SOURDOUGH STARTER And 3 Recipes

 

Sourdough has to be my favorite breads, From English Muffins to Bizkits, Pizza Crust, etc. It just don't get any better.. This are the ones I have used for ages, delicious.. More to come !

 

Sourdough Starter

 

1 package (1 tablespoon) active dry yeast

2 l/2 cups Warm ( 110 degrees ) water 

2 cups all-purpose flour, unsifted

1 tablespoon sugar

In a 6-cup glass or ceramic container soften yeast in 1/2 cup warm water.Stir in remaining 2 cups water, flour, and sugar.

Beat mixture until smooth.Cover loosely with cheesecloth, folded into several thicknesses and letstand at room temperature until bubbly.

This may take 5 to 10 days, depending upon the temperature of the room the warmer the room, the shorterthe time for fermentation. During this time, stir 2 or 3 times a day. The starter will develop a strong odor as it ferments.

When fermentation has occurred, refrigerate starter until needed.

To keep starter going: After using a cup of starter, to the remainder add 3/4 cup water, 3/4 cup all-purpose flour, and 1 teaspoon sugar, stir well.Lct stand at room temperature until hubbly, at least 1 day. Cover and refrigerate. If not used within 10 days, stir in 1 teaspoon sugar. Repeat the addition of 1 teaspoon sugar every 10 days.

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SOURDOUGH ENGLISH MUFFINS

 

1 c. starter

3/4 c. buttermilk

2 3/4 c. flour

6 tbsp. cornmeal

1 tsp. baking soda

1/4 tsp. salt

Mix starter and buttermilk. Add sifted flour, 4 tablespoons cornmeal, sodaand salt. Stir well. Turn out onto floured board. Knead until smooth and elastic adding more flour if needed.

Roll dough to 3/8 inch. Let rest a fewminutes. Cut dough into muffins. Sprinkle sheet of wax paper with half ofremaining cornmeal, put muffins on and sprinkle the rest of cornmeal overtop.

Cover and let rise until light (about 45 to 60 minutes). Bake onmedium, lightly greased grill about 30 minutes. Turn often. Cool, split,toast and serve with butter. Makes 12 to 14 muffins.

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Sourdough Biscuits

 

1/2 c sour dough starter

1 c milk

2-1/2 c flour, divided

3/4 tsp salt

2 tsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 c oil

8-12 hrs. before you plan to make the biscuits, mix starter milk and 1c flour in a large bowl. Cover and keep at room temp. When ready to make biscuits, stir in 1c flour.

Combine salt, sugar, baking powder and soda with 1/2 c flour and sift over the top. Mix well and knead on a lightly floured board. Roll to 1/2" thickness. Cut with 2-1/2" biscuit cutter. Dip each in salad oil and place close together in a 9" sq. pan.

Let rise in warm placefor about 30 min.
Bake at 375 for 30-35 min.
Makes about 16 biscuits

 

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SOURDOUGH PIZZA CRUST

 

1 c. flour

3/4 tsp. baking soda

1 c. sourdough starter

2 tsp. baking powder

1/2 tsp. salt

1/2 c. vegetable oil

Combine all the ingredients; mix well. Sprinkle dough lightly with flour and spread in pizza pan. Bake at 425 degrees for 10 minutes. Remove from ovenand top as desired; bake until cheese melts.