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.
