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 Post subject: Sour dough recipes...
Post Posted: May 29, 2016 4:06 pm 
Stratospheric Poster!
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Our son in Germany has become interested in the science of cooking and is taking on fermented foods. He has a sour dough sponge chugging away at his home but is interested in recipes using the culture. I could look recipes up online but Pinecammers always have the best stuff. What do you say? Have a recipe or two to share?
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 Post subject: Re: Sour dough recipes...
Post Posted: May 29, 2016 5:02 pm 
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i have a recipe for sour rye bread. This is the authentic New York Jewish rye that I remember from growing up in New Jersey. Do you think he would be interested in this? It quite complicated but we sure love it. However the recipe won't use his current sour starter, the recipe has the complete rye starter in it.


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 Post subject: Re: Sour dough recipes...
Post Posted: May 29, 2016 9:58 pm 
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Is that the one you posted earlier? If so, I already copped it and sent it along. :O)
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 Post subject: Re: Sour dough recipes...
Post Posted: May 30, 2016 6:45 am 
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How about these sourdough recipes?

There is a starter recipe at the beginning that is probably not a true sourdough started, but his starter should work for most of these recipes. The chocolate cake recipe is to die for, and the waffles are better than any waffle I have had anywhere.

Sourdough Starter

to feed:
stir into large plastic or glass container with tight lid.

1 cup flour
1 cup milk (scalded and cooled)
1/4 cup sugar

Feed as needed. (may be let go for 4 to 6 weeks) do not use for 24 hours after feeding. Keep refrigerated, never use metal bowls or spoons to mix!
Always leave at least 1 cup of culture in container.



Sourdough Biscuits
1 cup flour 1/2 cup liquid shortening
1 tsp baking powder 1 cup culture
1/4 tsp salt 1/4 tsp soda

Mix together and knead on floured board about 10 times. Pat to 3/4 inch and cut into shape. Bake 15-18 minutes at 425 degrees. Makes 8 large or 12 small biscuits.



San Francisco Sourdough Bread
Sprinkle 1 pkg dry yeast over 1 cup warm water. Let dissolve 5 minutes. Stir in 2 tsp sugar, 1 1/2 cups starter, 2 Tbsp softened butter, then gradually add 4 cups flour mixed with 2 tsp salt. Cover bowl with damp towel. Let rise 1 to 1 1/2 hours until double in bulk. Turn onto floured board, work in 1 cup flour, (you may not need a cup.) Knead about 5 minutes until smooth and elastic. Shape loaves. Set on cookie sheet sprinkled with yellow cornmeal. Make slashes. Let rise 1 to 1 1/2 hours. Put shallow pan of water on lower shelf. Bake 40 to 50 minutes at 400 degrees until crust is medium dark.



Sourdough Do-Nuts
1 egg 2 1/4 cups flour
1/2 cup sugar 1/2 tsp soda
1/2 cup starter 1/2 tsp baking powder
1/4 cup butterkilk 1/2 tsp salt
1 1/2 tsp oil 1/4 tsp nutmeg

Beat egg and sugar together. Add starter, buttermilk, oil, 2 cups flour and remaining ingredients. Mix well and knead on board until smooth, using remaining flour to dust on board. Roll to a little less than 1/2 inch, cut with floured cutter. Let rise 30 minutes. Fry at 375 degrees. Drain and roll in sugar.


Bauernbrot
2 1/2 - 3 cups unsifted white flour
2 cups unsifted rye flour
1 pkg active dry yeast
1 tbsp sugar
1 1/3 cup warm water
1 1/2 cups starter
1 tbsp salt
2 tsp caraway seeds
2 tbsp softened butter or margarine
1 tsp corn starch
1/2 cup cold water

Combine white and rye flours, and set aside. Measure warm water and sugar in large warm bowl. Sprinkle in yeast and wait 5 to 10 minutes for it to proof. Add starter, salt, caraway seed, softened butter and 2 cups of flour mixture.
Beat until smooth. Stir in enough additional flour to make a stiff dough. Add more white flour if needed. Turn onto lightly floured board and knead until smooth and elastic (8 to 10 minutes). Place in greased bowl, turning to grease top, cover and let rise in a warm draft free place until double, about 1 hour. (this first rising can go up to 3 hours without hurting the bread if you need time to do something else) punch dough down, divide in half, shape each half into ball about 7" in diameter, place on greased baking sheet, cover, let rise in warm place until double (45 minutes to an hour).
Bake in moderate oven (350 degrees) 30 to 35 minutes. Meanwhile, combine cornstarch & cold water over medium heat stiring constantly until it boils. Cook 1 more minute. As soon as bread is baked, brush cornstarch mixture over top of loaves. Return bread to oven and bake 2 - 3 more minutes.

For a variation, use whole wheat flour instead of rye flour, and 1 cup of wheat berries soaked for 24 hours instead of caraway seeds.





Sourdough flapjacks
Night before:
mix:
1 cup culture (starter)
2 cups warm water
2 1/2 cups flour
In the morning:
add:
2 tsp liquid shortening 1/4 cup powdered or canned milk
1 tsp salt 1 tsp soda
2 tbsp sugar

Blend and sprinkle over batter; fold in gentley: let set for a few minutes.



Sourdough Pizza

1 1/2 cups sourdough starter
1/2 cup warm milk
1/2 cup warm water
1 pkg active dry yeast
2 tbsp sugar
1 tsp salt
2 tbsp cooking oil or shortening
2 1/2 - 3 1/2 cups flour
1/4 cup olive oil

tomato sauce
sprinkle of salt
sprinkle of pepper
sprinkle of oregano
mozzarella, monterey jack, or parmesan cheese
other favorite herbs and toppings

In a large warm bowl proof yeast in warm water and sugar. Add sourdough starter, milk, salt and oil. Add flour 1/2 cup at a time. Stir well after each addition. Add enough flour until dough is too stiff to stir with a spoon. Dough should be heavy but elastic. Turn out onto floured surface and knead 5 to 10 minutes. Place dough in a greased bowl, cover with a cloth. Set in warm place free from drafts and let rise about 2 hours or until doubled in size. Divide dough into 2 equal parts. Stretch or roll out each part to fit into two 10 to 12 inch pizza pans. Place dough in pans and press or trim edges to fit. Brush with olive oil. Cover with tomato sauce. Sprinkle toppings bake 425 for 25 minutes.



Sourdough Bread Sticks

Adds that extra crunch when served with any dish
1 pkg dry yeast 2 tbsp melted butter
1 1/2 cups warm water (110 f) 1 tsp salt
5 - 5 1/2 cups flour 1/2 tsp baking soda
1 cup starter 3 tbsp sugar

In large mixing bowl, proof yeast in warm water and sugar. Blend in 2 cups flour, sourdough, sugar, butter and salt. Combine 1 cup flour and baking soda. Stir into flour-yeast mixture. Add enough remaining flour to make a moderately stiff dough. Turn out onto floured surface and knead 5 to 8 minutes or until smooth. Place in greased bowl, turning once. Cover with a cloth. Set in warm place free from drafts and let rise for 1 to 1 1/2 hours or until doubled in size. Punch down and divide into to balls. Roll each ball out on a floured surface to thickness of 1/2 inch. Slice into strips ??inch wide and 6 inches long. Roll each strip on floured surface with your hands to make cylindrical strips. Brush with water and place about an inch apart on lightly greased baking sheet. Let rise in warm place for 30 minutes. Bake at 400 for 20 minutes or until browned. Makes 1 1/2 doz. Bread sticks


Sourdough Chocolate Cake

step 1
1/2 cup starter 1 cup water plus 2 1/2 tsp water
1 1/2 cups flour 1/4 cup dry milk

Mix well and let ferment 2 to 3 hours in a warm place until bubbly and there is a clean sour milk odor.

step 2
1 cup sugar 1 tsp cimammon
1/2 cup shortening 1 1/2 tsp soda
1/2 tsp salt 2 eggs
1 tsp vanilla 3 squares unsweetened choc melted


Cream fat, sugar, flavorings, salt and soda. Add eggs one at a time, beating well after each addition. Combine creamed mixture and melted choc. With sourdough mixture. Stir 300 strokes or mix at low speed until blended. Pour into 2 layer pans or one longer pan. Bake at 350 degrees for 25 to 30 minutes. Cool and frost.
Frosting
Combine 2 - 1 oz. Squares of unsweetened choc, 1/3 cup butter. Or margarine; 1/2 cup light cream; 2/3 cup brown sugar and 1/4 tsp salt boil, stirring constantly, remove and add 1 tsp vanilla and powdered sugar to spreading consistency.



Pie Crust

3 cups flour 1 cup lard
1 tsp salt 1 tbs vinegar
1 egg 1/3 cup cold water



Meat Pie Crust

1 1/3 cups flour
1/4 lb. Butter
1/4 cup sour cream



Beer Bread

1 12oz. Can beer (room temp)
2 cups self rising flour
2 tbsp sugar

mix, put in greased pan and bake at 375 for 1 hour.



English Muffin Loaf
"microwave"
3 cups flour 1/4 tsp baking soda
1 pkg yeast 1 cup milk
1/2 tbsp sugar 1/4 cup water
1 tsp salt cornmeal

Combine flour yeast sugar salt and soda. Heat liquids until very warm. Add to dry mixture. Beat well. Stir in enough more flour to make a stiff batter. Spoon into loaf pan that has been greased and sprinkled with cornmeal. Sprinkle top with cornmeal. Cover and let rise in warm place for 45 min. Microwave loaf on high power for 6 min. (no longer) surface will be moist, flat and pale. Allow to rest 5 min. Before removing from pan.



Fruit Cocktail Cake
1 1/4 cup sugar 1/4 tsp salt
2 cup flour 2 eggs
2 tsp soda 2 cups fruit cocktail (1 303 size)
juice and fruit

Stir together and beat put in oblong cake pan. Sprinkle on top. 1/2 cup brown sugar 1/2 cup chopped nuts bake 30 minutes at 350. Serve warm plain or with cool whip

Frosting For Fruit Cocktail Cake
3/4 cup sugar 1 stick oleo
1 tsp vanilla 1 cup coconut
1 egg 1/2 cup canned milk
Put all ingredients in sauce pan & cook until thick, pour over cake while warm.



Pumpkin Or Zucchini Bread

3 cups flour 2 cups sugar 1 white 1 brown
1 tsp baking powder 1 tsp soda
1 tsp salt 2 tsp cimmamon
2 1/2 cups zuc-pump 1 cup oil
3 eggs 3 tsp vanilla

Mix together put in greased and floured pans. Bake for one hour at 375.


Pumpkin Nut Cookies

1/2 cup shortening 1 cup sugar
2 eggs 1 cup packed pumpkin
2 cups flour 4 tsp baking powder
1 tsp salt 2 1/2tsp cimmamon
1/2 tsp nutmeg 1/4 tsp ginger
1 cup raisins 1 cup nuts

Mix and drop by teaspoon on greased cookie sheet. Bake 15 minutes at 350 cookies can be frozen.


Microwave Fudge

1 pound powdered sugar 1/2 cup cocoa unsweetened
1/4 cup milk 1/4 pound butter
1 tsp vanilla 1/2 cup chopped nuts

Light grease 8" square pan. Place sugar and cocoa in med size bowl stir to combine. Add milk and butter (do not stir). Heat uncovered at full power for 2 min. (until butter is melted). After cooking approximately 4 minutes. Stir just enough to combine ingredients. Add vanilla and nuts. Stir until blended. Pour into pan and cool..



New Orleans Red Chocolate Cake

Cream: 1 1/2 cups sugar 1/2 cup butter (margarine)
Add: 2 eggs 2 1/2 cups cake flour
1 cup buttermilk
make paste of: 2 oz red food coloring 2 tbsp cocoa
pinch of salt 1 tsp vanilla
add to: 1 tsp soda dissolved in 1 tsp vinegar

Bake in two 8 or 9" layer pans lined with wax paper at 350 for 30 minutes.
Icing
Cook until thick. And cool: 5 tbsp flour 1 cup of milk. Cook on low heat and stir to prevent scorching: cream following mixture: 1 cup sugar 1 cup butter 1 tsp vanilla. Combine with flour mixture and frost layers.



Spice Cake
1 1/3 cup sugar 1/2 cup crisco
2 cup flour 3 1/2 tsp baking powder
1 cup milk 1 tsp cinnamon
1 tsp vanilla 2 eggs

Beat until fluffy, bake at 350 degrees 30 to 35 minutes.
No Cook Frosting
2 egg whites 1/4 tsp salt
2 cups karo white 1/2 cup sugar
1 1/4 tsp vanilla
Beat sugar and syrup add eggs add vanilla beat until stiff



English Apple Pie
2 eggs beaten 1 cup sugar
2 tsp baking powder 1/2 tsp salt
2 cups apples chopped 1/2 cup nuts

Beat with mixer, pour in oiled pan, bake 350 for 30 minutes



Chicken Federales

1 frying chicken, cut in pieces floured
1/2 cup olive oil 1 large onion chopped
1 clove garlic, crushed 1/2 cup ripe olives
2 green peppers, cut in strips 1 cup chicken broth
1/2 tsp cinnamon 1 tsp chili powder
1 med can stewed tomatoes,cut in pieces salt and pepper to taste

Flour chicken and brown quickly in oil. Remove to oven casserole dish. In the remaining oil. Brown onions. Add all other ingredients, mix well. And place in casserole around chicken. Bake one hour in 350 oven serves 4


Mexican Pecan Candy

4 cups sugar 4 tbsp white corn syrup
1/2 tsp salt 2 tsp vanilla
4 tbsp margarine 2 cups milk
1/4 tsp soda 2 cups chopped pecans

Combine sugar, milk, margarine. Syrup, salt and soda and bring to a boil, add pecans and cook over medium/low heat to 234 (soft ball) let set 5 minutes, add vanilla and beat until starts to stiffen --- pour into greased pan or drop on slab or cookie sheet.



Pecan Pie

1/2 cup butter 3 eggs
1/2 cup sugar 1/4 cup maple syrup
1 tsp vanilla 1/4 cup white cayro syrup
2 cups pecans, chopped

Cream butter and eggs and syrups. Add vanilla and stir in nuts. Bake for 55 minutes at 350.


No Bake Cookies

2 cups sugar 1 tsp vanilla
1/4 cup cocoa 1/4 cup peanut butter
1/2 cup milk 3 cups oatmeal
1/4 cup butter pinch of salt

Mix sugar, cocoa, milk boil for a minute. Add remaining ingredients-drop on wax paper.


Sourdough Lemon-Bran Cookies

1/2 cup safflower oil 2/3 cup rye flour
3/4 cup honey 1/2 tsp sea salt
1 egg 1 tsp baking powder
1/2 cup sourdough starter 1/2 cup wheat germ
1/2 cup bran flakes cereal 1 1/2 tbsp grated lemon peel

In large mixing bowl mix oil, honey, egg, sourdough and grated lemon peel. In separate bowl, mix dry ingredients and add to starter mixture. Blend well. Form dough into 1 inch balls. Place on greased cookie sheet about 2 inches apart. With bottom of glass flatten dough until it is about 1/4 inch thick. Bake at 350 for 12 to 15 minutes or until golden brown allow to cool for a few minutes before removing from cookie sheet. Makes 2 doz.



Molasses Cookies

1/2 cup safflower oil 1/2 tsp sea salt
1/4 cup raw sugar 1 tsp ginger
3/4 cup molasses 1 tsp cinnamon
1 egg slightly beaten 2 tbs wheat germ
1/2 cup sourdough starter 2 cups whole rye flour
3 tbsp non-fat powdered milk

In large mixing bowl mix oil, sugar, molasses, egg and sourdough starter. In separate bowl mix dry ingredients. Gradually add to starter mixture and blend well. Dough will be very thick. Form dough into balls about 1 inch in diameter. Place balls about 3 inches apart on greased cookie sheet and flatten with bottom of a glass until they are about 1/4 inch thick. Bake at 350 for 10 to 12 minutes. Cool on cookie sheet before removing. Makes 3 doz.




Sourdough Salmon Roll

Filling: 1/2 cup chopped celery 1/2 cup chopped ripe olives
1/2 cup chopped green pepper 2 tbsp chopped pimento
1/4 cup minced onion 1 lb can salmon
3 tbsp butter or margarine 1 10 1/2 oz can cream chicken soup

Dough: 1 cup sourdough starter 4 tbsp shortening
1 tsp sugar 1/2 tsp salt
1 tsp granulated yeast 1 tsp baking powder
2 tbsp lukewarm water 1 1/4 to 1 1/2 cups flour

Sauce: milk reserved cream of chicken soup
reserved salmon liquid 1 tbsp lemon juice

Filling: sautee celery,green pepper, and onion in butter or margarine until vegetables are soft. Stir in olives and pimiento. Drain salmon, reserving liquid, flake salmon and add to vegetable mixture. Stir in 1/4 cup of the chicken soup. Set aside remaining soup for the sauce.
Dough: measure sourdough starter into a large mixing bowl. Add sugar. Dissolve yeast in lukewarm water. Add to sourdough starter. Cut shortening into mixture of salt, baking powder and flour, until it resembles coarse cornmeal. Add to sourdough starter, stirring well with a fork. Turn dough out on a lightly floured board and knead gently, adding more flour in necessary. Roll dough out into a rectangle about 9 x 11 in. Spread dough with salmon mixture and roll up lengthwise, like a jelly roll. Tranfer roll to a baking sheet, seam down. Cover with a cloth. Set in warm place free from drafts and let rise for 1 hour. Bake at 375 for 30 to 35 minutes or until lightly browned. Serve hot with sauce. Makes 6 servings.
Sauce: add milk to reserved salmon liquid to measure 1 cup liquid. Combine with remaining chicken soup and lemon juice. Heat to serving temperature.


Baked Hot Dogs In Sourdough Bun

3/4 cup hot water 1/2 cup sourdough starter
3 tbsp shortening 1 egg beaten
1/2 cup sugar 5 to 6 cups flour
1 tbsp salt 24 wieners
1 cup warm water melted butter
2 pkgs. Dry yeast

Mix together hot water, shortening, sugar and salt, stir until shortening is melted; cool to lukewarm. Measure warm water into large warm bowl: sprinkle in yeast. Stir until dissolved. Add lukewarm sugar mixture sourdough starter and egg. Mix until well blended. Stir in enough remaining flour to make a soft dough. Turn out onto floured surface and knead about 10 min. Until smooth , adding more flour if necessary. Place in greased bowl,turning once. Cover with cloth. Sit in warm place 1 to 2 hours. Punch down to remove air cut dough into twenty-four 2 in balls. Flatten and wrap each wiener entirely in dough. Let rise place on greased cookie sheet. Bake at 400 for 20 to 25 min. Remove brush with melted butter.





Sourdough Ham Cresent Rolls

Dough: 2 pkgs. Dry yeast 1/4 cup sugar
1/2 cup warm water 1/2 cup cooking oil
1 cup sourdough 1/2 tsp salt
1/2 cup warm milk 4 1/2 - 5 cups flour

Filling: 2 cups chopped cooked ham 1 small onion, chopped
2 hard cooked eggs, chopped 1/2 cup cream-of-mushroom soup

Sauce: 2 10 1/2 oz. Can cream mushroom soup minus 1/2 cup
1 8 oz. Can green peas, undrained
2 hard cooked eggs, chopped
1 16 oz. Can evaporated milk
1/8 tsp thyme
pimento
1/8 tsp basil
Dissolve yeast in warm water. Set aside for 5 minutes. In a large mixing bowl combine sourdough starter, warm milk, sugar, cooking oil and salt. Stir in yeast mixture. Gradually add enough flour to make a moderately stiff dough. Cover with a cloth. Set in warm place. Let rise 1 to 2 hours, until doubled in size. Punch down dough and divide into 4 parts. Shape each into a smooth ball. Roll out on floured surface in the shape of a circle 1/4 inch thick. Cut each in 8 wedges similar to cutting a pie. Spread with ham filling. Roll up and place on baking sheet. Cover. Allow to rise until double. Bake at 375 for 12 to 15 minutes or until golden brown. Top with cream sauce. Garnish with sliced egg and pimento.
Filling: blend all ingredients in a small mixing bowl. Spread on wedges.
Cream sauce: combine all ingredients, mix well and heat. Serve over ham-filled crescent rolls.


Chicken & Sourdough Dumplings

Dumplings: 2 1/2 cups flour 1/2 tsp salt
1/2 tsp baking soda 1 tsp baking powder
3/4 cup milk 1 egg, beaten
1/2 cup sourdough starter 1/4 cup cooking oil or shortening
2 quarts boiling water

Chicken: 2 tbsp flour 3 tbsp shortening,melted
1 can evaporated milk 1/2 cup milk
1/3 cup water 1/2 tsp salt
1/4 tsp pepper 1/4 cup chopped pimento
1 16 1/2 oz. Can cream of chicken soup
1 2 to 3 pound fryer, cooked,boned,cut into bite size pieces

Dumplings: in large mixing bowl thoroughly stir together flour, salt, baking soda and baking powder. Combine milk, egg, sourdough starter and cooking oil or melted shortening. Add to dry ingredients all at once. Stirring just until moistened. Drop dough from tablespoon into boiling water. Cover and simmer 15 min. Cook uncovered at 350 f for 10 min.
Chicken: over med heat add flour to shortening. Stir constantly add evaporated milk, milk chicken soup, water, salt, pepper, and pimiento. Add chicken pour into a 3 qt. Casserole dish and top with dumplings.




Sourdough Pecan Coffee Cake

1/2 cup butter or margarine 1 tsp baking powder
1 cup sugar 1 tsp baking soda
3 eggs, beaten 1/2 tsp salt
1/2 cup sourdough 1 cup sour cream
1/4 cup milk 3/4 cup raisins
2 cups flour
Pecan topping:
3/4 cup brown sugar. Packed 1/4 cup butter
1 tsp flour 1 cup chopped pecans
1 1/2 tsp cinnamon

In a large mixing bowl, cream together butter and sugar. Beat until fluffy and add eggs, sourdough and milk mix together dry ingredients and add alternately with sour cream to first mixture. Blend after each addition. Fold in raisins and spread mixture in greased in 13 x 9 x 2 baking pan. Sprinkle with pecan topping. Bake at 350 for 30 minutes our until done. Cut into squares for serving either hot or cold. Makes 8 servings.
Pecan topping: mix together brown sugar, flour and cinnamon. Cut in butter until the consistency becomes crumbly. Mix in



Sourdough Fruitcake

1 1/2 cups granulated sugar 1 cup sourdough
1/2 cup dark brown sugar, packed 2 cups butter
1 tsp vanilla 1/2 tsp baking soda
1 tsp nutmeg 3 cups flour
1 tsp cinnamon 2 cups pecans
1/2 cup milk 1 1/2 cups raisins
1 tsp salt 1 cup candied pineapple
4 eggs, well beaten 1 cup candied cherries
1/2 cup candied orange peel

Cream together sugars. Butter, eggs. Vanilla, spices, salt and sourdough. Mix together baking soda and 2 cups flour. Coat nuts and fruit in 1 cup flour. Mix dry ingredients with creamed mixture. Grease two 9" loaf pans or one bundt pan. Line with heavy brown paper that has been greased. Pour batter into pans. Bake at 250 for 3 hours or until done.

Sourdough Raisin Carrot Cake
1 cup flour 1/2 cup light brown sugar, packed
1 tsp baking powder 1/2 cup cooking oil
1/2 tsp salt 1/2 cup sourdough
1/2 tsp baking soda 1 cup coursely grated raw carrots
1/2 tsp cinnamon 1/2 cup seedless raisins
4 eggs, separated 2 tbsp grated lemon peel

Combine flour, baking powder, salt. Baking soda and cinnamon. Set aside. Beat egg whites in small mixing bowl until soft peaks form. Set aside. In a large bowl combine sugar. Oil, egg yolks, and sourdough . Mix in carrots, raisins and lemon peel. Blend in dry ingredients. Fold in beaten egg whites. Turn batter into a well greased and lightly floured 1 qt. Ring mold or turk's head pan. Bake at 350 for 30 minutes or until done. Cool in pan on wire rack for 10 min. Turn onto rack to finish cooling.


Sourdough Applesauce Brownies
Brownies: 1/2 cup shortening 1 cup flour
1 1/4 cups sugar 1 tsp baking powder
2 eggs, beaten 1/2 tsp salt
1/2 cup sourdough 1 tsp cinnamon
2/3 cup applesauce 1/4 tsp nutmeg
1 tsp vanilla 1/2 cup chopped nuts
1/4 cup milk

Topping: 3/4 cup powdered sugar 1/8 tsp cinnamon
1/4 cup apple sauce milk

Brownies: cream together shortening and sugar. Beat in eggs, sourdough, applesauce, vanilla and milk. Mix together dry ingredients and stir into creaked mixture. Mix in chopped nuts. Spread in greased 13 x 9 x 01 baking pan. Set in a warm place for 30 minutes. Bake in a preheated 350 for 25 minutes or until done. Cool before slicing. Makes 2 dozen.
Topping: combine powdered sugar, cinnamon, applesauce and enough milk to form a drizzling consistency. Drizzle over slightly warm brownies. Cool.



Sourdough Chocolate Brownies
4 1 oz. Squares sweet cooking chocolate 2 tsp vanilla
1/2 cup hot water 1 cup chopped nuts
1 tsp baking soda 1 1/2 cups flour
1 cup butter or margarine 1 tsp salt
2 cups sugar 1 1/2 cups starter
4 eggs

Placing cooking chocolate in a small pan and adding water; bring to a boil. Stir continuously. Add baking soda and mixture will foam. Allow to cool to lukewarm. Meanwhile, cream together butter and sugar until fluffy. Add eggs one at a time and beat well after each addition. Add vanilla and the cooled chocolate mixture. Add nuts, add flour, salt and sourdough. Beat well after each addition. Pour batter into a greased and floured 11 x 16" baking pan. Let brownies set in a warm place for 30 minutes. Bake in a pre heated oven at 350 for 34-40 minutes.


Sourdough Blonde Brownies

1/2 cup sourdough 1/2 tsp baking soda
1/4 cup butter, melted 1/2 tsp salt
1 cup light brown sugar, packed 1/2 tsp vanilla
1 cup coarsely chopped walnuts 1 egg
1 cup flour

Measure out sourdough. Cream together butter and sugar. Add egg: mix with sourdough. Mix together flour, baking soda, and salt. Add to sourdough mixture along with vanilla and nuts. Spread in a well greased 8" square baking pan. Bake at 350 about 20 to 25 minutes. Do not overbake. Cut into squares while still warm. Makes 16 brownies.




Sourdough Applesauce Drops

1/2 cup sourdough 1/2 tsp baking soda
1/2 cup shortening 1/2 tsp cinnamon
1 cup sugar 1 tsp cloves
1 egg 1 cup finely chopped dates
2 1/2 cups flour 1 cup chopped nuts
1 cup applesauce unsweetened (or apple butter)

Measure out sourdough into a large mixing bowl. In separate bowl, cream shortening and beat in sugar. Add egg; beat until light and fluffy. Add to sourdough. Mix together dry ingredients. Add dry ingredients alternately with applesauce to sourdough mixture. Drop by teaspoonfuls onto greased baking sheet. Bake at 350 15 to 18 minutes or until tops spring back under finger tip pressure. Makes 3 doz.



Sourdough Ambrosia Drops

1/2 cup butter or margarine 1/2 tsp salt
1/2 cup sugar 1 tbsp grated orange peel
1 egg, beaten 1 cup chopped pecans
1/2 cup sourdough 1 cup coconut
1 1/4 cup flour pecan halves
1/2 tsp baking powder

Cream together butter and sugar until light and fluffy. Add egg and sourdough; beat well. Mix together dry ingredients. Add to sourdough mixture along with orange peel, chopped nuts and coconut. Drop by teaspoonful onto greased baking sheet. Bake at 350 15 to 18 minutes or until tops spring back under finger tip pressure. Makes 3 doz. Cookies



Sourdough Pumpkin Spice Cookies

canned yams or sweet potatoes are delicious pumpkin substitutes.
1/4 cup shortening 1/2 tsp salt
1/2 cup sugar 1 1/2 tsp cinnamon
1 egg, beaten 1/4 tsp nutmeg
1/2 cup sourdough 1/8 tsp ginger
1/2 cup canned pumpkin 1/2 cup raisins
1 cup flour 1 1/2 cup chopped nuts
2 tsp baking powder

Cream together shortening and sugar until light and fluffy. Add egg, sourdough and pumpkin. Mix well. Combine flour with remaining dry ingredients. Mix well. Add raisins and nuts along with dry ingredients to starter mixture. Mix until blended. Drop by teaspoonful onto greased cookie sheet. Bake at 350 for 15 minutes or until done. Makes 1 1/2 doz.



Sourdough Drop Cookies

the most popular sourdough cookie:
1/2 cup sourdough 1/2 tsp salt
1 cup evaporated milk 1/2 tsp baking soda
2 cups flour 3 cups crushed cornflakes
1 cup butter or margarine 3/4 cup chopped walnuts
1 1/4 cups dark brown sugar,packed
1 egg, beaten 3/4 cup shredded coconut

Stir sourdough, milk and 1 1/2 cups flour together in a large bowl, set aside for 2 hours. In a separate bowl, cream butter with sugar and blend in egg and a mixture of 1/2 cup flour, salt and soda. Stir in cornflakes, walnuts and coconut. Blend both mixtures together. Drop by teaspoonfuls onto a greased cookie sheet. Place mounds about 2 inches apart. Bake at 375 for 15 minutes. Makes 5 doz.


Sourdough Oat-Chip Cookies

for variety, omit pecan and chocolate chips and add 1 cup raisins and 1 cup peanuts
1 cup shortening, softened 1 tsp baking soda
1 cup brown sugar, packed 1/2 tsp baking powder
1 cup sugar 1/2 tsp salt
2 eggs 1 tsp vanilla
1/2 cup sourdough 2 cups oatmeal (uncooked)
1/2 cup milk 1 cup chopped pecans
1 cup flour 1 6oz pkg chocolate chips

In a large mixing bowl cream together shortening and sugars. Add eggs, sourdough and milk. Mix well. Stir together flour, baking powder. And salt. Add to sourdough along with vanilla. Mix well. Stir in oats, pecans, and chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto a greased cookie sheet. Bake at 350 for 12 to 15 minutes. Cool about 2 minutes, then remove from cookie sheet. Makes 4 doz.


Sourdough Oatmeal Cookies

1 cup shortening 1/2 tsp baking soda
1 cup granulated sugar 1 tsp salt
1/2 cup brown sugar. Packed 1 cup flour
1 egg 2 1/2 cups rolled oats, uncooked
1/4 cup water 1 cup raisins (optional)
1 cup sourdough 1/2 cup chopped nuts (optional)
1 tsp vanilla

Cream shortening with sugars. Add egg and water. Beat until light and fluffy. Add sourdough, vanilla. Baking soda, salt and flour. Mix well. Add rolled oats. If desired. Add raisins and nuts. Dough will be thick. Drop by teaspoonsful onto a greased baking sheet. Bake at 400 for 8 to 10 minutes or until golden brown. Cool on a wire rack before storing. Makes 3 doz. Cookies.



Sourdough Fruit Cocktail Cookies

1/2 cup sourdough 4 cups flour
1 1/2 cups brown sugar, packed 1 tsp baking soda
1 cup shortening 1 tsp cinnamon
1 egg 1 tsp cloves
1 tsp salt 1 tsp vanilla
1 16 oz can fruit coctail undrained
1 cup choopped walnuts or pecans

Measure out sourdough into a large mixing bowl. In a separate bowl cream together brown sugar and shortening. Add egg and mix well. Add to sourdough. Fold in fruit cocktail and vanilla. Sift together dry ingredients, mix with nuts and combine with other ingredients. Drop by teaspoonfuls onto a greased cookie sheet 1 inch apart. Bake at 375 for 15 to 18 minutes or until done. Cookies will be light brown. Makes 5 doz.


Sourdough Banana-Oatmeal Cookies

1/2 cup sourdough 1/4 tsp baking soda
1 cup shortening 1 tsp cinnamon
1 cup sugar 1 cup mashed ripe bananas
2 eggs 2 cups rolled oats, uncooked
2 cups flour 1/2 cup chopped nuts (optional)
1/4 tsp nutmeg 1 cup raisins (optional)
1/2 tsp salt

Measure sourdough into a large mixing bowl. In a separate bowl cream together shortening and sugar. Add eggs and mix until fluffy. Add sugar mixture to sourdough: mix sift together dry ingredients. Add to sour dough mixture. Add bananas and beat until smooth. Fold in rolled oats. If desired, add nuts and raisins. Drop by teaspoons full onto greased cookie sheet. Bake at 375 for 15 minutes or until golden brown. Makes 3 doz.



Sourdough Waffles

1/2 tsp baking powder 2 cups flour
2 cups lukewarm water 1/2 cup sourdough
3 eggs 2 level tbsp sugar
1 tsp salt ¼ cup wheat germ
5 tbsp melted shortening/cooking oil
1/2 tsp baking soda, dissolved in 1 tbsp water

Add flour and water to sourdough. Beat until smooth and let stand in a warm place overnight. To the batter add sugar, salt, baking powder, wheat germ and melted shortening or oil. Beat in eggs, gently fold in dissolved baking soda. Do not stir after baking soda has been added. Spread batter on lightly greased, preheated waffle grids. Cook for 5 to 6 minutes. Repeat. (make your own variation with this basic recipe)



Sourdough Gingerbread Waffles

1/2 cup molasses 2 tsp baking powder
6 tbsp cooking oil 1/2 tsp baking soda
1/2 cup sourdough 1 tsp salt
1 cup milk 1 tsp ginger
2 eggs, slightly beaten 1/2 tsp cinnamon
2 cups flour 4 tbsp sugar

Mix together molasses, oil, sourdough starter, milk and eggs. Combine flour with baking powder, baking soda, salt, ginger, cinnamon, and sugar. Add dry ingredients to starter mixture and blend well. Pour desired amount of batter on hot waffle grids. Cook about 5 to 6 minutes or until done. Serve with applesauce and bacon, or whipped cream and sliced fruit



Sourdough Apricot-Pecan Waffles

waffles:
2 cups sourdough 1/2 tsp salt
2 eggs, beaten 1/4 tsp baking soda
1/2 cup cooking oil 2 tsp baking powder
1/2 cup milk 1 tsp grated orange peel
1/2 cup flour 1 tbsp sugar
1 cup chopped pecans
apricot sauce:
1 (8-3/4 oz.) Can unpeeled apricot halves drained and sliced
1/2 cup maple-flavored syrup
2 tsp cornstarch
3 tbsp honey
1 cup apricot nectar
1 tsp lemon juice

Waffles: in large mixing bowl measure out sourdough. Add eggs, oil, milk and beat well. In separate bowl, mix together flour, baking powder, salt, baking soda, orange peel and sugar. Add all at once to starter mixture. Beat just until blended. Spread batter on lightly greased, preheated waffle grids. Sprinkle with 1/3 cup pecans. Cook for 5 to 6 minutes. Repeat. Serve with apricot sauce makes 2 to 3 servings.
Appricot sauce: drain apricont halves. Reserve syrup. Maple-flavored syrup, cornstarch. Apricot nectar, lemon juice and honey. Cook and stir over medium heat until mixture thickens and bubbles. Stir in apricots, heat and serve over waffles. Makes 2 cups sauce.

Apricot Syrup
1 1/2 tbsp cornstarch 1/4 cup apricot marmalade
2 tbsp sugar 1/2 cup light corn syrup
1 cup apricot nectar 1 tbsp butter

In sauce pan combine cornstarch with sugar, add apricot nectar, marmalade and corn syrup. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Add butter. Stir until blended. Makes 1 1/2 cups.


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Post Posted: May 30, 2016 7:04 am 
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These are wonderful. Thank you.


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 Post subject: Re: Sour dough recipes...
Post Posted: May 30, 2016 11:35 am 
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You make the Earth move.
Thank you.
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Post Posted: May 30, 2016 12:21 pm 
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Awesome!!! I will definitely try a few of those!! Thank you BGR for asking the question.

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Post Posted: May 30, 2016 8:48 pm 
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Ooooh man, my mouth is watering. I lived in San Francisco for 8 years while in military, and miss that sourdough from Fisherman's Warf. Talk about the BEST French toast, use sourdough bread.

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Yummm! Tetro, what kind of vitamins do you take? That was some marathon typing! Thank you!


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Thank you all again. Just got a quick email from #1Son and he sent more thanks for the recipes. Said he has been busy with new clients and living on sour dough bread and pancakes! Life is good.
BGRs

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