Pat"s sourdough & favorite recipes
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Pat"s sourdough & favorite recipes by Patricia A. Duncan

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Published by T.A.P. Pub. Co. in Douglass, Wyo .
Written in English


  • Cookery (Sourdough),
  • Cookery

Book details:

Edition Notes

Includes index.

Other titlesPat"s sourdough and favorite recipes.
Statementby Patricia A. Duncan.
LC ClassificationsTX770.S66 D86 1990
The Physical Object
Paginationix, 199 p. :
Number of Pages199
ID Numbers
Open LibraryOL2231611M
ISBN 100962509817
LC Control Number89090542

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- Explore krissr's board "Pats pizza", followed by people on Pinterest. See more ideas about Cooking recipes, Recipes, Food pins.   I’ve been making various different types of artisan bread, off and on for several years. I started by grinding my own whole wheat grain, to make loaves of Homemade Whole Wheat sandwich bread for my kids.. To make crusty artisan loaves, I’ve used Jeff Hertzberg and Zoë Françoise’s Making Bread in Five Minutes a Day method, and then used Cooks Illustrated’s recipe, and then Mark. For this purpose a whole wheat or rye starter works better than a white starter, and a less liquid sourdough keeps better than a high hydration one. My standard mother starter is a whole wheat sourdough with a flour/water ratio of This 75% starter is medium acidic, and keeps at least 2 weeks in the fridge, without being fed. For roasting the beets, wrap in a foil package. Drizzle with olive oil and season with salt and pepper. Roast @ for 30 minutes- 1 hour depending on size.