Twenty-four hours before you plan to start your bread (i.e. 39-45 hours before you want to pull the bread out of the oven—see note below on timing), you need to “refresh” your desem by feeding it warm (80f) water and flour.
2 loaves
Adapted from NY Times Article 11/8/06
1000 g. (6 2/3 c.) whole wheat bread flour
½ tsp. active dry yeast dissolved in ¼ c. warm (110f) water, OR
1 tsp. desem starter dissolved in ¼ c. room temperature water
2 ½-3 tsp. salt
Canola oil mixed with soy lecithin, for greasing pans
Cornmeal or wheat bran, as needed
Makes enough flatbreads for four people, with a few left over.
This recipe has two parts, and starts 24 hours before you make the breads. Combine the following ingredients in a large glass bowl:
excerpted and adapted from an article by Sharon Kane
*A few definitions:*
STARTER: A culture of wild yeast and lactobacilli in a flour-and-water medium used for leavening bread products.
PLAIN STARTER: Simply brown rice flour and water (not as potent or dependable as a boosted starter).
BOOSTED STARTER: Brown rice flour and water boosted with one to two tablespoons of water kefir, dairy kefir, kefir whey or kombucha.
FRESHLY MADE STARTER: A new starter made without any previously fermented starter.
Combine and let sit 24 hours:
1 cup teff flour
1 1/2 cups boosted brown rice starter
Add:
1 egg, separated, whites beaten till stiff
1/4 cup olive oil
2 tbsp. grated ginger
1/4 cup honey (more if you like it sweet...) OR 1/2 cup sucanat
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg (optional)
1/2 tsp. allspice
1/8 tsp. cloves (optional)
I baked at 425f in a nine-inch pie pan for about 40 minutes, but the top was a little overdone. Maybe a lower heat? Or bake as muffins?
Soak for 24 hours in large bowl:
-3 cups oat flour (or up to 50/50 oat/sorghum)
-1 cup water
-1.5 cups boosted brown rice starter (450g.)
-1 tsp. Salt
Next day:
Blend till smooth in food processor:
-3 medium zucchini, coarsely pureed (about 3 cups)
Then add zucchini to flour mixture, along with:
-½ cup olive oil or melted butter
-8 eggs, separated, whites beaten till stiff and added last.
Stir zucchini into flour mixture, which should make a runny batter.
Makes enough pancakes for four people, with a few left over.
This recipe has two parts, and starts 12-24 hours before you make the pancakes. Combine the following ingredients in a large glass bowl:
3 cups light or dark buckwheat flour
2 1/2 cups warm water (110f)
1 tbsp active dry yeast (about half a package)
1 tbsp sugar
1 tsp salt
+++OR+++
24 hours before baking, mix together:
180 g. sorghum flour
80 g. flax meal, or seeds, or both
100 g. millet flour
560 g. brown rice flour (flour total: 920 g., ~5 ¼ c.)
2 tbsp. Xanthan gum
2 cups boosted brown rice starter
3 1/4 cups water
2 Tbsp. sweetener
1 ½ tsp. Salt
Next day, add:
1-2 tbsp. sweetener
½ cup olive oil
Beat till smooth. Pour into 4 loaf pans (greased with canola/lecithin mixture), cover with plastic wrap, and let rise ~1 ½-2 ½ hours in oven.
mix together:
180 g. sorghum flour
80 g. flax meal
100 g. millet flour
750 g. brown rice flour (flour total: 1110 g., ~6 ½ c.)
2 tbsp. Xanthan gum
4 ½ cups water
2 tsp. Apple cider vinegar
2 Tbsp. sweetener
1 ½ tsp. Salt
Add:
4 ½ tsp. Active dry yeast, dissolved in ½ cup warm water
1 tbsp. honey/sugar
½ cup olive oil
Beat till smooth. Pour into 4 loaf pans (greased with canola/lecithin mixture), cover with plastic wrap, and let rise ~1 ½-2 ½ hours in oven.