The first three recipes are so old that my original is a faded mimeographed copy. I got this at church. Probably at a sourdough bread making class. I altered some of the things that were not easy to understand. Jené Lockhart
Sourdough Starter and Recipes
For best results, use glass, plastic, or pottery containers. Never use metal containers or leave a metal spoon in the starter. A good starter contains only flour, milk or water, sugar, and yeast. It has a clean sour odor. The liquid will separate from the batter when it stands for several days, but this does not matter. If replenished every few days with flour, liquid and sugar, the starter keeps fresh. If the starter is not to be used for several weeks, freeze or dry it to keep it from spoiling.
Mix Well: 2 cups flour
1 pkg. dry yeast
2 cups milk or water
2 Tbsp sugar
Place in a warm place or closed cupboard overnight. In the morning put one cup of starter in a jar with a cover and store in refrigerator or a cool place for future use. This is a sour dough starter. The remaining can be used for pancakes, waffles, muffins, cakes, or bread.
The organisms responsible for the sourdough’s characteristic flavor have been isolated – the cause is not yeast, but harmless bacteria. This bacterium is found naturally in raw milk. In case of emergency you can start your starter without yeast if you find it necessary. It just takes a little longer.
Replenish your starter at least weekly if you don’t want to freeze it. Use one cup of flour and liquid to replenish you starter. Always use the same type of liquid. (I have kept my starter in the refrigerator for several weeks and do not replenish it for making extra sourdough bread).
NOTE: The starter is hearty, but it should be taken care of. Always cover it. Starters should be covered loosely. The starter will increase in bulk and if tightly closed will explode. I store mine in a jar with plastic wrap over the top and use an elastic band to hold the plastic on. Starter should always be put back into the refrigerator after the sponge is set. The starter will keep for several months even though you don’t use it. The starter will separate and a clear liquid will come to the surface, just stir it back into the starter. If the starter turns pink replenish it with flour and liquid. If it turns green DISCARD it and get a new starter. You can freeze the starter also.
Air bubbles in the sponge are normal. The sponge should always be at room temperature before using, especially for bread. Baking soda is a neutralizer. Use too much and it will kill the yeast. Leave it out and the product will be sour with a rust color appearance.
Always keep the sourdough product in a covered container. They tend to dry out easily. The products flavor enhance with time. If you have never worked with sourdough before you will find that the feel of the dough is different from other dough. It is light and easy to handle. Always keep dough soft and never add all the flour at the same time. Never make dough stiff with flour. Once in a soft ball, knead the rest of the flour in.
Basic Sourdough Bread Sponge
2 cups flour
2 cups water or milk
2 Tbsp sugar
1 cup starter
RECIPES
Sourdough Bread
1 quart of starter
1 quart warm water or milk
3/4 cup sugar (optional) Add if you want the sourdough texture, but not the sourdough flavor.
1/3 cup oil
2 tsp salt
2 eggs (optional)
1 tsp yeast if the weather is cooler.
12 to 15 cups flour
Mix in order given. Add enough flour to make soft, but not sticky dough, much like plain bread. Knead until soft and elastic. Place in bowl and let rise until doubled. Knead down and shape into 4 large loaves. Place in greased loaf pans and let rise until double or more. Bake at 350 degrees for about 1 hour.
NOTE FOR BEGINNERS: If in doubt about how much flour to add - it is better to leave it sticky than to add too much flour.
NOTE: I have made this with 3 cups of starter and all the rest of the ingredients as listed. It works fine both ways. Less flour is used when less starter is used. The directions say to use 1 quart of starter, but don’t forget to put some back in the fridge.
Sourdough Pancakes
Make Basic Sourdough Sponge Recipe the night before.
3 cups of starter
1 tsp baking soda dissolved in 1Tbsp of water
1/4 cup sugar
2 eggs
1 tsp salt
2 Tbsp oil or melted shortening (up to 1/4 cup can be used)
Mix well and fry on a hot griddle.
These may be made with buckwheat or whole wheat flour. (I have never tried this, but it sounds good. To me this means that you would have to make the Basic Sourdough Sponge Recipe using buckwheat or whole wheat flour.)
The remaining recipes are hand written by me. I have no idea where I got them.
Blueberry Muffins
1/2 cup whole wheat flour
1/2 cup white flour
1/2 cup oil
1/2 cup sugar
1/2 cup canned milk
1 egg
1 cup drained blueberries
3/4 tsp baking soda
3/4 cups starter
Mix together in order listed. Add starter (enough to make mixture moist and hold together). Grease muffin tins. Fill half full. Bake 375 degrees 30 to 35 minutes.
Cornbread
1 cup starter
1 1/2 cups canned milk
1 1/2 cups corn meal
2 Tbsp sugar
2 beaten eggs
1/4 cup melted butter
1/2 tsp salt
1/2 tsp baking soda
Mix together starter, milk, corn meal, sugar, and eggs. Add butter, salt, and baking soda. Pour into greased pan. Bake 450 degrees till done.
Oatmeal Cookies
3/4 cup brown sugar
6 Tbsp butter, softened
1/4 cup shortening
1 cup starter
1/2 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp nutmeg
1 1/2 cup oatmeal
1/2 cup nuts
3/4 cup raisins
Cream sugar, butter, and shortening together. Add starter and vanilla. Beat until combined. In another bowl mix flour, baking soda, cinnamon, cloves, allspice and nutmeg together. Add this combined mixture to the sourdough mixture. Fold in oats, nuts, and raisins. Drop by teaspoon onto lightly greased baking sheet. Bake 375 degrees for 10 minutes.
Ghost Town Cookies
1/2 cup shortening
1 1/2 cup brown sugar
2 eggs
1/2 cup buttermilk
1/2 cup starter
2 cups sifted flour
1 tsp baking soda
1 tsp baking powder
1 t salt
1 tsp cinnamon
1/2 tsp allspice
3 cups oatmeal
1 cup raisins
1/2 cup walnuts
Cream shortening, sugar and eggs until fluffy. Add buttermilk and starter. Stir in dry ingredients except the last three. Add oats, nuts, and raisins. Drop by teaspoon onto greased baking sheet. Bake 375 degrees for 10 minutes.
Sourdough Applesauce Cake
1 cup starter
1/4 cup dry powdered milk
1 cup white flour
1 cup applesauce
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter
1 egg, beaten
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp cloves
2 tsp baking soda
1/2 cup chopped nuts and/or raisins
Mix starter, milk flour, and applesauce together. Cover bowl and let set in a in a warm place. Cream white sugar, brown sugar, and butter together. Mix in beaten egg. Add salt, cinnamon, nutmeg, allspice, cloves, and baking soda. Mix well. Mix in sourdough mixture and beat until combined. Fold in nut and/or raisins. Pour into greased and floured cake pan. Bake 350 degrees for 30 to 45 minutes. Cool in pan.
English Muffins
2 pkg. yeast
2 cups warm water
1/2 cup dry powdered milk
1 tbsp sugar
3 1/2 tsp salt
1/2 cup oil or shortening
6 cups flour
1 cup starter
1/2 cup cornmeal
Dissolve yeast in water. Add milk, sugar, salt, shortening and 2 cups flour. Blend in starter. Add remaining flour to make stiff dough. Knead on floured board till smooth. Place in greased bowl. Roll over once to coat dough with grease. Cover and let rise to double. Punch down. Let stand 10 minutes. Roll on floured board to 1/2 inch thick. Cut 3 inch circles. Cover and let rise 1 hour. Sprinkle 1/2 cornmeal on cookie sheet and place muffins on it well spaced. Sprinkle remaining cornmeal on top of muffins. Let rise 15 minutes. Use a pancake turner and place in electric fry pan preheated to 375 degrees. Bake 10 minutes or till golden tan. Turn and bake other side. Cool on racks.
Pizza Crust
1 cup starter
1 tsp salt
2 Tbsp oil
1 cup flour
Mix together. Put in pan that has been sprinkled with cornmeal. Add toppings. Bake at 400 degrees until done.
For a crispier crust bake for 5 minutes before adding toppings.
Chocolate Cake
1/2 cup starter
1 cup water
1 1/2 cups flour
1/4 cup dry powdered milk
Mix and set in a warm place covered for 3 hours until bubbly.
Cream together and add to starter mixture:
1 cup sugar
1/2 cup shortening
1/2 tsp salt
1 tsp vanilla
1 tsp cinnamon
1 1/2 tsp baking soda
Add 2 eggs one at a time.
Add 3 squares of melted chocolate. Mix all ingredients well and pour into 2 greased and floured round cake pans. Bake at 350 degrees until done. Cool and frost.
