes until mixed thoroughly. Add water/yeast misture and stir until smooth.
Do not use metal utensils. Plastic or wooden are best. Pour the stirred mixture into a container with lid in which you have punched holes. Leave container with starter at room temperature for two to three days. Stir several times a day. Once starter has fermented, it is ready to use. Follow reicpe for making bread and then "feed" starter (every time it is used) with:
1 c bread flour
3 rounded Tablespoons dry potato flakes
1/4 c sugar
Comgine these three ingredients and stir in 1 c warm water.
Add this to the original starter and leave at room temperature overnight or 8-10 hours.
Starter will begin to bubble. Always keep starter in the refrigerator when not using or "feeding."
The older your starter becomes the better your sourdough bread will be.
Some have passed part of their starter along to family and friends for years and years. It must be used and "fed" or it will die.
Sourdough Bread
1/2 c oil (vegetable or olive oil)
1/2 c sugar
1 T salt
1 c sourdough starter
1/12 c warm water
6 c bread flour
In a larger glass or plastic bowl, combine ingredients in order listed. Stir until batter is smooth and stiff. Cover with cloth and place in draft-free place. When dough has doubled in size, it is ready to make into loaves. Lightly punch dough down and place on lightly floured board. Kneed gently until dough is smooth. (Do not overwork, Sourdough is delicate.) Divide into three equal parts. With rolling pin, roll out until approximately 1" thick. Roll up with hands and place seam side down in greased loaf pan. Cover with cloth and allow to rise in draft-free area.
When dough has risen (usually 8 hours), bake in 350 oven for 25 minutes or until brown. Remove from oven onto wire racks and brush with melted butter or margarine. Allow bread to cool in pans before turning out. Store in refrigerator in clear gallon bags.
Substitutions may be made in the bread recipe. Instead of 1/2 c sugar, an equal amount of honey can be used and add an additional 1/3 c all-purpose flour along with the 6 c flour in recipe.
1/2 c sugar
1 T salt
1 c sourdough starter
1/12 c warm water
6 c bread flour
In a larger glass or plastic bowl, combine ingredients in order listed. Stir until batter is smooth and stiff. Cover with cloth and place in draft-free place. When dough has doubled in size, it is ready to make into loaves. Lightly punch dough down and place on lightly floured board. Kneed gently until dough is smooth. (Do not overwork, Sourdough is delicate.) Divide into three equal parts. With rolling pin, roll out until approximately 1" thick. Roll up with hands and place seam side down in greased loaf pan. Cover with cloth and allow to rise in draft-free area.
When dough has risen (usually 8 hours), bake in 350 oven for 25 minutes or until brown. Remove from oven onto wire racks and brush with melted butter or margarine. Allow bread to cool in pans before turning out. Store in refrigerator in clear gallon bags.
Substitutions may be made in the bread recipe. Instead of 1/2 c sugar, an equal amount of honey can be used and add an additional 1/3 c all-purpose flour along with the 6 c flour in recipe.
