Title: Simple, Essential Bread Starters
Categories: Magazine Herb Bread
Yield: 1 Loaf

SIMPLE STARTER
1/2	ts	Dry yeast *OR*
1	ts	Fresh cake yeast
2	tb	Warm water
1/2	c	Water; at room temperature
1	c	Flour; all-purpose,
		. unbleached
FOR WHITE DOUGH
1/2	ts	Dry yeast *OR*
1	ts	Fresh cake yeast
2	tb	Warm water
2	ts	Olive oil
1	tb	Milk
		Starter mix
2	tb	Wheat germ
1	ts	Kosher or other coarse salt
1 1/4	c	Flour; all-purpose,
		. unbleached
WHOLE WHEAT DOUGH
1/2	ts	Dry yeast *OR*
1	ts	Fresh cake yeast
1	tb	Warm water
2	ts	Olive oil
1	tb	Milk
		Starter mix
1/2	c	Whole wheat flour
1	ts	Kosher or other coarse salt
3/4	c	Flour; all-purpose

** Simple Bread Starter **

In a small bowl, stir the yeast into the warm water and let stand for 10 minutes, or until creamy. Stir in the remaining water and flour and stir with a wooden spoon for 2 minutes, or until smooth. Cover the bowl tightly with plastic wrap and let ferment 8 to 12 hours.

** White Dough **

In a medium mixing bowl, stir the yeast into the water and let stand until creamy. Then stir in the olive oil, milk and the starter, stirring to break it up. The texture should be that of house paint. Add the wheat germ first, stirring to mix, then the salt and the white flour, adding it 1/4 cup at a time and stirring to mix with a wooden spoon until the ingredients begin to clump together in a large ball. Turn out onto a floured board and knead, incorporating the remaining flour, for 10 minutes, or until the dough is smooth and elastic. Be aggressive with the dough; slap it against the work surface from time to time to develop tenacity in the dough. Place the dough in a deep, oiled bowl and cover tightly with plastic wrap. Let rise for 2 hours, or until doubled. ** Whole Wheat Dough **

In a medium mixing bowl, stir the yeast into the water and let stand until creamy. Then stir in the olive oil, milk and the starter, stirring to break it up. The texture should be that of house paint. Stir in the whole wheat flour, then the salt, and finally the white flour, adding it 1/4 cup at a time. Mix with a wooden spoon until the ingredients begin to clump together in a large ball. Turn out onto a floured board and knead, incorporating the remaining flour, for 10 minutes, or until the dough is smooth and elastic. Work quickly as whole wheat flour tends to stick more readily than white. Be aggressive with the dough; slap it against the work surface from time to time to develop tenacity in the dough. Place the dough in a deep, oiled bowl and cover tightly with plastic wrap. Let rise 2 hours, or until doubled.

Makes enough for 1 loaf. ** The Herb Companion -- Oct/Nov 96 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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