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  • Serves: 1 Text

Determining Your Altitude Above Sea Level

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Category: Canning

 Ingredients List

  • It is important to know your approximate elevation or altitude above sea
  • level in order to determine a safe processing time for canned foods. Since
  • the boiling temperature of liquid is lower at higher elevations, it is
  • critical that additional time be given for the safe processing of foods at
  • altitudes above sea level.
  • It is not practical to include a list of altitudes in this guide, since
  • there is wide variation within a State and even a county. For example, the
  • State of Kansas has areas with altitudes varying between 75 ft. to 4,039
  • ft. above sea level. Kansas is not generally thought to have high
  • altitudes, but there are many areas of the State where adjustments for
  • altitude must be considered. Colorado, on the other hand, has people living
  • in areas between 3,000 and 10,000 feet above sea level. They tend to be
  • more conscious of the need to make altitude adjustments in the various
  • processing schedules. To list altitudes for specific counties may actually
  • be misleading, due to the differences in geographic terrain with within a
  • county.
  • If you are unsure about the altitude where you will be canning foods,
  • consult your county Extension agent. An alternative source of information
  • would be your local district conservationist with the Soil Conservation
  • Service.
  • ======================================================= === * USDA
  • Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
  • courtesy of Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Detmold Sourdough Bread
Categories: Breads, Yeastfree, Sour, Yeast, Free
Yield: 1 Servings

-Sourdough breads, although
-lower in yeast content than
-regular yeasted
-breads, are never entirely
-yeast-free. An exception
-to this is
-sourdough bread using
-Detmold* starter, a
-specific strain of
-lactobacillus which is able
-to ferment flour.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PREPARATION OF

It is best to make a new starter with every batch of bread. To 1/2 tsp
DETMOLD powder, add 1 cup warm (85F) water and approximately 1 cup of
flour, such that the mixture has the consistency of thick soup. Cover and
keep in a warm place (e.g. the oven with light on) for 24 hours. There
should tehn be bubbles in the mixture and a dark coloured liquid should
have separated.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PREPARATION OF

Add the starter mixture to 8 cups of warm water and optionally cooked sweet
rice (see below). Add sufficient flour to give the consistency of thick
soup. cover and let sit overnight in a warm place. The sponge can be made
from water and flour only, but a much sweeter bread results from using a
significant amount of cooked sweet rice. Twoo cups of dry sweet rice can be
cooked in 8 cups of water and allowed to cool for the sweet rice ingredient
mentioned above.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PREPARATION OF
DOUGH, NEXT MORNING %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

The sponge has now risen, and 1 cup of this could be saved for subsequent
starter if kept refrigerated and used within a few days. However, even in
the refrigerator, the mixture will soon acquire wild yeasts and no longer
be completely yeast-free. Add to the risen starter more flour until it
becomes a kneadable dough. This will require 12-18 cups of whole wheat
flour. Knead the dough as little as possible. Form the dough into loaves
(about 5) and place into well oiled pans. Ordinary bread pans do work, but
the bread tends to be thick crusted and to dry quickly. Round cans such as
coffee cans, or 48 oz juice cans give a bread that rises better and dries
less quickly. Cover the pans with aluminum foil and let them sit in a warm
place for at least 4 hours.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% BAKING BREAD, AFTERNOON %%%%%

Place the loaves in a cold oven and turn the oven to 350F. Bake for about
1-1/2 hours TOTAL oven time. Freeze the bread if it is not going to be used
within the next few days. It is best to use freezer bags with the air drawn
out, and double sealed.

DETMOLD* Starter is available in health food sotres, or from: Paul
Wallenboren, PLAZAM Ltd., Box 127, Gardner, Colorado. 81040.

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