Chef Penny Moline shows you how anyone can cook with passion! Keep it simple, Keep it fresh, Keep it safe. And share it with someone you love!

water 1 1/2 qt
yeast 2 oz
sour starter 1 1/2 qt
flour bread 2 lb
salt 2 oz
sugar 8 oz
shortening 8 oz
powered milk 4 oz
flour bread 3 lbs
motified sponge method
dissolve yeast in water.  add sour starter and mix to combine. add 2 lbs flour and mix to combine. sponge 2 hours.  add remaining ingredients mix 8-10 minutes ferment 90-120 minutes. make up bake at 400.

Sour Rye
water 3 lbs
yeast 1 oz
fermented sour 3 lb
clear flour 6 lbs
salt 2 oz
optional ingredients, caraway seeds up to 1.5 oz. molasses or malt up to 3 oz.
dissolve yeast in water  Add sour and mix to break up sour, add the clear flour and salt.  add optional ingredients.  develop dough for 5 minutes at low speed.  do not over mix.  rest 15 minutes then scale.  make up and give only 3/4 proof. bake at 425.  Steam for first 10 minutes

Sour Starter
Flour bread 2 lb
water 1 lb 8 oz
yeast 4 oz

Flour 2 lb
water 1 lb 8 oz

Mix 2 lbs bread flour, water and yeast.  all to stand at shop temperature for 24 to 48 hours.
When sour dough is ready to be fed.  Add 2 lbs flour and 1 lb 8 oz water to build.  ferment 3 hours and store in refrigeration 

Water 1 qt
yeast 2.5 oz
sour starter 1 pint 1 cup
flour 1 lb 12 oz

Salt 2 oz 
powdered milk 4 oz
shortening 4 oz
honey 8 oz
molasses 2.5 oz
flour bread 2 lbs
flour wheat 1 lb 8 oz
grains 4 oz

Sponge method.  mix yeast, water and sour dough starter, combine with flour and sponge 60-90 minutes.  add remaining ingredients and develop 8-10 minutes.  ferment 90 minutes make up and bake at 400 

water 1 1/2 qt
yeast 2 oz
sour starter 1 1/2 qt
flour bread 2 lb
salt 2 oz
sugar 8 oz
shortening 8 oz
powered milk 4 oz
flour bread 3 lbs
motified sponge method
dissolve yeast in water.  add sour starter and mix to combine. add 2 lbs flour and mix to combine. sponge 2 hours.  add remaining ingredients mix 8-10 minutes ferment 90-120 minutes. make up bake at 400.

Sour Rye
water 3 lbs
yeast 1 oz
fermented sour 3 lb
clear flour 6 lbs
salt 2 oz
optional ingredients, caraway seeds up to 1.5 oz. molasses or malt up to 3 oz.
dissolve yeast in water  Add sour and mix to break up sour, add the clear flour and salt.  add optional ingredients.  develop dough for 5 minutes at low speed.  do not over mix.  rest 15 minutes then scale.  make up and give only 3/4 proof. bake at 425.  Steam for first 10 minutes

Sour Starter
Flour bread 2 lb
water 1 lb 8 oz
yeast 4 oz

Flour 2 lb
water 1 lb 8 oz

Mix 2 lbs bread flour, water and yeast.  all to stand at shop temperature for 24 to 48 hours.
When sour dough is ready to be fed.  Add 2 lbs flour and 1 lb 8 oz water to build.  ferment 3 hours and store in refrigeration 

Water 1 qt
yeast 2.5 oz
sour starter 1 pint 1 cup
flour 1 lb 12 oz

Salt 2 oz 
powdered milk 4 oz
shortening 4 oz
honey 8 oz
molasses 2.5 oz
flour bread 2 lbs
flour wheat 1 lb 8 oz
grains 4 oz

Sponge method.  mix yeast, water and sour dough starter, combine with flour and sponge 60-90 minutes.  add remaining ingredients and develop 8-10 minutes.  ferment 90 minutes make up and bake at 400