Sourdough Recipes

* Exported from MasterCook *
Abm Sourdough Dill And Onion Rye
Recipe By :
Serving Size : 1 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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1 teaspoon red star yeast
2 1/3 cups bread flour
1/4 cup rye flour
1 tablespoon lecithin granules
1 tablespoon gluten
1 teaspoon salt
1 teaspoon dill weed (dried)
1 teaspoon dried onion flakes
1/2 cup water
1 cup sourdough starter*
I just realized that I never added any sugar or dry milk. It doesn't seem
to miss them. Next time I'll add more dill and onion. The jars were
almost empty when my baking fit struck me, so I went with what I had.
I baked it on the regular bake cycle. It rose almost to the top of the
pan and is a lovely golden color. Tastes pretty good, too.
*Starter: 2c all purpose flour, 2 c warm water, 1 pk yeast. Combined and

left in oven all night with the light on. It doesn't have a name yet.
Would "Bubbles" be too optimistic?
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Alaska Sourdough Pancakes
Recipe By :
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1 cup sponge
2 cups flour
2 cups milk
2 eggs
1 teaspoon soda
3 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
Put starter in large bowl. Add 2 cups flour and 2 cups milk. Mix well and
cover. Leave in warm place overnight. Next morning take out 1 cup starter.
Leave room temperature 12 hours. To remaining sponge add 2 eggs, 1 tsp
soda, 2 tb sugar, 1 ts salt, 2 tsp baking powder. Mix well. Cook on hot
griddle. For smaller mixture take out 2 cups starter and use 1/2 the
ingredients.
From good friend Marlene, New Years Eve, 1972 M.Diehl1 on Genie
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Basic Sourdough Batter
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2 cups starter
2 tablespoons butter
1/2 cup milk
1 teaspoon salt
2 tablespoons sugar
3 cups white flour
Melt butter over moderate heat add the milk to the butter and warm. add
the salt, sugar and stir until dissolved. add this mixture to the starter
and mix well add a cup of flour at a time mixing. spoon batter into a 4
1/2 X 8 1/2 inch loaf pan let rise 1 to 2 hours or till dough rises up 1/2
inch over the pan bake in preheat oven at 350 for 45 minutes. Cool on wire
rack From Dr Woods Worlds Sourdough from Antiquity
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Basic Sourdough Bread**
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1 cup sourdough starter
2 1/2 cups flour
2 cups warm water
3 3/4 c flour -- (3 3/4 to 4 1/4)
3 tablespoons sugar
1 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons vegetable oil
Cold water Mix 1 st 3 ingreds. in 3 qt. glass bowl with wooden spoon
until smooth. Cover; let stand in warm, draft-free place for 8 hours. Add
3-3/4 C flour, sugar, salt, baking soda and oil to the mixture in bowl.
Stir with wooden spoon until smooth and flour is completely absorbed.
(Dough should be just firm enough to gather into a ball. If necessary, add
remaining 1/2 C flour gradually, stirring until all flour is absorbed.)
Turn dough onto heavily floured surface; knead until smooth and elastic,
about 10 minutes. Place in greased bowl; turn greased side up. Cover; let
rise in warm place until double, about 1-1/2 hours. (Dough is ready if
indentation remains when touched.) Punch dough down; divide into halves.
Shape each half into a round, slightly flat loaf. Do not tear dough by
pulling. Place loaves in opposite corners of greased cookie sheet. Make
three 1/4" deep slashes in each loaf. Let rise until double, about 45
minutes. Heat oven to 375. Brush loaves with cold water. Place cookie
sheet in center of oven; it should not touch the sides of the oven. Bake,
brushing occasionally with water, until loaves sound hollow when tapped,
about 50 minutes. Remove from cookie sheets; cool on wire racks.
Be sure to let dough rise completely both times - it might take longer
than the estimated times given.
From The Cookie-Lady's Files Reformatted for MM:dianeE 6/29/93
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Beer Sourdough Starter

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1 beer -- flat
1 1/4 cups flour
Mix well, let sit on counter 5-10 days, stir 3 x per day. When it begins
to separate into creamy thick bottom and thin liquid top is ready to use
in any sourdough recipe. I do have a good sour bread recipe if anyone
needs it reposted... it's a killer for tang!
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Cheryl's Sourdough Starter
Recipe By : cheryl gavard

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1 cup water
1 cup milk
1 tablespoon sugar
1 teaspoon salt
2 cups flour
1 tablespoon white vinegar
Mix all together, and let sit on your counter for 3 days with a loose
fitting lid or cover with Saran Wrap. On the third day stir it well. Let
sit for two more days. Some recipes call for adding 1 packet of yeast that
has been dissolved in 1/2 cup warm water on the fifth day. It sort of
speeds up the process of it getting sour. If you do add it, then let the
mix sit out for at least one more week, stirring it every day. If you
don't add it, you still have to let it sit out a week, but, it may not be
as sour the first few times you use it. Store starter in the fridge. It
will separate, into two parts, a darkish liquid on the top ~ this is
normal. Before you use it, stir the liquid back into the bottom part.
ALWAYS use a wooden or plastic spoon. NEVER use metal. Always use glass,
ceramic or plastic bowls...NEVER metal. To use: Pour out the amount
needed. For 1/2 cup starter used, feed with 1/2 cup flour and 1 teaspoon
sugar. Stir in well. Don't worry about flour lumps etc. Let sit out on the
counter with a loose lid overnight! Stir, return to refrigerator.
(According to Cheryl & Connie, you have to wait at least 3 or 4 days
between used!) IF you don't use within a week, feed starter 1 teaspoon
sugar, stir in and return to fridge. It's NOT that hard...and of all the
starters I've used, this one so far has been the best. Thanks Cheryl and
Connie! Repost by SALLIE KRATZ NXMB21A 4/24/93 Food Forum MM Format by
Norma Wrenn npxr56b
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Classic Sourdough Bread
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1 1/3 cups warm water
5 c all-purpose flour or -- a combination of (5
to 6)
and whole -- wheat flours
1 tablespoon salt
1 tablespoon sugar
1 teaspoon baking soda -- cornmeal to sprinkle
THE SPONGE:
Pour 1 c of starter into a large ceramic mixing bowl. Feed and then
refrigerate the remainder. Add to the starter in the mixing bowl, the warm
water and about 3 c of flour. Beat vigorously with a spoon or wire whisk.
Cover this sponge with plastic wrap and put it aside to work. This time
period can be very flexible, but allow at least 2 hours and as many as 24.
The longer it has, the more yeast there will be for the second rise and
the more pronounced the sour flavor of the bread will be.
THE DOUGH:
After sponge has bubbled and expanded, remove plastic wrap. Blend salt,
sugar and baking soda into 2 c of flour. Mix this into sponge with large
spoon. When dough begins to hold together, turn it out onto floured board
and knead it for 3 or 4 minutes. Add flour as needed to make a fairly
stiff dough. Give the dough a rest and clean the bowl. Continue kneading
for another 3 or 4 minutes. Place the dough back in the bowl turning it to
grease the top. Cover and let rise for 2 to 4 hours.If you want, you can
skip the second rise in the bowl and proceed directly to the next step.
SHAPING AND BAKING THE LOAVES:
Knock down the dough and shape it into 2 long loaves. Place them on a
cornmeal sprinkled cookie sheet, cover and let them rise for another 2
hours or so.Toward the end of the rising period, preheat your oven to 450F
and begin heating a kettle of water on your stove. Just before you put
them in the oven, slash the tops of your loaves diagonally with a knife
1/4" deep every two inches and brush with cold water.Place a baking pan on
the oven bottom and put in 3 or 4 cups of boiling water. Put the loaves on
the rack over the steaming water, close the oven and bake for about 25
minutes.
From The Cookie-Lady's Files
=============== Reply 70 of Note 1 ================= Board:

FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM SOURDOUGH 4 SL
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French Sourdough Bread
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1 package yeast -- (or 1 1/2 tsp)
3 cups bread flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon cornmeal
1 tablespoon gluten
1/2 cup sourdough starter
2 teaspoons olive oil or butter
1 cup warm water
Put all ingreds. in order listed into pan, select "French" bread and push
Start. Tip: If you can, open lid and check while kneading to feel whether
the dough is too wet or dry. Correct it with a Tbsp. or so of water or
flour. Since you have made so much bread, you know how the dough should
feel. FROM: JUDY GARNETT (PJXG05A)
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Gaye's Sourdough Tips
Recipe By : gaye levy

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***** NONE *****
You will find that your sourdough breads will have more "tang" and will
rise higher in the BM if you follow this procedure: * Remove a cup )or
more) of your starter from the fridge and bring to room temp. * Feed with
1 cup flour and 1 cup (or slightly less) water * Let the starter do its
thing. It will become bubbly and foamy. Watch for its 'peak'. This usually
occurs 8 to 10 hours after feeding. It is best to keep the starter warm
(75 to 85 degrees). If it cold out, leave it in the oven with the light
turned on! * Make your bread during the peak...while the starter is VERY
active. * Dump the unused starter back into the mother pot. Following this
method, you can even make sourdough in the b/m without yeast. Really!
*Variation: Separate your starter into two batches. Create a "beer"
starter with one batch. You will feed this pot with flat beer and flour
instead of water and flour. A very unique and delicious taste! * To create
your own sourdough recipe: Substitute 7/8 cup start for 1 cup liquid
Reduce flour by 1/4 to 1/2 cup
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Herman Sourdough Croutons
Recipe By : lisa crawley

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1/2 loaf herman bread -- cut into cubes
2 tablespoons olive oil
2 tablespoons garlic flavored oil
1/2 teaspoon salt
2 tablespoons garlic -- minced
2 tablespoons chives -- minced
2 tablespoons parsley -- finely chopped
Melt butter w/ oils in lg. skillet. When butter stops "sputtering" add the
garlic, herbs and salt; cook 1 min. Add bread cubes, tossing gently until
all the butter is absorbed. On a baking sheet spread bread cubes in a
single layer. Bake. Serve warm or at rm. temp. on your favorite salad.
Cool completely before storing. OVEN TEMP> 350 TIME: 10-15 min:or til
golden brown.
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Honeymoon Sourdoughs
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1 cup active starter
1 1/4 cups prepared biscuit mix
1/2 teaspoon baking powder
1 tablespoon cooking oil
Mix all ingredients thoroughly and turn out onto a floured board, knead
lightly and then roll out gently and cut into biscuits. Brush lightly with
melted butter or margarine. Place of greased cookie sheet and bake at 450
degrees for about 15 minutes. Makes 9 Large biscuits.
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Jerry's Sour Dough Homemade Bread
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2 cups flour
2 teaspoons salt
1 Cake yeast
2 tablespoons sugar
1 1/4 quarts warm potato water -- (under 100 degrees)
Always mix in a glass or ceramic bowl. Never metal.
Cover with a damp towel and keep in a warm place (90 degrees) two days.
Place mixture in a 2-qt. (or larger) jar with a loose-fitting lid and
refrigerate. Shake the jar before each use, as liquid may rise to the
top.
When there is a fourth of the original starter left, make the original
recipe all over again, adding the original one-fourth starter.
POTATO WATER:
Cook a pound of potatoes (cut in 1-inch cubes) in 1 1/2 qts. water for 30
minutes or until tender. Mash and force potatoes and water through a
sieve. Do not drain.
BREAD RECIPE FOR TWO-1-LB LOAVES
To half a cup of Sour Dough Starter, add
1 Cup milk, scalded 3/4 Cup boiling water 1 Tbsp. shortening, margarine or
butter 1 Cake fresh or dry granular yeast 1/2 Cup lukewarm water
Combine first five ingredients. Cool to lukewarm. Stir in yeast

softened in the lukewarm water. Stir in flour by cupful until stiff
enough to knead.
Knead on floured board until smooth and satiny (about 8 to 10 minutes).
Shape into smooth ball. Place in a greased bowl; brush with salad oil;
cover; let rise in a warm place (80 to 85 degrees) until double in bulk
(about 1 1/2 hours). Knead down.
Shape into two loaves. Place in two greased bread pans (9x5x3). Brush
with salad oil, cover, let rise double (about 1 1/2 hours).
Bake in moderately hot oven, 400 degrees, 20 minutes, then at 350 degrees
for 25 minutes longer.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98

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King Arthur Flour - Sourdough Starter Tips 1
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The following information comes from King Arthur Flour "A Short Course in
Cooking With & Keeping the Elusive Wild Yeast".
What is a Sourdough Starter? "A sourdough starter is a wild yeast living

in a batter of flour and liquid. Yeasts are microscopic fungi related
distantly to mushrooms. There are many varieties of these tiny organisms
around us everywhere. Wild yeasts are rugged individualists which can
withstand the most extreme of circumstances. Some will make delicious
loaves of bread; others will create yogurt and cheese out of milk; still
others will turn the juices of grains and fruit into beer and wine."
"Active dry yeast, the kind we can buy in packets at our grocer's, is a
domesticated descendant of these wild relatives, one which has been grown
for flavor, speed of growth and predictability. But domestic yeasts are
much more fragile and can't be grown at home without eventually reverting
to their original wild state." "If you can imagine a world without any
packets of active dry yeast, you can imagine how important your sourdough
starter would be to you. Without it, you would be doomed to some pretty
awful eating. It is no wonder that sourdough starters were treasured,
fought over, and carried to all ends of the earth. To the early
prospectors, it was such a valued possession (almost more than the gold
they were seeking), that they slept with it on frigid winter nights to
keep it from freezing. (Ironically, freezing won't kill a sourdough
starter although too much heat will.)" Fermentation (or the Microscopic
Magic of Yeast): "As we mentioned above, yeast is a microscopic fungus.
As it feeds on the natural sugars in grain, it multiplies and gives off
carbon dioxide (just as we do when we breathe). This invisible activity of
yeast is called fermentation. When you make bread with wheat, by kneading
the long elastic strands of wheat protein (called gluten) into an elastic
mesh, you create traps for these carbon dioxide bubbles causing the dough
to expand as if it contained a million tiny balloons."
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(Continued) How to Feed & Care for Your Sourdough Starter:
"Keeping a sourdough starter is somewhat like having a pet because it

needs to be fed and cared for. But its requirements are simple and not
time consuming. Baking with sourdough is also a simple process. All it
takes is a little planning and timing. The results are so satisfying,
you'll grow to treasure your invisible pet the way our ancestors did."
"When you receive your starter, refrigerate it if you don't intend to feed
it immediately (at any rate, starter should be fed as soon as possible
after you receive it). To feed it for the first time, snip off a corner of
the plastic bag and squeeze the starter into a glass or ceramic bowl (not
metal). Stir in 3 cups of lukewarm water (what feels comfortable on your
wrist) and 3 cups of unbleached all-purpose flour. Mix until it's well
blended and the consistency of pancake batter. Let the replenished starter
sit at room temperature for at least 12 hours to give the yeast a chance
to multiply and become active before you put it in the refrigerator.
Ordinarily you would feed your starter when you remove some to bake with
it. A good rule of thumb is to replenish it every two weeks or so,
preferably because you made a wonderful loaf of sourdough bread, a stack
of pancakes or a delicious sourdough cake." (This previous paragraph is
for those people who have ordered King Arthur's Sourdough Starter from
their ca talog.) "During the time the starter is stored in the
refrigerator, it becomes relatively dormant which is why it can survive so
long with so little attention. You'll find that a clear, amber colored
liquid will accumulate on the surface of the starter. This liquid contains
12% to 14% alcohol." "When yeast is in contact with air, it produces
carbon dioxide; when it's not, it produces alcohol. When you blend the
alcohol back into the starter, it helps produce the unique flavor you find
in good sourdough breads. For milder flavor, you can pour off some of the
alcohol if you wish although this will thicken the starter requiring a bit
more liquid to return it to its "pancake batter" consistency. (To
"sweeten" a starter in another way, see Troubleshooting which follows.)
The alcohol itself dissipates during the baking process." (Continued)
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(CONTINUED) Storing Your Starter:
"Once your sourdough pet is cold and relatively dormant, it can survive
quite a long time between "feedings." It is certainly not as demanding as
children, or more traditional pets, but it isn't happy just sitting for
months on end like a packet of commercially dried yeast either."
"Freezing: You may be able to ignore your starter for a month or even
much longer, but if you know you're going to be away for a time, you can
store it (unlike children or pets) in the freezer. You may want to
transfer it to a plastic container first as it will expand as it freezes.
When you are ready to use it again, give it a day to revive, feed it a
good meal, give it another day to build up an armada of fresh, new wild
siblings and it will be ready to go to work." "Drying: An alternative
storage method is to dry your starter by spreading it out on a piece of
heavy plastic wrap or waxed paper. Once it's dry, crumble it up and put it
in an airtight container. Store it some place cool, or, to be safe, in the
freezer. To reach pivot the dried starter, grind it into small particles
with a hand cranked grinder, a blender or a food processor. Pour 1 to 1
1/2 cups of warm water (what feels comfortable on your wrist) into a glass
or ceramic bowl. Stir in and dissolve a tablespoon of sugar or honey. This
isn't necessary but it gives the yeast an easy "first course." Blend in
an equal amount of flour and dried starter. Cover the bowl with plastic
wrap and watch for small telltale bubbles which should begin to appear on
the surface within a few hours. Once you see them you'll know it's alive
and well. Let it continue to feed and grow for a further 12 hours before
you cover and refrigerate it." How to Remove Some Starter for Baking:
"With a spoon or wire whisk, blend the liquid back into the starter and
then measure out the quantity required by your recipe. Replace the amount
taken with equal amounts of flour and water. Since many recipes are based
on using 1 cup of starter, you would return to your starter pot, 1 cup of
flour and 1 cup of water. (This actually makes 1 1/3 cups more starter but
you can adjust the amount whenever you want.) As you did when you first
fed your starter, let it sit at room temperature for at least 12 hours to
give the yeast a chance to "feed" and multiply before you chill it again."
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(CONTINUED) TROUBLESHOOTING Feeding Without Baking: "If you have been

busy or away, you can always feed your starter without baking anything.
Stir the mixture together, take out and discard 1 cup of starter and
replenish as above, stirring in 1 cup water and 1 cup flour. (Or instead
of discarding the starter you removed, ask a neighbor if he or she would
be interested in adopting a starter of his/her very own.) Let the
resuscitated mixture sit at room temperature for 12 hours or so before you
return it to the refrigerator." Treating a "Sluggish" Starter: "If you
feel that your starter is just not "up to snuff," dissolve a teaspoon of
yeast in the cup of water you mix into the starter when you feed it. (If
you live in an area where water is chlorinated, let some sit out overnight
to allow the chlorine to dissipate to preclude any interference with the
development of the sourdough micro-organisms)." Sweetening a Starter:
"If your starter becomes too sour, take out 1 cup, dispose of the
remainder, and ad d 2 cups of each of flour and water to refreshen it."
Increasing Your Starter: "If you want to grow a large amount of starter
to give some to a friend or to do a lot of baking, simply increase the
amount you feed it." Resuscitating a Neglected Starter: "If your
sourdough starter has sat in the refrigerator months beyond the point of
health, give it a fighting chance for survival before you throw it out. A
little warmth and a good meal of strong, high energy carbohydrates may be
all it needs to get it off and running again." "The layer of liquid on
the surface will probably be very dark, making it look as if the starter
must surely have expired. Quell your fear, wrestle the top off the jar and
give it a sniff. If it smells the way it should, though exceptionally
sour, it may just be sitting there in a dormant state waiting to be fed.
The only way to know is to give it a meal." "Blend it back together and
pour it into a glass or ceramic bowl. (Take this opportunity to give its
jar a good wash.) As the st arter will probably be quite thin, mix in 2
cups of flour and 1 cup of water to nourish and thicken it. Leave the bowl
out on the counter where it will be warm and visible." (Continued)
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(CONTINUED) "In a couple of hours you may see tiny bubbles appear on the
surface. If so, cheer your brew on by keeping it warm and covered
overnight. In the morning, celebrate by making sourdough pancakes (which
you'll find ...in our "King Arthur Flour 200th Anniversary Cookbook").
They are delicious and quick. Give the remaining starter another feeding,
let it sit for 12 more hours to ensure its reawakened vigor before you
tuck it back in the frig. Then quietly heave a sigh of relief and
congratulate yourself on your rescue." How to Decide if You Need to Start
Over (groan):
"If your sourdough begins to mold or develop a peculiar color or odor

instead of a "clean, sour aroma," give a sigh, throw it out and, if you're
patient, start again. Along with the vital yeasts, you may have
inadvertently nurtured a strain of bacteria that will not be wonderful in
food. This happens very infrequently so don't let this possibility
dissuade you from a sourdough adventure." Starter Variations:
"Here are some variations on the basic flour/liquid/yeast combination

that will produce sourdough starters with different personalities.
*Substitute 1 cup of stone ground whole wheat flour for 1 of the

unbleached all-purpose flour.
*For tap water, substitute water from cooking potatoes. It contains

nutrients which any kind of yeast loves and along with making the yeast
happy, it creates great flavor in bread.
*Substitute buttermilk for tap water.
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Mama's Easy Sourdough Biscuits
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4 1/2 cups self-rising flour
2 cups buttermilk
2/3 cup cooking oil
2 packages yeast
2 tablespoons sugar
1 teaspoon soda
Mix all ingredients. Keep tightly covered in refrigerator. Take out as

needed and knead with a little extra flour and bake.
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Mary Rogers's Sourdough Biscuits
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1/2 cup active starter
1 cup milk
2 1/2 cups flour
1/3 cup lard or shortening
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon cream of tartar
At bedtime make a batter of the half cup of starter, cup of milk, and 1
cup of the flour. Let set overnight if the biscuits are wanted for
breakfast. If wanted for noon, the batter maybe mixed in the morning and
set in a warm place to rise. However, unless the weather is real warm, it
is always all right to let it ferment overnight. It will get very light
and bubbly. When ready to mix the biscuits, sift together the remaining
cup and a half of flour and all other dry ingredients except the baking
soda. Work in the lard or shortening with your fingers or a fork. Add
baking soda dissolved in a little warm water to the sponge and then add
the flour mixture. Mix into a soft dough. Knead lightly a few times to get
in shape. Roll out to about 1/2 inch thickness or a little thicker,and cut
with a biscuit cutter. Place close together in a 9 x 13-inch pan, turning
to grease tops. Cover and set in a warm place to rise for about 45
minutes. Bake in a 375 degree oven for about 30 to 35 minutes. Leftovers
are good split and toasted in a sandwich toaster.
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Montana Sourdough Doughnuts
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2 eggs
1 cup sugar
1/2 cup buttermilk
1 tablespoon oil
OR
1 tablespoon lard -- melted
4 1/2 cups flour -- sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
fat for frying
Beat eggs and sugar together. Add starter, buttermilk, lard and sifted
dry ingredients. Mix well. Turn out dough and knead on a lightly floured
board until smooth. Roll to 1/2" thickness and cut with a 2 3/4"
doughnut cutter. Put on greased Cookies sheet and let rise for 30
minutes. Fry in hot deep fat (370 ) until golden brown and done. Roll in
sugar. Makes about 3 dozen.
NOTE** Starter may be purchased by mail order from The Gilded Cage,
Anchorage Chapter, Alaska Crippled Children's Association, 225 East
Street, Anchorage, Alaska.
Origin: Women's Day Encyclopedia of Cookery, Vol 1, Montana Section.

Shared by: Sharon Stevens, Feb/94 [from Fidonet Home Cooking echo]
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Primary Sourdough Batter
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1 1/2 cups white flour
1 cup warm water
Remove sourdough starter from refrigerator & stir it well. Take out 1 cup
& place it in warm bowl of 4 qt or larger capacity. Return remaining
starter to fridge. Add warm water & stir until well mixed. Slowly add
flour stirring continually to blend flour in well. Stir 4-5 mins or until
mixture is smooth & lump free. Cover bowl w/plastic wrap & place in warm,
draft free area 12 hrs for proofing. During proofing period there is a
chance that a crust will form on top of batter. If this happens just stir
it back down in batter, the same w/any liquid which might form. At end of
proofing period stir batter thoroughly. Take out 1 cup & put it into
starter container. Stir starter thoroughly & return it to fridge.
Yield: 1 1/2 c Primary Batter B for baking, 1 c batter for starter From
Adventures in San Francisco, Charles D. Wilford, Gold Rush Soudough Co,
SF, CA, 1971. ISBN 0-912936-00-2 Typed by Deidre Ganopole
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San Francisco Sourdough French Bread
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5/8 cup water -- (for welbilt/dak no
water needed)
3 cups bread flour
1 teaspoon salt
1 teaspoon sugar
2 teaspoons red star yeast -- (except for
machines -- use 4 ts)
cornmeal -- (optional)
Recipe for 1.5 lb loaf.
For a mild sourdough: Place all ingredients except cornmeal in pan,

select Dough setting and press Start.
For the sourest sourdough: In a medium bowl, combine the water, starter
(room temp), and half of the flour. Cover and let stand in a warm place
until very sour and bubbly, from 24 to 48 hours. Then combine mixture with
the rest of the ingredients except cornmeal in pan. Select Dough setting
and press Start. When dough has risen long enough the machine will beep.
Turn off bread machine, remove bread pan and turn out dough on floured
countertop or cutting board. Shape dough into one 12" oblong loaf or one
large round loaf or two 18" thin baguettes or eight french rolls.
Place loaf (loaves) on a baking sheet that is well greased or sprinkled

with cornmeal. With a sharp knife or razor blade, slash the rolls or
baguettes straight down the center about 1/2" deep. On the oblong loaf,
make 3 diagonal slashes. On the round loaf, slash and X or # on top. Let
rise in warm oven 30-45 minutes until doubled. (Hint: to warm oven
slightly, turn oven on Warm for 2 minutes, then turn it off, and place
covered dough in oven to rise. Remove pan from oven to preheat it)
Preheat oven to 400F. With a plant mister, mist each loaf with water (or
brush with water). Bake 25 to 30 minutes until golden brown, misting with
water twice more at 5-minute intervals. Remove from oven, cool on wire
racks. To preserve crisp crust, do not store in plastic wrap or bags.
Bread can be loosely covered or left out for up to 2 days before it dries
out completely.
Bread Machine Magic Rehberg/Conway
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Shortcut Sourdough Corn Bread *
Recipe By :
Categories :
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-----1-1/2 lb loaf-----
2/3 cup plain lo-fat yogurt
1/3 cup milk
1 tablespoon butter or margarine
1 teaspoon salt
2 3/4 cups bread flour
1/2 cup cornmeal
1 tablespoon sugar
2 teaspoons bread machine yeast
Add ingredients to machine in order given by manufacturer, adding the

yogurt with the milk. Basic/white bread cycle. Medium/normal color
setting.
Yogurt is the secret ingredient that gives the tang reminiscent of

sourdough.
NOTE: Yogurt varies in moisture content. If dough is too stiff or dry,

add some milk. If too soft or slack, add some flour.
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Sourdough Applesauce Cake
Recipe By :
Categories :
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1/2 cup shortening
2 cups sugar
2 eggs
1 1/2 cups sourdough starter
1 1/2 cups applesauce
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon allspice
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
2 tablespoons sugar
2 cups flour
1/2 cup chopped nuts
1 cup raisins -- icing:
1 cup butter -- softened
2 cups confectioners' sugar
1 egg yolk
maple flavoring -- to taste
1/2 cup whipping cream
1 teaspoon sugar
For cake, cream together shortening and sugar; beat eggs. Stir in starter,
applesauce, cloves, cinnamon and allspice. Set aside. In small bowl, blend
salt, baking soda and sugar. Sprinkle over batter; stir in gently. Add
flour; stir until smooth. Add nuts and raisins; stir well. Pour into two
greased-and-floured 9-inch round cake pans. Bake at 350 degrees for 25 to
30 minutes or until wooden pick inserted in center comes our clean. Cool
in pans for 10 min.; remove from pans and complete cooling on wire racks.
To make icing, combine butter, sugar and egg yolk; mix well. Add
flavoring; set aside. Whip cream with 1 teaspoon sugar; fold into icing.
Frost cake.
~ From the Kitchen of Syd and Bill Kerr
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Sourdough Bagels
Recipe By :
Categories :
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1 1/2 cups primary sourdough batter b*
1 3/4 cups flour
1 teaspoon -- salt
3 tablespoons sugar
3 tablespoons salad oil
2 eggs
2 tablespoons sugar in 4 qts boiling water
*Prepare Primary Sourdough Batter B according to recipe. Be sure that you

have saved 1 cup starter separately. Let all ingreds come to room temp.
Sift 1 1/2 c flour, salt, & sugar into warm bowl. Stir in salad oil &
eggs. Stir in Primary Batter B & add enough additional flour for dough to
leave sides of bowl. Turn dough onto well floured board & knead in enough
additional flour to make dough smooth & elastic (abt 1/4 c). Place in warm
greased bowl, cover & set bowl in warm 85F spot until doubled in bulk.
This will take abt. 2 hrs. When doubled, punch down & let proof for an
additional 1 1/2 hrs or until doubled in bulk.
Turn dough out onto floured board & divide it into 12-14 equal pieces.
Roll each piece into a 6-" roll abt 3/4 " thick. Pinch the 2 ends together
to form a doughnut shape. Boil 4 qts water & add 2 tb sugar. Drop each
bagel into boiling water 1 at a time. Boil only 4 at a time. Cook until
they rise to the top & then turn over & cook for 2 mins longer. [DG NOTE-
don't cook longer than 3 mins or they get tough.] Remove w/slotted spoon &
place on greased cookie sheet. When all have been boiled, put in preheated
375F oven & bake for 20-25 mins until crusty & golden brown. Makes 12-14
bagels. Adventures in San Francisco by Charles D. Wilford, 1971, ISBN
0-912936-00-2. Typed by Deidre Ganopole
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Sourdough Banana Bread
Recipe By :
Categories :
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1/2 cup shortening
1 cup sugar
1 large egg
1 cup mashed bananas
1 cup active sourdough starter
2 cups unbleached flour
1 teaspoon salt
3/4 cup chopped walnuts
1 teaspoon vanilla or
1 teaspoon grated orange peel
Cream together the shortening and sugar, add egg and mix until blended.
Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir
flour and measure again with salt, baking powder and soda. Add flour
mixture and walnuts to the first mixture, stirring until just blended.
Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour
or until toothpick comes out clean. Cool to cold before slicing.
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Sourdough Beer Bread
Recipe By :
Categories :
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1 1/3 cups sourdough starter
1/4 cup water
1/2 cup flat beer
2 tablespoons vegetable oil
3 cups bread flour
1 1/2 teaspoons salt
1 tablespoon sugar
1 1/2 teaspoons yeast
Place all the ingredients in the machine and program for basic white
bread. Set the temperature control to Dark and press Start. Suggest is to
flatten beer, pour it into a small saucepan and heat it to a simmer. By
the time the beer cools down, it will be flat.
Recipe from Bread Machine Baking Perfect Every Time, originally posted by
Marianne Wright, Illinois p.reynolds. Genie
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Sourdough Belgian Waffles
Recipe By :
Categories :
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1 3/4 cups flour -- sifted
1/2 teaspoon salt
2 tablespoons sugar
3 eggs; separated
3/4 cup milk
6 tablespoons butter -- melted
Sift flour with baking powder, salt and sugar. Beat egg yolks, add
butter, starter and milk. Stir into flour mixture. Beat egg whites till
stiff peaks form and then fold into batter. Spoon into preheated Belgian
waffle iron, either well buttered or teflon (I oil my teflon!) Bake about
5 minutes or until beautifully golden brown! Let me know if you try these.
I guarantee you'll never make another waffle recipe again! There are NO
calories in these...it's all the good stuff you put on top!!!<ggg> Love
ya... SALLIE Posted 4/20/93 comment before post: Maybe we should go visit
Cheryl and make her some of these! IF You think the pancakes are
outathiswhirl...you will think you're REALLY in heaven with these!
Reposted 6/20/93 comments: these are out of this whirl...worth every bit
of mess it takes to make them!!! ENJOY...I know you will! SALlie Sorry it
took so long...hope the ingredients stay on here this time!!!!<ggg> Love
ya...SALlie MM Format Norma Wrenn npxr56b
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Sourdough Blueberry Muffin
Recipe By :
Categories :
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1/2 cup whole wheat flour
1 1/2 cups white flour
1/2 cup cooking oil
1/2 cup sugar
1/4 cup dry skim milk powder
3/4 teaspoon soda
3/4 teaspoon salt
1/2 cup water
1 egg
3/4 cup sourdough
1 cup blueberries
Place first five ingredients in mixing bowl. Dissolve soda and salt in
water and add to mixing bowl along with egg and sourdough starter. Mix
just until all ingredients are blended...by hand, not with mixer. Add
blueberries and mix in carefully so as not to break the skin on the
berries. Spoon into greased muffin tin..filling cups half full.
Bake at 350 deg 30-35 min
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Sourdough Bread
Recipe By :
Categories :
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1 cup sourdough started
2 cups lukewarm water
2 1/2 cups sifted flour
1 Cup milk
3 tablespoons sugar
2 teaspoons salt
1 package active dry yeast
1/4 cup warm water
6 1/2 cups sifted flour
1 teaspoon baking soda
Vegetable oil
Measure starter into large bowl; add lukewarm water and 2 1/2 cups flour;
mix well. Let stand, covered in warm place overnight.
The next morning, heat milk then stir in butter, 2 Tbsp. sugar and 1 Tsp.
salt. Cool to lukewarm.
Sprinkle yeast over 1/4 Cup warm water. Let stand 5 minutes.
Stir yeast into cooled milk mixture; add to starter mixture; beat with
wooden spoon until well mixed.
Beat in 2 cups flour until batter is smooth.
Mix baking soda with remaining sugar and salt. Sift evenly over dough;
stir gently to mix well.
Let dough rise, covered in warm place until almost double in bulk, 30 to
40 minutes.
Mix down dough; gradually beat in remaining flour until dough is stiff
enough to clean sides of bowl.
Knead dough about 5 minutes until smooth and elastic.
Divide dough in half let rest, covered, 10 minutes.
Grease bottom of two 9x5x3 inch loaf pans.
Shape loaves and put in pans.
Brush tops lightly with oil.
Let rise about 1 hour until dough has risen to top of pans.
Bake at 375 degrees for about 50 minutes.

YIELD: 2 Loaves.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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Sourdough Cornbread
Recipe By :
Categories :
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1/2 cup active sourdough starter
2 tablespoons margarine -- melted
1/2 cup cornmeal
1 teaspoon salt
1 tablespoon sugar
1/2 cup sour cream or yogurt
2 large eggs -- stirred
1 cup unbleached flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking powder
Mix ingredients in the above order, stirring only enough to blend the
mixture. Pour into a buttered pan. Bake in a 375 to 400 degree oven for
about 15 minutes.
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Sourdough English Muffins

Recipe By :
Categories :
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1/2 cup starter
1 tablespoon sugar
1 cup milk
2 3/4 cups flour
3/4 teaspoon salt
cornmeal
In large bowl combine starter,milk and 2 cups flour. Mix and cover. Let
sit 8 hours at room temp. Mix 1/2 c of the flour,sugar,salt and soda
together. Sprinkle over dough and mix to a very stiff dough. Add remaining
1/4 c flour and knead for 3 minutes. Roll out 3/4" thick and cut with a 3"
round cutter or cup. Sprinkle lightly oiled cookie sheet with cornmeal.
Place each muffin 1" apart. Sprinkle with cornmeal. Cover with towel for
one hour. Bake at 200 for 8 min on each side in a lightly oiled,covered
electric skillet. **** The actual recipe said to bake at 300 for 10 min on
each side. Maybe my skillet is too hot. I made this recipe in my bread
machine.
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Sourdough French Bread 2
Recipe By :
Categories :
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1 cup starter
1/2 cup milk
1 tablespoon sugar
2 tablespoons melted shortening
2 teaspoons salt
2 1/2 cups flour
Mix ingredients in the above order, working in the flour a little at a

time. Let dough rise in greased bowl until doubled. Knead again and form
into French loaf. Cut cross-hatches on the top and let rise again. Bake at
325 F for 1/2 hour or until done. Brush top with butter.
From the collection of Jim Vorheis
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Sourdough Honey Whole Wheat Bread
Recipe By :
Categories :
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1 cup warm water
1 teaspoon salt
1/2 cup honey
1 1/2 tablespoons shortening
4 cups whole wheat flour
Dissolve yeast in 1 cup warm water. Mix yeast, starter, honey, salt and
shortening with 3 cups flour. Add more flour as needed to make a stiff
dough. Knead 150 strokes on a floured surface and place in a greased bowl.
Cover and let rise 1 to 1 1/2 hours until doubled in size. Punch down, let
double again. Punch down and roll into tight loaf. Grease and place in
bread pan. Let double in pan and bake at 400 degrees F. for 35 to 40
minutes or until very dark golden brown, and it sounds hollow when
thumped.
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Sourdough Mexican Muffins
Recipe By :
Categories :
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-----mix together-----
1 3/4 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon chili powder
1/8 teaspoon baking soda -- and
2 teaspoons baking powder.
-----in separate bowl mix together-----
1/3 cup milk
1 egg, beaten
1 can cream-style corn -- (8 oz.)
1/4 cup cooking oil -- or
shortening
1/2 cup grated cheddar cheese
1 tablespoon green chiles -- chopped
2 tablespoons pimiento -- chopped and
2 slices bacon -- fried and
Add all at once to dry ingredients, stirring just till moistened. Fill
greased muffin pans 2/3 full. Bake at 400F for 20 to 25 minutes. Makes 12
muffins. MORE LATER! Formatted by Elaine Radis BGMB90B; October, 1993
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Sourdough Oatmeal Whole Wheat Bread
Recipe By :
Categories :
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castillo (hjdd64b)
1 tablespoon sea salt
2 packages dry yeast
5 cups whole wheat flour -- to 6 c.
1/2 cup warm water (110f)
2 eggs -- beaten
1 1/4 cups boiling water
6 tablespoons rolled oats
1 cup rolled oats
1 egg white -- beaten
2/3 cup light molasses -- (or honey)
1 tablespoon water
1/3 cup safflower oil
Measure out sourdough starter. Soften yeast in warm water. Combine boiling
water, oats, molasses, oil and salt. Cool to lukewarm. Stir in 2 c. flour.
Beat well. Add to sourdough starter along with softened yeast and eggs.
Stir in enough of remaining flour to make a soft dough. Turn out onto a
lightly floured surface and knead 5 - 8 minutes or until smooth and
elastic. Shape dough into a ball and place in lightly greased bowl,
turning once. Cover with a cloth and set in a warm place free from drafts
and let rise 1 to 2 hours or until doubled in size. Punch down dough and
turn out onto a lightly floured surface. Divide dough in half. Cover and
let rest for 10 minutes. Coat 2 well greased loaf pans with about 3 tbsp
oats per pan. Shape dough into loaves and place in pans. Cover and let
rise in warm place for 1 1/2 hours or until doubled in size. Brush loaves
with mixture of egg white and water. Sprinkle tops lightly with rolled
oats. Bake at 375F for 40 to 50 minutes or until done(I find mine are
always done at 35 minutes so watch carefully). Makes 2 loaves.
Formatted by Elaine Radis BGMB90B; October, 1993
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Sourdough Pancakes #1
Recipe By :
Categories :
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1/2 cup active starter
1/2 cup pancake mix
1 large egg
1 tablespoon cooking oil
1/2 cup milk
1/2 teaspoon soda
Mix all ingredients well. Be careful not to over mix. Small lumps are ok.
Lightly grease a hot cast iron griddle. Drop onto griddle with a large
spoon while the batter is still rising.
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Sourdough Pancakes #2
Recipe By :
Categories :
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1 cup active starter
1 large egg
2 tablespoons cooking oil
1/4 cup instant or evaporate milk
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons sugar
Mix ingredients together and let the mixture bubble and foam a minute or
two, then drop on hot griddle in large spoonfuls.
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Sourdough Pizza Shells
Recipe By :
Categories :
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1 tablespoon shortening -- melted
1 teaspoon salt
1 cup flour
Mix ingredients, working in the flour until you have a soft dough. Roll
out into a flat shape. Dash oil over a dough sheet and place dough on it.
Bake about 5 minutes. It doesn't take long, so watch carefully. Have pizza
sauce and topping ready and make pizza as usual. Then bake as usual.
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Sourdough Pumpernickle
Recipe By :
Categories :
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1 1/2 cups active sourdough starter
2 cups unsifted rye flour
1/2 cup molasses
2 teaspoons salt
1/2 cup whole milk
2 tablespoons caraway seeds -- chopped
1/2 cup boiling black coffee
1/4 cup dry skim milk
3 tablespoons melted shortening
2 3/4 cups unbleached flour
Pour boiling coffee over chopped caraway seeds. Let the mixture cool and
then add it to the rye flour and starter which have previously been mixed
well. Let stand for 4 to 8 hours in a warm place, preferable overnight.
Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached
flour and yeast. Mix well. Cover the bowl and let rise to double. Then
knead on floured board and shape into two round loaves on baking sheet.
Let rise until double again and bake at 350 degrees for 30 minutes or
until done.
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Sourdough Riz Biscuits
Recipe By :
Categories :
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1/2 cup milk -- warm
2 teaspoons sugar
1 package dry yeast
2 1/2 cups all-purpose flour -- sifted
1/2 teaspoon salt
1/2 cup butter
<<<or>>>
1/2 cup shortening
1 cup cheese; shredded -- i used
cheese
Dissolve yeast in warm milk to which sugar has been added. Mix remaining
dry ingredients in medium bowl, cut in butter with pastry cutter to
resemble cornmeal. Mix in 1 cup shredded cheese. Blend starter into
dissolved yeast and stir all lightly into flour mixture until ball just
forms. Roll out 1/2-inch thick on well-floured board, flouring top as
needed just to keep from sticking to rolling pin. Cut out and quickly
place on buttered baking pan, barely touching. (work fast, they get sticky
quickly). Put in draft-free place to rise, for about 1 hour or in
refrigerator for about 4 hours. Bake at 425: for 25 minutes until nicely
browned. Serve warm with butter. ENJOY ENJOY... SALlie... Comment before
posting note: Another sourdough starter goodie...Created by Kyllikki
Fuller...who was one of the best Sourdough teachers! She was the one who
really helped me nurse that starter from day one... MM Format: Norma Wrenn
npxr56b
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Sourdough Sams
Recipe By :
Categories :
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1/2 cup active sourdough starter
1/2 cup sugar
2 tablespoons shortening
1 large egg
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup buttermilk or sour milk
Sift dry ingredients, stir into liquid, roll out and cut with regular
donut cutter. Then heat some oil in a deep fryer to 390 degrees F and
fry. Makes about 17 Doughnuts with holes. Just before serving dust with
powdered or cinnamon sugar. NOTE: These doughnuts are virtually
greaseless. And if you want you can make several batches at a time and
freeze. They keep well and to me taste better after awhile in the freezer.
Take out as many as needed and thaw and put sugar on or eat plain.
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Sourdough Skillet Corn Bread
Recipe By :
Categories :
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1 1/2 cups yellow corn meal -- uncooked
1 3/4 cups evaporated milk -- diluted
2 eggs
3 tablespoons sugar
1 cup sourdough starter -- ancient one starter
1/4 cup butter; or margarine -- melted
3/4 teaspoon salt
3/4 teaspoon soda.
Combine corn meal and milk in mixing bowl. Add eggs, sugar and Ancient One
Starter. Beat well. Add butter, salt and soda, stirring until blended.
Spoon into greased heavy skillet (about 10 inches diameter). Bake in a hot
oven (450 F) about 1/2 hour until crusty and nicely browned. Served hot,
cut into GENEROUS ANCIENT ONE wedges! Great with milk.
Formatted by Elaine Radis BGMB90B; November, 1993 Posted on Prodigy;

November, 1993
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Sourdough Soda Bread**
Recipe By :
Categories :
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4 cups sourdough
4 tablespoons oil
2 tablespoons sugar
1 teaspoon soda
1 teaspoon salt
8-10 c flour Mix Sourdough, sugar, shortening together. Add soda

dissolved in jigger glass of warm water. Stir well. Add flour, beating
with wooden spoon until very thick. Make certain well mixed. If not, it
will cause yellow streaks in bread. Knead in flour to make dough smooth
and elastic - not sticky. Form into loaves and let raise in bread pans to
double size. Only raise once. Bake 400 F for 30 minutes; reduce to 350 F
for the remaining 30 minutes.
From The Cookie-Lady's Files Reformatted for MM:dianeE 6/29/93 ~
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Sourdough Starter
Recipe By :
Categories :
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4 cups lukewarm water
1 package activated dry yeast
1 tablespoon vinegar -- very important<
1/4 cup sugar
Pour the water into a crock or a wide mouth gallon jar. Pour in the yeast
and let it dissolve. Stir. Add vinegar, sugar and flour. Mix. Cover
w/cloth and set in a warm place to sour..(2 to 3 days). When activity
STOPS, the mixture flattens out. An amber colored liquor comes to the
top..And it SMELLS.. THAT'S IT! Mix it up. It will look like whipping
cream. Put it in a GLASS JAR with a screw type lid; place in refrigerator.
IT WILL KEEP FOR MONTHS. Growing better as it continues to age at a very
slow pace. I have no idea regarding conversion for use in BM. IF YOU DO..
Let ME know..Ho-Kay? It is super in pancakes; waffles; coffee cake; rolled
biscuits; quick drop biscuits; cinnamon rolls; cobbler; BREAD; cake;
oatmeal cookies; etc.. I wish you success and tasty eating.. DON'T BE
AFRAID TO EXPERIMENT! Good Sour Baking to You for Yours..
Lyman, at Sunny, Reno Nevada Formatted by Elaine Radis
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Sourdough Starter #1
Recipe By :
Categories :
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water to make thick batter
Mix Flour with yeast. Add enough water to make a thick batter. Set in
warm place for 24 hours or until house is filled with a delectable yeasty
smell.
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Recipe By :
Categories :
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water to make thick batter
Mix flour and water to make a thick batter. Let stand uncovered for four
or five days, or until it begins working. This basic recipe requires a
carefully scalded container.
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Recipe By :
Categories :
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warm milk to make thick batter
This starter is the same as starter #2 but uses warm Milk instead of
water. Use the same instructions.
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Recipe By :
Categories :
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unbleached flour
potato water
Boil some potatoes for supper, save the potato water, and use it lukewarm
with enough unbleached flour to make a thick batter. without yeast. This
is a good way to make it in camp, where you have no yeast available and
want fast results. This is also the way most farm girls made it in the
olden days. Let stand a day or so, or until it smells right.
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Recipe By :
Categories :
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2 tablespoons salt
2 tablespoons sugar
4 cups lukewarm potato water
Put all ingredients in a crock or large jar and let stand in a warm place
uncovered several days. This is the authors last choice for making a
starter, but seems to be in all the cookbooks dealing with Sourdough
Starters. Use only as a last resort.
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Recipe By :
Categories :
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1 cup milk
1 cup unbleached flour
Let milk stand for a day or so in an uncovered container at room

temperature. Add flour to milk and let stand for another couple of days.
When it starts working well and smells right, it is ready to use. NOTE:
All containers for starters not using yeast, must be carefully scalded
before use. If you are carless or do not scald them the starter will
fail.
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Sourdough Starter And Sponge
Recipe By :
Categories :
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2 cups flour
2 cups warm water
1 package yeast
Combine all ingredients-mix well-cover and let stand 8-10 hours. Place 1/2
cup of this in refrigerator. Remainder can be used to bake. Remove from
refrigerator, add 2 cups flour, 2 cups warm water. Repeat above.
From Linda's recipe file. M.Diehl1 on Genie
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Sourdough Starter The Diehl's
Recipe By :
Categories :
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1 cup skim or lowfat milk
3 tablespoons yogurt -- plain or low-fat
Warm a 1 1/2 quart glass, ceramic, rigid plastic, or stainless steel

container by filling it with hot water and letting it stand for several
minutes; wipe dry. Heat 1 cup skim or lo-fat milk to 90-100 on a
thermometer. Remove from heat and stir in 3 tablespoons plain unflavored,
lo-fat yogurt. Pour into warm container, cover tightly, and let stand in a
warm place (80 - 100 ). After 18 to 24 hours, starter should be about the
consistency of yogurt (a curd forms and mixture does not flow readily when
container is slightly tilted). During this time, if some clear liquid
rises to top of milk, simply stir it back in. However, if liquid has
turned light pink, it indicates that the milk is beginning to break down;
discard and try again. After a curd has formed, gradually stir 1 cup all
purpose flour into starter until smooth. Cover tightly and let stand in a
warm place (80 - 100 ) until mixture is full of bubbles and has a good
sour smell; this takes 2 to 5 days. During this time if clear liquid
forms, stir it back into starter. /But if liquid turns pink, spoon out and
discard all but 1/4 cup starter; thin blend in a mixture of 1 cup each
warm milk (90 - 100 ) and flour. Cover tightly and let stand in warm place
until bubbly and sour smelling; then it is ready to use. To store, cover
and refrigerate. Makes about 1 1/2 cups starter. To maintain an ample
supply, replenish your starter every time you use it. Do this by adding a
mixture of 1/2 cup each warm milk (90 - 100 ) and flour. Cover and let
stand in a warm place for several hours or until next day; mixture should
be full of bubbles again. Store covered in refrigerator. For consistent
flavor, continue using the same type of milk you originally used. Always
let your starter come to room temperature before using it; this takes 4 to
6 hours. If you plan to bake in the morning, leave it out the night
before. If you bake regularly- about once a week - the starter should keep
lively and active. You can check your starter occasionally to see if its
active by spooning out about 1/4 cup of the starter and mixing it with 1/2
cup each warm milk (90 - 100 ) and flour. Cover and let stand in a warm
spot. Check often; it should bubble again in 4 to 8 hours. You can combine
this mixture with the original starter after the test. If you don't bake
often, its best to discard about half your starter and replenish it with
warm milk and flour about every 2 months to keep it active. The feel of
dough containing sourdough starter is slightly tacky when lightly touched.
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Sunset Sourdough Starter
Recipe By :
Categories :
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1 cup nonfat or lowfat milk
2 tablespoons lowfat regular plain yogurt
1 cup flour
Heat 1 cup nonfat or lowfat milk to 90-100 F (nonfat milk gives the most
tang, whole milk the least). Remove from heat and stir in 2 T freshly
opened lowfat or regular plain yogurt (lowfat gives the tangiest flavor).
Pour mixture into a warmed (rinse with hot water for several minutes) 1
1/2 qt container, cover tightly, and let stand in a warm place at 80-100
F. (Above 110 F, the bacteria may be killed; below 70 F, the bacteria
don't grow well.) After 18-24 hrs, starter should be about the
consistency of yogurt. If some clear liquid rises to the top, simply stir
it back in. However, if liquid is light pink in color, milk is beginning
to break down; discard and begin again.
After a curd has formed, gradually stir one cup flour into starter until
smoothly blended. Cover tightly and let stand in a warm place (80-100 F
is ideal) until mixture is full of bubbles and has a good sour smell; this
takes 2-5 days.
During this time, if clear liquid forms, stir it back into the starter.
But if liquid turns pink, spoon out and discard all but 1/4 cup of
starter, then blend in a mixture of 1 cup of lukewarm milk (90-100 F) and
1 cup flour. Cover tightly and let stand again in a warm place until
bubble and sour smelling. Use. Or, cover and store in refrigerator.
To maintain your supply, each time you use 1 cup of starter, replenish it
with 1 cup lukewarm (90-100 F) milk and 1 cup flour. Cover and let stand
in a warm place until mixture is bubbly again, several hours or until next
day. Then cover and refrigerate until the next use. Before using starter,
always let it warm to room temperature; this takes 4-6 hrs. If you want to
bake in the morning, leave the starter out the night before.
- - - - - - - - - - - - - - - - - -
The Doctor's Sourdough Bread
Recipe By :
Categories :
-------- ------------ --------------------------------
2 cups warm water
2 cups warm milk
1 tablespoon butter
1/4 cup honey
1/4 cup wheat germ
2 tablespoons sugar
2 teaspoons salt
2 teaspoons baking soda
Mix the starter and 2 1/2 Cups of the flour and all the water the night
before you want to bake. Let stand in warm place overnight. Next morning
mix in the butter with warm milk and stir in yeast until dissolved. Add
honey and when thoroughly mixed, add 2 more cups of flour, and stir in the
wheat germ. Sprinkle sugar, salt, and baking soda over the mixture.
Gentlypress into dough and mix lightly. Allow to stand from 30 to 50
minutes until mixture is bubbly. Add enough flour until the dough cleans
the sides of the bowl. Then place the dough on a lightly floured board and
knead 100 times or until silky mixture is developed. Form into 4 1-lb
loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double,
about 2 to 3 hours in a warm room. Then bake in hot oven, 400 degrees F,
for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes
longer or until thoroughly baked. Remove from pans and place loaves on
rack to cool. Butter tops of loaves to prevent hard crustyness. Makes 4
1-lb loaves
- - - - - - - - - - - - - - - - - -
Whole Wheat Sourdough
Recipe By :
Categories :
-------- ------------ --------------------------------
2 teaspoons yeast
2 cups whole wheat bread flour
1 1/3 cups unbleached bread flour
2 tablespoons buttermilk powder
2 tablespoons vital wheat gluten
2 tablespoons lecithin
2 teaspoons salt -- lite
2 teaspoons wheat germ
1/2 teaspoon ginger
2 tablespoons olive oil
1 tablespoon honey
1/2 cup whole wheat sourdough -- (you
1 cup water -- (i use bottled h2o)
1/2 margarine -- room temp.
I used the whole wheat starter and experimented with your whole wheat
bread recipe in the DAK today. It turned out great. Basically, I just
halved your recipe and added a few things. My DAK is a 3 cup flour model,
is yours? If I'm using whole wheat or rye flour, I can add more flour
because it doesn't rise as much. Also, whenever I use whole wheat, etc. I
add vital wheat gluten and lecithin to aid elasticity and to help it rise.
This is what I put in the DAK and the order I used: Turn the light/dark
setting to 12 o'clock and set the menu to Sweet Bread (the auto. one, not
the manual one) Later, at the beeps, I added 3/4 c. pecans (didn't have
walnuts on hand). I usually add large pieces since they are kind of cut up
by the B/M while knead ing. We can keep experimenting with this....let me
know if you try it and what you add or subtract. Have you ever added
raisins, oatmeal or any kind of seeds? The B/M gives me the lazy way out,
and I wanted to see what it would do in it. Thanks so much for taking
precious time to post the recipe. P.S. I have some of the beer s/d
starter to give you when we get together, but the whole wheat starter is
GREAT!. Regards, 08/21 11:14 P.M. JUDY/NC PJXG05A
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Sourdough Recipes

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Abm Sourdough Dill And Onion Rye

*Starter: 2c all purpose flour, 2 c warm water, 1 pk yeast. Combined and

* Exported from MasterCook *

Alaska Sourdough Pancakes

* Exported from MasterCook *

Basic Sourdough Batter

Basic Sourdough Bread**

From The Cookie-Lady's Files Reformatted for MM:dianeE 6/29/93

* Exported from MasterCook *

Beer Sourdough Starter

* Exported from MasterCook *

Cheryl's Sourdough Starter

Recipe By : cheryl gavard

* Exported from MasterCook *

Classic Sourdough Bread

SHAPING AND BAKING THE LOAVES:

From The Cookie-Lady's Files

=============== Reply 70 of Note 1 ================= Board:

* Exported from MasterCook *

French Sourdough Bread

* Exported from MasterCook *

Gaye's Sourdough Tips

Recipe By : gaye levy

* Exported from MasterCook *

Herman Sourdough Croutons

Recipe By : lisa crawley

* Exported from MasterCook *

* Exported from MasterCook *

Jerry's Sour Dough Homemade Bread

Always mix in a glass or ceramic bowl. Never metal.

BREAD RECIPE FOR TWO-1-LB LOAVES

To half a cup of Sour Dough Starter, add

Combine first five ingredients. Cool to lukewarm. Stir in yeast

Knead on floured board until smooth and satiny (about 8 to 10 minutes).

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

* Exported from MasterCook *

King Arthur Flour - Sourdough Starter Tips 1

What is a Sourdough Starter? "A sourdough starter is a wild yeast living

* Exported from MasterCook *

King Arthur Flour - Sourdough Starter Tips 2

(Continued) How to Feed & Care for Your Sourdough Starter:

"Keeping a sourdough starter is somewhat like having a pet because it

* Exported from MasterCook *

(CONTINUED) Storing Your Starter:

* Exported from MasterCook *

King Arthur Flour - Sourdough Starter Tips 4

(CONTINUED) TROUBLESHOOTING Feeding Without Baking: "If you have been

* Exported from MasterCook *

King Arthur Flour - Sourdough Starter Tips 5

"If your sourdough begins to mold or develop a peculiar color or odor

"Here are some variations on the basic flour/liquid/yeast combination

*Substitute 1 cup of stone ground whole wheat flour for 1 of the

*For tap water, substitute water from cooking potatoes. It contains

*Substitute buttermilk for tap water.

* Exported from MasterCook *

Mama's Easy Sourdough Biscuits

Mix all ingredients. Keep tightly covered in refrigerator. Take out as

* Exported from MasterCook *

Mary Rogers's Sourdough Biscuits

* Exported from MasterCook *

Montana Sourdough Doughnuts