Sourdough recipes

I'll start with the basic link first that I posted on What Are You Baking Now? I use the Robin Hood Sherwood recipe for my sourdough starter: http://www.robinhood.ca/recipe.details.asp?rid=3301&prcid=54 I have made it different times over the years. I keep it in the fridge in a plastic gallon ice cream pail with a lid. I find they are big enough for the sourdough to work and not cause the lid to pop and explode sourdough all over the fridge. (I had that happen with a smaller plastic container and there was a sticky mess in the fridge) I find the size is large enough that if you don't use it each each time you feed it, it can grow and not hurt anything. Sometimes I don't use it for several weeks but still feed it. I don't mix it daily after the start and if you aren't using it, it separates. You just stir this liquid back into the batter. I read in the olden days miners (often called sourdoughs) would drink this as alcohol.

Oh I love sourdough. I have made it too. I gotta run but wanted to keep this thread!

Here is the best bread I've ever made. It stays moist and isn't as heavy as some sourdough bread is.

Sourdough Applesauce Bread
1 package yeast
¼ c warm water
1 c sourdough
¼ c oil
½ c brown sugar
1 ½ c applesauce
1 tbsp salt
1 c hot water
3 c whole wheat flour
¼ tsp baking soda
3 – 4 c flour

Mix together yeast and warm water. In large mixing bowl combine sourdough, oil, brown sugar, applesauce, salt, hot water, whole wheat flour, and baking soda. Mix well. Let stand for 10 min. Stir in yeast mixture. Gradually add flour as needed to make a moderately stiff dough. Turn onto floured board and knead for 10 min. adding more flour as necessary. Place in a greased bowl. Cover and set in a warm place. Let rise 1 to 2 hours or until double in size. Punch down dough and shape into loaves. Place in greased loaf pans. Cover and let rise until double. Bake at 350 F for 35 to 45 min. Brush with melted butter. Makes 2 very large loaves. (I double the recipe and make 6 loaves at once)

I would probably make it into 3 loaves instead of 2 unless you have really big loaf pans. I've added things such as bran, wheat germ, flax seed, etc. I just mix some in before I add all the white flour and just adjust that accordingly.

Over the years, I have collected sourdough recipes. Some I got from my grandmother years ago (she died in 1970s), others from friends and other from library books. Enjoy some of my favorites!


BISCUITS



SOURDOUGH CHEESE BISCUITS *** best biscuits ever

1 c. Flour 1/2 tsp. Baking soda
1 c. Grated cheese 1/2 tsp. Salt
1/4 c. Parmesan cheese 1 c. Sourdough
2 1/2 tsp. Baking powder 1/4 c oil

Combine dry ingredients and cheeses. Add oil and sourdough. Mix. Knead about five times. Roll or pat into 3/4 inch thickness. Cut and place on ungreased baking sheet. Bake at 425 for 8 to 10 min. Makes 12 biscuits.


SOURDOUGH BISCUITS

1 c. Flour 1/4 tsp. Baking soda
2 tsp. Baking powder 1/3 c. Shortening
1/4 tsp. Salt 1 c. Sourdough

Mix all except sourdough. Then stir sourdough in lightly. Knead 8 to 10 times. Roll out 3/4 inches thick. Cut into shapes. Bake at 400 for 12 to 15 min. Makes 12 biscuits.

Love sourdough starter/bread..gonna start this tomorrow!!

COOKIES

SOURDOUGH COOKIES

1 c. Flour ½ c brown sugar
1 tsp. Salt 1 c. Sourdough
1/2 tsp. Baking soda 2 eggs
2 1/2 c. Rolled oats 1/4 c. Water
1 c. Shortening 1 c chocolate chips or raisins
1 c. Sugar 1/2 c. nuts

Combine first 4 ingredients. Cream next 6 together. Add flour mixture. Mix well. Stir in chips and nuts. Drop by teaspoonful onto lightly greased baking sheet. Bake at 350 for 10 to 12 min. Makes about 4 dozen cookies.
NOTE: I usually cut the sugars in half and they still are fine. I also add butterscotch chips or sunflower seeds instead of choc chips and nuts. Most of the time I double the recipe and add both kinds of chips, nuts, seeds or coconut to add up to 3 cups.


Very moist!

MUFFINS

Here are a few different muffin recipes.

SOURDOUGH MUFFINS

3/4 C. Oil 1 c. Crushed pineapple
1 1/4 c sugar 2 c. Flour
2 tsp. vanilla 2 tsp. Cinnamon
2 tsp. baking powder 1/2 tsp. Cloves
2 tsp. baking soda 1 c. Raisins
1 tsp. salt 1 c. Nuts
3 eggs 1 c. Mashed banana
2 c. Sourdough 1 c. Blueberries

Mix together and bake at 350 for 20 min. Makes 3 dozen.


SOURDOUGH BRAN MUFFINS

1 1/4 c. Flour 1 egg
1c. Natural bran 1 c. Sourdough
1 tsp. Baking powder 2 tbsp. Molasses
1 tsp. Baking soda 1 c. Milk
1/4 tsp. Salt 3/4 c. Raisins or dates
1/2 c. Butter 1/2 c. Nuts
3/4 c brown sugar

Combine first 5 ingredients. Cream together next 5 ingredients. Add dry ingredients alternately with milk. Stir in nuts and raisins. Bake at 375 for 20 to 25 min. Makes 1 dozen large muffins.


GRANDMA’S MUFFINS

1 1/2 c. Flour 1 tsp. Salt
1/2 c. Brown sugar 1 tsp. Soda
1 c. Rolled oats or 1/2 c. Rye flour
Mix together and make a well in the center and add
1 beaten egg 1 tsp. Orange peel
1/2 c. Buttermilk 1/2 c. Oil
3/4 c. Raisins or currants
Stir in 1 c. Sourdough. Batter looks lumpy. Fill muffin tins 2/3 full. Bake at 375 for 30 to 35 min.


BANANA BRAN MUFFINS

1/4 C. Oil 1 1/2 c. Natural bran
1/4 c. Sugar 1/2 c. Walnuts
1/4 c. honey 1 c whole wheat flour
1 beaten egg 1 tsp. Baking powder
1 c. Sourdough 1/2 tsp. Baking soda
1 c. Mashed banana 1 tsp. Salt
Combine first row of ingredients. Beat with a fork. Blend in bran and nuts. Mix rest together and add. Stir til just blended. Batter should look lumpy. Bake 15 - 20 min at 400. Makes 12 muffins.

Oh my goodness this is gonna be a great thread..so much for going on a diet in Jan!..lol

SCONES

SOURDOUGH SCONES

1 c. Flour 1/2 tsp. Baking soda
1/4 tsp. Salt 1/3 c. Oil
1 tbsp. Baking powder 1 c. Sourdough

Mix and knead like bread. Roll in a circle 1 1/4 inches thick. Cut into wedges. Place on ungreased baking sheet. Bake at 425 for 10 to 12 min. Makes 10 scones. Can add raisins, dried fruit, etc to make fruit scones.


I've added raisins or chopped fruit, dried cranberries, etc.

CAKES

CHOCOLATE CAKE

Beat together 2/3 c. Shortening 1 2/3 c sugar 3 eggs

Add 1 c. Sourdough and blend together.

Sift together: 1 3/4 c. Flour
2/3 c cocoa 1 1/4 tsp baking soda
1 tsp baking powder 1 tsp salt

Mix all together and add: 3/4 c water and 1 tsp vanilla
Bake at 350 for 35 min. Makes 2 9 inch layers. Also is good as cupcakes.


This is one of our favorites. It is moist and filling.

COFFEE CAKE

2 c flour 1 tsp cinnamon
2 c sourdough 1/2 tsp salt
1 c sugar 1/2 tsp baking soda
2/3 c oil 1 c raisins
2 eggs 1 c finely chopped apple
Combine all ingredients except for raisins and apples in a large bowl. Beat well until smooth. Stir in raisins and apples. Pour into greased 9x13 pan. Sprinkle topping evenly over batter. Bake at 350 for 35 - 40 min.
Topping: 1 c brown sugar
1/2 c chopped nuts 1/4 c marg
1 tbsp flour 1 tbsp cinnamon
Combine topping ingredients.


This is another favorite. For anyone who hates a dry carrot cake. This is very moist.

Sourdough Carrot Cake with Cream Cheese Frosting
1 1/2 cups vegetable oil
2 cups sugar
1 cup sourdough starter
3 eggs
1 cup (8 oz.) crushed pineapple, drained
3 cups grated carrots
1/2 cup chopped walnuts
1/2 cup shredded coconut
2 1/2 cups All-Purpose Flour
2 teaspoons cinnamon
1 tsp cloves
1/2 teaspoon salt
2 tsp baking powder
1 teaspoon baking soda
Combine oil and sugar, and stir in sourdough starter. Mix in eggs, one at a time, beating well after each. Fold in pineapple, carrots, walnuts, coconut and vanilla.

In a separate bowl, combine flour, cinnamon, salt and baking soda. Add dry ingredients to wet ingredients, stirring just to combine.

Spoon batter into greased and floured 9 x 13-inch pan. Bake in a preheated 350°F oven for 55 - 65 minutes, or until cake tests done. Remove cake from oven and cool completely on a wire rack before frosting with cream cheese frosting.