Recipe by CHEF FILIP
"This recipe for sour starter is original and can not be found in any book. Follow the recipe step by step and allow yourself to make this unique recipe to a tasty end."
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Days 1, 2, and 3:
1 1/4 cups
1 1/2 cups
Days 4 and 5:
7 1/2 cups
4 1/4 cups
2 1/2 cups
5 1/8 cups
My husband loves sourdough bread. And he loved this recipe. Thank-you
Excellent Bread! I used my own rye starter and used dark brown sugar for the malt. The process is simple, but long; however, you will be rewarded with chewy texture and complex taste of the artisans' breads from Europe. I played with various flours~unbleached flour, wheat, rye, wheat, toasted wheat germ; turned the dough once after an hour of fermenting; slashed the bread for full expansion; baked on baking stone. Fabulous! Thanks Chef Filip!
Went through this lengthy process for the five days. Bread dough wouldn't rise! It was a total waste of time for me.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef Filip's Sourbread
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 397
** Calories from Fat: 16
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