All Around The Home
The Sourdough Starter1 pkg Active dry Yeast
2 cups warm water
2 cups All Purpose Flour
1 tblsp. Sugar
Dissolve yeast in 1/2 cup of the water. Stir in remaining water, flour and sugar. Beat until smooth. Cover with lightweight cloth and let stand for 5 to 7 days at room temperature. Mixture becomes bubbly. Stir twice daily. To store, put Starter in a jar and cover with cloth and refrigerate.
Never cover tight with a lid, jar can explode!
To use Starter, bring the amount you need to room temperature. Then replenish the Starter jar with 3/4 cup flour, 3/4 cup milk and 1 teaspoon sugar. Let stand at room temperature overnight and then refrigerate again. If you don't use starter for ten days to 2 weeks feed it with a spoon of sugar and stir occassionally.
Sourdough Bread1 cup Sourdough Starter at room temp.
1 pkg. Yeast- dissolve in 1/2 cup warm water
1 tsp. Salt
2 tblsp. Cooking Oil
1 Egg beaten
2 1/2 to 3 cups All Purpose Flour- unsifted
Mix ingredients well, let rise in warm place until doubled in size. Punch down and knead about 10 minutes until smooth working out the air bubbles. Shape into Rolls or Loaf and let rise again until doubled in size. Bake in 350 degree oven for 30 to 35 minutes. If loaf browns to fast, put a tent of foil over it after 20 minutes. Save 1/2 cup of Flour for kneading.
Sourdough Drop Biscuits1/2 cup Starter
1 cup All-Purpose Flour
1 Tablespoon Brown Sugar
2 teaspoons Baking Powders
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Cream of Tartar
1/4 teaspoon Baking Soda
1/4 teaspoon Ground Nutmeg
1/4 cup Shortening
1/4 cup Milk
Bring Starter to room temp. In bowl, mix together all dry ingredients. Cut in Shortening until mixture is coarse crumbs.
Combine liquid ingredients and add to dry mixture all at once. Mix just until dough clings together. Using a knife, push dough from tablespoon onto a lightly greased baking sheet.
Bake in 425 deg. oven for 12 to 15 min. until golden brown.
Makes about 12 Biscuits.
Sourdough Pancakes1 cup Starter
1 1/2 cups All-Purpose Flour
2 Tablespoons Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Egg Beaten Well
1 cup Milk
1 Tablespoon Oil
Bring Starter to room temp. In mixing bowl combine all dry ingredients and stir together. In a separate bowl mix together the remaining ingredients. Add all at once to flour mixture and stir until blended but leave it slightly lumpy. Don't try to blend until smooth. Heat griddle, lightly greased until hot and using about 1/4 cup of mix for each pancake, cook until brown on each side and springy when pushed on with spatula.
note; If you are fortunate enough to have a cast iron griddle, it cooks pancakes much better than anything on the market.
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