195869 make without wheat flour Recipes

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

wheat flour, salt, sesame oil, water (warm ), grated coconut, sugar or 2 tsp palm

wheat , atta (whole flour ground finely), salt, th tsp ghee (melted ), boiling water , water must be boiling, wheat flour , for dusting

wheat berries, active dry yeast, warm water, all-purpose flour , plus, all-purpose flour, oil, molasses, honey, salt, whole wheat flour, flax seed, sunflower seeds

wheat bran, boiling water, brown sugar , packed, canola oil, unbleached all-purpose flour, white whole wheat flour, baking soda, salt, eggs, beaten, buttermilk, raisins, dried pineapple, diced, carrots, finely grated

whole wheat flour, all-purpose flour, brown sugar, baking powder, salt, quick cooking oats, soy milk, eggs, beaten, olive oil, frozen blueberries

water, olive oil, salt, all-purpose flour, whole wheat flour, yeast

water (11o f to 115 f), sugar, fast rise yeast or 1/4 oz active dry yeast, all-purpose flour or 2 1/2 cups bread flour, whole wheat flour, salt, cornmeal (optional)

whole wheat flour, baking powder, baking soda, sugar, plain fat-free yogurt, egg whites, milk, mashed ripe banana, chopped nuts

flour, whole wheat flour (graham), salt, baking powder, butter, sugar, vanilla, water (add another tbsp if needed), powdered sugar, vanilla (add another 1/2 tsp if needed), soft butter, milk (add another 2 tbsp if needed)

wheat flour, all purpose flour, baking soda, sea salt, egg, skim milk, olive oil

active dry yeast, honey, salt, vegetable oil, whole wheat flour, bread flour, soy flour, nonfat dry milk, wheat germ

whole wheat flour (grind fresh if you have a vitamix), white flour, dry yeast, powdered milk, sugar, salt, butter, water

whole wheat flour (atta), green cardamoms, crushed, sugar, softened ghee, water

whole wheat flour, oil (for example corn or canola), salt, cold water

seeds (shelled hemp ), hemp seed oil, whole wheat flour, baking powder, baking soda, salt, honey (optional) or 2 tbsp agave nectar (optional), eggs, slightly beaten, plain yogurt, water, vanilla

dark chocolate, finely chopped, eggs, separated, at room temperature, light plain yogurt, brown sugar, vanilla extract, whole wheat flour, apricot jam, dark chocolate, water