* Exported from MasterCook * Abm Sourdough Dill And Onion Rye Recipe By : Serving Size : 1 Preparation Time : 0:00

Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 mis s 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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Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough Starter #3 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups unbleached flour 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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Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough Starter #2 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups unbleached flour water to make thick batter Mix flour and water to make a thick batter. Let stand uncovered for four or fiv e days, or until it begins working. This basic recipe requires a carefully scald ed container.

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Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough Starter #1 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups unbleached flour 1 package active dry yeast water to make thick batter Mix Flour with yeast. Add enough water to make a thick batter. Set in warm pla ce for 24 hours or until house is filled with a delectable yeasty smell.

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Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough Soda Bread** Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 un til 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 f or 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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Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough Skillet Corn Bread Recipe By : Serving Size : 8 Categories : Amount Measure Preparation Time : 0:00 Ingredient -- Preparation Method

-------- ------------ -------------------------------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 Start er. Beat well. Add butter, salt and soda, stirring until blended. Spoon into gre ased 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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Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough Sams Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup active sourdough starter 1/2 cup sugar 2 tablespoons shortening 2 cups unbleached flour 1 teaspoon baking powder 1 large egg 1/2 teaspoon nutmeg 1/4 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup buttermilk or sour milk Sift dry ingredients, stir into liquid, roll out and cut with regular donut cutt er. 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 se veral 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 e

at plain.

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Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough Riz Biscuits Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 teaspoon baking soda 3/4 cup sourdough starter 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 ing redients 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 li ghtly into flour mixture until ball just forms. Roll out 1/2-inch thick on wellfloured 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 bro wned. Serve warm with butter. ENJOY ENJOY... SALlie... Comment before posting no te: 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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Nutr. Assoc. : 0 * Exported from MasterCook * Whole Wheat Sourdough Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 reci pe in the DAK today. It turned out great. Basically, I just halved your recipe a nd added a few things. My DAK is a 3 cup flour model, is yours? If I'm using who le wheat or rye flour, I can add more flour because it doesn't rise as much. Al so, whenever I use whole wheat, etc. I add vital wheat gluten and lecithin to ai d 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, o atmeal 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 th e recipe. P.S. I have some of the beer s/d starter to give you when we get toget her, but the whole wheat starter is GREAT!. Regards, 08/21 11:14 P.M. JUDY/NC PJ XG05A

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* Exported from MasterCook * The Doctor's Sourdough Bread Recipe By : Serving Size : 18 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup sourdough starter 2 cups warm water 2 cups warm milk 1 tablespoon butter 1 package active dry yeast 1/4 cup honey 7 cups unbleached flour 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 y ou want to bake. Let stand in warm place overnight. Next morning mix in the butt er with warm milk and stir in yeast until dissolved. Add honey and when thorough ly 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 doubl e, 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 un til 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

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Nutr. Assoc. : 0 * Exported from MasterCook * Sunset Sourdough Starter Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup nonfat or lowfat milk 2 tablespoons lowfat regular plain yogurt

cup flour

Heat 1 cup nonfat or lowfat milk to 90-100 F (nonfat milk gives the most tang, w hole 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 liq uid rises to the top, simply stir it back in. However, if liquid is light pink i n color, milk is beginning to break down; discard and begin again. After a curd has formed, gradually stir one cup flour into starter until smooth ly blended. Cover tightly and let stand in a warm place (80-100 F is ideal) unt il 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 liquid turns pink, spoon out and discard all but 1/4 cup of in a mixture of 1 cup of lukewarm milk (90-100 F) and 1 cup y and let stand again in a warm place until bubble and sour cover and store in refrigerator. the starter. But if starter, then blend flour. Cover tightl smelling. Use. Or,

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 pl ace 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.

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Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough Starter The Diehl's Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 b y 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 do es not flow readily when container is slightly tilted). During this time, if som e 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; di scard and try again. After a curd has formed, gradually stir 1 cup all purpose f lour 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 bl end in a mixture of 1 cup each warm milk (90 - 100 ) and flour. Cover tightly an d let stand in warm place until bubbly and sour smelling; then it is ready to us e. 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 b ubbles again. Store covered in refrigerator. For consistent flavor, continue usi ng the same type of milk you originally used. Always let your starter come to ro om 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 occ asionally 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 stan d in a warm spot. Check often; it should bubble again in 4 to 8 hours. You can c ombine 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 m ilk and flour about every 2 months to keep it active. The feel of dough containi ng sourdough starter is slightly tacky when lightly touched.

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Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough Starter And Sponge Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 o f 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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Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough Starter #6 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup milk 1 cup unbleached flour Let milk stand for a day or so in an uncovered container at room temperature. A dd flour to milk and let stand for another couple of days. When it starts workin g well and smells right, it is ready to use. NOTE: All containers for starters n ot 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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Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough Starter #5 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 cups unbleached flour 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 uncove red several days. This is the authors last choice for making a starter, but see ms to be in all the cookbooks dealing with Sourdough Starters. Use only as a la st resort.

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Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough Starter #4 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------unbleached flour potato water Boil some potatoes for supper, save the potato water, and use it lukewarm with e nough 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. T his 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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Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough Pumpernickle Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups active sourdough starter 2 cups unsifted rye flour 1/2 cup molasses 2 teaspoons salt 1/2 cup whole milk 1 package active dry yeast

2 1/2 1/4 3 2 3/4

tablespoons cup cup tablespoons cups

caraway seeds -- chopped boiling black coffee dry skim milk melted shortening unbleached flour

Pour boiling coffee over chopped caraway seeds. Let the mixture cool and then a dd it to the rye flour and starter which have previously been mixed well. Let s tand for 4 to 8 hours in a warm place, preferable overnight. Then add the molass es, 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 i nto two round loaves on baking sheet. Let rise until double again and bake at 35 0 degrees for 30 minutes or until done.

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Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough Pizza Shells Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup sourdough starter 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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Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough Pancakes #2 Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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, th en drop on hot griddle in large spoonfuls.

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Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough Pancakes #1 Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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. Light ly grease a hot cast iron griddle. Drop onto griddle with a large spoon while th e batter is still rising.

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Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough Oatmeal Whole Wheat Bread Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------castillo (hjdd64b) 1 cup sourdough starter 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 an d knead 5 - 8 minutes or until smooth and elastic. Shape dough into a ball and p lace 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. Punc h 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 tb sp oats per pan. Shape dough into loaves and place in pans. Cover and let rise i n 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 fo r 40 to 50 minutes or until done(I find mine are always done at 35 minutes so w atch carefully). Makes 2 loaves. Formatted by Elaine Radis BGMB90B; October, 1993

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Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough Mexican Muffins Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------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----1/2 cup sourdough starter 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 m uffin 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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Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough Honey Whole Wheat Bread Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package active dry yeast

1 1 2/3 1/2 1 1/2 4

cup teaspoon cup cup tablespoons cups

warm water salt sourdough starter honey shortening whole wheat flour

Dissolve yeast in 1 cup warm water. Mix yeast, starter, honey, salt and shorten ing 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 a nd roll into tight loaf. Grease and place in bread pan. Let double in pan and b ake 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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Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough French Bread 2 Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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. Le t dough rise in greased bowl until doubled. Knead again and form into French loa f. Cut cross-hatches on the top and let rise again. Bake at 325 F for 1/2 hour o r until done. Brush top with butter. From the collection of Jim Vorheis

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Nutr. Assoc. : 0 * Exported from MasterCook * King Arthur Flour - Sourdough Starter Tips 4 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------(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, stirrin g in 1 cup water and 1 cup flour. (Or instead of discarding the starter you remo ved, ask a neighbor if he or she would be interested in adopting a starter of hi s/her very own.) Let the resuscitated mixture sit at room temperature for 12 ho urs or so before you return it to the refrigerator." Treating a "Sluggish" Star ter: "If you feel that your starter is just not "up to snuff," dissolve a teasp oon 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 al low the chlorine to dissipate to preclude any interference with the development of the sourdough micro-organisms)." Sweetening a Starter: "If your starter bec omes 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 bakin g, 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 lit tle warmth and a good meal of strong, high energy carbohydrates may be all it ne eds 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 oppo rtunity to give its jar a good wash.) As the st arter will probably be quite thi n, mix in 2 cups of flour and 1 cup of water to nourish and thicken it. Leave th e bowl out on the counter where it will be warm and visible." (Continued)

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Nutr. Assoc. : 0 * Exported from MasterCook * King Arthur Flour - Sourdough Starter Tips 3 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

(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 igno re 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 sibling s 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 w axed paper. Once it's dry, crumble it up and put it in an airtight container. St ore 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 o r 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 o f sugar or honey. This isn't necessary but it gives the yeast an easy "first cou rse." 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 a nd refrigerate it." How to Remove Some Starter for Baking: "With a spoon or wire whisk, blend the liquid back into the starter and then me asure out the quantity required by your recipe. Replace the amount taken with eq ual amounts of flour and water. Since many recipes are based on using 1 cup of s tarter, 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 when ever you want.) As you did when you first fed your starter, let it sit at room t emperature for at least 12 hours to give the yeast a chance to "feed" and multip ly before you chill it again."

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Nutr. Assoc. : 0 * Exported from MasterCook * King Arthur Flour - Sourdough Starter Tips 2 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------(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. B aking 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 invisib le 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 fe d 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 blen ded and the consistency of pancake batter. Let the replenished starter sit at ro om 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 r eplenish 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 pr evious paragraph is for those people who have ordered King Arthur's Sourdough St arter from their ca talog.) "During the time the starter is stored in the refri gerator, 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 accumul ate on the surface of the starter. This liquid contains 12% to 14% alcohol." "W hen 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 pr oduce the unique flavor you find in good sourdough breads. For milder flavor, y ou can pour off some of the alcohol if you wish although this will thicken the s tarter requiring a bit more liquid to return it to its "pancake batter" consist ency. (To "sweeten" a starter in another way, see Troubleshooting which follows. ) The alcohol itself dissipates during the baking process." (Continued)

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Nutr. Assoc. : 0 * Exported from MasterCook * King Arthur Flour - Sourdough Starter Tips 1 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------The following information comes from King Arthur Flour "A Short Course in Cookin g 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 m ushrooms. There are many varieties of these tiny organisms around us everywhere. Wild yeasts are rugged individualists which can withstand the most extreme of c ircumstances. Some will make delicious loaves of bread; others will create yogur t 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 g rocer's, is a domesticated descendant of these wild relatives, one which has bee n 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 the ir original wild state." "If you can imagine a world without any packets of act

ive 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 wonde r that sourdough starters were treasured, fought over, and carried to all ends o f 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 st arter 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 t he 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 p rotein (called gluten) into an elastic mesh, you create traps for these carbon d ioxide bubbles causing the dough to expand as if it contained a million tiny bal loons."

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Nutr. Assoc. : 0 * Exported from MasterCook * Jerry's Sour Dough Homemade Bread Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 refrigera te. 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 a ll 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 minut es 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 butte r 1 Cake fresh or dry granular yeast 1/2 Cup lukewarm water Combine first five ingredients. Cool to lukewarm. Stir in yeast softened in t he 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 ho urs). Knead down. Shape into two loaves. Place in two greased bread pans (9x5x3). Brush with sal ad oil, cover, let rise double (about 1 1/2 hours). Bake in moderately hot oven, 400 degrees, 20 minutes, then at 350 degrees for 2 5 minutes longer. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Nutr. Assoc. : 0 * Exported from MasterCook * Honeymoon Sourdoughs Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1 5 minutes. Makes 9 Large biscuits.

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Nutr. Assoc. : 0 * Exported from MasterCook * Herman Sourdough Croutons Recipe By : lisa crawley Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 loaf herman bread -- cut into cubes 2 tablespoons olive oil 2 tablespoons garlic flavored oil 3 tablespoons butter 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 garli c, herbs and salt; cook 1 min. Add bread cubes, tossing gently until all the but ter is absorbed. On a baking sheet spread bread cubes in a single layer. Bake. S erve 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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Nutr. Assoc. : 0 * Exported from MasterCook * Gaye's Sourdough Tips Recipe By : gaye levy Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------You will find that your sourdough breads will have more "tang" and will rise hig her in the BM if you follow this procedure: * Remove a cup )or more) of your sta rter 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 an d 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. Re ally! *Variation: Separate your starter into two batches. Create a "beer" starte r with one batch. You will feed this pot with flat beer and flour instead of wat er 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 cu p

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Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough Applesauce Cake Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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, apple sauce, cloves, cinnamon and allspice. Set aside. In small bowl, blend salt, baki ng soda and sugar. Sprinkle over batter; stir in gently. Add flour; stir until s mooth. 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 a nd 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; fol d into icing. Frost cake. ~ From the Kitchen of Syd and Bill Kerr

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Nutr. Assoc. : 0 * Exported from MasterCook * Shortcut Sourdough Corn Bread * Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------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 wit h 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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Nutr. Assoc. : 0 * Exported from MasterCook * San Francisco Sourdough French Bread Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5/8 cup water -- (for welbilt/dak no water needed) 1 cup sourdough starter 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 Doug h setting and press Start. For the sourest sourdough: In a medium bowl, combine the water, starter (room t emp), 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 ingr edients 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 bre ad pan and turn out dough on floured countertop or cutting board. Shape dough in to one 12" oblong loaf or one large round loaf or two 18" thin baguettes or eigh t french rolls. Place loaf (loaves) on a baking sheet that is well greased or sprinkled with co rnmeal. 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. O n the round loaf, slash and X or # on top. Let rise in warm oven 30-45 minutes u ntil doubled. (Hint: to warm oven slightly, turn oven on Warm for 2 minutes, the n 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 wate r (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 loosel y covered or left out for up to 2 days before it dries out completely. Bread Machine Magic Rehberg/Conway

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Nutr. Assoc. : 0 * Exported from MasterCook * Primary Sourdough Batter Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup sourdough starter 1 1/2 cups white flour 1 cup warm water Remove sourdough starter from refrigerator & stir it well. Take out 1 cup & plac e 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. Co ver bowl w/plastic wrap & place in warm, draft free area 12 hrs for proofing. Du ring 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 mi ght 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 Adventu res 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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Nutr. Assoc. : 0 * Exported from MasterCook * Montana Sourdough Doughnuts Recipe By : Serving Size : 3 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 eggs

1 1 1/2 1 1 4 1/2 1 1/2 1/2 1/2

cup cup cup tablespoon tablespoon cups teaspoon teaspoon teaspoon teaspoon

sugar sourdough starter buttermilk oil OR lard -- melted flour -- sifted baking powder baking soda salt nutmeg fat for frying

Beat eggs and sugar together. Add starter, buttermilk, lard and sifted dry ingr edients. Mix well. Turn out dough and knead on a lightly floured board until sm ooth. Roll to 1/2" thickness and cut with a 2 3/4" doughnut cutter. Put on gr eased Cookies sheet and let rise for 30 minutes. Fry in hot deep fat (370 ) unti l 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, Ala ska. 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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Nutr. Assoc. : 0 * Exported from MasterCook * Mary Rogers's Sourdough Biscuits Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon cream of tartar At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of t

he 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 fe rment overnight. It will get very light and bubbly. When ready to mix the biscui ts, sift together the remaining cup and a half of flour and all other dry ingred ients except the baking soda. Work in the lard or shortening with your fingers o r a fork. Add baking soda dissolved in a little warm water to the sponge and the n 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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Nutr. Assoc. : 0 * Exported from MasterCook * Mama's Easy Sourdough Biscuits Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 a nd knead with a little extra flour and bake.

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Nutr. Assoc. : 0 * Exported from MasterCook * King Arthur Flour - Sourdough Starter Tips 5 Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------(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 m orning, celebrate by making sourdough pancakes (which you'll find ...in our "Kin g Arthur Flour 200th Anniversary Cookbook"). They are delicious and quick. Giv e 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 s igh of relief and congratulate yourself on your rescue." How to Decide if You Ne ed to Start Over (groan): "If your sourdough begins to mold or develop a peculiar color or odor instead o f 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 strai n of bacteria that will not be wonderful in food. This happens very infrequentl y so don't let this possibility dissuade you from a sourdough adventure." Start er 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 w hich any kind of yeast loves and along with making the yeast happy, it creates g reat flavor in bread. *Substitute buttermilk for tap water.

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Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough English Muffins Recipe By : Serving Size : 12 Categories : Preparation Time : 0:00

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup starter 1 tablespoon sugar 1/2 teaspoon baking soda 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 ho urs 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 fo r 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 bak e at 300 for 10 min on each side. Maybe my skillet is too hot. I made this recip e in my bread machine.

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Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough Cornbread Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough Bread Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup sourdough started 2 cups lukewarm water 2 1/2 cups sifted flour 1 Cup milk 3 tablespoons butter 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 w ell. 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 s poon 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 ge ntly to mix well. Let dough rise, covered in warm place until almost double in bulk, 30 to 40 min utes. Mix down dough; gradually beat in remaining flour until dough is stiff enough t o 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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Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough Blueberry Muffin Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 ing redients are blended...by hand, not with mixer. Add blueberries and mix in caref ully 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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Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough Belgian Waffles Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 3/4 cups flour -- sifted 2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons sugar 3 eggs; separated 1 cup sourdough starter 3/4 cup milk 6 tablespoons butter -- melted Sift flour with baking powder, salt and sugar. Beat egg yolks, add butter, star ter and milk. Stir into flour mixture. Beat egg whites till stiff peaks form an d then fold into batter. Spoon into preheated Belgian waffle iron, either well b uttered or teflon (I oil my teflon!) Bake about 5 minutes or until beautifully g olden 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 y ou put on top!!!<ggg> Love ya... SALLIE Posted 4/20/93 comment before post: Mayb e we should go visit Cheryl and make her some of these! IF You think the pancake s are outathiswhirl...you will think you're REALLY in heaven with these! Reposte d 6/20/93 comments: these are out of this whirl...worth every bit of mess it tak es 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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Nutr. Assoc. : 0 * Exported from MasterCook *

Sourdough Banana Bread Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1 teaspoon baking powder 1/2 teaspoon baking soda 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 measur e 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 pa n. Bake in 350 degree oven for 1 hour or until toothpick comes out clean. Cool to cold before slicing.

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Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough Bagels Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 s

aved 1 cup starter separately. Let all ingreds come to room temp. Sift 1 1/2 c f lour, salt, & sugar into warm bowl. Stir in salad oil & eggs. Stir in Primary Ba tter B & add enough additional flour for dough to leave sides of bowl. Turn doug h onto well floured board & knead in enough additional flour to make dough smoot h & elastic (abt 1/4 c). Place in warm greased bowl, cover & set bowl in warm 85 F spot until doubled in bulk. This will take abt. 2 hrs. When doubled, punch dow n & 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 eac h piece into a 6-" roll abt 3/4 " thick. Pinch the 2 ends together to form a dou ghnut shape. Boil 4 qts water & add 2 tb sugar. Drop each bagel into boiling wat er 1 at a time. Boil only 4 at a time. Cook until they rise to the top & then tu rn over & cook for 2 mins longer. [DG NOTE- don't cook longer than 3 mins or the y get tough.] Remove w/slotted spoon & place on greased cookie sheet. When all h ave 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. Wil ford, 1971, ISBN 0-912936-00-2. Typed by Deidre Ganopole

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Nutr. Assoc. : 0 * Exported from MasterCook * Basic Sourdough Bread** Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 smoo th. Cover; let stand in warm, draft-free place for 8 hours. Add 3-3/4 C flour, s ugar, salt, baking soda and oil to the mixture in bowl. Stir with wooden spoon u ntil 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, stirri ng 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 i s ready if indentation remains when touched.) Punch dough down; divide into halv es. Shape each half into a round, slightly flat loaf. Do not tear dough by pull

ing. Place loaves in opposite corners of greased cookie sheet. Make three 1/4" d eep 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 sho uld not touch the sides of the oven. Bake, brushing occasionally with water, unt il 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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Nutr. Assoc. : 0 * Exported from MasterCook * Beer Sourdough Starter Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 sepa rate into creamy thick bottom and thin liquid top is ready to use in any sourdou gh recipe. I do have a good sour bread recipe if anyone needs it reposted... it' s a killer for tang!

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Nutr. Assoc. : 0 * Exported from MasterCook * Cheryl's Sourdough Starter Recipe By : cheryl gavard Serving Size : 1 Preparation Time : 0:00 Categories :

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 li d 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 gett ing 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 i n the fridge. It will separate, into two parts, a darkish liquid on the top ~ th is is normal. Before you use it, stir the liquid back into the bottom part. ALWA YS 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 s tarter used, feed with 1/2 cup flour and 1 teaspoon sugar. Stir in well. Don't w orry about flour lumps etc. Let sit out on the counter with a loose lid overnigh t! 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 starte r 1 teaspoon sugar, stir in and return to fridge. It's NOT that hard...and of al l the starters I've used, this one so far has been the best. Thanks Cheryl and C onnie! Repost by SALLIE KRATZ NXMB21A 4/24/93 Food Forum MM Format by Norma Wren n npxr56b

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Nutr. Assoc. : 0 * Exported from MasterCook * French Sourdough Bread Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package yeast -- (or 1 1/2 tsp) 3 cups bread flour 1 teaspoon salt 1 teaspoon sugar 1 tablespoon cornmeal 1 tablespoon gluten 1/4 teaspoon baking soda 1/2 cup sourdough starter

2 1

teaspoons olive oil or butter 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 i s too wet or dry. Correct it with a Tbsp. or so of water or flour. Since you hav e made so much bread, you know how the dough should feel. FROM: JUDY GARNETT (PJXG05A)

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Nutr. Assoc. : 0 * Exported from MasterCook * Classic Sourdough Bread Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup sourdough starter 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, b ut allow at least 2 hours and as many as 24. The longer it has, the more yeast t here 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 a nd baking soda into 2 c of flour. Mix this into sponge with large spoon. When do ugh begins to hold together, turn it out onto floured board and knead it for 3 o r 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 t o 4 hours.If you want, you can skip the second rise in the bowl and proceed dire

ctly 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 ket tle 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 wit h cold water.Place a baking pan on the oven bottom and put in 3 or 4 cups of boi ling water. Put the loaves on the rack over the steaming water, close the oven a nd bake for about 25 minutes. From The Cookie-Lady's Files =============== Reply 70 of Note B Topic: FOOD SOFTWARE Subject: 1 ================= Board: Z-MM SOURDOUGH 4 SL FOOD B

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Nutr. Assoc. : 0 * Exported from MasterCook * Basic Sourdough Batter Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 , sugar and stir until dissolved. add this mixture to the dd a cup of flour at a time mixing. spoon batter into a 4 pan let rise 1 to 2 hours or till dough rises up 1/2 inch reheat oven at 350 for 45 minutes. Cool on wire rack From ugh from Antiquity and warm. add the salt starter and mix well a 1/2 X 8 1/2 inch loaf over the pan bake in p Dr Woods Worlds Sourdo

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Nutr. Assoc. : 0 * Exported from MasterCook * Alaska Sourdough Pancakes Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Nutr. Assoc. : 0