Author Topic: Sourdough starter recipes  (Read 6276 times)

Offline Pvt Hoover

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Sourdough starter recipes
« on: November 03, 2005, 06:18:21 PM »
Ok Del,
I got my jar of starter home and stirred and fed the critter, now I am wanting to use it.  Can you use it in pancake and biscut recipes that call for starter.  I am thinking hot biscuts with lots of melted butter.  Also, I seriously enjoyed your bread rolls at Muster.  Care to share that one. 
Thanks
Pvt Hoover
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Offline Silver Creek Slim

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Re: Sourdough starter recipes
« Reply #1 on: November 04, 2005, 09:17:34 AM »
Yeah, Del, share.  ;D

Slim
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Offline Delmonico

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Re: Sourdough starter recipes
« Reply #2 on: November 04, 2005, 09:34:55 AM »
Well there is 4 I cut and pasted from elswhere for quick.  Better than that I'll just make a post in the next couple of days on how to convert any quick or yeast bread recipe to sourdough.   :o :o :o

My favorite, Sourdough Cinnamon rolls, but I never wrote down the recipe, I just make them. ;D ;D ;D

I almost never use a cook book except to get pre-port-ions right when I write for The Shootist or post a recipe.

Slim, did you ever see GG or I use a cook book or recipe last weekend? :o :o :o :o :o :o
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Re: Sourdough starter recipes
« Reply #3 on: Today at 09:09:26 AM »

Offline Silver Creek Slim

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Re: Sourdough starter recipes
« Reply #3 on: November 04, 2005, 09:56:37 AM »
Slim, did you ever see GG or I use a cook book or recipe last weekend? :o :o :o :o :o :o
Nope. And no measuring devices such as cups or spoons.

Slim
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Offline Pvt Hoover

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Re: Sourdough starter recipes
« Reply #4 on: November 05, 2005, 01:19:22 PM »
Excellent recipes, Delmonico
  Im thinkin biscuts for breakfast and pancakes tomorrow night for supper.  Thanks

Offline Marshal'ette Halloway

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Re: Sourdough starter recipes
« Reply #5 on: November 05, 2005, 03:47:54 PM »
I used some of the starter to make bread rolls and then made some Cinnamon rolls with it too..
 man oh man.. are they ever deeeelicious!
Thanks Del honey for giving me the quart of it...  :-*
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Offline Delmonico

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Re: Sourdough starter recipes
« Reply #6 on: November 05, 2005, 05:43:44 PM »
It's the Champagne of sourdough starters. ;D

I wish it would have been warmer at the Muster, we would have had some sourdough bread, but all the starter found homes. ;D
Mongrel Historian


Always get the water for the coffee upstream from the herd.

Ab Ovo Usque ad Mala

The time has passed so quick, the years all run together now.

Offline Pvt Hoover

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Re: Sourdough starter recipes
« Reply #7 on: November 07, 2005, 01:36:53 PM »
Hey Del,
  I got up early and made biscuts yesterday morning.  One question I had is how high do they normally rise.  It was cool in the house so I am guessing I did not let them sit out long enough.  I made one batch and that made 13 biscuts and after my son got through with them I had 2 left this morning.  Delicious.

Marshall'ette, how did you make your cinamon rolls.  That could score some major points at home.

Pvt H

Offline Delmonico

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Re: Sourdough starter recipes
« Reply #8 on: November 07, 2005, 02:31:13 PM »
Mine rise quite high, try letting them set for about 15 minutes before baking.  Modern baking Powders also react with heat.

Go to the Sourdough Yeast Bread (the Basics) post and just convert your favorite on. 
Mongrel Historian


Always get the water for the coffee upstream from the herd.

Ab Ovo Usque ad Mala

The time has passed so quick, the years all run together now.

Offline Pvt Hoover

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Re: Sourdough starter recipes
« Reply #9 on: November 08, 2005, 01:12:31 PM »
Got it Del, Thanks

Pvt H

Offline Delmonico

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Re: Sourdough starter recipes
« Reply #10 on: November 08, 2005, 02:07:13 PM »
With both the yeast and quick bread posts you can convert any yeast or bakin' powder recipe to sourdough.

I accually use a 1955 Betty Crocker cookbook as a referance to do posts and my The Shootist coulmn because I need to get recipes so folks understand them. 

Cinnamon rolls (Makes 12 ;D)

Take about a quart of starter and add a handfull of flour and a handful of brown sugar and let work over night.  Add two cans of cow and a hunk a lard about the size of a small chicken egg.   Add a couple or three beaten eggs and other couple handfuls of flour and mix into a sponge.  When good and bubbly add enough flour to make a stiff dough and let rise till doubled.  When about doubled, melt a 1/2 pound of butter. 

Punch down the dough and divide in half, roll out about 1/4 inch thick and about 18'X12' cover all but one of the 12' ends with melted butter, cover well with brown sugar, add a bunch of raisins over that if desired and sprinkle well with ground cinnamon, add a pinch of clove if desired and roll up to the unbuttered end and seal.  Cut rolls about 2 inches think and place in 14 inch deep duch oven or 15 inch skillet. (Cast iron of course)  do the other piece and add. 

Let rise till doubled and bake in a hot oven.  If baking these in the duch oven outside make sure you use less heat on the bottom than normal to prevent burning the butter and sugar.  Will be done in 35-45 minutes. 

One can add a frosting by adding a bit of milk to powdered sugar and making a thick paste to pour over.  (Yes powdered sugar is PC but was expensive)  One can also use granulated sugar and make a grainy frosting, (this was more common in the 19th century.)


There a recipe wrote PC.
Mongrel Historian


Always get the water for the coffee upstream from the herd.

Ab Ovo Usque ad Mala

The time has passed so quick, the years all run together now.

Offline Marshal'ette Halloway

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Re: Sourdough starter recipes
« Reply #11 on: November 12, 2005, 09:48:35 AM »
Sorry I didn't get back in here until now to read.
 Yes.. that is basically how I did my cin. rolls...
 But I use half whole milk and half real cream.
And I add my raisons to my dough.

For my icing.. I mix powdered sugar and real thick whipping cream together and add some almond extract.
Sometimes,
I also grind up pecans and sprinkle all over the top, kind a smashing them down into the icing.
SASS #56524, BCVC #26



The smell of heaven is Fresh Baked Bread and Gun Powder.

Offline Delmonico

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Re: Sourdough starter recipes
« Reply #12 on: November 12, 2005, 09:52:56 AM »
When I add raisins I add them in with the brown sugar, butter and cinnamon.  Why, cause thats what Mom did. ;D

If I add the raisins though I have to eat them by myself at my house. ;D

Sometimes I use lemon peel instead of the cinnamon and add lemon extract to the icing for lemon rolls, with this I often put crushed pecans in the middle.
Mongrel Historian


Always get the water for the coffee upstream from the herd.

Ab Ovo Usque ad Mala

The time has passed so quick, the years all run together now.

Offline Marshal'ette Halloway

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Re: Sourdough starter recipes
« Reply #13 on: November 12, 2005, 09:57:56 AM »
Marshal HATES raisons...
Says as a kid he thought they look like flys in his food...can't eat 'em to this day..
Or so he says...

 I kind of chopped them up and put them in oatmeal cookies and he just thought
 those cookies were absolutely wonderful.**rolling my eyes**
 
Ate ever last one of them out of the jar... THEN I told him. ;)

SASS #56524, BCVC #26



The smell of heaven is Fresh Baked Bread and Gun Powder.

Offline Curley Cole

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Re: Sourdough starter recipes
« Reply #14 on: November 12, 2005, 09:14:04 PM »
For anyone that wants it here is my pancake recipe:

The night before, set out some whipped butter to warm up, and do yer sponge:
1/2 cup starter
1 1/2 cups flour
1 cup evaproated milk
1 cup warm water (approx. use enough to make the thick/thin you like)

In the morning add:
stir in 2 large/jumbo eggs, one at a time.
mix the following together and then fold in:
2 tablespoons sugar
1 tsp baking soda
1/2 tsp salt...

To make yer own syrup:
1 cup Karo light syrup
1/2 box dark brown sugan
2 tablespoons water.
bring to boil and remove and stir in 1 tsp maple flavour (Watkins is the best)
pour thru a strainer.

If anyone would like some starter,  I hav had it for about 20 some years...,email me and will send you some of mine dried...
good cookin
curley
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