Primary Sourdough Starter

Ingredients:

1 cups white flour
1 cup whole milk
1 teaspoon of sugar or honey
1 pkg or 1 tablespoon yeast

Combine the milk, sugar/honey, and the yeast together in a plastic bowl
and let sit covered with a dishcloth for about 2 hours or until the
yeast has proofed or the mixture has become bubbly.

Next, stir in the flour and recover with the dishcloth and set in a warm
place for 24-hours. Uncover and stir. Recover and let sit for another
24-hours. Uncover and stir once again. Recover and let sit for a final
24-hours. (a total of three days)

Place in a plastic container with a lid in your refrigerator. If you do
not use your starter every week then once a week take your starter out
and stir, adding 1 teaspoon of sugar or honey. This will keep your
starter alive. Your starter will stay alive for years and years on end
as long as you take good care of it.

To use in your sourdough recipes, combine your starter with one cup each
of milk and flour in a plastic bowl and cover with a dishcloth. Let sit
for 24-hours. Stir the mixture and then remove one cup and put this
back in your refrigerator as your starter. Use the remainder in your
recipe!

Have fun with these recipes!

Sourdough Pancakes

1 egg
1 tablespoons sugar
1 teaspoon salt
3/4 teaspoons baking soda
1 tablespoon oil
1 cup sourdough starter

In a large mixing bowl, beat egg.

In a separate bowl, add sugar, salt, baking soda, and water and mix
until incorporated. Add to beaten eggs. Add sourdough starter to mixture
and beat with wooden spoon. Do not beat too long.

Spoon on griddle in 1/4 cup amounts. When bubbles appear on top of
pancakes, turn over. Cook until golden brown.

Sourdough Mexican Muffins

-----mix together-----

1 cup cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon chili powder
1/8 teaspoon baking soda and 2 teaspoons baking powder.

-----in separate bowl mix together-----

1/2 cup sourdough starter
1/3 cup milk
1 egg, beaten
1 can cream-style corn -- (8 oz.)
1/4 cup cooking oil -- or shortening
1/2 cup grated cheddar cheese
1 tablespoon green chilies -- chopped
2 tablespoons pimiento -- chopped and
2 slices bacon -- fried and crumbled

COOKING DIRECTIONS
Add all at once to dry ingredients, stirring just till moistened. Fill
greased muffin pans 2/3 full. Bake at 400-Degrees for 20 to 25 minutes.
Makes 12 muffins.

Sourdough Honey Whole Wheat Bread

Ingredients:

1 package active dry yeast
1/2 cup warm water
1 teaspoon salt
1 cup sourdough starter
3/4 cup honey
1 1/2 tablespoons shortening
4 cups whole wheat flour

COOKING DIRECTIONS:

Dissolve yeast in 1 cup warm water. Mix yeast, starter, honey, salt and
shortening with 3 cups flour. Add more flour as needed to make a stiff
dough. Knead 150 strokes on a floured surface and place in a greased
bowl. Cover and let rise 1 to 1 1/2 hours until doubled in size. Punch
down, let double again. Punch down and roll into tight loaf. Grease and
place in bread pan. Let double in pan and bake at 400 degrees F. for 35
to 40
minutes or until very dark golden brown, and it sounds hollow when
thumped.

SAN FRANCISCO SOURDOUGH BREAD

1 1/2 cup warm water (110 degrees)
1 teaspoon sugar
1/3 cup non fat milk powder
1 cup Basic Sourdough starter
2 cup all purpose or bread flour

Add enough flour to the sourdough starter to make a soft dough. Turn out
dough onto a lightly floured surface. Clean and grease bowl; set aside.
Knead dough 10 to 12 minutes or until smooth and elastic. Place dough in
greased bowl, turning to coat all sides. Cover with a slightly damp
towel. Let rise in a warm place, free from drafts, until doubled in
bulk, 1 1/2 to 2 hours.

Grease 2 large baking sheets or 2 (2 quart) casserole dishes. If
desired, lightly sprinkle cornmeal over baking sheets or bottoms of
dishes. Punch down dough; knead 30 seconds. Divide dough in half. Shape
into narrow oblong loaves with tapered ends for baking sheets or round
loaves for casserole dishes. Place on prepared baking sheets or in
prepared dishes. Cover with a dry towel. Let rise until doubled in bulk,
about 1 1/2 hours.

Adjust oven racks to 2 lowest positions. Place a shallow roasting pan on
lowest shelf; pour in 2 cups boiling water. Preheat oven to 425 degrees.
Slash tops of oblong loaves diagonally and round loaves in 3 slashes
horizontally and 3 slashes vertically, in tic tac toe designs. Brush
slashed loaves with egg white glaze.

Bake 15 minutes; brush again with egg white glaze. Remove roasting pan
from oven. Bake loaves 15 to 20 minutes longer or until bread sounds
hollow when tapped on bottom. Brush loaves a third time with egg white
glaze, 5 minutes before removing from oven. Remove from dishes or baking
sheets. Cool on racks.

Makes 2 loaves.

SOURDOUGH FRUIT CAKE

2/3 cup cooking oil
2 cup sugar
2 eggs
2 cup flour
1 cup baking powder
1 1/2 tsp. cinnamon
1 teaspoon salt
2 cups sourdough starter (to make, just double your sourdough starter
above by adding 2 cups each of flour and milk)
1 cup dates, chopped
1 cup nut meats
1 cup fruit cake fruit mix
1 teaspoon soda
1/2 cup boiling water

Cream the oil and sugar together until smooth; add the eggs and beat
well. Sift together the flour, baking powder, cinnamon, and salt. Add
the dry ingredients to the egg mixture and stir well until mixed; blend
in the sourdough sponge and then the fruit and nuts. Dissolve the soda
in the boiling water, cool to lukewarm, and add to the batter, stirring
just enough to blend well. Pour into 2 well greased loaf pans and bake
in a 275 degree oven for 2 hours. The cake should shrink from the sides
of the pan. Allow to cool for 10 minutes. Turn cake out on waxed paper
until cold.

SOURDOUGH APPLESAUCE CAKE

1/2 c. shortening
2 c. sugar
2 eggs
1 1/2 c. sourdough starter (to make this, just add 1-1/2 cups each of
milk and flour to your basic sourdough starter above)
1 1/2 c. applesauce
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. allspice
1 1/2 tsp. salt
1 1/2 tsp. baking soda
2 tbsp. sugar
2 c. flour
1/2 c. chopped nuts
1 c. raisins

ICING:

1 c. butter, softened
About 2 c. confectioners' sugar
1 egg yolk
Maple flavoring to taste
1/2 c. whipping cream
1 tsp. sugar

For cake: Cream together shortening and sugar; beat in eggs. Stir in
starter, applesauce, cloves, cinnamon and allspice. Set aside.

In small bowl, blend salt, baking soda and sugar. Sprinkle over batter;
stir in gently. Add flour; stir until smooth. Add nuts and raisins; stir
well.

Pour into 2 greased and floured 9 inch round cake pans. Bake at 350
degrees for 25-30 minutes or until wooden pick inserted in center comes
out clean. Cool in pans for 10 minutes; remove from pans and complete
cooling on wire racks.

To make icing: Combine butter, sugar and egg yolk; mix well. Add
flavoring; set aside. Whip cream with 1 teaspoon sugar; fold into icing.
Frost cake.

SOURDOUGH CHOCOLATE CAKE

1/2 c. sourdough starter (same as above, just use 1/2 cup each of milk
and flour to your refrigerated basic/primary starter from above)
1 c. water
1 1/2 c. flour
1/2 c. powdered milk
1 c. sugar
1/2 c. shortening
1/2 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
1 1/2 tsp. baking soda
2 eggs
3 (1 oz.) squares semi-sweet chocolate, melted

Combine starter, water, flour and powdered milk. Let mixture ferment for
2 to 3 hours. Cream sugar, shortening, salt, vanilla, cinnamon and soda.
Add eggs, one at a time, beating well after each addition. Combine
creamed mixture and melted chocolate with sourdough mixture. Mix for 2
minutes at medium speed. Pour into 2 well-greased round cake pans. Bake
at 350 degrees for 25 to 30 minutes.

BUTTERSCOTCH CHOCOLATE FROSTING:

In a saucepan, combine three 1 ounce squares unsweetened chocolate, 1/4
cup butter, 1/2 cup light cream, 2/3 cup brown sugar and 1/4 teaspoon
salt. Bring to a boil, stirring constantly. Cook until chocolate is
melted. Remove from the heat and add vanilla and about 3 cups powdered
sugar, until a smooth spreading consistency. Spread on sides and top of
cake.

could someone email the starter and soughdough san fran receipe
so i can save it thank you.
mcdchaz@yahoo.com

you can highlight what you want then right click then copy and paste
onto a word document where you can save it.

im getting hungry!!

Oh yes, one more thing! The yeast used in the Primary/Basic Starter
recipe is just regular bread yeast that you get from the grocery store.
Bon apetite!

Thanks you the sour dough starter recipe, I had lost the recipe and my
starter to Katrina. I was getting ready to research it.

You are more than welcome! I plan on putting more
sourdough recipes up so check back

Thank you.: