Maybe you will enjoy these from the deep south! Sourdough Starter
Place milk in a gallon jar; allow to stand in warm place for 24 hours.
(Cover with thin cloth.) Sourdough Feeder
Sourdough starter should be at room temperature. Mix feeder ingredients into your 2 Cups of starter with a wooden spoon. Stir until smooth. Keep in a warm place, covered with a thin cloth or plastic wrap until mixture is sour and bubbly (24 hours.) Take out 1 cup to use, give away, or throw away. Refrigerate. Do not keep in refrigerate for over 7 days without feeding. Always make sure there are only 2 cups of starter for the feeding. You can pour your starter into a smaller jar at this point you should know how much room you need extra for your starter to rise and bubble without over-running the jar. Sourdough White Bread
Mix 1/2 cup lukewarm water, yeast and 3 tablespoons sugar. Let mixture stand 15 minutes; stir in remaining ingredients except flour. Mix well for one minute. Stir in flour 1 cup at a time until mixture pulls away from sides of bowl. Knead about 10 minutes on floured board or until mixture does not stick to hands and is elastic. Place in a large greased bowl; turn dough over so it is greased on both sides. Cover with cloth or plastic and let rise until double in size (2 to 4 hours). Punch down and turn dough over so it is greased on both sides; Let rise again till double in size (2 to 4 hours). Punch down the second time and divide dough into 3 parts. Shape oblong loaves and place in greased 9 x 5 x 3 inch loaf pans. Let rise until double in bulk (2 to 4 hours). Place in cold oven and bake at 400 degrees for 15 minutes. Reduce heat and bake at 350 degrees for 30 minutes longer. Bread is ready to take from oven when loaf sounds hollow when tapped. Cool on wire racks for 10 minutes. Remove from pans. If you wish a darker brown top brush with melted butter after 20 to 25 minutes cooking time.
Sourdough Butterlace Refrigerator Rolls
Soften yeast in 1/3 cup of warm water; set aside for 15 minutes. In large mixing bowl combine sourdough starter, oil, eggs, 1 cup warm water, sugar, salt, and 2 cups of flour. Stir vigorously by hand for one minute. Stir in softened yeast and enough flour to make a dough that pulls away from the sides of bowl. Place in greased bowl cover with a cloth. Set in warm place free from drafts and let rise until double in size. Punch down; cover with a plastic wrap and refrigerate overnight. Three to four hours before baking roll out dough on lightly floured surface a 1/4 to 1/2 inch thick rectangle. Brush with melted butter. Start with the long side, roll up jelly roll style. Cut in 1 inch slices (with string); place in greased muffin pans. Cover with cloth. Let rise in warm place 2 & 1/2 to 3 hours. Bake at 400 degrees for 12 to 15 minutes. If wish to make cinnamon rolls out of these rolls mix 1/2 cup of sugar with 1/3 cup cinnamon and sprinkle on the rectangle after brushing with butter then continue above recipe. I have used this starter in several recipes that do not call for the starter. By replacing one cup of the milk, water, or buttermilk the recipe originally asked for with one cup starter. Works great. Hope you enjoy. From:
D. R. Foster |
