« Fatback And White Gravy | Main | Sausage Cheese Grits Casserole »

February 20, 2006

Sour Dough Starter And Bread Recipes

this is another recipe--beside the herman one that i send in earlyer

sourdough starter batter
--------------------------------

2 1/4 teaspoons active dry yeast
1/2 cup warm water ( 110 degrees f.)
2 cups all-purpose flour
2 cups lukewarm water
1 tablespoon granulated sugar
1 teaspoon salt

dissolve yeast in the warm water in a medium bowl,-. stir in the flour and lukewarm water; add sugar and salt. beat until smooth with an electric mixture. let stand 3 to 5 days, uncovered, at room temperature, making sure to stir 2 to 3 times a day. cover at night to prevent drying,

to keep sourdough starter batter alive
-------------------------------------------------------

1/2 cup water
1/2 cup flour
1 teaspoon granulated sugar

after removing batter to make bread, add the above ingredients and let stand for 2 days. cover the sourdough starter and refrigerate until used again---if starter is not used within a couple days, just add a teaspoon of granulated sugar every 10 days to keep it alive

sourdough bread
-----------------------------
2 1/2 teaspoons active dry yeast
1/2 cup warm water ( 110 degrees f. )
1 1/2 cups sourdough starter batter
1 tablespoon granulated sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
5 to 6 cups all-purpose flour

soften active dry yeast in a large mixing bowl with 1/2 cup warm water. blend in sourdough starter batter with the sugar and salt. add 3 1/2 cups flour and beat with an electric mixer to combine, beating at least 3 to 4 minutes to blend thoroughly. cover and let rise until doubled.
mix baking soda with remaining flour and add to dough. add enough flour to make the dough stiff. turn out onto a floured board and knead 8 to 10 minutes. shape into one large or two medium loaves and place on lightly greased baking sheet. with a sharp knife, slice diagonal cuts across top of dough, let rise again until doubled. bake in a preheated oven at 400,f. degrees f. medium loaves require about 35 to 40 minutes to bake, a large loaf take about 40 to 45 minutes
----------------------------------------------------------------------------------------------

Contributed to our recipe list by Gina.

Posted by Willie Crawford at February 20, 2006 03:54 PM

Comments

I just started a sourdough last week. The recipe called for milk and water, but no sugar. I wonder what the difference is and how it will work out. Any suggestions?

Posted by: Cheryl [TypeKey Profile Page] at February 21, 2006 01:18 PM

Post a comment

Thanks for signing in, . Now you can comment. (sign out)

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)


Remember me?