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I had sourdough starter for a while. I just didn't keep up with it as well as I should have. I eventually gave it to hubby to put in his pancake batter (he makes pancakes every Sat/Sun) and they were the best pancakes ever!If you have sourdough starter, I have a very good recipe for that. They are very tasty!
English muffins
1 envelope yeast
1 tsp. salt
1/4 C. warm water
1 C. starter
2 Tbl. yellow cornmeal
3/4 C. buttermilk
2 to 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 30 minutes. Cool on a rack. Serve warm or cold. Makes 12 to 14 muffins.
Start kneading with 2 cups of flour and add more as needed.
The look like this when being fried:
View attachment 3697959
I hear tell that the discard can make some good waffles. Waste not want not.If you have sourdough starter, I have a very good recipe for that. They are very tasty!
English muffins
1 envelope yeast
1 tsp. salt
1/4 C. warm water
1 C. starter
2 Tbl. yellow cornmeal
3/4 C. buttermilk
2 to 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 30 minutes. Cool on a rack. Serve warm or cold. Makes 12 to 14 muffins.
Start kneading with 2 cups of flour and add more as needed.
The look like this when being fried:
View attachment 3697959
I wish I had your time, ambition, and skill. I wouldn't even fry the hamburger tonight to make the spaghetti sauce as I'm afraid I'd burn it so DH takes care of that, then calls me in to do the rest.I just finished baking 40 Christmas tree cookies. 3 were eaten by Dh. The smell woke him up. I'll start earlier tomorrow night, and crank out at least 2 more batches. I may have to handcuff Dd #1 to her bed, to keep her from eating them, before I get them decorated, and to ensure I'll have enough to give to other relatives, and friends.
Problem with sourdough is that you have to use it. I make maybe a loaf per week, certainly not enough to keep a sourdough culture alive.
I use mine to make a pancake. As in one, large, fluffy, delicious pancake. It's a good, rib-stickin' (there's an old folks' word!) breakfast. Feeds me, I feed the sour dough starter, and we're all happy.I hear tell that the discard can make some good waffles. Waste not want not.