I am back into making bread and I was wondering if anyone had run across a bread recipe that you start the night before, like sourdough,but it's not. I had a girlfriend while we were in seminary that would do that and by 8:00 the next morning she had her bread already done. I could sure use some guidlines. Thanks a bunch. Susan

-- susan n' emily (animalcrackers55@hotmail.com), February 26, 2001

Answers

Susan, I have the book Breads from the La Brea Bakery, by Nancy Silverton. There's lots of info on what you want in it. If you send me your snail mail address, I'll send you the info, too much to put on here. If I can get my Bread Alone book back, it has some info too.

-- Cindy (SE In) (atilrthehony_1@yahoo.com), February 27, 2001.

I have started bread the night before. I put the dough in the refrigerator to rise slowly, but then it takes a little longer in the morning for the final raise in the pans. I guess you can leave it out, as a sponge, but I've found that it is real "yeasty". Maybe if you use just a little yeast, say a teaspoon, in a 3 loaf batch, it could sit out all night and be fine to finish in the morning. I would try that. Mary

-- Mary Fraley (kmfraley@orwell.net), February 27, 2001.