Sourdough Starters
\nSourdough Starter #1
\nCategories: Breads
\nServings:\u00a0 1
\n\u2022\u00a0\u00a0\u00a0 2 c\u00a0 Unbleached Flour
\n\u2022\u00a0\u00a0\u00a0 1 pk Active Dry Yeast
\n\u2022\u00a0\u00a0\u00a0 1 x\u00a0 Water To Make Thick Batter
\nMix Flour with\u00a0 yeast.\u00a0 Add enough water to make a thick batter.\u00a0 Set in warm place for 24 hours or until house is filled with a delectable yeasty smell.<\/p>\n
Title: Sourdough Starter #2
\nCategories: Breads
\nServings:\u00a0 1
\n\u2022\u00a0\u00a0\u00a0 2 c\u00a0 Unbleached Flour
\n\u2022\u00a0\u00a0\u00a0 1 x\u00a0 Water To Make Thick Batter
\nMix flour and water to make a thick batter.\u00a0 Let stand uncovered for four or five days, or until it begins working.\u00a0 This basic recipe requires a carefully scalded container.<\/p>\n
Title: Sourdough Starter #3
\nCategories: Breads
\nServings:\u00a0 1
\n\u2022\u00a0\u00a0\u00a0 2 c\u00a0 Unbleached Flour
\n\u2022\u00a0\u00a0\u00a0 1 x\u00a0 Warm Milk To Make Thick Bat.
\nThis starter is the same as starter #2 but uses warm Milk instead of water.\u00a0 Use the same instructions as with #2.<\/p>\n
Title: Sourdough Starter #4
\nCategories: Breads
\nServings:\u00a0 1
\n\u2022\u00a0\u00a0\u00a0 1 x\u00a0 Unbleached Flour
\n\u2022\u00a0\u00a0\u00a0 1 x\u00a0 Potato Water
\nBoil some potatoes for supper, save the potato water, and use it lukewarm with enough unbleached flour to make a thick batter. without yeast.\u00a0 This is a good way to make it in camp, where you have no yeast available and want fast results.\u00a0 This is also the way most farm girls made it in the olden days.\u00a0 Let stand a day or so, or until it smells right.<\/p>\n
Title: Sourdough Starter #5
\nCategories: Breads
\nServings:\u00a0 1
\n\u2022\u00a0\u00a0\u00a0 4 c\u00a0 Unbleached Flour
\n\u2022\u00a0\u00a0\u00a0 2 T\u00a0 Salt
\n\u2022\u00a0\u00a0\u00a0 2 T\u00a0 Sugar
\n\u2022\u00a0\u00a0\u00a0 4 c\u00a0 Lukewarm Potato Water
\nPut all ingredients in a crock or large jar and let stand in a warm place uncovered several days.\u00a0 This is the authors last choice for making a starter, but seems to be in all the cookbooks dealing with Sourdough Starters.\u00a0 Use only as a last resort.<\/p>\n
Title: Sourdough Starter #6
\nCategories: Breads
\nServings:\u00a0 1
\n\u2022\u00a0\u00a0\u00a0 1 c\u00a0 Milk
\n\u2022\u00a0\u00a0\u00a0 1 c\u00a0 Unbleached Flour
\nLet milk stand for a day or so in an uncovered container at room temperature.\u00a0 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:\u00a0 All containers for starters not using yeast, must be carefully scalded before use.\u00a0 If you are careless or do not scald them the starter will fail.<\/p>\n
SOURDOUGH STARTER
\n2 C milk – put in glass or ceramic bowl (not metal) and set stand uncovered in warm place for 24 hours. Stir in 2 C sifted flour and allow to stand 2 days until bubbles and gets sour smell. Store in fridge in quart size jar or crock with looose cover. (If cover is too tight CO2 may cause explosion.) If liquid rises to top give it a stir. Starter gets better with age. Use it every 10 days or so and when you take some out add 1 C flour and 1 C water, set in warm place for 24 hrs. (or more) then cover loosely and refrig. If don’t use it activate it every couple of weeks by throwing out all but 1 C starter and adding equal amounts of flour and water. Try to keep 2 C. on hand. Let warm (take out over night) before using.<\/p>\n
“World” Bread
\nSTEP I:\u00a0 CULTURE PREPARATION
\n1)\u00a0\u00a0\u00a0\u00a0\u00a0 Remove the culture from the refigerator
\n2)\u00a0\u00a0\u00a0\u00a0\u00a0 Add 1\/2 cup of white flour and 1\/2 cup warm water to the culture jar and mix briefly.\u00a0 The total mixture will be about 2 1\/4 cups.\u00a0 It need not be lump free.
\n3)\u00a0\u00a0\u00a0\u00a0\u00a0 Proof at 85 deg. F. for 6 to 12 hours until actively fermenting (as shown by bubbles on the surface).
\n(The Russian Culture requires about 2 or 3 hours to reach this stage if the correct temperature is maintained.\u00a0 Time depends mostly on how many spores remain in culture at time of use.)
\nSTEP II:\u00a0 THE FIRST PROOF
\n1)\u00a0\u00a0\u00a0\u00a0\u00a0 Mix all of the active culture with 3 cups of white flour and 2 cups of warm water in a 4 quart mixing bowl.\u00a0 It need not be lump free.
\n2)\u00a0\u00a0\u00a0\u00a0\u00a0 Proof at 85 deg. F. for 12 hours.
\n(The Russian culture requires only 6 hours at this stage.)
\n3)\u00a0\u00a0\u00a0\u00a0\u00a0 RETURN 1 cup of culture to the culture jar. Add 1\/3 cup of white flour and 1\/3 cup of warm water and proof at 85 deg. F. for one hour.\u00a0 Then refrigerate immediately.
\nSTEP III:\u00a0 THE SECOND PROOF
\nREMEMBER TO REFRIGERATE one cup of culture from the first proof before proceeding.
\nINGREDIENTS
\n\u2022\u00a0\u00a0\u00a0 4 cups culture from the first proof (if I have more I use it all.)
\n\u2022\u00a0\u00a0\u00a0 2 tablespoons butter
\n\u2022\u00a0\u00a0\u00a0 1 cup milk
\n\u2022\u00a0\u00a0\u00a0 2 teaspoons salt
\n\u2022\u00a0\u00a0\u00a0 2 tablespoons sugar
\n\u2022\u00a0\u00a0\u00a0 6 cups white flour
\n1.\u00a0\u00a0\u00a0 Melt the butter over moderate heat (or heat in the microwave), add the milk to the butter, warm briefly, add the salt and sugar, and stir until dissolved.\u00a0 Add this mixture to the culture and mix well.
\n2.\u00a0\u00a0\u00a0 Add the flour a cup at a time until dough is too stiff to mix by hand.\u00a0 Then turn onto a floured board and knead in remaining flour until the dough is smooth and satiny. (Knead about 15 min by hand.)
\n3.\u00a0\u00a0\u00a0 Divide dough in half and form two balls.
\n4.\u00a0\u00a0\u00a0 Pat each ball into a one inch thick oval and form loaves by rolling from the long side, pinching the seam together as you roll the dough to form the loaf.\u00a0 (Put a flattened ball of dough in the Dutch oven.)
\n5.\u00a0\u00a0\u00a0 Place in greased loaf pans and proof at 85 deg. F. for 1 1\/2 to 3 hours.\u00a0 When the dough rises 1 to 2 inches above lip of pan, it is ready to bake.<\/p>\n
(It helps if the dough can rise in a very humid place.\u00a0 When I am baking in the regular oven, I put the dough in a camping cooler with a bucket of hot water.\u00a0 This keeps the dough warm and humid.\u00a0 Problem:\u00a0 I have to stack the pans.\u00a0 If the dough rises above the lip, it hits the next pan and ruins the texture. This is why I want to build a new proofing box.)<\/p>\n
(If you use so much dough that it rises above the lip of the Dutch oven, then you have trouble.\u00a0 Takes experience to know how much dough to use.\u00a0 This recipe can make 3 loaves for a 10″ dutch oven, or one 10″ and one 12″.\u00a0 If it isn’t quite warm enough, I place one or two coals on the lid of the dutch oven to let the bread rise.<\/p>\n
6.\u00a0\u00a0\u00a0 Preheat the oven to 375 deg. F.\u00a0 Ten minutes after putting the bread in, reduce heat to 350 deg. F. and bake an additional 45 minutes (or much less – watch carefully).\u00a0 (Elsewhere in the book Ed. Wood recomends putting a tray of water in the oven for the first 10 minutes.\u00a0 This is supposed to improve the crust and give it a French bread texture.\u00a0 You see if it works.)<\/p>\n
(For the Dutch oven I put 4 coals on the bottom of a 10″ oven and 9 on the top.\u00a0 I cook it for about 35 minutes.\u00a0 I use 5 coals on the bottom and 11 on the top for the 12″ oven. If it is very cold outside, it may take more time, and you probabably need more coals.\u00a0 I baked bread in -20 deg. F. weather in January once.<\/p>\n
7.\u00a0\u00a0\u00a0 When the bread is removed from the oven, brush crusts lightly with melted butter.\u00a0 Turn out of
\npans and cool on a wire rack.\u00a0 (When using the dutch oven, I just turn the oven over and the
\nbread falls out onto the wire rack.)<\/p>\n
“Basic Bread”
\nBasic Bread (not from Sourdough Jack)
\nAfter proofing, remove one cup of starter to your frig.\u00a0 Add a bit of oil, and salt (if desired, I rarely do) to the remaining sponge.\u00a0 Begin adding flour one cup at a time.\u00a0 Mix in flour until the dough begins
\ncoming away from the bowl.\u00a0 Knead dough, using extra flour as necessary.Allow to proof (with sourdough, time will vary on this.\u00a0 Expect a minimum of two hours.\u00a0 You want to double the size of the dough.)\u00a0 Now shape and bake in 425 F oven for 20 minutes then turn oven to 375 and continue baking for 1 hour.<\/p>\n
Variations.\u00a0 I have used just this basic dough as a base for pizza (very nice) and as the dough to line a casserole dish, pour in a ground beef\/tomato\/italian seasonings mixture, and top with some reserved sourdough.\u00a0 Bake for 30 minutes.\u00a0 Also very nice.<\/p>\n
The Doctor’s Sourdough Bread
\n1 c\u00a0 Sourdough Starter
\n2 c\u00a0 Warm Water
\n2 c\u00a0 Warm Milk
\n1 T\u00a0 Butter
\n2 k Active Dry Yeast
\n1\/4 c\u00a0 Honey
\n7 c\u00a0 Unbleached Flour
\n1\/4 c\u00a0 Wheat Germ
\n2 T\u00a0 Sugar
\n2 t\u00a0 Salt
\n2 t\u00a0 Baking Soda
\nMix 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.\u00a0 Next morning mix in the butter with warm milk and stir in yeast until until dissolved.\u00a0 Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ.
\nSprinkle sugar, salt, and baking soda over the mixture.\u00a0 Gentlypress into dough and\u00a0 mix lightly.\u00a0 Allow to stand from 30 to 50 minutes until mixture is bubbly.\u00a0 Add enough flour until the dough cleans the sides of the bowl.\u00a0 Then place the dough on a lightly floured board and kead 100 times or until silky mixture is developed.\u00a0 Form\u00a0 into 4 1-lb loaves, place in well-greased loaf pans 9 x 3 size.\u00a0 Let rise until double, about 2 to 3 hours in a warm
\nroom.\u00a0 Then bake in hot oven, 400 degrees F, for 20 minutes.\u00a0 Reduce oven temp. to 325 degrees F. and bake 20 minutes longer or until thoroughly baked.\u00a0 Remove from pans and place loaves on rack to cool.\u00a0 Butter tops of loaves to prevent hard crustyness.\u00a0 Makes 4 1-lb Loaves<\/p>\n
David’s Sourdough White Bread
\n1 1\/2 to 2 cups sourdough culture.\u00a0 (I used the Alaskan, my vote for the best camping culture.)
\n1 tsp salt.
\n1 cup water.
\nJust enough quality bread flour to make a nice dough.\u00a0 Not too dry.\u00a0 (maybe 2 cups?)<\/p>\n
Knead until you drop dead. (Long time)\u00a0 Try to see if you can stretch the dough papery thin without ripping.\u00a0 If you can come close you are done.\u00a0 I have a large bread board I take camping that I used for kneading.<\/p>\n
Shape the loaf into a rounded disk (it helps to grease your hands to do this) and set in a greased 12″ Dutch oven.\u00a0 Put the lid on. Set the Dutch oven in the sun if it is too cool.\u00a0 Keep an eye on it and move it back to the shade if it is getting hot. etc.<\/p>\n
After about 2 hours of rising I begin to cook.\u00a0 It helps to get experience cooking with charcol briquetts before you try to use the open fire.\u00a0 I used hot wood coals from the fire.\u00a0 It helps if the wood was hard wood like oak.\u00a0 I cook the bread for about 1 hour.\u00a0 When using briquettes I use about 7-8 on the bottom (for a 12″ oven) and 14-16 on the top.\u00a0 With a wood fire I try to use a similar amount of coals.\u00a0 Open the oven often during the cooking process to check on the progress. Beware that the top may look great while the bottom is burning charcol black!\u00a0 Better to have too little heat on the bottom than too much!<\/p>\n
Sourdough & Buttermilk bread
\n1 cup starter + 1\/2 cup flour, 1\/2 cup warm water
\nLet sit for 12+ hours.
\nAdd 3 cups flour, 2 cups warm water, mix and let it sit overnight.\u00a0 It should be stringy, glutinous, and smelly.
\nAdd 1 1\/4 cups COLD lowfat buttermilk, 4 cups flour and mix until the dough comes away from the sides of the bowl.\u00a0 Turn out onto the counter and knead until it is silky smooth (15 min).\u00a0 Add water or flour as neccessary — add water by wetting your hands and kneading.
\nLet it rise (cool <= 70 deg F) for 3-4 hrs.\u00a0 Turn out onto counter, flatten and press out gas (shouldn’t be too
\nmuch).\u00a0 Round the loaf and let rise again 1-2 hrs.
\nAgain, flatten and press out gas.\u00a0 Divide into 2 parts, and form loaves (I like simple round peasant loaves), and allow to proof upside down on a floured cloth.
\nPreheat oven to 375.\u00a0 Sprinke cornmeal generously on tile or baking sheet surface.
\nAfter 30-40 min, turn straight side up onto a floured peel, slash the top, and slide onto tiles or baking sheet in 375 preheated oven.<\/p>\n
Eat HOT, with a bit of sweet butter.<\/p>\n
Roberta’s Sourdough Rye
\nStarter:
\n1 grain (granule) yeast
\n1\/2 teaspoon milk
\n1-1\/2 cups whole rye (as fresh as possible)
\n1-1\/2 cups water.
\nCombine above, should be consistency of pancake batter.\u00a0 Store between 65F and 80F in a nonmetal container, covered.\u00a0 Let stand 3 to 5 days, stirring twice a day until it starts to smell like a sour should.\u00a0 If it smells real bad, then it got too warm, and you should start over.\u00a0 After that, treat it like any other sour.
\nRoberta’s Sourdough Rye
\n1\/3 cup Manuel’s starter
\n3\/4 cup warm water
\n2 cups whole rye flour (as fresh as possible)
\n1\/4 onion, separated into pieces.
\nCombine the flour, water and starter making a dough.\u00a0 Push the onion pieces into the dough.\u00a0 Cover tightly, leave at room emperature for 12 to 15 hours or more.
\nAdd to above mixture
\n4 teaspoons yeast\u00a0 (this sounds excessive, but who am I to argue)
\n2\/3 cup warm water
\n3-1\/2 cups whole hard wheat flour (as fresh as possible)
\n2-1\/2 cups ?
\n1 tablespoon caraway seeds
\n1\/3 cup warm water for kneading
\nDissolve yeast in warm water, and combine with the rest of the ingredients. Keep the 1\/3 cup water separate for kneading.\u00a0 The trick is in the kneading.\u00a0 Knead for about 15 minutes, and during this time use the 1\/3 cup water to wet your hands — don’t add the water at once.\u00a0 Knead for 15 to 20 minutes or until the dough is soft or becomes unpleasantly sticky.
\nPut dough in a clean bowl (no oil), cover, and let rise once only at 80F.\u00a0 This takes about 1-1\/2 hours — careful not to let it go over. Use the finger poke test (it’s ready when a wet finger poked into the dough leaves a hole that no longer fills in).\u00a0 Shape the loaves properly (hearth or french style) and place on greased baking sheet sprinkled with cornmeal. Let rise again at 80-90F (30-45 mins) but keep an eye out not to let it go too far.\u00a0 It’s ready when a depression left by a finger (not a hole!) fills in slowly.
\nSlash the loaves well and place in a oven pre-heated to 450 F. Use a steam technique for 10 mins, then reduce heat to 325F and bake for 40 – 50 mins\u00a0 until done (remove the pan of water after first 10 mins).
\nFor the steam technique, I put 1 cup of boiling water in a metal pan on the bottom of the oven, and in addition, sprayed the loaves with water 4 times (once when I put the loaves in and then every 3 minutes).
\nGives a nice crust as a result.<\/p>\n
Sourdough French Bread
\nTo make a tangy sourdough bread, you have to let it sit for a long time. When I made some sourdough French bread, a couple of weeks ago, I started the dough early in the morning, adding most of the flour and all the water it was going to need.\u00a0 By the time it went into the oven, it was pleasantly tangy.\u00a0 If I had wanted even more flavour, I would have started it the night before.\u00a0 The longer it sits, the more flavor it will gain.<\/p>\n
1 cup sourdough starter
\n2 t sugar
\n1 1\/2 c warm water
\n2 t salt
\n1 package yeast
\n1\/2 t soda
\n4 c flour
\n2 c flour (for kneading)
\nIf you are going to start this bread the evening before or early in the morning, you won’t need the extra yeast.\u00a0 If you start it 3 hours before dinner, you will need it.\u00a0 Put the starter, water, and flour in a bowl. Put this in a warm place and ignore it for the rest of the day.\u00a0 By evening, it should have doubled and smell like your starter again.\u00a0 Mix the sugar, salt, soda and 1 cup of flour together.\u00a0 Sprinkle them over the dough, and mix well.\u00a0 Turn the dough out onto your bread board and knead it, using the remaining flour.
\nShape loaves and place them on lightly greased cookie sheets.\u00a0 Let rise until doubled in bulk, slash tops of loaves, brush them with water or a well-beaten egg, and place in 400 F oven.\u00a0 (A pan of water on lower shelf of the oven can help make a crispy crust.)\u00a0 Bake until medium dark brown.<\/p>\n
Whole Wheat Potato Bread
\nThis recipe came on my 100 lb bag of whole wheat berries!\u00a0 Looks good, and the proportions appear about right – I’ve made lots of potato breads and I recommend them highly. This recipe shouldn’t be too hard to adapt to sourdough, I’d probably substitute 1 cup of starter for the yeast and 1\/2 cup of warm water.<\/p>\n
4 medium loaves or 6 – Number 2 1\/2 sized tin can loaves
\n8 cups whole wheat flour
\n1 tablespoon salt
\n4 tablespoons sugar, honey or molasses
\n4 tablespoons melted shortening or oil
\n2 tablespoons dry yeast, dissolved in 1\/2 cup warm water (substitute 1 cup of starter for this)
\n1 medium potato, boiled until mealy in 2 cups water<\/p>\n
Mash or beat the cooked potato in the cooking water until smooth.\u00a0 Add 1 3\/4 cups cold water to this mixture, and allow to cool to lukewarm. Add the yeast mixture and shortening.
\nMix in half the flour, and make sure it’s mixed throughly. Cover and allow to double in size. Add the salt and 3 more cups of flour, or enough to allow hand kneading. The mixture will be quite soft. Turn out on a board and knead until it’s smooth and stretchy. Let the dough rest on a greased surface for 15 to 20 minutes. Knead again and shape loaves. If you use tin cans, fill them half full. Let rise till doubled, bake at 400 degrees for about 45 minutes.
\nFor a quicker process, mix 1\/2 cup of dehydrated potato flakes into the first 4 cups of flour and use a TOTAL of 3 3\/4 cups of water in the recipe.
\nThe bread is much finer and lighter than ordinary 100% whole wheat, and is an ideal dough for scones.<\/p>\n
David’s Most Excelent Sourdough Pizza Crust
\n2 C sourdough culture\u00a0 (I used the Alaskan again.)
\n1 t salt.
\n2 C Bread flour.
\nYou might need more flour or less depending on the consistency.\u00a0 You want a good kneading consistency.\u00a0 You can let this get just a little thicker than regular bread dough to help the special shaping you will knead to do.
\nMix and knead the dough well.\u00a0 Knead about 600 strokes.\u00a0 Then grease the bowl and return the dough to it and let it rise for a couple hours.\u00a0 When it has risen well, gently press it down, and fold it gently but repeatedly to mix the dough and to push\u00a0 or move the yeast cells onto new and fresh pastures.<\/p>\n
Separate the dough into about 3 balls.\u00a0 (Depending on the size of your pizza pans etc.)\u00a0\u00a0 From here treat it like you do your favorite pizza crust.\u00a0 If you use cornmeal go ahead, etc.
\nI just grease the pans, and then press the dough flat with my hands until I get a good uniform covering of the pan.
\nI bake these for about 10 – 15 min in 350 – 400 deg. F. oven until they just begin to show any hint of browning.\u00a0 Then I remove them and add spiced tomato sauce, peppers, onions, mushrooms, cheeses and etc.\u00a0 Then I return these to the oven until the cheese it melted.<\/p>\n
Alaskan Blueberry Pancakes
\nMade on the Alagnak River at our fishing lodge for many years 300\u00a0 miles SE of Anchorage and ravished by many fishermen and stranded\u00a0 weathered in guests.\u00a0 I got so tired of writing down this recipe,\u00a0 I\u00a0 made copies when I went to Anchorage for supplies.<\/p>\n
1 cup sour dough starter (I made mine from potato water)
\n2 cups flour
\n2 cups milk (I used powdered never had fresh available, but fresh ok)
\n1 tsp salt
\nmix above in crock or bowl (not stainless steel) cover with\u00a0 kitchen towel or cheescloth, let stand overnight.\u00a0 In AM when nice and bubbly
\nadd:
\n2 tsp baking soda
\n2 eggs
\n3-4 tablespoons melted shortening or butter
\n2 tsp sugar
\nfresh blueberries (if your lucky enough to have them growing around you)
\nPour large silver dollar size batter on hot griddle,\u00a0 cook and turn.\u00a0 Serve with lots of syrup and butter and river coffee.\u00a0 These also went great in backpacks for endurance on the trail.\u00a0 The stronger the starter the stronger the pancake.<\/p>\n
The American Slapjack
\nAmbrosia Batter
\nThe name of this concoction is taken from the food of the gods often referred to in Greek mythology.\u00a0 The title is appropriate considering the various delectable things that can be made with it.\u00a0 No doubt when you mix up your first batch of sourdough griddlecakes or biscuits, you’ll agree.\u00a0 Here’s how you make it:
\n1 cup starter
\n1 cup water
\n1 1\/2 cups white all-purpose flour
\nMix the above ingredients in a 2-quart bowl, cover and set aside for 24 hours in a place where the temperature ranges between 75 and 80.\u00a0 Remember to use only a bowl made of glass or crockery, not metal.\u00a0 Also make sure that your bowl is large enough to allow the mixture to double in volume without spilling over the side.\u00a0 Ambrosia Batter is burdensome to clean up, especially after it has dried. Replenish the starter with 1 cup flour and 3\/4 cup of warm water.<\/p>\n
The American Slapjack
\nThis country really did not have a homegrown cookbook until 1796 when Amelia Simmons had her modest work of 47 pages published.\u00a0 Under the title American Cookery, it was first in offering guidance to the use of such indigenous foods as corn and potatoes.\u00a0 This humble compilation was likewise the first to make mention of America’s own pancake, the Slapjack.\u00a0 The recipe given here faithfully reproduces this favorite of early American fare.
\nUnlike some griddlecake recipes, the American Slapjack contains no chemical leaveners of any kind.\u00a0 Although they are not bad in themselves, baking powder and bicarbonate of soda do lessen slightly the flavor produced by the long maturing period of Ambrosia Batter.\u00a0 American Slapjacks have the wonderful flavor of an unrepressed, newly-fermented wild yeast.\u00a0 This is the pancake for those who want the full rich flavor of\u00a0 sourdough in all its glory and savor.
\nAmerican Slapjacks require more time than most sourdough hotcakes.\u00a0 In the early days this presented no problem because the lady of the house was usually up well before the rest of the family.\u00a0 Today, with our faster pace of living, these griddlecakes might present difficulty if it’s a quick breakfast you want.\u00a0 Try making them on a Saturday or Sunday morning when you are not rushed.\u00a0 Once the Ambrosia Batter has aged for 24 hours, American Slapjacks require about an hour to re-ferment after they are mixed.
\n1 recipe Ambrosia Batter
\n1\/4 cup honey
\n1 egg
\n1\/2 cup milk
\n2 Tablespoons melted butter
\n1\/2 teaspoon salt
\nMix the egg, milk, honey, butter and salt in a two-quart bowl.\u00a0 Add the Ambrosia Batter and beat rapidly for about one minute to mix and aerate the batter.\u00a0 Cover and set aside in a very warm place (85 to 110) for 45 to 90 minutes.\u00a0 This will cause the batter to ferment again and become light and bubbly.\u00a0 After the refermentation period, move the batter very carefully to the griddle so as to avoid knocking out any of the leavening gas.\u00a0 Ladle carefully and fry on a lightly greased griddle.\u00a0 Makes about 40 dollar-sized hotcakes, enough for 3 or 4.
\nThe secret of successfully bringing this recipe to flavorsome perfection is finding a spot warm enough to re-ferment the batter rapidly.\u00a0 Provided that it is not above 120, an oven on a setting\u00a0 of WARM is the ideal place.\u00a0 Remember to ladle the batter with great care once it has become foamy.\u00a0 The presence of the gas bubbles is what makes the pancakes light.\u00a0 When directions are followed carefully, American Slapjacks are the lightest of all the sourdough griddlecakes and have the best sourdough flavor.<\/p>\n
Mendenhall Sourdough Gingerbread
\nServings:\u00a0 4
\n1 c\u00a0 Active Sourdough Starter
\n1\/2 c\u00a0 Hot Water
\n1\/2 c\u00a0 Molasses
\n1\/2 t\u00a0 Salt
\n1 t\u00a0 Baking Soda
\n1\/2 c\u00a0 Firmly Packed Brown Sugar
\n1 ea Large Egg
\n1 1\/2 c\u00a0 Unbleached Flour
\n1 t\u00a0 Ginger
\n1 t\u00a0 Cinnamon
\n1\/2 c\u00a0 Shortening
\nCream brown sugar and shortening and beat.\u00a0 Then add molasses and egg, beating continuously.\u00a0 Sift dry ingredients together and blend into hot water.\u00a0 Then beat this mixture into creamed mixture.\u00a0 As the last step, add\u00a0\u00a0 the sourdough starter slowly, mixing carefully to maintain a bubbly batter.\u00a0 Bake in pan at 375 degrees F for about 30 minutes or until done.\u00a0 Serve with ice cream or whipped cream while still hot if possible<\/p>\n
Sourdough Egg Rolls
\nHere is my personal recipe for delicious rolls using sourdough. I used “Carl’s” sourdough starter for these rolls, and kneaded the dough using my bread machine. You may need to adjust the quantity of the ingredients to suite your particular starter consistancy and cooking environment, as these ingredients are listed by volume and not weight. While the sourness is lessened by the use of the eggs and milk, you can still taste the wonderful flavour of the particular sourdough you are using. This recipe makes about 6 large rolls with tender thin crust. Enjoy!
\n2 Large Eggs
\n1\/2 cup 1% Milk
\n2 tbs sugar
\n1\/2 tbs salt
\n2 tbs gluten
\n1 tbs crisco
\n1 tbs honey
\n1 cup bread flour
\n3 cups all purpose bleached white flour
\n1\/2 cup sourdough starter
\nPut all ingredients into bread machine pan except the starter (in order shown). Set bread machine for DOUGH and turn on machine. After the ingredients have pre-heated and machine starts to knead the ingredients, add in the starter. Allow the bread machine to fully knead the mixure.
\nWhen bread machine completes the kneading phase, shut off machine and remove dough. Grease a tray or whatever you want to bake the rolls on. I use a well greased (with crisco) metal tray. Put some crisco on your hands and grease surface of dough. Cut off pieces of the dough and roll into thick roll of dough by rolling the dough between your palms. Stretch the dough a bit by pulling it and tie it into knot. The size of the cylinder of dough should be about 12″ x 1.5″ diam. Set dough knot onto tray, and continue until you use all the dough. Keep a good amount of space between each roll because they will rise a lot (hopefully).
\nAllow to raise for as long as you normally would with your particular starter. I let mine raise for about 3 hours.
\nPut tray of rolls into oven and a container of hot water in lower rack of oven. Loosely cover the container of water. (Use an oven-safe container and top.) Turn oven to 300 degrees. Do not pre-heat the oven. Bake at 300 degrees for approximately 15 minutes. Spritz hot water into oven every few minutes. The rolls should rise in oven. Turn up oven to 400 degrees and bake for another 15 minutes, or until rolls seem to be browned nicely.
\nRemove tray from oven and remove rolls from tray and allow to cool.
\nThis recipe makes about 6 rolls.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sourdough Starters Sourdough Starter #1 Categories: Breads Servings:\u00a0 1 \u2022\u00a0\u00a0\u00a0 2 c\u00a0 Unbleached Flour \u2022\u00a0\u00a0\u00a0 1 pk Active Dry Yeast \u2022\u00a0\u00a0\u00a0 1 x\u00a0 Water To Make Thick Batter Mix Flour with\u00a0 yeast.\u00a0 Add enough water to make a thick batter.\u00a0 Set in warm place for 24 hours or until house is filled with a delectable […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[41],"tags":[],"_links":{"self":[{"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/posts\/395"}],"collection":[{"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=395"}],"version-history":[{"count":1,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/posts\/395\/revisions"}],"predecessor-version":[{"id":396,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/posts\/395\/revisions\/396"}],"wp:attachment":[{"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=395"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=395"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=395"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}