Sourdough Biscuits
1 1/2 cups Sifted Unbleached Flour
2 tablespoons Sugar
3 teaspoons Baking Powder
1/4 cup Shortening -- Melted
1 teaspoon Salt
1 1/2 cups Sourdough Starter
1 1/2 teaspoons Baking Soda *
* More Baking Soda may be added if the starter if very sour.
Place flour in bowl, add starter in a well, then add melted shortening and
dry ingredients.
Mix lightly and turn out onto a lightly floured board and knead until the
consistency of bread dough, or of a satiny finish.
Pat or roll out dough to 1/2 inch thickness, cut and put on a greased pan.
Coat all sides of biscuits with melted butter.
Let rise over boiling water for 1/2 hour. Bake at 425 degrees F for 15 to 20
minutes.
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Bread Machine Sourdough
1/2 C Water -- warm
1 C Sourdough Starter
2 1/4 C Bread Flour
1 Tbsp Sugar
1 Tbsp Oil
1 Tsp Salt
3/4 Tbsp Yeast
Place ingredients in order in bread machine.
Makes large loaf in Hitachi.
Use quick setting, if it rises too long, it gets flat
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-----------------------Bread for Bread Machines
1 1/2 cups Sourdough Starter
3/4 cup Milk
2 1/2 tablespoons Margarine/Butter
2 2/3 tablespoons Sugar
1 1/3 tablespoons Salt
4 cups Bread flour
2 1/2 teaspoons Yeast
Put everything in the machine in the order suggested by your manufacturer,
lock and load on regular cycle.
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-----------------------Classic Sourdough Bread
1 cup Sourdough starter
1 1/3 cups Warm water
5 To 6 c all-purpose flour or
-a combination of All-purpose and whole wheat flours
1 tablespoon Salt
1 tablespoon Sugar
1 teaspoon Baking soda
Cornmeal to sprinkle on pans
THE SPONGE: Pour 1 cup 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.
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 450 F 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.
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-----------------------Sourdough French Bread
1 cup sourdough starter
1/2 cup milk (any type, but I prefer whole milk)
1 1/8 tablespoons sugar
2 1/8 teaspoons salt
1 1/8 ounces shortening
1/2 pound flour
Combine milk, sugar, salt, and shortening in a pan.
Heat until shortening melts, then cool to lukewarm (about 45 C) .
Stir milk into starter.
Add flour gradually, forming dough that pulls away from sides of the bowl.
Knead until smooth (about 15 min.), adding flour as needed to keep the dough
from sticking to the board.
When done, the dough will be fairly heavy, but smooth in texture.
Place in a well-greased bowl and raise in a warm place until doubled.
Form into a long loaf (about 40 cm long).
Place on a greased baking sheet and let rise again, until almost doubled.
Cut diagonal slits in top of loaf with a sharp knife, and bake in a 400
degree oven until done, about 30-35 min.
Remove from pan, and let cool in a draft-free location.
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Sourdough Honey Whole Wheat Bread
1 package Active Dry Yeast
1 cup Warm Water
1 teaspoon Salt
2/3 cup Sourdough Starter
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 Pumpernickel
1 1/2 cups Active Sourdough Starter
2 tablespoons Caraway Seeds -- Chopped
2 cups Unsifted Rye Flour
1/2 cup Boiling Black Coffee
1/2 cup Molasses
1/4 cup Dry Skim Milk
2 teaspoons Salt
3 tablespoons Melted Shortening
1/2 cup Whole Milk
2 3/4 cups Unbleached Flour
1 package Active Dry Yeast
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, preferably 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 Banana Bread
1/2 c Shortening
1 c Sugar
1 Large Egg
1 c Mashed Bananas
1 c Active Sourdough Starter
2 c Unbleached Flour
1 ts Salt
1 ts Baking Powder
1/2 ts Baking Soda
3/4 c Chopped Walnuts
1 ts Vanilla OR 1 ts 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.
Cool before slicing.
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Sourdough Fruit Bread
1 cup Sourdough Starter
1 cup vegetable oil
1 cup white sugar
4 eggs
2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon baking powder
1 (3 ounce) package instant vanilla pudding mix
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 cup chopped pecans
1 cup peeled, cored and chopped apple
1 cup raisins
1 cup maraschino cherries, drained
Preheat oven to 325 degrees F (165 degrees C).
Grease three 9x5 inch loaf pans.
Place the starter in a bowl, stir in the oil, sugar, eggs and vanilla and
mix well.
Combine the flour, baking soda, baking powder, instant pudding, and
cinnamon.
Add the flour mixture to the starter mixture and beat by hand.
Add the pecans, raisins and apples and mix well.
Pour batter into the prepared pans.
Bake at 325 degrees F (165 degrees C) for 1 hour.
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Ehmek Sourdough Flatbread
1 1/2 cups bread flour, divided
3/4 cup water, divided
5 teaspoons active dry yeast
1 teaspoon white sugar
2 cups warm water (110 degrees F/45 degrees C)
6 cups bread flour
2 teaspoons salt
To make the starter:
Place 1/2 cup flour and 1/4 cup water in a coverable bowl; stir well.
Cover and let sit at room temperature overnight.
The next day, add 1/2 cup flour and 1/4 cup water to the bowl.
Cover and let sit at room temperature overnight.
On the third day, add 1/2 cup flour and 1/4 cup water to the bowl.
Cover and let sit at room temperature overnight.
To make the dough:
In a large bowl, dissolve the yeast and sugar in the warm water.
Let stand until creamy, about 10 minutes.
Break the starter into small pieces and add it to the yeast mixture.
Stir in 4 cups of flour and the salt.
Stir in the remaining flour, 1/2 cup at a time, beating well after each
addition.
When the dough has pulled together, turn it out onto a lightly floured
surface and knead until smooth and elastic, about 8 minutes.
Sprinkle a little flour over the dough and then cover it with a dry cloth.
Let it raise until double in size.
Put the dough back onto a lightly floured work surface and punch out the
air.
Divide the dough in half and knead each piece for 2 to 3 minutes.
Shape each piece into a tight oval loaf.
Sprinkle two sheet pans with corn meal.
Roll and stretch two loaf until they are 15x12 inch ovals.
Dust the tops of the loaves with flour.
Cover with a dry cloth and let raise in a warm place until doubled in size.
Meanwhile, preheat oven to 425 degrees F (220 degrees C).
Bake in preheated oven for 30 to 40 minutes.
Mist with water 3 times in the first 15 minutes.
Loaves are done when their bottoms sound hollow when tapped.
Let cool on wire racks before serving.