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HOME COOK : Lactobacillus: The San Francisco Treat

September 24, 1992|MARION CUNNINGHAM

After curd has formed, add flour and stir until smooth. Cover tightly and set in warm place again. Let stand 2 to 5 days, until mixture is full of bubbles and has good sour smell. At this point, starter is ready to use as directed in recipes.

Always let starter come to room temperature before using, which takes several hours. Take out night before if you plan to bake in morning. Makes 1 1/2 cups starter.

To Replenish Starter

For an ample supply, replenish the starter each time you use it by adding equal amounts of warm milk and flour. For example, if you used 1 cup starter, warm 1 cup skim milk and add it to the starter with 1 cup flour. Stir until smooth. Cover tightly and let stand in a warm place for a few hours or overnight--until bubbly--then cover and store in the refrigerator.

If you bake infrequently, discard about half the starter every few weeks and replenish it with warm milk and flour. It can also be frozen for a month or two, but this slows down the fermenting action considerably. If the starter was frozen, let it stand in a warm place for about 24 hours, or until bubbly, before using.

BRUSCHETTA WITH TOMATOES AND BASIL

1 loaf Sourdough White Bread, cut into 12 slices

4 large cloves garlic, peeled

6 tomatoes, finely chopped

1 cup fresh basil leaves, finely chopped

Salt

1/2 cup olive oil

Spread Sourdough White Bread slices on baking sheet and place under broiler to toast on both sides. Remove and rub each slice with garlic clove. Combine tomatoes and basil. Mash mixture with fork.

Season to taste with salt. Place tomato mixture in sieve and press out excess tomato juice. Brush olive oil generously over garlic-rubbed toast and spread tomato mixture on top. Serve at room temperature. Makes 6 servings.

Each serving contains about:

408 calories; 499 mg sodium; 2 mg cholesterol; 21 grams fat; 49 grams carbohydrates; 8 grams protein; 0.99 gram fiber.

RED ONION, SPINACH AND TOMATO SALAD WITH HORSERADISH DRESSING

4 cups spinach leaves, washed, dried, trimmed of stems

4 tomatoes, trimmed and sliced 1/4-inch thick

2 red onions, sliced thin in rings

Salt

1/4 cup olive oil

1 1/2 tablespoons vinegar

1/2 teaspoon freshly ground black pepper

1 tablespoon prepared horseradish

Arrange bed of spinach leaves on serving platter. Top with tomato slices and then onion rings. Sprinkle salt to taste evenly over all.

Combine oil, vinegar, pepper and horseradish in small bowl and beat until blended. Pour dressing over salad. Makes 4 servings.

Each serving contains about:

175 calories; 134 mg sodium; 0 cholesterol; 14 grams fat; 12 grams carbohydrates; 3 grams protein; 1.57 grams fiber.

SOURDOUGH SANTA FE FRENCH TOAST

3 eggs

1/2 cup milk

1/2 teaspoon nutmeg

1/4 teaspoon salt

2 cups cornflakes, slightly crumbled

6 slices Sourdough White Bread

4 tablespoons butter

6 tablespoons sugar

Stir eggs, milk, nutmeg and salt together in bowl until well blended. Strain mixture through sieve into bowl shallow enough to dip bread easily. Spread cornflakes on piece of wax paper. Dip (don't soak) both sides of each bread slice into milk batter. Then press both sides of each bread slice into cornflakes to coat bread well.

Melt 2 tablespoons butter in 12-inch skillet over medium heat and fry 3 coated bread slices until golden on each side. When done, sprinkle about 1 tablespoon sugar on top of each slice. Keep warm in 225-degree oven while other slices fry in remaining butter. Serve hot. Makes 4 servings.

Each serving contains about:

440 calories; 741 mg sodium; 194 mg cholesterol; 17 grams fat; 59 grams carbohydrates; 11 grams protein; 0.15 gram fiber.

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