Sourdough

Basic Starter Without Yeast

• 1 cup flour
• 1 cup milk
• 1/4 cup sugar

Mix all ingredients. Place in a loosely covered container and refrigerate for several days until the mixture doubles in size. This may take 4 to 14 days. When doubled, the starter is ready to use or store in the refrigerator. Feed once or twice a week with 1 cup milk, 1 cup flour and 1/4 cup sugar.

Basic Starter With Yeast

• 2 cups flour
• 2 cups warm water
• 1 pkg. dry yeast or 1 cake of yeast

• 1/2 cup shortening
• 1 cup sugar
• 1 egg
• 1 tsp. vanilla
• 1 cup starter
• 1 3/4 cup flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 tsp. soda

Cream first 5 ingredients. Sift together dry ingredients and add to creamed mixture.

Mix well. Drop by teaspoons onto a greased cookie sheet. Mix 1/2 cup sugar and 2 tsps cinnamon and sprinkle on each cookie. Bake at 350 degrees for 12 to 15 minutes.

Makes about 4 1/2 dozen.

• 1 cup flour
• 1 cup starter
• 1/2 cup milk
• 1 egg (beaten)
• 2 Tblsp. sugar
• 2 Tblsp. oil
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. soda

Mix all ingredients. Beat until smooth. Bake on a lightly greased griddle, using 1 Tblsp. batter for each pancake. Turn once.

Pancake Variations

• Whole wheat pancakes: substitute whole wheat flour for half of the flour in the plain recipe.

In large bowl, sprinkle 1 pkg. active dry yeast over 1 1/2 cups warm water. Stir to dissolve. Add 1 cup starter and mix well. Add 4 cups flour, 2 tsps. sugar, 2 tsps. salt and stir vigorously 3 or 4 minutes.

Cover and let rise until double in size.

Mix 1/2 tsp. soda with 1 cup flour and stir into dough. Knead in the remaining 1 cup flour until dough is satiny - 5 to 10 minutes. Shape into loaves.

Place on greased baking sheets which are lightly coverred with cornmeal. Let rise until doubled.

Mix 2 cups flour, 2 cups milk, 1/2 cup starter, 2 Tblsps. sugar, 2 tsps. salt, and 1 tsp. baking soda in a large bowl. Beat until smooth.

Cover loosely with waxed paper. Let stand in a warm place 18 hours.

Add 2 Tblsp. oil and 1 pkg. yeast. Stir to blend. Mix in 3 to 4 cups flour to make a moderately stiff dough. Knead on lightly floured board until smooth and satiny.

Sprinkle work surface with cornmeal. Roll dough on cornmeal until dough is 3/8" thick. Cut with floured cutter.

Let rise until doubled. Grease a griddle and preheat to 275 degrees.

In a large bowl sprinkle 1 pkg. active dry yeast over 1 cup warm water. Let stand for 5 minutes. Stir in 3 Tblsp. sugar, 2 eggs, and 1 1/2 cup starter. Gradually add 4 cups flour mixed with 2 tsps. salt. Cover bowl with damp towel and let dough rise until double.

Knead on a floured board until satiny. Shape into 1 large or two small loaves. Grease sheet or pans. Set on a cookie sheet or in bread pans. Make diagonal slashes into the top of the loaf.

Cover and let rise until double in size.

• 1 cup starter
• 2 Tblsp. cooking oil
• 1 cup flour (usually a little more)
• 1/2 tsp. salt
• 1/2 tsp. soda
• 2 tsp. baking powder

Mix starter and oil. Sift together dry ingredients and add to starter and oil. Roll mixture on floured board until 1/2" thick. Cut biscuits; place on greased baking sheet and let rise for 15 minutes. Bake at 425 degrees for 15 minutes. (I use round pans.)

Cinnamon Roll Variation

• 1 cup starter Gelinlik
• 1/3 cup cooking oil
• 1 cup flour
• 1/4 tsp. soda
• 1/4 tsp. salt Gelinlik

• 1/2 cup shortening
• 1 cup mashed bananas
• 1 cup sugar
• 1 cup starter
• 2 eggs
• 2 cups flour
• 2 tsps. baking powder
• 1 tsp. soda
• 1 tsp. salt
• 1 cup chopped nuts

Cream shortening, bananas, and sugar. Add starter and eggs. Mix well. Sift together dry ingredients, and add to creamed mixture.

Add nuts. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 40 minutes.

Date Nut Variation