Sourdough Bagels
1 envelope yeast 1/2 C sourdough
1 C warm water (110) 31/2 C flour
3 Tbl. sugar 3 qts. boiling water
2 tsp salt 1 egg beaten
In a bowl, combine yeast, warm water, sugar, salt, starter, and 21/2 C of the flour. Beat on medium speed with dough hook or electric mixer until dough pulls from sides of bowl, about 5 minutes. With dough hook or heavy spoon, gradually beat in 1 more C flour. Turn onto a floured board and kneed, adding flour if required, until smooth and elastic, about 10 minutes. Turn dough over in a greased bowl to coat all sides. Cover with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
Punch dough down and cut into 12 equal pieces; form each piece into a ball, cover with plastic wrap and let rest 15 minutes. Poke a hole in the center of each piece and stretch until hole is about 3 inches in diameter. Arrange, 2 inches apart, on two 12x15 inch greased baking sheets. Cover with plastic wrap and let stand until puffy, about 20 minutes. In a 5-6 quart kettle, bring 3 quarts of water to boiling. Carefully lift bagels off baking sheet with a wide metal spatula and drop, 3 at a time, into water. Boil until puffy, about 1 minute per side. Lift out with a slotted spoon and drain briefly of paper towels. Arrange bagels, slightly apart, on the same baking sheets and brush tops with beaten egg. Bake in a 375° oven until tops are golden brown, about 20 min. Serve warm; or cool, cover, refrigerate overnight (freeze to store longer, then thaw wrapped). If cold, split and toast.
Sourdough Waffles & Pancakes
1C. Whole Wheat flour 2 eggs
1C. All-purpose flour ¼ C. each milk and oil
½C. Sourdough starter 2 Tbl. sugar
2C. warm buttermilk 1 tsp. Baking soda
½ tsp. salt
In a large bowl, combine flours, starter, and buttermilk; beat until blended. Cover and let stand at room temperature for 45 min. or over night, in refrigerator. Beat together eggs, milk and oil. Add to flour mixture and stir until blended. Combine sugar, salt and soda. stir into batter, then let stand for 5 minutes. Bake as desired.
Sourdough French Bread
Overnight Starter, see below 1 Tbl. salt
Tbl. butter or margarine 4-5 C. flour
1 Tbl. sugar(opt.)
Overnight Starter:
1 C. sourdough starter 4 C flour
2½ C. warm water(105F)
Prepare starter the night before by combining starter, 2½ cups warm water and 4 cups of flour in a large, non-metal bowl. Cover with waxed paper and then a towel. Place in a warm (70º) location. Remember to save enough starter to replenish the starter! Melt margarine and let cool so that it wont kill the starter. ( If you want the bread to raise faster, dissolve 1 pck. of yeast in 1/4 C. warm water and let soften 5 min.).
Stir (yeast) cooled butter, salt, (sugar) and 1 cup of the flour into the overnight starter. Beat until blended. Add remaining flour until a stiff dough forms (sourdough will remain slightly sticky, so judge by stiffness rather than by stickiness). Cover with a cloth and let raise 1 to 2 hours or until doubled. Punch down and kneed, adding flour as necessary. Divide dough in half and shape into two elongated loves. Place side by side on a 12x15 cookie sheet. Cover and let raise 1-2 hours until doubled. Slice diagonally every couple of inches across the top (allows for expansion) of the bread. Bake at 450F for 25 minutes.
English muffins
1 envelope yeast 1 tsp. salt
1/4 C. warm water 1 C. starter
2 Tbl. yellow cornmeal 3/4 C. buttermilk
22/3 C. flour 1/4 C. cornmeal
Sprinkle yeast over water. Set aside to soften 5 Minutes. Cover a large baking sheet with waxed paper. Sprinkle with 1 Tbl. cornmeal;
set aside. In a large bowl, stir together flour, 1/4 C. cornmeal, and salt; Set aside. In a medium bowl, combine starter, buttermilk and yeast mixture. Stir into flour mixture until well blended. Knead 5 to 8 minutes, adding flour if necessary until smooth and elastic. Roll out dough to 3/8 to 1/2 inch thick. Cut muffins with a 3" biscuit cutter or drinking glass. Arrange on baking sheet. Sprinkle with remaining cornmeal. Cover with cloth; let raise 45 minutes. or until doubled. Cook on medium heat in a slightly greased griddle. Turning often, cook raised muffins on medium hot griddle about 20 minutes. Cool on a rack. Serve warm or cold. Makes 12 to 14 muffins.
