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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Danish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put 1 cup of flour and 1 cup of warm water into a stone crock or earthenware bowl or glass jar and let stand at room temperature. | 2. Take a look at the mixture every day to check for the bubbling which means that fermentation has begun. | 3. This usually takes about ten days but could happen faster if your kitchen is very warm. | 4. When fermentation is well under way, take off a small amount of the clear liquid which has formed on top. | 5. Measure the quantity of liquid you have. | 6. Mix an equal quantity of half flour and half water. | 7. Combine with the starter liquid and return to the crock. | 8. Add the flour, water, yeast, salt and sugar to the starter in the crock and let stand for at least 12 hours, or until it begins to bubble again. | 9. Let stand, covered, for 18 hours more. | 10. There should be a faint sour odor from the crock. | 11. 10 hours before you want to have fresh loaves of bread on the table, take 2/3 of the dough from the crock and put into a large mixing bowl. | 12. Add the salt and soda to the starter right out of the crock. | 13. Beat. | 14. Add the eggs and beat very well. | 15. (Taste the dough now. You don't want it too sour. This is a hard term to define, but your own taste buds are probably your best guide. If it's unpleasantly sour, add a pinch more of soda and beat well.) Add enough flour to make a stiff dough. | 16. Fold over and over, kneading as it is turned and folded. | 17. If the dough gets too stiff, add a little syrup or a small amount of melted butter. | 18. The dough should be so stiff you can hardly stir it before you shape it. | 19. Mold into shapes and put in greased small bread pans. | 20. Cover and let rise. | 21. Turn loaves onto a floured board and knead well. | 22. Shape again into loaves and fill the same pans, no more than half full this time. | 23. Let rise again, until the pans are full. | 24. Bake in a preheated hot oven (400º) for about 1 hour. | 25. When loaves slip from the sides of the pan the bread is done. | 26. Remove from the oven and tip out on the board. | 27. Brush tops with melted butter. | 28. Slice very thin and try it with fresh sweet butter and homemade jam for a special treat. | 29. If you like sourdough bread and rolls (always best when they're very fresh), you'll find this superior to the finest commercial French and Italian sourdough bread available. | 30. Making the starter takes time and patience, but remember that you only have to do this once. | 31. Put aside one-third of your starter dough after avery baking. | 32. Start again with Step Three when you want to make bread again. | 33. If you bake every week, the starter dough can be kept at room temperature. | 34. Otherwise, store it in your refrigerator and remove it a day before you want to use it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1	cup		578.28	126.6054	9.401	2.2436
water	1	cup		0.0	0.0	0.0	0.0
flour	2	cups		578.28	126.6054	9.401	2.2436
water	1	cup		0.0	0.0	0.0	0.0
yeast	1	package		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
salt	1	pinch		-	-	-	-
baking soda	1/4	teaspoon		0.0	0.0	0.0	0.0
egg	2			143.0	0.72	12.56	9.51
flour				578.28	126.6054	9.401	2.2436

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.