Thought I'd share.. since I love ya's

[Inchworm]

In about a month the place I work/volunteer for is doing a rummage sale. I kinda sorta helped keep an idea going that involved a simultaneous bake sale...

I'm SO gonna make breads out the ying-yang.

The thing is.. I'm not a fan of bread. So for the next few weeks I'm baking stuff and giving it to testers lol.

Yesterday I tested this.

_________

San Francisco Sourdough Bread
http://allrecipes.com/Recipe/San-Francisco-Sourdough-Bread/Detail.aspx

INGREDIENTS (Nutrition)
4 3/4 cups bread flour
3 tablespoons white sugar
2 1/2 teaspoons salt
1 (.25 ounce) package active dry yeast
1 cup warm milk
2 tablespoons margarine, softened
1 1/2 cups sourdough starter
1 extra large egg
1 tablespoon water
1/4 cup chopped onion

..DIRECTIONS
1.In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate.
2.Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.
3.Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.
4.Brush egg wash over tops of loaves, and sprinkle with chopped onion.
5.Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.

I foolishly left off the chopped onion part because I thought it was sweet bread.

I only made one loaf of bread and used the rest for my own pan pizza.. umm.. just.. YUM!

I gave a friend (tester a loaf) and she said it was not sweet (which I thought it was) and it was perfect for toast/preserves in the morning and turned into garlic bread for dinner.

This one is a keeper :)

:hi: :9

PS: I'm sure my active yeast is bad. It's been in fridge for a year or two... I don't wanna change anything though so now I must save the old yeast ;)

[Stinky The Clown]

1. Yeast is pretty long lived.

The worst that happens is that it rises slower than normal until it gets going.

Actually, the *real* worst is that its dead, but that's not as likely.

[Inchworm]

2. Woot!

So slackerdom pays off?

:P

[Stinky The Clown]

6. Actually, isn't it .......

..... "slackerosity"?






:rofl:

[Warpy]

3. I know the stuff I used all winter was at least 2 years old

since that's when I started to do bread via the biga method and cut down the amount of yeast tremendously.

It's still as ravenous as ever, digesting the carbs and pumping out nice carbon dioxide bubbles.

Just keep it dry and in the fridge. It seems to stay dormant that way and work just fine.

[Inchworm]

4. hehe

I keep it in the fridge and really don't remember how old it is.

I'll look tomorrow and try to remember to post it.

:P

[kestrel91316]

5. I keep most of my yeast in the freezer (I buy a pound at a time).

I also have a working jar in the fridge to spoon directly out of. Though I could probably keep that in the freezer, too, since it doesn't become a brick.