Okara or Soya pulp is low in fat, high in fiber, and also contains protein, calcium, iron, and riboflavin. If you make soya-milk by soya-maker
angiesrecipes, then the soya pulp/okara shall be cooked during the process. Or you will need to steam or bake the raw okara for about 20-30 minutes before applying to a recipe.

1. Combine flour, yeast, soya milk and honey in the bowl of a stand mixer fitted with dough hook. Knead on lowest speed until a rough dough is formed, about 3 minutes. Add in salt and okara. Increase the speed and knead the dough until smooth and springy, about 8 minutes.
   
2. Lightly oil a mixing bowl and place dough inside. Cover with plastic wrap and allow to proof at room temperature for approx. 1 hour until doubled in bulk. Punch down dough and divide into two or three even pieces. Gently round each piece into a ball. Cover dough closely and let rest about 20 minutes.
3. Press down and shape the dough into a loaf. Or divide the dough into 3 or 4 small even portions. Shape each into a round and place into a loaf pan. Or divide the dough into 2 portions and shape each into a log and place them in a loaf pan. Cover the loaf and set in warm place to rise until doubled in size. Brush the top with egg wash and sprinkle with desired topping, such as oat bran, poppy, caraway or sesame seeds. Bake in a preheated 180C/350F oven for about 35-40 minutes.

1. Place the dry ingredients in a big mixing bowl and then add in sundried tomatoes and water. Mix well with a rubber spatula. Cover the dough with a plastic wrap and place in a warm place. Let stand at least 12 hours. It should be very bubbly and doubled in size. If you prefer a sourdough taste, then stir it down and have it rise again.
   干性材料混合入盆，加入番茄碎和水。用塑胶刮刀将材料混合均匀。盖上保鲜膜室温发面至少12小时直到表面出现丰富泡泡，且体积双倍膨胀。如果喜欢酸酵口味的话，把发好的面团搅拌后再醒发一次。
   
2. Sprinkle some flour over the top and start scooping the dough together. Place the dough on a well-floured piece of baking paper. Let the dough rest in the paper at room temperature until about doubled in size, 2-3 hours.
   表面洒上少许面粉，将面团勺在一起放到洒上面粉的烤纸上面。室温醒发2-3小时，直到面团双倍大。
   
3. Preheat the oven together with the chose baking pot to 250C/475F. When the oven has reached that temperature, open the oven door and pull out the rack with your preheated pan. Take the dough in the parchment paper and "plop" it into the pan. Cover with the lid. Close the door and bake first 30 minutes. Open the door, take away the cover and bake 20-25 minutes further.
   预热烤箱和烤盘/锅到250C/475F。打开烤箱，小心拉出烤盘，将烤纸上面的面团扔进烤模里，盖上盖子后立即关上烤箱的门烘焙30分钟。打开烤箱，拿走盖子，继续烘焙20-25分钟。
   
4. Turn off the oven and carefully flip the bread out of the baking dish on a cooling rack. Return the baking dish to the oven to gradually cool down.
   关掉烤箱后小心将面包翻倒在钢架上晾凉。将烤模回箱，让其渐渐退温。

The word "pullman" describes something long and narrow in design (as in the railroad Pullman car, or the luggage called the Pullman case), and is so named after George Mortimer Pullman, 19th century American industrialist and inventor. Resources: Answers.com
Pain de Mie 是法语，英语称作Pullman loaf，（因为其形状和美国Pullman Sleeping Car卧车类似）或是Sandwich loaf用来做三明治，或是小点心都可以。平时大家在超市买的切片吐司，大都是Pullman loaf. 如果没有带盖吐司模，那么可以像我一样用蛋糕盘盖住面包。效果一样的。当然专用模子会稍宽一些。不带盖烘烤出半圆形的圆顶吐司，
angiesrecipes感觉也一样。表面刷上层薄薄的蛋液，用175C/350F烘焙。这个方子是最基础的，你可以根据需要调整加入全麦，或加入少许麦麸，或是加入少许黑胡椒；砂糖也可用蜂蜜或枫糖浆来取代，不过水份可以稍微减少一点点。

1. Place all ingredients except salt and butter in mixing bowl fitted with a dough hook. Mix on slow speed for 5 minutes. Add salt and continue mixing for 1 minute, add butter, continue kneading for an additional 5 minutes until gluten is properly developed.
   除了盐和牛油，将其它材料放入搅拌盆，套上面团搅拌勾，低速搅拌5分钟。加入食盐继续搅拌1分钟，然后加入牛油，搅拌至面团出筋，大约5分钟。
2. Pull dough from bowl, round dough, and let rest covered, at room temperature for 45 minutes. Punch down and let rest for an additional 30 minutes. Knock down once more and let rest for a final 15 minutes. Divide dough into two pieces, each about 450 grams. Round up and let rest for 20 minutes.
   取出面团，滚圆后盖上保鲜膜，室温醒发45分钟。排除气体松弛30分钟。再次排除气体，最后松弛15分钟。面团分成2份，每块大约450克。滚圆后松弛20分钟。
   
3. Roll and shape each dough into a loaf, place in lightly greased loaf pan. Place loaf pans in a warm place for 45 minutes or until fully proofed. Cover the pan with the lid or place a piece of parchment paper on the top of the pan and cover with a heavy sheet pan on top if you don't have a pullman loaf pan.
   每块面团整成吐司状，放入抹少许油脂的烤模里。室温醒发45分钟直到面团距模子边缘约半寸，放上吐司盖子。如果没有带盖吐司模子，那么你可以在面团上面盖上张烤纸，上面再压个蛋糕烤盘就可以了。
   
4. Bake in 190C/375F oven for about 50 minutes until golden brown. Remove from oven and immediately remove loaves from pans and place on cooling rack for 20 minutes before slicing.
   入预热190C/375F烤箱烘焙至表面金黄，大约50分钟。取出后立即脱模，晾凉架上20分钟才切片食用。

1. Put the chopped apples and honey in a glass or plastic container, (just don't use metal ones), and fill with filtered water. Cover loosely with plastic wrap and let stand at room temperature for 3 days. When the apples are bubbling away nicely, the fermentation has begun.
   将切碎的苹果和蜂蜜放入玻璃或塑料容器，（不要用铁质的）加入水。瓶口用保鲜膜盖住，室温搁置3天。当苹果出现丰富泡泡时，说明发酵已经开始。
2. Mash apple brew with a fork or blender, transferring to a bigger glass container, and stir in 120 grams flour. Cover with a plastic wrap and set aside for 24 hours at room temperature.
   用叉子或是搅拌机将苹果和汁捣成泥，放到一个较大的玻璃容器中，拌入120克面粉。用保鲜膜盖住瓶口，室温放置24小时。
3. Measure 1 cup starter, discard any extra, and stir in 60 grams of bread flour and 60 grams of water. Mix with a ceramic spoon until the mixture resembles a thick pancake batter. Add more water or flour if necessary to achieve this consistency. Cover the starter with plastic wrap and let stand at room temperature for 24 hours. Repeat the following day. The mixture should be starting to bubble. Repeat once or twice more. Starter should be fully active and ready for making bread.
   量取一杯的酵头放入容器，其余弃之。然后加入面粉和水各60克。用瓷勺将其拌成和煎饼一样厚稠的面糊状。根据实际情况调整加入水或是面粉。盖上保鲜膜后室温置24小时。隔天重复此步骤。这时面糊已经开始出现泡泡了。根据需要再喂养面糊1-2次直到出现丰富的泡沫。
4. Mash apple brew with a fork or blender, transferring to a bigger glass container, and stir in 120 grams flour. Cover with a plastic wrap and set aside for 24 hours at room temperature.
   用叉子或是搅拌机将苹果和汁捣成泥，放到一个较大的玻璃容器中，拌入120克面粉。用保鲜膜盖住瓶口，室温放置24小时。
5. To use the starter, measure out the amount called for in a recipe and store the remaining, covered loosely, in the refrigerator, and feed weekly, i. e. you will need to discard some of the mixture and refresh with water and flour. Starters can also be fed whole wheat, rye, or dinkel/spelt, depending on what type of starter you wish to maintain.
   根据方子要求量取酵头，没有用完的酵头，盖上保鲜膜保存在冰箱里。每星期取出来喂养一次，也就是每次都取出一部分弃之或是用来做面包，然后再添加面粉和水。除了用高筋粉外，全麦，黑麦，抑或是斯佩耳特粉也可以制作酸酵头。

1. Place the firm starter ingredients together in a bowl. Use a spatula to stir the ingredients together until a stiff dough forms. Transfer the dough onto a lightly floured work surface and knead until the dough has become soft, about 8 minutes. Place this dough covered with a plastic wrap in a clean bowl, let stand for 8-12 hours at room temperature until the dough has almost doubled. Or you can place it in the fridge overnight, of course covered tightly with 2 or 3 layers of cling film.
   将酵头材料放入盆里，用长勺将其拌成稍结实的面团。放到洒了面粉的案台上揉搓直到面团柔软，大约８分钟。放到一个干净盆里后盖上保鲜膜，室温醒发8-12小时。隔夜发面的话，就要用2-3层保鲜膜盖好面团才放到冰箱。
2. Take it out the next day and allow the dough return to the room temperature, about 2 hours. (Since I was not in a rush to bake the bread, after taking out the starter dough in the early morning, I just left it in a shelf until that early afternoon, more or less 6 hours.) Cut the dough into smaller pieces and stir with the rest of the dough ingredients on a lower speed for 1-2 minutes in a mixing bowl. Switch to higher speed and knead until you have obtained soft and smooth dough, about 10 minutes.
   隔天从冰箱取出面团后，大约需要２小时让面团回至室温才进行下一步。（因为并不急着烘焙面包，所以清晨取出面团后，我将面团放到厨架上，让其慢慢回温醒发直到下午，大约６个小时。）将酵头面团分切成若干小块，和主面团的其它材料一块放到盆里低速搅拌1-2分钟。提速继续搅打揉搓直到面团光滑柔软，约10分钟。
3. Cover the dough with a plastic wrap and top with a wet towel. Let rest for 4 hours until doubled. Lightly press down the dough and divide it into 3 pieces. Traditional San Francisco sourdough is usually shaped into a round loaf with a crosshatched pattern slashed across the top. However you can always shape the bread into your desired forms, for example, boule, miche, coburg, vienna, fougasse, or bauguette. Place the shaped loaves onto 2 baking sheets sprinkled with cornmeal and dust the top with some rye flour. Cover again and proof at room temperature until double in bulk, 2-3 hours. (Again you can always leave the dough covered tightly in the fridge to proof overnight.) Slash the top 3-4 times with a very sharp knife, cutting about ¼ inch deep. Spray the knife lightly with vegetable oil spray before slashing; it will prevent the knife from sticking on the dough's surface.
   面团盖上保鲜膜后再铺条湿布巾。松弛醒发4小时直到面团双倍大。轻拍出面团气体后匀分成3块。传统旧金山酸酵头面包造型基本上是大圆形，然后在面团表面划出横竖交叉的井字格。不过你可以完全随好做出不同造型的酸酵头面包，像圆形，椭圆，叶子型或长棍面包。放到２个洒了玉米面的烤盘上，在面团上洒些黑麦粉。盖上保鲜膜，室温醒发面团直到双倍大，约2-3小时。（如果要冷藏发酵面团的话，要盖好面团才放到冰箱。）用利刀在表面划3-4刀，1/4寸深左右。刀子抹上少许沙拉油后再划，这样刀子就不会老是粘拖住面团了。
4. Whip egg white and water together and brush with the loaves. Place them in a 210C/410F oven (it took me about 35 minutes) to bake for about 20 to 30 minutes. If you prefer a thick chewy crust, use steam during the first 10 minutes of baking. I sprayed water on the oven walls right after placing the bread loaves in and repeated this until the loaves begin to color. Move them to a rack to cool thoroughly before slicing. Cut the bread with a bread knife and enjoy with butter, jam or your favorite spread.
   面团刷上蛋液放入预热210C/410F烤箱（我的烤箱需要35分钟）烘焙大约20-30分钟。如果偏爱有嚼劲的面包表皮，那么烘焙的前１０分钟要用蒸汽。面包一进箱，我用喷水壶立马朝烤箱四周喷洒水以起到蒸汽作用。重复需要往烤箱喷洒水直到面包已经开始上色。烤好后将面包放到钢架上，完全凉透后才切食。抹上牛油，果酱或是其它抹酱。