American Cooking: The Great West: Recipes
1 cup sourdough starter
3/4 cup plus 2 tablespoons unsifted hard-wheat bread flour, preferably unbleached
1 teaspoon butter, softened
SOURDOUGH STARTER SPONGE
4 ounces basic sourdough bread starter
1/4 cup warm water (90°)
1 cup unsifted hard-wheat bread flour, preferably unbleached
1 teaspoon butter, softened
5 ounces basic sourdough starter or starter sponge
2 cups warm water (90°)
7 cups unsifted hard-wheat bread flour, preferably unbleached
1 tablespoon salt
1 teaspoon butter, softened
1/4 to 1/3 cup rice flour
2 to 3 tablespoons yellow cornmeal
1 egg white lightly beaten with 2 tablespoons water
This recipe was developed by amateur chef Joseph A. Flaherty, a resident of Port Washington, New,York, but a regular visitor to California, who also demonstrates the procedure on the following pages. Baking this bread is no casual undertaking. The first batch takes over 3 day's from start to finish, and successive batches require about 18 hours each.
For optimum results, the cook must improvise a counterpart to a baker's brick hearth oven by setting building bricks on the oven shelves; the cook should also make or purchase proofing, or rising, trays, construct or improvise a proofing box in which the bread can rise, and purchase or make baker's peels, or shovels, to transfer the bread to the oven. (These devices are described more fully in the instructions below and illustrated in the pictures.) For information about purchasing trays, peels and four, see the Shopping Guide, page 150. The quantities of dough specified must also be weighed carefully on kitchen scales for best results.
This sourdough bread warrants the efforts expended. It is high in quality, and the loaves have the distinctive flavor, the springy texture, and the thick crisp crusts of their San Francisco prototype. This recipe may be doubled if you have the strength to knead 6 pounds of dough.
BASIC SOURDOUGH BREAD STARTER: Place the sourdough starter in a deep glass or ceramic mixing bowl, add 2 or 3 tablespoons of flour, and stir them together vigorously with a large wooden spoon. Repeat four or five more times until you have added 3/4 cup of flour, and beat well after each addition. Continue to stir until the dough can be gathered into a stiff, though somewhat rough ball.
Spread the remaining 2 tablespoons of flour on a breadboard, set the ball on top of it and knead-pressing the dough down, pushing it forward and folding it back on itself. Repeat for 10 minutes, until the dough is smooth and can be stretched about 3 inches without breaking.
Let the dough rest on the breadboard for about 5 minutes. Meanwhile, wash the mixing bowl, and with a pastry brush spread the inside with the 1 teaspoon of softened butter. Place the dough in the bowl and turn it about to butter the entire surface of the dough. Cover the bowl tightly with plastic-wrap and set the dough aside in a warm (80°), draft-free place (such as an unlighted oven) for 8 hours. In this time the starter will double or even triple in volume and will be fully developed.
The bread starter will weigh about 11 ounces. It can be used immediately, or all or part of the starter can be punched down and stored in a tightly covered nonmetallic container in the refrigerator until the next batch of bread is to be baked. The starter can be held in this state in the refrigerator for up to one month, but do not freeze it. It should be freshened each time bread is baked and will last for years if freshened regularly.
SOURDOUGH STARTER SPONGE: For the second; and each successive batch of sourdough bread, a starter "sponge" must be set the night before and allowed-to ferment and develop for 8 to 10 hours. In baking, a sponge is rising dough; it gets its name from its cellular, "spongy" texture. In this instance, the sponge is a small amount of rising dough that is used as the base and leavening agent for the bread.
To prepare the sponge, cut off 4 ounces of the basic starter and stretch it with your hands- five or six times. Break it into four small pieces and drop them into 1/4 cup of warm (90°) water in a glass or ceramic mixing bowl. Add 1/4 cup of flour and stir together vigorously with a large wooden spoon. Repeat until you have added 3/4 cup of flour and beat well after each addition. Continue to stir the dough until it can be gathered into a stiff, somewhat rough, ball.
Spread 2 tablespoons of flour smoothly on a large breadboard. Set the ball on top of it and knead-pressing the dough down with the heels of your hands, pushing it forward 6 to 8 inches, and folding it back on itself. As you knead; gradually incorporating 2 tablespoons more flour as necessary, to prevent the dough from sticking to the board. Knead the dough. for 5 to 10 minutes, until it is smooth and elastic enough for one edge to be stretched about 3 inches without breaking (photograph, page 144).
Let the dough rest on the breadboard for 5 minutes. Meanwhile, wash the mixing bowl, and with a pastry brush spread the inside with 1 teaspoon of softened butter. Place the dough in the bowl and turn it about to butter the entire surface. Cover the bowl tightly with plastic wrap and set it aside in a warm (80°) , draft-free place for 8 to 10 hours.
The next morning, the sponge will have doubled or tripled in bulk. Mix the sourdough bread dough starting with this fully developed starter sponge. The starter sponge will weigh about 11 ounces.
SOURDOUGH BREAD DOUGH: Cut off 5 ounces of fully developed basic sourdough bread starter or starter sponge. (Refrigerate the remaining starter or sponge in a tightly covered nonmetallic container to serve as starter for the next batch.) Pour 2 cups of warm (90°) water into a heavy 6-quart ceramic mixing bowl. Break the 5 ounces of starter or sponge into 12 small pieces, dropping them into the water as you proceed.
Stirring the mixture constantly with a large wooden spoon, slowly sprinkle in 1/2 cup of flour. Add 1 level tablespoon of salt. (Be precise; even a small amount of extra salt will severely inhibit the rising power of the sourdough.) Then add 5 1/2 cups more flour, 1/2 cup at a time, mixing well with your hands after each addition. Continue to mix until the dough can be gathered into a rough, though somewhat sticky, ball. Spread 2 tablespoons of the remaining cup of flour on a breadboard and reserve the rest. Place the dough on the board and knead-pushing it down, pressing it forward 6 to 8 inches and folding it back on itself. As you knead, gradually incorporate flour from the reserved cup, sprinkling it over and under the dough by the tablespoonful and adding only as much as you need to make a nonsticky dough.
Continue kneading vigorously for at least 20 minutes, until the dough is smooth, satiny and elastic. This long kneading time is important to expand the gluten in the flour so that the loaves will hold their shape throughout the long proofing, or rising, process.
Let the dough rest for 5 minutes while you clean the bowl. Brush the bowl with 1 teaspoon of softened butter. Place the dough in the bowl and turn it about to butter the entire surface. Cover the bowl tightly with plastic wrap and set it in a warm (80°), draft-free place for one hour. The sourdough will not rise significantly during this first hour. It should not increase much in volume at this point because natural sourdough yeast will not maintain its rising action through multiple proofing’s.
PREPARING THE OVEN: Arrange the racks of your oven so that one is about 4 inches from the bottom floor and a second about 4 inches from the top. Cover each rack with common building bricks with the flat side up-each rack should hold about 8 to 10 bricks. Set the oven regulator to 400" and preheat the bricks. It may take up to 3 hours for the bricks to reach this temperature. Bricks are essential to hold the oven temperature even and to give the loaves the intense, even heat necessary for them to attain the proper shape at the onset of the baking.
SHAPING AND PROOFING THE LOAVES: Return the dough to the breadboard and with a large sharp knife cut off 2 ounces and add them to the refrigerated starter to refresh it. Then cut the dough in half if you wish to make round loaves, or into thirds for long loaves. Weigh each piece. The halves should each weigh about 1 1/2 pounds; the thirds should each weigh about 1 pound. Any extra dough should be added to the refrigerated starter; if there is too much for the container, discard the excess.
Shape each piece of dough into a smooth ball. Sprinkle 1 tablespoon of rice flour on the breadboard and set the balls of dough on it, cover them with plastic wrap, and let them rest for 15 minutes.
San Francisco sourdough bread is not baked in pans and tends to flatten and lose its shape unless properly formed and proofed. The long loaves are proofed on special divided trays like the one shown on page 147.
The proofing tray shown on page 147 was made from a piece of plywood. 14 inches wide and. 20 inches long to which six 1-by-1-by-20-inch wood strips have been nailed 1 1/2 inches apart. You can make similar trays from plywood or fiberboard. Metal proofing trays are available ready-made (Shopping Guide, page 150).
The round loaves are proofed on a breadboard large enough to hold them. Remember that they will expand as they rise, so allow ample space between the loaves. Before shaping the dough into loaves, spread a pastry cloth or a heavy linen towel over the appropriate proofing tray and sprinkle the cloth evenly with 2 to 3 tablespoons of rice flour.
Following the directions on Pages 146 and 147, shape the balls of dough into cylindrical or round loaves. Arrange the loaves on the cloth lined proofing trays and set them aside in a warm (80°), draft-free place next to a pan of warm water. Cover the trays and pan with an inverted cardboard box. High humidity is essential to proper proofing without it, the loaves may dry out or develop tough crusts.
To control the temperature and humidity more exactly, the dough should be allowed, to rise, or "proof," in a closed, box with an interior temperature of 80° and a relative humidity of 90 per cent. The box shown on page 148 was made from a heavy shipping crate, outfitted with a 25-watt light for heat and a pan of warm (90°) water for moisture. A simple thermometer and a humidity indicator make it possible to check and maintain optimum proofing conditions.
The loaves must rise slowly to allow fermentation to develop the sour flavor so typical of sourdough bread. The proofing will take 3 to 4 hours at 80°. After 3 1/2 hours, when the loaves have at least doubled in volume, poke a hole about 1/2 inch deep into the side of a loaf with your fingertip. If the dough is properly proofed, the loaf will slowly return to its original shape. (If the dough does not spring back, the loaves are over proofing and should be baked at once.)
BAKING THE BREAD: About 10 minutes before baking the bread, place a shallow pan on the hot floor of the oven, or, if the oven is electric, directly on top of the bottom heating coil. Pour boiling water into the pan and let the steam saturate the oven. Remove the proofing trays from the proofing box and lei the loaves rest at room temperature for 5 minutes. Just before baking, increase the oven temperature to 425° and add more boiling water to the pan. Steam is essential for the baking.
Sprinkle a round baker's peel slightly larger than each round loaf with 1 tablespoon of the cornmeal. Slip both hands gently under one loaf and carefully lift it onto the peel. With a single edge razor blade or the razor edged device shown on page 149, cut four intersecting lines in a square pattern on top of each round loaf as shown.
Slide the peel into the oven across the bricks and quickly jerk it out from under the loaf. Sprinkle the peel again with 1 tablespoon of cornmeal and repeat the procedure with the second round loaf.
To transfer a long loaf from the proofing tray, you will need two peels, each 18 inches long and about 5 inches side. Sprinkle one of the peels with 1 tablespoon of cornmeal and dust the other lightly with rice flour. Hold the peel covered with rice flour next to the loaf, as shown on page 148. Tip the loaf onto the peel by lifting one edge of the pastry cloth and then turn the loaf over onto the cornmeal-covered peel.
With a razor blade, cut four 3-inch-long overlapping diagonal slashes in the top of each loaf as shown on page 139. Slice the peel lengthwise into the oven directly over the bricks and quickly jerk it back out from under the loaf so that the bread bakes directly on the bricks. Repeat the procedure until all of the loaves are in the oven, sprinkling the peels with 1 tablespoon of cornmeal and 1 tablespoon of rice flour each time.
Bake the loaves for 15 minutes, and then lower the oven temperature to 375° and continue baking for 15 minutes longer. Slide the loaves out of the oven on a peel, one at a time, and brush the tops lightly with the mixture of egg white and water. Bake the loaves for about 10 minutes longer, or until the crusts are crisp and a rich golden-brown color and the loaves sound hollow when thumped on the bottom. Use the peels to remove the bread from the oven and transfer the loaves to wire racks to cool.
Total Calorie: 7122.63005664063
Total Protein: 206.753951738281
Total Total_Fat: 37.0731002148438
Total Ash: 30.4266489160156
Total Carbohydrate: 1455.30118902344
Total Fiber: 55.8553215820313
Total Sugar: 5.46742125
Total Calcium: 0.357730748046875
Total Iron: 0.0880878319042969
Total Magnesium: 0.4915567265625
Total Phosphorus: 2.35075007519531
Total Potassium: 2.33878593457031
Total Sodium: 7.1605758515625
Total Zinc: 0.0160675570117188
Total Copper: 0.00306015568652344
Total Manganese: 0.0143207922792969
Total Selenium: 0.000644049896386719
Total Vit_C: 4.086328125E-06
Total Thiamin: 0.0163069352011719
Total Riboflaven: 0.00998817211816406
Total Niacin: 0.117751180594727
Total Panto_Acid: 0.0114927543544922
Total Vit_B6: 0.00145038483398438
Total Folate_Tot: 3.73165007910156
Total Folic_Acid: 2.834521
Total Food_Folate: 0.897129079101562
Total Folate_DFE: 5.73164807910156
Total CholineTot: 0.152330010742187
Total Vit_B12: 0.0004695486328125
Total Vit_A: 0.680777783203125
Total Vit_A_RAE: 0.179183485351562
Total Retinol: 0.175659985351563
Total Alpha_Carot: 0.0096075
Total Beta_Carot: 0.0482477265625
Total Beta_Crypt: 0.0045
Total Lycopene: 0
Total Lut_Zea: 1.90702
Total Vit_E: 0.00542700521484375
Total Vit_D: 0.001
Total Vit_D_IU: 0.041
Total Vit_K: 0.00642550791015625
Total FA_Sat: 0.0120605938212891
Total FA_Mono: 0.007934461625
Total FA_Poly: 0.00964632144726562
Total Cholesterol: 0.216671284794922
Breakdown By Ingredients:
BASIC SOURDOUGH BREAD STARTER
Number of Grams: 0.34052734375
Total Moisture: 0.251956181640625
Total Calorie: 0.442685546875
Protein: 0.01178224609375
Total Fat: 0.01791173828125
Total Ash: 0.002349638671875
Total Carbohydrate: 0.0548930078125
Total Fiber: 0.00034052734375
Total Sugar: 0.00435875
Total Calcium: 0.074916015625
Total Iron: 0.001055634765625
Total Magnesium: 0.0272421875
Total Phosphorus: 0.1668583984375
Total Potassium: 0.3303115234375
Total Sodium: 0.4631171875
Total Zinc: 0.00129400390625
Total Copper: 0.0002553955078125
Total Manganese: 0.000619759765625
Total Seleneium: 0.00783212890625
Total Vit_C: 0.001362109375
Total Thiamin: 0.000129400390625
Total Riboflavin: 0.0002622060546875
Total Niacin: 0.0046481982421875
Total Panto_Acid: 0.0007866181640625
Total Vit_B6: 0.000265611328125
Total Folate_Tot: 0.0170263671875
Total Folic_Acid: 0
Total Food_Folate: 0.0170263671875
Total Folate_DFE: 0.0170263671875
Total Choline_Tot: 0.0238369140625
Total Vit_B12: 0.0001362109375
Total Vit_A_IU: 0.469927734375
Total Vit_A_RAE: 0.1259951171875
Total Retinol: 0.1259951171875
Total Alpha_Carot: 0
Total Beta_Carot: 0.0272421875
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 0.00047673828125
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0.00170263671875
Total FA_Sat: 0.0099059404296875
Total FA_Mono: 0.005666375
Total FA_Poly: 0.001150982421875
Total Cholesterol: 0.047094931640625
1 cup sourdough starter
Number of Grams: 974.7
Total Moisture: 636.96645
Total Calorie: 1384.074
Protein: 41.61969
Total Fat: 4.19121
Total Ash: 2.72916
Total Carbohydrate: 289.09602
Total Fiber: 11.6964
Total Sugar: 0.9747
Total Calcium: 68.229
Total Iron: 17.5446
Total Magnesium: 87.723
Total Phosphorus: 448.362
Total Potassium: 467.856
Total Sodium: 29.241
Total Zinc: 3.21651
Total Copper: 0.633555
Total Manganese: 2.582955
Total Seleneium: 127.6857
Total Vit_C: 0
Total Thiamin: 3.733101
Total Riboflavin: 2.14434
Total Niacin: 25.030296
Total Panto_Acid: 2.612196
Total Vit_B6: 0.272916
Total Folate_Tot: 847.989
Total Folic_Acid: 575.073
Total Food_Folate: 272.916
Total Folate_DFE: 1257.363
Total Choline_Tot: 0
Total Vit_B12: 0
Total Vit_A_IU: 0
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 292.41
Total Vit_E: 0.87723
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0.9747
Total FA_Sat: 0.653049
Total FA_Mono: 0.633555
Total FA_Poly: 1.549773
Total Cholesterol: 0
3/4 cup plus 2 tablespoons unsifted hard-wheat bread flour, preferably unbleached
Number of Grams: 93.75
Total Moisture: 11.175
Total Calorie: 341.25
Protein: 9.684375
Total Fat: 0.91875
Total Ash: 0.440625
Total Carbohydrate: 71.540625
Total Fiber: 2.53125
Total Sugar: 0.253125
Total Calcium: 14.0625
Total Iron: 4.35
Total Magnesium: 20.625
Total Phosphorus: 101.25
Total Potassium: 100.3125
Total Sodium: 1.875
Total Zinc: 0.65625
Total Copper: 0.135
Total Manganese: 0.639375
Total Seleneium: 31.78125
Total Vit_C: 0
Total Thiamin: 0.7359375
Total Riboflavin: 0.463125
Total Niacin: 5.535
Total Panto_Acid: 0.410625
Total Vit_B6: 0.04125
Total Folate_Tot: 171.5625
Total Folic_Acid: 144.375
Total Food_Folate: 27.1875
Total Folate_DFE: 272.8125
Total Choline_Tot: 0
Total Vit_B12: 0
Total Vit_A_IU: 1.875
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0.9375
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 74.0625
Total Vit_E: 0.215625
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0.28125
Total FA_Sat: 0.1453125
Total FA_Mono: 0.0815625
Total FA_Poly: 0.3871875
Total Cholesterol: 0
1 teaspoon butter, softened
Number of Grams: 4.73333333333333
Total Moisture: 0.84916
Total Calorie: 33.938
Protein: 0.0402333333333333
Total Fat: 3.83920666666667
Total Ash: 0.00426
Total Carbohydrate: 0.00284
Total Fiber: 0
Total Sugar: 0.00284
Total Calcium: 1.136
Total Iron: 0.000946666666666667
Total Magnesium: 0.0946666666666666
Total Phosphorus: 1.136
Total Potassium: 1.136
Total Sodium: 0.520666666666667
Total Zinc: 0.00426
Total Copper: 0.000757333333333333
Total Manganese: 0.000189333333333333
Total Seleneium: 0.0473333333333333
Total Vit_C: 0
Total Thiamin: 0.000236666666666667
Total Riboflavin: 0.00160933333333333
Total Niacin: 0.001988
Total Panto_Acid: 0.00520666666666667
Total Vit_B6: 0.000142
Total Folate_Tot: 0.142
Total Folic_Acid: 0
Total Food_Folate: 0.142
Total Folate_DFE: 0.142
Total Choline_Tot: 0.852
Total Vit_B12: 0.00804666666666667
Total Vit_A_IU: 118.286
Total Vit_A_RAE: 32.376
Total Retinol: 31.7606666666667
Total Alpha_Carot: 0
Total Beta_Carot: 7.47866666666667
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 0.109813333333333
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0.331333333333333
Total FA_Sat: 2.38981266666667
Total FA_Mono: 1.10902
Total FA_Poly: 0.142473333333333
Total Cholesterol: 10.1766666666667
SOURDOUGH STARTER SPONGE
Number of Grams: 0.34052734375
Total Moisture: 0.251956181640625
Total Calorie: 0.442685546875
Protein: 0.01178224609375
Total Fat: 0.01791173828125
Total Ash: 0.002349638671875
Total Carbohydrate: 0.0548930078125
Total Fiber: 0.00034052734375
Total Sugar: 0.00435875
Total Calcium: 0.074916015625
Total Iron: 0.001055634765625
Total Magnesium: 0.0272421875
Total Phosphorus: 0.1668583984375
Total Potassium: 0.3303115234375
Total Sodium: 0.4631171875
Total Zinc: 0.00129400390625
Total Copper: 0.0002553955078125
Total Manganese: 0.000619759765625
Total Seleneium: 0.00783212890625
Total Vit_C: 0.001362109375
Total Thiamin: 0.000129400390625
Total Riboflavin: 0.0002622060546875
Total Niacin: 0.0046481982421875
Total Panto_Acid: 0.0007866181640625
Total Vit_B6: 0.000265611328125
Total Folate_Tot: 0.0170263671875
Total Folic_Acid: 0
Total Food_Folate: 0.0170263671875
Total Folate_DFE: 0.0170263671875
Total Choline_Tot: 0.0238369140625
Total Vit_B12: 0.0001362109375
Total Vit_A_IU: 0.469927734375
Total Vit_A_RAE: 0.1259951171875
Total Retinol: 0.1259951171875
Total Alpha_Carot: 0
Total Beta_Carot: 0.0272421875
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 0.00047673828125
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0.00170263671875
Total FA_Sat: 0.0099059404296875
Total FA_Mono: 0.005666375
Total FA_Poly: 0.001150982421875
Total Cholesterol: 0.047094931640625
4 ounces basic sourdough bread starter
Number of Grams: 487.35
Total Moisture: 318.483225
Total Calorie: 692.037
Protein: 20.809845
Total Fat: 2.095605
Total Ash: 1.36458
Total Carbohydrate: 144.54801
Total Fiber: 5.8482
Total Sugar: 0.48735
Total Calcium: 34.1145
Total Iron: 8.7723
Total Magnesium: 43.8615
Total Phosphorus: 224.181
Total Potassium: 233.928
Total Sodium: 14.6205
Total Zinc: 1.608255
Total Copper: 0.3167775
Total Manganese: 1.2914775
Total Seleneium: 63.84285
Total Vit_C: 0
Total Thiamin: 1.8665505
Total Riboflavin: 1.07217
Total Niacin: 12.515148
Total Panto_Acid: 1.306098
Total Vit_B6: 0.136458
Total Folate_Tot: 423.9945
Total Folic_Acid: 287.5365
Total Food_Folate: 136.458
Total Folate_DFE: 628.6815
Total Choline_Tot: 0
Total Vit_B12: 0
Total Vit_A_IU: 0
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 146.205
Total Vit_E: 0.438615
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0.48735
Total FA_Sat: 0.3265245
Total FA_Mono: 0.3167775
Total FA_Poly: 0.7748865
Total Cholesterol: 0
1/4 cup warm water (90°)
Number of Grams: 59.25
Total Moisture: 59.19075
Total Calorie: 0
Protein: 0
Total Fat: 0
Total Ash: 0.05925
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 1.7775
Total Iron: 0
Total Magnesium: 0.5925
Total Phosphorus: 0
Total Potassium: 0
Total Sodium: 2.37
Total Zinc: 0.005925
Total Copper: 0.005925
Total Manganese: 0
Total Seleneium: 0
Total Vit_C: 0
Total Thiamin: 0
Total Riboflavin: 0
Total Niacin: 0
Total Panto_Acid: 0
Total Vit_B6: 0
Total Folate_Tot: 0
Total Folic_Acid: 0
Total Food_Folate: 0
Total Folate_DFE: 0
Total Choline_Tot: 0
Total Vit_B12: 0
Total Vit_A_IU: 0
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 0
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0
Total FA_Sat: 0
Total FA_Mono: 0
Total FA_Poly: 0
Total Cholesterol: 0
1 cup unsifted hard-wheat bread flour, preferably unbleached
Number of Grams: 125
Total Moisture: 14.9
Total Calorie: 455
Protein: 12.9125
Total Fat: 1.225
Total Ash: 0.5875
Total Carbohydrate: 95.3875
Total Fiber: 3.375
Total Sugar: 0.3375
Total Calcium: 18.75
Total Iron: 5.8
Total Magnesium: 27.5
Total Phosphorus: 135
Total Potassium: 133.75
Total Sodium: 2.5
Total Zinc: 0.875
Total Copper: 0.18
Total Manganese: 0.8525
Total Seleneium: 42.375
Total Vit_C: 0
Total Thiamin: 0.98125
Total Riboflavin: 0.6175
Total Niacin: 7.38
Total Panto_Acid: 0.5475
Total Vit_B6: 0.055
Total Folate_Tot: 228.75
Total Folic_Acid: 192.5
Total Food_Folate: 36.25
Total Folate_DFE: 363.75
Total Choline_Tot: 0
Total Vit_B12: 0
Total Vit_A_IU: 2.5
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 1.25
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 98.75
Total Vit_E: 0.2875
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0.375
Total FA_Sat: 0.19375
Total FA_Mono: 0.10875
Total FA_Poly: 0.51625
Total Cholesterol: 0
1 teaspoon butter, softened
Number of Grams: 4.73333333333333
Total Moisture: 0.84916
Total Calorie: 33.938
Protein: 0.0402333333333333
Total Fat: 3.83920666666667
Total Ash: 0.00426
Total Carbohydrate: 0.00284
Total Fiber: 0
Total Sugar: 0.00284
Total Calcium: 1.136
Total Iron: 0.000946666666666667
Total Magnesium: 0.0946666666666666
Total Phosphorus: 1.136
Total Potassium: 1.136
Total Sodium: 0.520666666666667
Total Zinc: 0.00426
Total Copper: 0.000757333333333333
Total Manganese: 0.000189333333333333
Total Seleneium: 0.0473333333333333
Total Vit_C: 0
Total Thiamin: 0.000236666666666667
Total Riboflavin: 0.00160933333333333
Total Niacin: 0.001988
Total Panto_Acid: 0.00520666666666667
Total Vit_B6: 0.000142
Total Folate_Tot: 0.142
Total Folic_Acid: 0
Total Food_Folate: 0.142
Total Folate_DFE: 0.142
Total Choline_Tot: 0.852
Total Vit_B12: 0.00804666666666667
Total Vit_A_IU: 118.286
Total Vit_A_RAE: 32.376
Total Retinol: 31.7606666666667
Total Alpha_Carot: 0
Total Beta_Carot: 7.47866666666667
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 0.109813333333333
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0.331333333333333
Total FA_Sat: 2.38981266666667
Total FA_Mono: 1.10902
Total FA_Poly: 0.142473333333333
Total Cholesterol: 10.1766666666667
SOURDOUGH BREAD DOUGH
Number of Grams: 0.34052734375
Total Moisture: 0.251956181640625
Total Calorie: 0.442685546875
Protein: 0.01178224609375
Total Fat: 0.01791173828125
Total Ash: 0.002349638671875
Total Carbohydrate: 0.0548930078125
Total Fiber: 0.00034052734375
Total Sugar: 0.00435875
Total Calcium: 0.074916015625
Total Iron: 0.001055634765625
Total Magnesium: 0.0272421875
Total Phosphorus: 0.1668583984375
Total Potassium: 0.3303115234375
Total Sodium: 0.4631171875
Total Zinc: 0.00129400390625
Total Copper: 0.0002553955078125
Total Manganese: 0.000619759765625
Total Seleneium: 0.00783212890625
Total Vit_C: 0.001362109375
Total Thiamin: 0.000129400390625
Total Riboflavin: 0.0002622060546875
Total Niacin: 0.0046481982421875
Total Panto_Acid: 0.0007866181640625
Total Vit_B6: 0.000265611328125
Total Folate_Tot: 0.0170263671875
Total Folic_Acid: 0
Total Food_Folate: 0.0170263671875
Total Folate_DFE: 0.0170263671875
Total Choline_Tot: 0.0238369140625
Total Vit_B12: 0.0001362109375
Total Vit_A_IU: 0.469927734375
Total Vit_A_RAE: 0.1259951171875
Total Retinol: 0.1259951171875
Total Alpha_Carot: 0
Total Beta_Carot: 0.0272421875
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 0.00047673828125
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0.00170263671875
Total FA_Sat: 0.0099059404296875
Total FA_Mono: 0.005666375
Total FA_Poly: 0.001150982421875
Total Cholesterol: 0.047094931640625
5 ounces basic sourdough starter or starter sponge
Number of Grams: 487.35
Total Moisture: 318.483225
Total Calorie: 692.037
Protein: 20.809845
Total Fat: 2.095605
Total Ash: 1.36458
Total Carbohydrate: 144.54801
Total Fiber: 5.8482
Total Sugar: 0.48735
Total Calcium: 34.1145
Total Iron: 8.7723
Total Magnesium: 43.8615
Total Phosphorus: 224.181
Total Potassium: 233.928
Total Sodium: 14.6205
Total Zinc: 1.608255
Total Copper: 0.3167775
Total Manganese: 1.2914775
Total Seleneium: 63.84285
Total Vit_C: 0
Total Thiamin: 1.8665505
Total Riboflavin: 1.07217
Total Niacin: 12.515148
Total Panto_Acid: 1.306098
Total Vit_B6: 0.136458
Total Folate_Tot: 423.9945
Total Folic_Acid: 287.5365
Total Food_Folate: 136.458
Total Folate_DFE: 628.6815
Total Choline_Tot: 0
Total Vit_B12: 0
Total Vit_A_IU: 0
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 146.205
Total Vit_E: 0.438615
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0.48735
Total FA_Sat: 0.3265245
Total FA_Mono: 0.3167775
Total FA_Poly: 0.7748865
Total Cholesterol: 0
2 cups warm water (90°)
Number of Grams: 474
Total Moisture: 473.526
Total Calorie: 0
Protein: 0
Total Fat: 0
Total Ash: 0.474
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 14.22
Total Iron: 0
Total Magnesium: 4.74
Total Phosphorus: 0
Total Potassium: 0
Total Sodium: 18.96
Total Zinc: 0.0474
Total Copper: 0.0474
Total Manganese: 0
Total Seleneium: 0
Total Vit_C: 0
Total Thiamin: 0
Total Riboflavin: 0
Total Niacin: 0
Total Panto_Acid: 0
Total Vit_B6: 0
Total Folate_Tot: 0
Total Folic_Acid: 0
Total Food_Folate: 0
Total Folate_DFE: 0
Total Choline_Tot: 0
Total Vit_B12: 0
Total Vit_A_IU: 0
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 0
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0
Total FA_Sat: 0
Total FA_Mono: 0
Total FA_Poly: 0
Total Cholesterol: 0
7 cups unsifted hard-wheat bread flour, preferably unbleached
Number of Grams: 875
Total Moisture: 104.3
Total Calorie: 3185
Protein: 90.3875
Total Fat: 8.575
Total Ash: 4.1125
Total Carbohydrate: 667.7125
Total Fiber: 23.625
Total Sugar: 2.3625
Total Calcium: 131.25
Total Iron: 40.6
Total Magnesium: 192.5
Total Phosphorus: 945
Total Potassium: 936.25
Total Sodium: 17.5
Total Zinc: 6.125
Total Copper: 1.26
Total Manganese: 5.9675
Total Seleneium: 296.625
Total Vit_C: 0
Total Thiamin: 6.86875
Total Riboflavin: 4.3225
Total Niacin: 51.66
Total Panto_Acid: 3.8325
Total Vit_B6: 0.385
Total Folate_Tot: 1601.25
Total Folic_Acid: 1347.5
Total Food_Folate: 253.75
Total Folate_DFE: 2546.25
Total Choline_Tot: 0
Total Vit_B12: 0
Total Vit_A_IU: 17.5
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 8.75
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 691.25
Total Vit_E: 2.0125
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 2.625
Total FA_Sat: 1.35625
Total FA_Mono: 0.76125
Total FA_Poly: 3.61375
Total Cholesterol: 0
1 tablespoon salt
Number of Grams: 18
Total Moisture: 0.036
Total Calorie: 0
Protein: 0
Total Fat: 0
Total Ash: 17.964
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 4.32
Total Iron: 0.0594
Total Magnesium: 0.18
Total Phosphorus: 0
Total Potassium: 1.44
Total Sodium: 6976.44
Total Zinc: 0.018
Total Copper: 0.0054
Total Manganese: 0.018
Total Seleneium: 0.018
Total Vit_C: 0
Total Thiamin: 0
Total Riboflavin: 0
Total Niacin: 0
Total Panto_Acid: 0
Total Vit_B6: 0
Total Folate_Tot: 0
Total Folic_Acid: 0
Total Food_Folate: 0
Total Folate_DFE: 0
Total Choline_Tot: 0
Total Vit_B12: 0
Total Vit_A_IU: 0
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 0
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0
Total FA_Sat: 0
Total FA_Mono: 0
Total FA_Poly: 0
Total Cholesterol: 0
1 teaspoon butter, softened
Number of Grams: 4.73333333333333
Total Moisture: 0.84916
Total Calorie: 33.938
Protein: 0.0402333333333333
Total Fat: 3.83920666666667
Total Ash: 0.00426
Total Carbohydrate: 0.00284
Total Fiber: 0
Total Sugar: 0.00284
Total Calcium: 1.136
Total Iron: 0.000946666666666667
Total Magnesium: 0.0946666666666666
Total Phosphorus: 1.136
Total Potassium: 1.136
Total Sodium: 0.520666666666667
Total Zinc: 0.00426
Total Copper: 0.000757333333333333
Total Manganese: 0.000189333333333333
Total Seleneium: 0.0473333333333333
Total Vit_C: 0
Total Thiamin: 0.000236666666666667
Total Riboflavin: 0.00160933333333333
Total Niacin: 0.001988
Total Panto_Acid: 0.00520666666666667
Total Vit_B6: 0.000142
Total Folate_Tot: 0.142
Total Folic_Acid: 0
Total Food_Folate: 0.142
Total Folate_DFE: 0.142
Total Choline_Tot: 0.852
Total Vit_B12: 0.00804666666666667
Total Vit_A_IU: 118.286
Total Vit_A_RAE: 32.376
Total Retinol: 31.7606666666667
Total Alpha_Carot: 0
Total Beta_Carot: 7.47866666666667
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 0.109813333333333
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0.331333333333333
Total FA_Sat: 2.38981266666667
Total FA_Mono: 1.10902
Total FA_Poly: 0.142473333333333
Total Cholesterol: 10.1766666666667
1/4 to 1/3 cup rice flour
Number of Grams: 39.5
Total Moisture: 4.72815
Total Calorie: 143.385
Protein: 2.85585
Total Fat: 1.0981
Total Ash: 0.6083
Total Carbohydrate: 30.2096
Total Fiber: 1.817
Total Sugar: 0.2607
Total Calcium: 4.345
Total Iron: 0.7821
Total Magnesium: 44.24
Total Phosphorus: 133.115
Total Potassium: 114.155
Total Sodium: 3.16
Total Zinc: 0.96775
Total Copper: 0.09085
Total Manganese: 1.585135
Total Seleneium: 0
Total Vit_C: 0
Total Thiamin: 0.174985
Total Riboflavin: 0.0316
Total Niacin: 2.5043
Total Panto_Acid: 0.628445
Total Vit_B6: 0.29072
Total Folate_Tot: 6.32
Total Folic_Acid: 0
Total Food_Folate: 6.32
Total Folate_DFE: 6.32
Total Choline_Tot: 0
Total Vit_B12: 0
Total Vit_A_IU: 0
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 0.237
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0
Total FA_Sat: 0.220015
Total FA_Mono: 0.39816
Total FA_Poly: 0.39342
Total Cholesterol: 0
2 to 3 tablespoons yellow cornmeal
Number of Grams: 15.25
Total Moisture: 1.56465
Total Calorie: 55.205
Protein: 1.2383
Total Fat: 0.547475
Total Ash: 0.172325
Total Carbohydrate: 11.725725
Total Fiber: 1.11325
Total Sugar: 0.0976
Total Calcium: 0.915
Total Iron: 0.526125
Total Magnesium: 19.3675
Total Phosphorus: 36.7525
Total Potassium: 43.7675
Total Sodium: 5.3375
Total Zinc: 0.27755
Total Copper: 0.0294325
Total Manganese: 0.075945
Total Seleneium: 2.36375
Total Vit_C: 0
Total Thiamin: 0.0587125
Total Riboflavin: 0.0306525
Total Niacin: 0.55388
Total Panto_Acid: 0.0648125
Total Vit_B6: 0.04636
Total Folate_Tot: 3.8125
Total Folic_Acid: 0
Total Food_Folate: 3.8125
Total Folate_DFE: 3.8125
Total Choline_Tot: 3.2025
Total Vit_B12: 0
Total Vit_A_IU: 32.635
Total Vit_A_RAE: 1.6775
Total Retinol: 0
Total Alpha_Carot: 9.6075
Total Beta_Carot: 14.7925
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 206.6375
Total Vit_E: 0.06405
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0.04575
Total FA_Sat: 0.0770125
Total FA_Mono: 0.14457
Total FA_Poly: 0.249795
Total Cholesterol: 0
1 egg white lightly beaten with 2 tablespoons water
Number of Grams: 50
Total Moisture: 38.075
Total Calorie: 71.5
Protein: 6.28
Total Fat: 4.755
Total Ash: 0.53
Total Carbohydrate: 0.36
Total Fiber: 0
Total Sugar: 0.185
Total Calcium: 28
Total Iron: 0.875
Total Magnesium: 6
Total Phosphorus: 99
Total Potassium: 69
Total Sodium: 71
Total Zinc: 0.645
Total Copper: 0.036
Total Manganese: 0.014
Total Seleneium: 15.35
Total Vit_C: 0
Total Thiamin: 0.02
Total Riboflavin: 0.2285
Total Niacin: 0.0375
Total Panto_Acid: 0.7665
Total Vit_B6: 0.085
Total Folate_Tot: 23.5
Total Folic_Acid: 0
Total Food_Folate: 23.5
Total Folate_DFE: 23.5
Total Choline_Tot: 146.5
Total Vit_B12: 0.445
Total Vit_A_IU: 270
Total Vit_A_RAE: 80
Total Retinol: 80
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 4.5
Total Lycopene: 0
Total Lut_Zea: 251.5
Total Vit_E: 0.525
Total Vit_D: 1
Total Vit_D_IU: 41
Total Vit_K: 0.15
Total FA_Sat: 1.563
Total FA_Mono: 1.829
Total FA_Poly: 0.9555
Total Cholesterol: 186