Cuisinart DLC-2011N manual Simple Wheat Starter, Ounces unbleached flour, Ounces whole wheat flour

Page 40

Simple Wheat Starter

Adapted from: Charles van Over, The Best Bread Ever:

Great Home Made Bread Using Your Food Processor, Broadway Books, ©1997

Makes about 5 cups

Preparation: 20 minutes, plus 3 to 4 days for fermentation

A starter is a type of natural yeast that makes bread rise and gives it a full, rich fla- vor. For best results, make this starter in a large, clear glass or plastic container (2- quart) with graduated markings. Mark the level of your beginning starter with a piece of tape and watch the gas bubbles develop as the yeast activates. Once the starter has developed, store it in the refrigerator until you are ready to use it. The starter must be fed once a week to keep it alive. Always feed a starter 2 to 4 hours prior to using it. To feed the starter, remove it from the refrigerator; stir in 1 cup of flour and 1/2 cup of water. The consistency should be like light pancake batter. After feeding, leave the starter out at room temperature before using or refrigerating it. SAF yeast is highly recommended for this and the other Artisan Bread recipes. The starter process takes 42 to 56 hours before starter is ready to use.

12	ounces unbleached flour	2	cups water (16 ounces)
2	ounces whole wheat flour	1/4	teaspoon instant yeast

In a small bowl, combine 1/2 cup of each flour with 1 cup of the water and the yeast.

Stir well to blend; the mixture will be sticky and have the texture of wallpaper paste. Transfer to a 2-quart container and cover with plastic wrap. Mark the level of the starter and the time mixed on the side of the container with masking tape. Let sit at room temperature (70-72°F) for 18 to 24 hours.

Uncover the starter; it will have almost doubled in bulk. Add 3/4 cup of the all-purpose flour and 1/2 cup of the water. Mark again with the level and time. Let sit at room temperature for 18 to 24 hours.

Uncover the starter; it will be doubled in bulk and full of bubbles. Discard half or give to a friend with directions. Add the remaining flours and water. Mix well. The mixture will have the consistency of thick pancake batter. If it is too thick, add more water – too thin, add more flour. Cover with plastic wrap. Mark the level and time, and let sit at room temperature for another 6 to 8 hours. The basic starter is now ready to use.

Nutritional analysis per half cup:

Calories 165 (from fat 3%) • pro. 5g • carbo. 34g • fat 0g

sat. fat 0g • chol. 0mg • sod. 2mg • fiber 1g

39

Image 40

Contents DLC-2011N Recommended work bowl capacity for various foods Yielding two 1-1/4 pound loavesCups whole grain flours no white flour added For custom recipesPusher Assembly Place the box on a lowTable or on the floor Next to the kitchenTable of Contents Cleaning Getting ReadyBlades are sharp. Handle them carefully OperationIntroduction Blade Operation Quick breads, muffins, and biscuitsDisc Operation On Continuous Dough ButtonPrepare the dough ingredients and place in work bowl Inch pieces of even size and lengthTo chop raw fruits and vegetables To purée fruits and cooked vegetablesTo dislodge food To chop hard foodsTo chop meat, poultry, fish and seafood To purée meat, poultry, fish and seafoodTo chop nuts To make peanut butter and other nut buttersTo beat egg whites To whip creamTo make crumbs and crumb crusts Cut or break bread, crackers or cookies intoTo make cake mix TipWhole peppers are an exception Large fruits like pineappleRemove the slicing or shredding disc Small, round fruits and vegetablesLong fruits Vegetables Small amounts of foodHard, at room temperature Cooked meat and poultryUncooked meat and poultry Salami and other sausagesUsing the right blade Machine capacityMeasuring the flour Proofing the yeastAdding liquids Kneading bread doughKneading sweet dough RisingDough doesn’t clean inside of work bowl Dough feels tough after kneadingSoft dough or liquid leaks onto base of food processor Motor stopsBlade doesn’t incorporate ingredients Metal dough blade rises in work bowlTechnical Data To the store where it was purchased or For shipping instructionsRecipe Table of Contents Appetizers Fresh Tomato and Corn SalsaRoasted Garlic and Red Pepper Spread Try this salsa on grilled chicken or seafoodHummus Roasted Shallot & Herb HummusJalapeño Jack Wafers These savory wafers just melt in your mouthSmall onion Cup all-purpose flourTurkey Sausage & Sun-Dried Tomato Puff Pastry Pinwheels Do-ahead prep makes these perfect for entertainingShallot 1-1/2 ounce peeled and trimmed Egg wash 1 egg + 2 tablespoons water, beaten togetherSpinach, Feta & Artichoke Stuffed Mushrooms For a savory side dish, use this stuffing in portobellosClove garlic Shallot, about 1 ounce, peeled Teaspoon Herbes de ProvenceSoups Butternut Squash Bisque with Roasted Cremini MushroomsMakes eight 7-ounce servings Preparation 40 to 45 minutes Teaspoon freshly ground pepper 1/2 cup half-and-halfChilled Roasted Red Bell Pepper & Corn Soup Gazpacho Inch pieces Teaspoon kosher saltFresh cilantro for garnish, if desired Medium tomatoes, cored, cut intoQuick Breads Cranberry Orange BreadBanana Nut Bread Almond-Pear Bread Almonds and pears combine to make this rich, moist tea breadYeast Breads Challah BraidCup warm water 105˚ 115˚F Large egg Tablespoon waterCheese Bread Cups unbleached all-purpose flourClassic White Bread Spoil your family with homemade breadPizza Dough Artisan Breads Basic Artisan BreadVariation To make baguettesOlive and Rosemary Country Loaf Adapted from Charles van OverOunces unbleached flour Simple Wheat StarterOunces whole wheat flour Multi-Grain Sandwich Loaf Makes one 24-ounce loafFarm House Bread Makes two long loavesEntrées Salmon and Pesto Potatoes en Papillote PestoShrimp & Ginger Stuffed Sole Pizzas Pesto, Cheese & Fresh Tomato PizzaTablespoons Pesto, p Ounce Reggiano ParmesanFive Cheese Pizza Bianco Ounces fontina, well chilledChives, cut in 1-inch lengths Well chilledSome of the best things in life are the simplest Pizza MargheritaReduced version for pizza Roasted Pepper, Chevre & Mozzarella Calzone Make ahead for a picnic or tailgating partyMakes 4 large or 8 small calzones, 8 servings 2 red bell peppers, cut in halfSauces & Dressings Simple Tomato SauceCreamy Chevre & Peppercorn Dressing Cranberry Relish with Toasted WalnutsCreamy and tangy, perfect for crisp romaine Herbed Balsamic Vinaigrette Basic Mayonnaise Teaspoon sugarTzatziki Sauce Teaspoons fresh marjoram leaves or 1 teaspoon driedSides French Cut Green Beans with ShallotsAsian Slaw with Peanut Dressing Cup evaporated skim milk Roasted Garlic and Parmesan Twice Baked PotatoesTeaspoon ground white pepper Teaspoon salt Savory Sweet Potatoes with Onions & Currants At room temperatureCup maple syrup Cups 6 ounces lightly At room temperature Toasted hazelnuts DessertsHazelnut Butter Cookies Pound unsalted butterDouble Chocolate Chunk Cookies Chocolate heavenDelicious with coffee or tea Lemon Ginger BiscottiRemove and reserve Basic Cheesecake Carrot Cake White Chocolate Cream Cheese FrostingThaw at room temperature for an hour before using Basic Flaky Pastry DoughInch pieces, well chilled To 4 tablespoons ice waterOld World Apple Crumb Pie Creamy apple pie with crunchy, crumb toppingMakes 1 10-inch pie, 12 servings Preheat the oven to 375 FDeep-Dish Pear and Apple Pie Each, peeled, cored and quartered JuiceCup real maple syrup Preheat the oven to 400˚FDark Chocolate Truffles Chocolate lover’s dream come trueCocoa Scrape the work bowlIBIB-5054A