Tuesday, March 16, 2010

Making Sourdough - Walnut Raisin Twist

This sourdough starter is made with Prairie Wheat unbleached flour that I get at our Amish bulk foods store about 20 miles away. It has a nice fine texture with all the good nutrients left in.

Let the starter get to room temp, meanwhile starting 1 1/2 cups warm water, 2 1/2 tsp yeast and 1 T sugar in the bowl to start working. After 10 min add 1 cup starter and mix well. Add 1/2 cup softened butter to the mix
...... then proceed to add 3 1/2 cups unbleached Prairie Flour and 1 tsp salt to stir in. Add enough more flour to make a soft dough. ( It takes about 6 1/2 - 7 cups altogether)

.... put it on a floured board and knead for about 10 min, adding flour as needed. Meanwhile, wash and grease your bowl.

... eh, I found it a little hard to knead AND take pictures at the same time.

Knead until it is nice and smooth ...

then form into a smooth ball and placing it back in the bowl, turn it once to grease it all over. Cover with a clean cloth and set in a warm place to raise.
Let rise about 1 1/2 hrs or until double (mine rose too much as I had to pick up Izzy from the vet after her "surgery")
When you punch it down, add 1 cup raisins that have been plumped in warm water (drain the water) , 1/2 cup chopped walnuts and 1 tsp cinnamon and gently knead it in. Divide ino 4 equal pieces making ropes about 20in long of each. Twist 2 together, then form it into a circle on a cookie sheet. This gives you 2 "Twists", one for you and one to share with a neighbor. Bake 30 min at 375*. When cool frost with a thin cream-cheese frosting. I cut this one into sections as it would not fit on any of my plates :)

(for some reason these last pictures turned out funky)

Umm, love it, chock full of nuts and raisins! Old-timey goodness!


Jennifer said...


Rose said...

Looks great, even the odd color pics. Have you tried to photo shop them to lighten them up or adjust the color?