Heathers High Altitude Sourdough Bread Food

BASIC HIGH-ALTITUDE BREAD

Steps:

• Combine water and yeast and let sit until foamy, about 10 minutes.
• Combine flour, coconut oil, sugar, salt, and yeast mixture in a bowl. Knead until silky-smooth, about 15 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Punch down dough and turn onto a lightly floured surface. Shape into a loaf and place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
• Uncover and bake in the preheated oven for 30 minutes for an Italian-style loaf or 45 minutes for a sandwich-style bread.

HEATHER'S HIGH ALTITUDE SOURDOUGH BREAD

Steps:

• To make the sourdough sponge/starter, Take 2 cups flour, mix with 2 cups warm water, plus a ½ cup of sugar. Mix and let sit a glass or plastic bowl with a towel on top for about a week in a warm place. After a beery smell starts to develop, you have sourdough starter! Mix any hooch (brownish liquid that may form on top) back into the starter.
• To start your loaf of bread, you must "proof" your sponge. Do this by taking your sponge and adding a cup of flour and a cup of warm water to it. Place the sponge in a glass/plastic bowl covered with a towel, and leave in a very warm spot for an hour or until a frothy surface and beery smell develops. The longer your sponge sits out, the more of a sour flavor will develop.
• From here you can use two cups of the sponge in your recipe and save the other cup in a mason jar in the refrigerator. To the Mason jar sponge, add another cup of flour, and another cup of warm water. Mix well. Loosely cap this jar to let it breathe a little. Don't forget to feed your starter ½ cup flour and ½ cup warm water weekly, or else you should make bread once a week. This is a living yeast culture and should be treated like a pet!
• Place your dry active yeast in ¾ cup warm water. Let moisten and stir.
• To the sponge add sugar, salt, yeast water and oil. Mix well. Knead in a little flour at a time to make a good, flexible dough consistency. In drier climates you may not need all the flour. In humid climates you may need more.
• Lightly grease the skin of the dough so it does not dry out. Let the dough rise in a warm place while covered loosely with a towel for about an hour or until doubled.
• Punch down and knead a little more. Form your loaf. Place it on a lightly greased baking sheet and grease the dough again. You may slit the top at this time. Cover with a towel and place back in your warm spot. Let rise again until doubled.
• You may also use lightly beaten egg whites to coat the dough if you prefer a dark, slick texture after baking.
• Place the loaf in oven; turn it to 350 degrees F. Do not preheat! Loaf is done when a light brown crust forms, and makes a hollow noise when tapped with a wooden spoon, anywhere from 30-45 minutes. Cool before slicing.

HIGH ALTITUDE CRUMB CAKE

Steps:

• Preheat oven to 375F and grease a13 x 9" pan or two smaller pans.
• Mix first three ingredients in mixing bowl until the fine crumb stage.
• Reserve 1 cup of this mixture for topping.
• Combine the remaining ingredients and add to the crumb mixture.
• Pour into prepared pan and top with the reserved crumbs.
• Bake for 25 minutes.