Date:   4/5/2008 11:28:29 AM ( 16 y ago)
Hits:   3,954
URL:   https://www.curezone.org/forums/fm.asp?i=1147985

This sounds great!
from the wonderful site "kombucha unveiled"

KOMBUCHA BREAD STARTER


By John Novar.

INGREDIENTS:

Note: This recipe will make enough Bread Starter for Kombucha Power™ Bread recipes plus extra starter to have on hand.
• 2 cups bread flour, plus 3 cups more for later feedings (unbleached, white hard-wheat flour you may need to look in a health food store)
• 2-1 cups tepid (78 deg. F) Kombucha tea, plus 3 cups more for later feedings
• 1 cup of brown residue from bottom of Kombucha Fermenter. cup of White Sugar .
COOKWARE:
• 1-plastic or wood spoon
• 2-quart glass or plastic container
• 3-quart glass or plastic container
DIRECTIONS:
STEP 1: MAKE THE INITIAL STARTER MIXTURE. (6 DAYS)
Stir the flour, sugar, Kombucha Tea and brown residue together in the 2-quart container, mixing well but do not worry about a few lumps; they will disintegrate later. This is called the slurry. Cover tightly with a lid or with plastic wrap and a rubber band. Leave at room temperature for 6 days, stirring it up once a day.

SUBJECT: K-YEAST STARTER:

The liquid will begin to separate from the flour base. The mixture will begin to taste and smell slightly vinegary, and the color will change. That is as it should be. By the sixth day the taste will be pleasantly sour: The fermentation is complete. The starter is living but weak, and it needs to be fed.

STEP 2: FEED THE STARTER (3 DAYS)

Stir up the starter thoroughly, transfer it into a clean 3-quart container. (Although you can use it after just one feeding, the starter will be stronger and healthier with the full treatment.) Three days before you plan to use it, stir 1 cup of flour and 1 cup of Kombucha into the container, blending well.
Let stand covered with cloth at room temperature until it bubbles up 8 to 10 hours then cover and refrigerate. Repeat the feeding the second day, and again on the third, and your starter is ready to use.

STEP 3: STORE THE STARTER

Store the starter tightly covered in the refrigerator, where it will keep perfectly for 4 to 6 months after which it is a good idea to pour off all but 2 cups and give it another feeding. Before using the stored starter for bread, however, give it the full 3-day feeding schedule once again to strengthen it and to tone down excess sourness. It is then ready to use.
Note: Always bring the starter to room temperature before using.

KOMBUCHA POWER ™ BREAD STARTER
Copyright 1996 Kombucha Power Products, Inc. World Rights Reserved
Kombucha Power Products, Inc. -2121 Ponce De Leon Blvd. Suite 522 - Coral Gables, FL 33134-5222 - 305.443.9988

HEARTY DESSERT BREAD
By John Novar
• 2 cups Kombucha starter
• 1/2 cup Sunflower seeds
• 1 cup Kombucha tea
• 1/2 cup Flax seeds
• 2 tsp. Sea Salt
• 1/2 cup Walnuts
• 1/2 cup Oil
• 2 Tbs. grated orange peel
• 1/3 cup natural Honey
• 1 egg
• 8 to 9 cups of natural bread flour
• 1 tbs. milk
• 1/2 cup Granola
• 1/2 cup golden raisins

Bring Kombucha Starter to room temperature.

Heat milk until warm (85 to 95 degrees F.)


In a large bowl, mix the starter and milk, add the salt, oil, and Honey; mix well. Slowly, while blending, add 4 cups of flour until moistened; beat 3 minutes at medium speed; stir in raisins, orange peel, granola, sunflower seeds, flax seeds, walnuts and 3 to 4 cups flour until dough pulls cleanly away from sides of bowl.
On floured surface, knead in remaining flour until dough is smooth and elastic; about 10 minutes.

Place dough in greased bowl, cover loosely with a clean cloth towel. Let rise in a warm place (85F) until light and doubled in size; about 1 hour.
Grease three 8x4 or two 9x5 loaf pans. Divide dough, shape into loafs, place in pans, and cover with plastic wrap or cloth towel.

Let raise in warm place overnight.

Heat oven to 350F.

In a small bowl mix together egg and 1 tbs. milk; brush over tops of loaves and bake at 350F for 35 to 45 minutes or until deep golden brown.
Remove from pans immediately; cool on wire rack.


Kombucha Power™ Bread recipe.
Copyright 1996 Kombucha Power Products, Inc.
World Rights Reserved
For information regarding this recipe, contact Kombucha Power Products, INC.
2121 Ponce De Leon Blvd., Suite 522, Coral Gables, Fl 33134.
Phone (305) 443-9988. Outside Dade county 1-800-862-1353
email JOHNOVAR@FREENET.FSU.EDU


 

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