Ingredients
1 package yeast
1 1/2 cup warm water
1 tbsp non fat powdered milk
1 cup flour, whole-grain wheat
Directions
Recipe by: FWDS07A Patricia Dwigans In a 2 quart glass mixing bowl
dissolve yeast in water. Add milk and whole wheat flour. Mix
thoroughly. Cover with a clean towel. Place in a warm location for 24
hours. Stir down mixture often. Mixture should be thick and bubbly.
Starter is now ready to be used or stored in the refo. Replenish with
equal amounts of warm water and whole wheat flour at last once a
week. If a clear liquid collects on top of mixture stir down and use
as directed. This starter isrecommended for use in peasant bread or
other whole wheat recipes. Becareful not to store for fermenting in
an area that is over 90 degrees. If starter becomes inactive sprinke
with a small amount of yeast and mix well. Lumps in mixture will
disappear with fermentation.
Servings: 1 servings
Peasant Bread Starter Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert; Vegetable
The History of Recipes
It is quite possible to track the history of written cooking instructions far back into the distant past, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, in the main part, these ancient records were just primitive hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to experts is a series of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius created a few documents which described recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvres, entrees and afters, a style of dining still practiced today. Additionally, he describes how the early Romans were skilled in the use of many different spices, including a few that will be familiar to modern chefs like bay, mint and dill. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from Arab countries, such as basil and coriander. These new foods and tastes caused an outbreak in manuscripts on cooking, many of which still exist in private cookery archives. During the next few hundred years, the upper classes tried to serve the most extravagent banquests, and as a consequence, cooks and their recipe collections became highly prized. However, it wasn`t until the 1800s that formal cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, testing, and publishing recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cookery books are increasing in popularity as a result of more people being able to read, people having more spare time and disposable income. |
We hope you enjoy this Peasant Bread Starter recipe.
