SNOW ANGEL Recipies Sourdough Recipes:Basic Sourdough Starter Without Yeast1 Cup Flour1 Cup Milk1/4 Cup SugarMix all ingredients. Place in a loosely covered container and refrigerate severaldays until doubled in size. May take 4-14 days. Ready to feed and use whendoubled.Basic Sourdough Starter With Yeast2 Cups Flour2 Cups Warm Water1 Package YeastMix all ingredients. Let stand uncovered in a warm place overnight or up to 48hours. The longer mixture stands the stronger the ferment. After fermenting thestarter is ready to store. Feed once before using.Sourdough Feeding1 Cup Flour (all purpose)1/4 Cup Sugar1 Cup MilkFeed every 5-7 days or it will die.Keep in tight covered container in refrigerator.Do not use the day it is fed.Always leave 1 Cup of starter to feed.Feed every day if you want to build your supply. Just don't use the day you feed.(Donna feeds hers after she measures what she wants to use).If some watery substance appears, just stir it in and use.The Recipes:Sourdough Biscuits1 Cup Flour1/4 Cup Oil1/2 tsp. Soda1/4 tsp. Salt1 Cup SourdoughMix well. Make into small balls 3 to a muffin tin. Let rise 15-20 minutes. Bake12-15 minutes. 375-400 degrees. Makes 12 medium biscuits.Sourdough Yeast Rolls or Bread3 Cups Sourdough2 Tbsps. Melted Margarine1 tsp. salt1 tsp. soda1 Package yeast dissolved in 1/2 cup warm water3 1/2 Cups FlourMeasure starter. Add butter, yeast, salt, soda and 1 cup flour. Beat with mixeruntil smooth. Add remaining flour. Turn onto floured board and knead for 10minutes. Add flour as needed. Put into greased bowl and let rise until it doubles.Punch down and form rolls of loaves. Let rise until double. Place in loaf pan oron cookie sheet (if doing rolls) and bake at 325 for 30 minutes. Remove and buttertop. Bake additional 15 minutes on top shelf. Rolls at 350 for 10 minutes or until
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