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For bread makers out there -

Keaau, HI(Zone 11)

A very accomplished bread baker gave me a wonderful tip to enhance the flavor: before you bake your loaf, take 1/2cup of the dough and mix it with water/flour to make a 'slurry' on the thick side. Let it stand out , mixing it down when it rises high until it gets a kind of sourdough smell to it. That achieved, keep it covered in the fridge and add it to your next dough. I am on my 3rd loaf using this and it does enhance the flavor a good deal....not quite a sourdough flavor but yummy.

Per her suggestion, I roasted sunflower and pumpkin seeds and then put them thru a grinder to make a coarse powder. I add this power to my dough...about 1/4 of a cup. Yummy!

Have fun,

Wharton, TX(Zone 9a)

Oh it sounds yummy. I love sourdough bread.

Houston, United States(Zone 9b)

What is "fast-rising yeast"???

Edited to say no it's not related to the first posting but I'm asking this bread question based on the title.

This message was edited Jun 2, 2009 2:45 PM

Houston, United States(Zone 9b)

Looks like here's my answer: but that's strange. The recipe, like all those using regular yeast, still calls for it to double in the same 1 hour + span of time?

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