In order to answer some sourdough pizza crust (and other) questions….

I am doing a “repost” from March of last year.

Wild Rice/Craisin Sourdough Artisan Bread……

Posted on March 5, 2013by treadlemusic

Now, that’s a mouthful!! By “popular” request, here is the recipe for these lovelies:

IMG_2974

To begin (2 to 5 days in advance), the starter needs to be made (if not already prepared). It is the same idea as the “Herman” Friendship Bread of years ago!

Starter:

2 c. flour (All Purpose or bread)                                                  

2 c. warm water

2 tsp. granulated sugar (opt. but it “jump starts” the process)

1 pkg  active dry yeast (2 & 1/4 tsp)

Mix all together in a glass or glazed ceramic 2 qt (at least) container….not metal or plastic! Cover loosely with a cloth and allow to set on the counter at room temp. until a “yeasty”, slightly sour smell is detected. This may bubble up/foam up and overflow the container if the container is too small.

Further info can be found here.

Bread:

3/4 c. starter

3/4 c. warm water

1 Tbl. sugar

1 Tbl. butter

3 & 1/2 c. bread flour

1/4 c. powdered milk or non-dairy creamer

1 & 1/2 tsp. salt

2 tsp. yeast (yes, I add the additional yeast)

1 & 1/2 c. cooked wild rice

1/2 to 2/3 c. craisins

Place all in a breadmaker machine and set for “dough” setting. When cycle complete, shape into 2 to 3 rounds and allow to rise until doubled (approx. 1 hour) on a lightly greased baking stone or sheet. (This recipe can be made the traditional method, also.) Sprinkle tops of rounds with flour, lightly, and slash with a sharp knife to allow for “oven spring”.  Bake 350 F for 30 min. or  until nicely browned. I use convection baking, 350 F for 25 min.

After taking the appropriate amount of starter for the recipe, I replenish/stir in to the starter crock/container an additional 1/2 c. water and 1 c. flour.  I use my starter often enough that it isn’t refrigerated but left on the kitchen counter (unless I/we are away for a time).

If you have any questions, want more ideas/recipes, let me know….I have many more!!!

Note: For the pizza crust, the craisins and wild rice are left out and I substituted olive oil for the butter in the bread recipe. (Any vegi oil may be used.) I sometimes add herbs to the crust recipe, such as dehydrated onion, Italian seasoning, garlic, etc.

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About treadlemusic

A quilter who rides motorcycle, living on a small hobby farm in southeastern Minnesota. Grandmother and Great Grandmother.
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7 Responses to In order to answer some sourdough pizza crust (and other) questions….

  1. LB says:

    got it! I’ll be sure to try it 🙂

  2. witchylin says:

    All I can say is YUM. 🙂

  3. Thread crazy says:

    I do remember your post of last year. Thanks again for reposting… especially the pizza crust recipe. I love to use KA flour. Btw we finally got some rain on Monday night…3-1/2″…yea!

    • treadlemusic says:

      Yay! for rain! Now, if it would stop and warm a bit here!!! It’s “knocking at our doorstep” yet again!!! Sigh……. That bread recipe is the one that I use for pizza crust, French bread, sandwich/hamburger/hot dog buns and (adding 1/2 cup sugar and vanilla and cinnamon) sweet rolls!!!! The moistness is really nice and seems to keep well, although it doesn’t last long around here!!!!!!

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