Categories: Breads, Sourdough
Servings: 1
2 c Unbleached Flour
1 pk Active Dry Yeast
Water
1. Mix Flour with yeast. Add enough water to make a thick
batter.
2. Set in warm place for 24 hours.
Notes
a. This basic recipe requires a carefully scalded container to
prevent contamination.
b. This starter will give the fastest results.
Categories: Breads, Sourdough
Servings: 1
2 c Unbleached Flour
Water
1. Mix flour with enough water to make a thick batter.
2. Let stand uncovered for four or five days, or until it begins
working.
Notes
a. This basic recipe requires a carefully scalded container to
prevent contamination.
Categories: Breads, Sourdough
Servings: 1
4 c Unbleached Flour
2 Tb Salt
2 Tb Sugar
4 c Lukewarm Potato Water
1. Boil some potatoes and save the cooking (potato) water. Add
it lukewarm to the unbleached flour to make a thick batter.
2. Let stand uncovered 1 or 2 days or so, or until it begins
working actively.
Notes
a.. This basic recipe requires a carefully scalded container to
prevent contamination.
b. This is a good way to make it when you have no yeast available and want fast results. Yeast may be added for faster results, and you will still get the flavor from the potato water.
Categories: Breads, Sourdough
Servings: 4
1/2 c Active Starter
1/2 c Pancake Mix
1 Lg Egg
1 Tb Cooking Oil
1/2 c Milk
1/2 ts Soda
1. Mix all ingredients well. Be careful not to over mix. Small
lumps are OK.
2. Lightly grease a hot cast iron griddle. Drop onto griddle with
a large spoon while the batter is still rising.
3. Cook following the directions in the Basic Pancake recipe.
Categories: Breads, Sourdough
Servings: 6
2 c Active Starter
2 c Unbleached Flour
1 ts Baking Soda
2 Lg Eggs, well beaten
1 Tb Sugar
1 ts Salt
Bacon Fat (2 - 3 T)
1. Mix ingredients well and cook on hot griddle.
2. Cook following the directions in the Basic Pancake recipe.
Notes
a. This is good recipe for camp. Instead of fresh eggs, you can
use 1 Tbs Powdered eggs.
Categories: Breads, Sourdough
Servings: 6
3 Lg Eggs, well beaten
1 c Sweet Milk
2 c Active Starter
1 3/4 c Unbleached Flour
1 ts Baking Soda
2 ts Baking Powder
1 1/2 ts Salt
1/4 c Sugar
1. Beat eggs. Add milk and starter.
2. Sift together the flour, soda, baking powder, salt, and sugar.
Mix together with first mixture.
3. Cook following the directions in the Basic Pancake recipe.
Notes
a. If ungreased griddle is used add 1/4 c melted fat or oil to
the above recipe. Bacon fat gives a great taste.
Categories: Breakfast, Sourdough
Servings: 10
3 c Flour
1 pk Dry Yeast
1 ts Salt
1 ts Baking Soda
1 Tb Brown Sugar
4 Tb Powdered Egg, or 2 fresh Eggs
1 Tb Oil
Butter
Syrup
PREPARATION:
Put dry ingredients into 3 separate bags:
(1) flour (2) yeast (3) salt, baking powder, sugar, and dry egg, if used.
Carry in general provisions: oil, fresh eggs, if used, butter, and syrup.
TRAIL DIRECTIONS:
1. The night before, put the flour and yeast into a large pot
and stir in 3 c. warm water. Cover and let sit all night.
2. In the morning, add 1 Tb oil, the salt, soda, sugar, and dry
egg (or fresh) to the batter. Froth it up, as the woodsman says,
and let it sit for 30 minutes.
3. Lightly oil a skillet. Fry the pancakes, serve with butter and
syrup.
Categories: Breads, Sourdough
Servings: 4
1 c Active Sourdough Starter
1 1/4 c Prepared Biscuit Mix
1/2 ts Baking Powder
1 Tb Cooking Oil
1. Mix all ingredients thoroughly and turn out onto a floured
board, knead lightly and then roll out gently and cut into
biscuits.
2. Brush lightly with melted butter or margarine. Place on
greased cookie sheet and bake at 450 degrees for about 15
minutes.
Makes 9 Large biscuits.
Categories: Breads, Sourdough
Servings: 18
1 pk Active Dry Yeast
1/4 c Warm Water (110 to 115 F)
4 1/2 c Unbleached Flour, unsifted
2 Tb Sugar
2 ts Salt
1 c Warm Water
1/2 c Milk
2 Tb Vegetable Oil
1/4 c Sourdough Starter
1. In a large bowl dissolve yeast in warm water. Add the rest
of the ingredients. Mix well, then knead lightly on a floured
surface. Return to the bowl to rise until double.
2. Turn out onto floured board and divide dough into two parts.
Shape dough parts into oblongs and then roll them up tightly,
beginning with one side. Seal the outside edge by pinching and
shape into size wanted.
3. Place loaves on greased baking sheet and let rise until double
again. Make diagonal cuts on top of loaves with very sharp knife
and brush lightly water for crisp crust.
4. Bake at 400 degrees F for about 25 minutes, or until brown and
done. Makes 2 loaves at 18 slices each.
Categories: Breads, Sourdough
Servings: 4 loaves
1 c Sourdough Starter
2 c Warm Water
7 c Unbleached Flour
2 c Warm Milk
1 Tb Butter
1 pk Active Dry Yeast
1/4 c Honey
1/4 c Wheat Germ
2 Tb Sugar
2 ts Salt
2 ts Baking Soda
1. Mix the starter, 2 1/2 Cups of flour and all the water the
night before you want to bake. Let stand in warm place overnight.
2. Next morning mix in the butter with warm milk and stir in
yeast until dissolved. Add honey, and when thoroughly mixed add 2
more cups of flour. Stir in the wheat germ.
3. Sprinkle sugar, salt, and baking soda over the mixture. Gently
press into dough and mix lightly. Allow to stand from 30 to 50
minutes until mixture is bubbly.
4. Add enough flour until the dough cleans the sides of the bowl.
Then place the dough on a lightly floured board and knead 100
times, or until silky mixture is developed.
5. Form into 4 1-lb loaves, place in well-greased loaf pans 9 x 3
size. Let rise until double; about 2 to 3 hours in a warm room.
6. Bake in hot oven, 400 degrees F, for 20 minutes. Reduce oven
temp. to 325 degrees F. and bake 20 minutes longer, or until
thoroughly baked.
7. Remove from pans and place loaves on rack to cool. Butter tops
of loaves to prevent hard crustiness.
Makes 4 1-lb Loaves
Categories: Breads, Sourdough
Servings: 4
1/2 c Active Starter
1 c Milk
2 1/2 c Flour
1/3 c Shortening
1 Tb Sugar
3/4 ts Salt
2 ts Baking Powder
1/2 ts Baking Soda
1/4 ts Cream Of Tartar
1. 5-8 hours before it is needed, make a batter of the half
cup of starter, cup of milk, and 1 cup of the flour. Let set in a
warm place to rise. The time will depend on the temperature of
the mix. It will get very light and bubbly. This is the sponge.
2. When ready to mix the biscuits, sift together the remaining
cup and a half of flour and all other dry ingredients except the
baking soda. Work in the shortening with your fingers or a fork.
Add baking soda dissolved in a little warm water to the sponge
and then add the flour mixture.
3. Mix into a soft dough. Knead lightly a few times to get in
shape.
4. Roll out to about 1/2 inch thickness or a little thicker, and
cut with a biscuit cutter. Place close together in a 9 x 13-inch
pan, turning to grease tops.
5. Cover and set in a warm place to rise for about 45 minutes.
Bake in a 375 degree oven for about 30 to 35 minutes.
Categories: Breads, Sourdough
Servings: 18
1 1/2 c Active Sourdough Starter
4 c Unbleached Flour
2 Tb Sugar
2 Tb Shortening, melted
1 ts Salt
1/4 ts Baking Soda
1. Sift the dry ingredients into a large bowl. Dig a well in
the center of the sourdough starter. Blend the dry mix into the
starter from the edges. Knead until smooth and shiny, adding
flour as needed.
2. Place in a greased bowl and let rise until almost double.
Shape into 2 loaves and place in greased bread pans. Bake at 375
degrees F until done, about 30 minutes.
Categories: Breads, Sourdough
Servings: 4
1/2 c Active Sourdough Starter
1/2 c Sugar
2 Tb Shortening
2 c Unbleached Flour
1 ts Baking Powder
1 lg Egg
1/2 ts Nutmeg
1/4 ts Cinnamon
1/2 ts Baking Soda
1/2 ts Salt
1/3 c Buttermilk or Sour Milk
1. Sift dry ingredients together. Mix remaining ingredients
and combine with dry ingredients. Roll out into a 1/2" thick
layer, and cut with regular donut cutter.
2. Heat at least 1" deep oil in a deep fryer to 390 degrees
F and fry. Makes about 17 Doughnuts with holes. Just before
serving dust with powdered or cinnamon sugar.
Notes
a. These doughnuts are virtually greaseless. And if you want you
can make several batches at a time and freeze. They keep well.
Categories: Breads, Sourdough
Servings: 4
1/2 c Active Sourdough Starter
2 Tb Margarine, melted
1/2 c Cornmeal
1 ts Salt
1 Tb Sugar
1/2 c Sour Cream or Yogurt
2 lg Eggs, stirred
1 c Unbleached Flour
1/2 ts Cream Of Tartar
1/2 ts Baking Powder
1. Mix ingredients in the above order, stirring only enough to
blend the mixture.
2. Pour into a buttered pan. Bake in a 375 to 400 degree oven for
about 15 minutes.