Sourdough recipes

[jojo54]

LOAVES

FRIENDSHIP LOAF

1/3 c oil 1/2 tsp salt
3 eggs 1/2 tsp baking soda
2 c flour 2 tsp baking powder
2 c sourdough 1 c sugar
1 tsp cinnamon 2 tsp vanilla
Mix together and add 1 c apples and 1 c nuts or raisins.
Makes 2 loaves. Bake for 55 min. at 350. Can you whatever fruit, etc. you want.


BANANA BREAD

Cream together: 1/3 c. Shortening 1 egg 1 c. Sugar
Add rest. 1 mashed banana
2 c. Flour 1 tsp baking powder
1 tsp salt 1/2 tsp baking soda
1 c sourdough 3/4 c walnuts
Bake at 350 for 1 hour.

 

[jojo54]

That's all folks. These are my basics and I make them all the time except for the loaves. I don't use those too much but we love the bread, chesse biscuits, cookies, scones and cake. Enjoy and add any recipes you have enjoyed.

 

[KatyTheChickenLady]

thanks a million for sharing! I have never made sourdough but really want to, I'll be back to this thread for my start next week! thanks again, I'll let you kow how it goes . . .

 

[Kim_NC]

I have these favorite sourdough recipes on our farm website.

Sourdough Cheese Rolls

Sourdough Orange Cinnamon Rolls

Sourdough Cinnamon Drop Biscuits

And I have some others for pancakes, hamburger buns, pie crust, deep fry batter. I'll try to post those over the next couple days.

 

[citalk2much]

Oh my goodness I think I will start growing some tonight yummy I kove sour dough

 

[Kim_NC]

Here are the other favorites I mentioned:

Sourdough Pancakes

2 1/4 cups sourdough starter
1 1/2 cups flour
1 Tbsp sugar
1 pinch salt
1/2 Tsp baking soda
1 Tbsp baking powder
3/4 cup milk
3 large eggs
1/4 cup melted butter

Mix the eggs and milk together thoroughly & add your sourdough starter.
Combine with the dry ingredients. Slowly mix in the butter.

Cook pancakes over a med to med-hi heat.
For thicker pancakes decrease milk and increase flour. For thinner pancakes increase milk and decrease flour.

The following recipes call for "fresh stater". This means starter that has been "fed" within the past 8 - 12 hours and allowed to freshen at room temperature. For fresh starter, take a cup of your stored starter one day ahead of time, add an amount of warm water and an equal (or slightly greater) amount of flour to it. The amount of water should be what is called for as "fresh starter" in the recipe. Allow it to sit over night at room temperature, covered loosely. The next day, stir it down, measure out the amount of fresh starter needed for your recipe, and return the remainder to the storage container, stirring it in well (this "feeds" your stored starter). Then proceed with the recipe.

Sourdough Deep Fry Batter

This batter can be used to deep-fry fish, shrimp, vegetables or any
other food batter-dipped fried food.

Combine 1 cup fresh sourdough starter, 1 egg yolk, 1 TBL oil, salt and pepper to taste.

Stir in enough flour to make the batter the right consistency (when poured from a spoon, it should form a triangle off the edge of the spoon before dropping rather than forming a steady stream).

Beat well for one or two minutes. Let stand an hour or so.

Sourdough Hamburger Buns or Hot Dog Buns

2 cups fresh sourdough starter, room temperature
1 cup water
1/2 cup sugar
1/4 cup vegetable oil
1 egg yolk (or 1 egg)
1/2 teaspoon salt
5 to 6 cups flour

Mix all ingredients except flour together. Add half the flour,
beat well. Gradually add remaining flour until too stiff to stir,
then knead 5 to 10 minutes, adding flour as necessary to keep from
sticking, until dough is smooth and about 1/3 as tall as wide when
allowed to rest. Place in greased bowl, turn, cover lightly to
rise until doubled. Punch down, let rest 15 minutes.
Pinch off balls about the size of a medium lemon (or divide dough
into 20 equal pieces), shape each piece into a smooth ball, and
flatten until about 3/4 inches thick. Place two inches apart on
greased cookie sheets. Let rise until almost the desired size.
Bake 15 to 20 minutes at 375 F. Makes about 20 buns.

For hot-dog buns, pinch off pieces the size of a medium egg or
lime. Shape to the length of a hot-dog, and about 3/4 inch thick.
(Use a wooden cutting board with a handle as a roller, rolling the
dough between the board and the table top, holding the board
perfectly parallel to the table.) Place 1 inch apart on the
greased cookie sheets. Makes about 24.

Sourdough Pastry (Pie Crust)
For a 9" double-crust pie

Sift together:

1 2/3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda

Cut in 2/3 cup shortening until it resembles coarse crumbs.
Stir in 1/2 cup fresh starter, just until all ingredients are
moistened. Add a few drops water if too dry, a spoonful
more flour if too moist. Cover or wrap and let stand 30
minutes. Roll out, use and bake as for any pie crust.

 

[feathersnuggles]

I've got to try the sourdough pastry crust, Kim-NC!

Here's my addition for sourdough. I make these at least once a week.

Sourdough Baguettes
2 c. cool water (minus chlorine, preferably*)
1 t. malt powder
1 t. dry yeast

2/3 c. freshly fed rye flour-based sourdough (or regular, if you don't have a whole grain sourdough)
1/2 c. whole wheat flour
1/2 c. rye flour
4 c. unbleached flour

2 t. coarse salt

* Let regular tap water sit out overnight to remove chlorine

In a large bowl, mix malt and yeast into water. Let sit 15 minutes to dissolve. Add sourdough and all the flours. Mix together until there are no dry spots. Set aside, covered for several hours, punch down if necessary and then place into the fridge overnight. (or leave out overnight, if the room is cold)

Next day remove from fridge. Using either a machine or by hand, knead the dough adding the salt before beginning to knead. Knead for 15 minutes until nice & stretchy. Lightly spray the inside of a large covered container with cooking oil spray. Place kneaded dough inside, cover and store in fridge for 1-2 days. This time in the fridge develops the flavor, even more. On baking day, remove from fridge and let sit for 1/2 hour. Cut dough in half, shape each piece into a medium size baguette (using a little flour if needed). Put both baguettes, spaced 3-4" apart, onto a piece of parchment paper, on a flat cookie sheet. Set aside to rise. Preheat oven to 500F for 1 hour. Slash the tops of your baguettes with a razor and spray tops with a GENEROUS amount of water. Slide baguettes onto heated oven tiles (that's what I use) or use a cookie sheet that has been preheating in the oven. Bake for approx 20 minutes. Rotate baguettes, if necessary to evenly brown them. When loaves are done, turn off oven and remove to cooling rack.

I usually leave the baguettes in the turned off oven for another 10 minutes - which makes a really hard crunchy crust.

LOVE SOURDOUGH! I created mine in 2006 (from some sprouted barley) and it's still alive and working. I've shared it with friends and neighbors.

 

[Jen4]

I'm soooo happy you all posted all these recipes, I've got a sourdough starter going, I did make some buttermilk biscuits with it over the weekend and they are sooo good!

 

[FortWorthChicks]

Wow great thread!! Thanks, I am going to get a started on this tomorrow!!

Yummy.

 

[alabama49]

Is the sourdough for Amish Friendship bread the same as sourdough you would use in regular yeast breads? Or would you use a different starter to make your breads, biscuits etc?