NOTE:
It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. 1 C mix weighs approx. 125g.
BREAD TIPS:
1. Ovens vary, so bake times may need to be adjusted, however it is always best to bake the breads long enough and cover them towards the end, if they are looking dark.
2. For a softer crust, store in a plastic bag, and for a crispier crust store in a paper bag.
3. Re-crisp the crust in a 400° oven for about 10 minutes.
4. Breads will keep 7-10 days refrigerated or frozen up to a year.
INGREDIENTS
1 1/4 C MULTI-USE SOURDOUGH MIX (156g)
3/4 C Water (180g)
2/3 C Egg Whites (160g)
Add 1 T Caraway Seed or Rosemary-optional (or other herb, if desired)
DIRECTIONS:
Pre-heat your oven to 375°. Spray or line a sheet pan.
1. Measure and add the dry mix and herbs to a large bowl.
2. Make a crater in the middle of the dry mix and add the water.
3. Hold the bowl with one hand and use the fingers of your other hand to 'whisk' and combine the wet with the dry.
3. Use your hands to knead and squeeze the dough about 60 seconds (or about 60 squeezes). The dough will tighten up as you knead it.
4. Use damp hands to divide the dough into 6-8 sections and roll into balls.
5. Place on a lined sheet pan and bake about 28-32 minutes.
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