Sourdough Mini Sausage Rolls ...

[Reverend Al]

We have about 5 Christmas parties / family get-together potlucks over about the next week, so today I made the first 3 trays of home-made Sourdough Mini Sausage Rolls. I fed my sourdough starter again and tomorrow I'll make another 3 trays. That should cover all 5 of the potlucks that we're going to.

My sourdough starter was begun by my grandfather about 35 years ago and I've been feeding it and using it ever since. When I'm not using it I put it in the fridge where it goes dormant and when I need it I take it out and put it on the kitchen counter so that it can come back up to room temperature. Then I feed it again and give it a couple of days to really start to bubble and work again.








SURE- FIRE SOURDOUGH STARTER (from scratch)

If you're lucky enough that someone gives you a cup or so of starter that they've already been using successfully, then just follow the directions from day two on to "feed" and replenish the starter. If not, then you can start your own by following the directions below.

On the first day start by assembling:

- 1 tsp. sugar
- 2 cups warm water
- 1 small package active dry yeast (or 2 to 21/2 tsp from a bulk package)
- 2 cups of flour

Dissolve the sugar in 1/2 cup of the warm water in a large size container (a large size plastic ice cream container with a couple of holes punched in the lid is what we use). Sprinkle the yeast into the water. Let stand 10 minutes. Stir in the remaining warm water and the flour. Beat until smooth. Cover the sourdough starter tightly with a snap-on lid or plastic wrap (make sure that you poke a vent hole or two in it!) and leave it overnight at room temperature.

On the 2nd day "feed" it the following:
- 1 cup flour
- 1 cup milk
- 1/2 cup sugar
Stir until smooth, re-cover and place in refrigerator.

On the 3rd day, stir until smooth and put back in fridge.
On the 4th day, stir until smooth and put back in fridge.
On the 5th day, "feed" it again, using the same as on the 2nd day.

From day 6 to day 10 stir well until smooth once each day. It's ready to use anytime now after day 10. Sourdough starter keeps indefinitely, as long as you remember to take it out of the fridge and stir it well about once or twice a week.

When you get down to the last cup of your starter, "feed" it the same as the 2nd day and then repeat the procedure from day 3 to day 10 to replenish it.

If you want to use the sourdough starter sooner, then just leave the sourdough container out at room temperature after you "feed it" and it will "work" much faster and will be ready for use daily. (You just have to remember to stir it at least once or twice daily if you leave it out of the refrigerator as it does "grow" very quickly at room temperature, and make sure that the container is large enough to allow for it's growth ….). The longer sourdough starter is left before use, the "tangier" it becomes and is much more flavourful in the finished baked goods. If left, it often will have a clear liquid appear on the surface. This is normal, so just stir it very thoroughly and mix well before use. When left out at room temperature rather than in the fridge, it will grow in volume much faster and become much lighter with many air bubbles in the mix. This was called a "sourdough sponge", and is the traditional style of sourdough used by the pioneers for their day to day cooking needs.


SOURDOUGH RECIPES

In all sourdough recipes, the term "fresh starter" means starter that has been "fed" within the past eight to twelve hours and allowed to freshen at room temperature. For fresh starter, take a cup of your stored starter one day ahead of time, add an amount of warm water and an equal (or slightly greater) amount of flour to it. The amount of water should be what is called for as "fresh starter" in the recipe. Allow it to sit over night at room temperature, covered loosely. The next day, stir it down, measure out the amount of fresh starter needed for your recipe, and return the remainder to the storage container, stirring it in well (this "feeds" your stored starter). Then proceed with the recipe.
EVERYDAY SOURDOUGH BREAD (for five loaves)

The night before baking, mix in a very large bowl a batter made of:

2 cups sourdough starter
4 cups lukewarm water
5 cups flour

Mix well, although there may still be small lumps. Cover lightly
and leave overnight at room temperature. The next morning, stir
down the batter and return 2 cups to your permanent sourdough
container. Add:

3 cups lukewarm water
1/4 cup sugar
1 tablespoon salt
1 cup powdered milk
1/4 cup margarine or butter, melted and cooled (1/2 stick)
or vegetable oil
flour (white, whole wheat, or a combination
thereof; up to 10% other flours may be used)

Stir in about 5 cups of flour and beat well. Add about 5 or 6 more
cups gradually, until too stiff to stir, then turn out and knead
well, adding flour as necessary until the dough is smooth and
stands about 1/3 as high as it is wide when resting, or more.
Place in a greased bowl, let rise until double. Punch down, let
rest 15 minutes. Shape into 5 loaves, place in greased bread pans
(9 x 5 x 3). Brush tops with 1 tablespoon melted margarine or butter.
Let rise until tops are almost even with top edge of pan. Bake 45
minutes at 375. Turn out immediately onto racks. For a soft crust,
rub with hard butter or margarine while still hot. Freeze in plastic
bags when cool.

For one or two loaves, you may use the following amounts, per loaf:

1 cup fresh starter
1/2 cup warm water
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons dry milk powder
1 tablespoon vegetable oil or melted shortening
flour to make a stiff dough (2 - 3 cups)

I always weigh my dough before shaping, to make sure the loaves
are equal. The dough for one loaf should weigh 28 ounces (1 pound
12 ounces) for a perfect-sized loaf.
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SOURDOUGH FRENCH BREAD

Combine 1 1/2 cups fresh starter, 1 cup lukewarm water, 1/2 tablespoon
salt, and 4 to 5 cups flour (preferably "bread" flour or hard wheat
flour), kneading well until dough is smooth and very stiff. Let stand,
covered, until double. Shape into two round or oblong loaves.
Place on greased cookie sheets. Let rise until double in size.
Slash the tops with a very sharp knife. Bake 35 minutes or until
done at 425 F. During the first half of the baking time, spray the
oven every ten minutes with water (or leave a pan of water in the
oven while baking).
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SOURDOUGH MUFFINS


Preheat oven to 375 degrees. Grease muffin tin or line with paper
cups for 12 muffins. Combine in a large bowl:

1 cup white all-purpose flour
1 cup of any combination of flour, oatmeal and/or bran
1/2 cup granulated sugar
1/3 cup dry milk powder
1 teaspoon baking soda
(1/2 cup chopped, pitted dried prunes, blueberries or raisins)
(1/2 cup chopped walnuts)
(1/4 teaspoon powdered coriander, cardamom or cinnamon)

Combine in another bowl until well blended:

1/2 cup warm water
1/2 cup vegetable oil
1 egg
1 cup fresh sourdough starter

Add the liquid ingredients to the dry ingredients gradually,
stirring only enough to moisten and bring to an even consistency.
Spoon evenly into the muffin tins. Bake 30 to 35 minutes, until
done. Remove immediately from the tin.

For cranberry muffins, omit the dry milk, use orange juice
instead of water, increase the sugar to 3/4 cup, and use
1 cup raw cranberries instead of the fruit and nuts.

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SOURDOUGH BISCUITS

This recipe makes eight very flaky biscuits.
Sift twice to combine well:

1 cup flour
1 tablespoon sugar
2 tablespoons dry milk powder
1 teaspoon salt
1 teaspoon baking soda

With a pastry blender, or two knives, cut in 1/3 cup shortening.
Add:

1 cup fresh starter
1/2 cup flour, or more to make the dough knead-able

When blended, knead two or three times. Roll out or pat until 1/2
inch thick. Cut in half, place one half over the other and roll
out again. Repeat this about eight times. Cut out biscuits, place
on ungreased cookie sheet. If desired, brush tops with oil or
melted butter. Let stand 30 minutes. Bake 30 minutes at 375 F
or 10-12 minutes at 450 F.

For dessert shortcakes, increase the sugar to 3 tablespoons and add
one egg.

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SOURDOUGH BAGELS

1 cup fresh sourdough starter
1/4 cup vegetable oil
1/4 cup warm water
2 teaspoons salt
2 1/2 cups flour

Combine all ingredients and knead until smooth. Let rise until
doubled in bulk. Divide into eight portions, and form each
into a smooth ball. Punch a hole in the center of each and
stretch evenly until about 3 or 4 inches across. Place on a
floured surface and bring a large pot of water to a boil.
Boil the bagels (four at a time if the pot is large enough)
3 minutes on each side. Drain and place on a greased baking
sheet. Bake about 15 minutes at 450.

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SOURDOUGH PIZZA

Combine 1 cup fresh starter, 1/2 cup warm water, 1/4 cup (olive) oil,
2 tablespoons sugar, 1/2 teaspoon salt. Stir in 2 to 3 cups flour,
or enough to form a stiff dough. Knead until smooth. Let rise
until doubled. Roll out or gently shape with hands until about 14"
across and about 1/4 inch thick. Place on a greased and floured 14"
pizza pan (or you can shape it to fit a rectangular jelly-roll
pan). Let stand about 1 hour. Prepare the sauce by combining one
7 or 8 oz. can tomato sauce, 1 crushed clove of garlic, 1 teaspoon
crushed dried oregano leaves, 1 teaspoon crushed dried basil
leaves, (1/4 teaspoon ground fennel). Preheat oven to 425. Just
before baking, spread sauce on dough, cover with desired toppings
(1/4 lb. sliced mushrooms, 1/4 lb. cooked sausage, sliced salami, etc.,
1/4 to 1/2 lb. grated mozzarella, sliced olives, sliced peppers, etc.).
Sprinkle top with grated parmesan and/or romano cheese and a few
dried parsley flakes. Bake 20 to 25 minutes, until done.

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SOURDOUGH CINNAMON ROLLS

Combine 3/4 cup fresh sourdough starter, 1/4 cup warm water, two
eggs, 3/4 cup sugar (granulated or brown), 1/4 teaspoon salt, 1/2 stick
butter or margarine, melted and slightly cooled. Stir in gradually
2 to 3 cups flour, or enough to form a slightly stiff dough. Knead
until smooth. Let stand, covered, until double. Roll out into a
large rectangle, about 18" by 15". Melt 2 to 4 tablespoons butter,
spread over the dough. Combine 1/2 to 1 cup brown sugar, 1 table-
spoon ground cinnamon (1/4 to 1/2 teaspoon ground coriander or other
spice). Sprinkle evenly over the dough. (Sprinkle 3/4 cup chopped
nuts and/or raisins over the dough). Roll up tightly, starting at
a long side. Seal the edge. Slice evenly into twelve slices.
Place, cut side down, in a large greased baking pan. Let rise.
Bake 20 to 25 minutes at 400. Cool on a rack. Drizzle with icing
made from 1/2 cup confectioner's sugar, 1/4 teaspoon vanilla (or lemon
juice), 1 tablespoon milk, enough additional confectioner's sugar
to make the right consistency.

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SOURDOUGH DEEP-FRY BATTER

This batter can be used to deep-fry fish, prawns, vegetables or any
other food which requires a batter for deep-frying.

Combine 1 cup fresh sourdough starter, 1 egg yolk, 1 T oil, salt
and pepper to taste. Stir in enough flour to make the batter the
right consistency (when poured from a spoon, it should form a
triangle off the edge of the spoon before dropping rather than
forming a steady stream). Beat well for one or two minutes.
Let stand an hour or so.

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SOURDOUGH PANCAKES

Any pancake batter is simply a flour batter with milk, eggs, sugar,
salt and liquid fat, with some kind of leavening. Use your favorite
recipe, but substitute starter for most of the flour and liquid, and
omit baking powder (or use a small amount of soda instead). Allowing
the batter to stand for half an hour may make it lighter. If you
don't have a pancake recipe, try the following:

For about a dozen 4" pancakes, combine:

1 cup starter, preferably freshened the day before
2 - 3 tablespoons sugar
1/2 teaspoon salt
2 tablespoons melted butter or vegetable oil
1/4 to 1/2 cup flour
1/4 cup powdered milk dissolved in 1/8 cup warm water
1/2 teaspoon soda
2 egg yolks
(dash of ground cinnamon or ground cardamon)

Let stand half an hour or more, if convenient. Just before baking,
fold in gently 2 egg whites, beaten until peaks form. Bake on a
lightly greased griddle or large frying pan, heated until a few drops
of water immediately form balls and dance around. Turn once, when
the bottoms are golden brown.

Another recipe for pancakes, given to me by Mrs. Edith Saxton of Glide,
Oregon. Her sourdough starter came across the Oregon Trail and went
to Alaska during the Alaskan gold rush. Makes a dozen pancakes.

1 1/2 cups fresh starter, fairly thick
1 egg
2 tablespoons vegetable oil
1 teaspoon salt
2 tablespoons sugar
3 tablespoons dry milk powder

Combine all ingredients. Just before baking, stir in 1 teaspoon
baking soda dissolved in 2 tablespoons warm water.

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SOURDOUGH BELGIAN WAFFLES

Combine and let stand overnight:

1 cup starter
1 cup water
1/2 cup powdered milk
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup oil or melted butter or margarine
4 egg yolks
1 1/4 cup flour
1 teaspoon vanilla extract

Just before baking in a Belgian waffle iron, beat 4 egg whites
almost stiff and gently fold in. Makes 8 or 9 7" waffles,
using 7/8 cups batter each.

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SOURDOUGH CARROT CAKE

Grate two medium carrots, or enough for 1 cup. In a small saucepan,
add just enough water to cover, and simmer about 20 minutes.

Cream 1/4 cup shortening, 1/2 cup granulated sugar and 1/2 cup brown
sugar. Add 1 egg and beat until smooth. Mix in a dash of salt, 1/4
teaspoon each nutmeg and allspice, 1/2 teaspoon ground cinnamon, and
2 teaspoons baking soda.

In a separate bowl, combine 1 cup starter, 1/4 cup milk, 1 1/2 cups
flour and the cooked carrots with their cooking water (to make 1 cup).
Add 1/2 cup raisins and/or chopped nuts, if you wish.

Combine all ingredients well. Grease the bottom of a 13" x 9" pan,
line its bottom with wax paper and grease the paper. Pour the batter
into the pan and bake about 40 minutes in a 350 degree oven until it
tests done.

For Applesauce Cake, substitute 1 cup applesauce for the carrots.

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SOURDOUGH GINGERBREAD CAKE

Mix and let stand overnight:

3/4 cups starter
1 cup milk
1 cup flour

Next day, cream together

3/4 cups butter (1 1/2 sticks, 6 oz.)
1 cup sugar

Add 1 cup dark molasses
2 eggs
the starter mixture

Combine and add:

3 cups flour
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 1/2 teaspoons nutmeg
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves

Pour into a greased and floured 10-inch tube pan.
Bake one hour at 325 degrees F.

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SOURDOUGH PUMPERNICKEL BREAD

(This recipe is the result of numerous unsuccessful experiments
to try to get a firm, dark pumpernickel that slices very thin.
I finally found that this combination works very well.)

Combine:

1 cup fresh starter
1/4 cup warm water
1 tbsp vegetable oil
2 tbsp dark molasses

Add:

2 tbsp gluten flour
1 tbsp baking cocoa
1/2 tsp salt
1 tbsp dry milk powder
1 tbsp ground caraway
1 cup rye flour
1 cup whole wheat flour

Knead well (at least ten minutes!), shape into a loaf, place in a
greased loaf pan 7.5 x 3.5 x 2.25 inches. Grease the top lightly.
Let rise until almost doubled, four to six hours. Bake 30 to 35
minutes at 375 F.

For one large loaf, double the recipe, use a regular size loaf pan,
and increase the baking time by ten to fifteen minutes.

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SOURDOUGH PASTRY (PIE CRUST)

For a 9" double-crust pie:

Sift together:

1 2/3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda

Cut in 2/3 cup shortening until it resembles coarse crumbs.
Stir in 1/2 cup fresh starter, just until all ingredients are
moistened. Add a few drops water if too dry, a spoonful
more flour if too moist. Cover or wrap and let stand 30
minutes. Roll out, use and bake as for any pie crust.

[MT Gianni]

Nice going, do you roll the biscuits to make sausage rolls or the bread recipe? Cook the sausage fully and form in to breakfast sausage shapes or use small sausages? They look great.

[WRideout]

Those look wonderful. I'm all for anything with sausage in it. And I love sourdough bread.

Wayne

[Reverend Al]

For this batch of mini's I used commercial small sized cocktail sausages (they were on sale) and my grandfather's sourdough biscuit recipe. I roll the dough out thin and then cut small rectangles with a knife and roll them by hand, sealing the ends and the seam down the side. I roll them in my hands to smooth them out and then place them on the baking trays. The silicone baking mats prevent burning the bottoms. I give them 17 minutes in our oven and they come out golden brown ... just the way I like 'em!

The "John Bradstock" Sourdough Biscuit

(a recipe from Al's grandfather)


Dry Ingredients

- 4 1/2 cups of sifted flour in total, using 2 1/4 cups of Whole Wheat flour & 2 1/4 cups of Yellow Corn flour. (Important Note: corn flour not cornmeal, cornmeal is a bit too coarse for this biscuit recipe!)
- 3 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. salt (plus an optional 1 to 1 & 1/2 tsp. of Garlic powder if you like it as much as I do.)

Wet Ingredients

- 1/4 cup of cooking oil (or butter or margarine if you prefer the dough to be a bit more "short".)
- 1 & 1/2 to 2 cups of "Bradstock" sourdough starter
- 225 ml of sour cream (1/2 of a 450ml container, save the rest for the next batch or better yet, just double everything and make a bigger batch!)
- two large eggs
- some melted butter or margarine (to brush on top of the biscuits before cooking.)

Preparation & Cooking

Sift the dry ingredients together in a large bowl until well mixed. Combine cooking oil (or butter or margarine) with sourdough starter and eggs, (I do it right in the measuring cup). Mix wet ingredients thoroughly, then add to the dry ingredients. Mix all of the ingredients well, then turn the slightly wet ball of dough out onto a lightly floured board or work counter covered with bench flour and knead it gently for about 2 to 3 minutes. When you're finished, it should have a "satin" look and feel to it. (If it still seems a bit too wet, then gradually add a little more bench flour until it feels right)

Roll the dough out until it's about 3/4" thick. Cut out biscuits with about a 2 1/2" cutter (or with the floured end of an empty bean or soup tin if you're in camp). Place the biscuits into a lightly greased baking pan or cookie sheet. Brush the tops with the melted butter or margarine. Let rise 1 full hour in a warm place. Bake in a medium hot oven (about 325 to 350 degrees) for 12 to 15 minutes, or until nicely browned on top. You might want to experiment slighty with the cooking time, as I find that the biscuits dry out too much if over-cooked. They're much tastier if left slightly moist when finished.

The quantities listed above for a single batch makes about 12 to 16 biscuits depending how thick you roll the dough.

PS: This biscuit recipe is named after my grandfather, John Bradstock.

[samari46]

I wish you didn't have to post your recipie or the pics of those beautiful bisquits. Made me hungry and will raid the fridge to get something to eat. One of my aunts now long gone when she heard we were coming from NYC to Pa. Would start baking real home made dread. And this over a wood fired stove. By the time we'd get there some dozen loaves of bread would just be out off the oven and a bunch of nice warm butter and jam.You'd think she was feeding starving people the way it disappeared. Thanks for the memories. Frank

[Idaho Mule]

Thanks for posting the recipes Al. I just started playing with sourdough this year and am really enjoying it. I came across an old sourdough cookbook that had belonged to my mother is what got me started. I made my own starter from a recipe in that book and have ventured onward, having great fun all the way. I will definitely try some of your recipes, funny thing is I just made a carrot cake on Wednesday. JW

[Reverend Al]

My grandfather always had a sourdough starter on the go and baked home-made sourdough goods regularly. In his earlier years he worked on a telegraph line (yes, telegraph ... not telephone!) up in Burns Lake in the BC interior. He and two other fellows lived in a cabin on the line and pretty much fended for themselves so lots of wood stove baking and home cooked meals. Game stews and biscuits were regular meals. When it snowed and the lines were down one man would walk in each direction to the next cabin on the line, fixing any breaks along the way. I think he told me that the cabins were about 14 miles apart from each other on the telegraph line. Somewhere we have an old photo of him on snowshoes standing next to a telegraph pole. The wires are at the level of his knees, and the poles were 18 feet tall! He told me that they also made home-made wine from wild rose hips that they collected near the cabin. I sure wish I'd spent more time talking to my grandfather and hearing more about his early life and the things that he'd done!

Here are a few more sourdough recipes that I've collected. These should keep you busy in the kitchen for a while ...

Amish Friendship Bread

(Basically a Sourdough loaf)

1 cup starter (Sourdough starter)
3 eggs
1 cup oil
1/2 cup milk
1 cup sugar
2 tsp cinnamon
1/2 tsp vanilla extract
1.5 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups flour
1 box instant vanilla pudding mix

Grease 1 large loaf pan. In a separate bowl, mix 1/2 cup sugar and 1 & 1/2 tsp cinnamon. Dust the greased pans with half the mixture. Pour batter evenly into the two pans, and sprinkle the top with the remaining sugar and cinnamon mixture.

Bake for 1 hour at 325 degrees or until bread pulls away from sides of pan.

This bread is really excellent! It's a sweet bread, as you can see from the recipe.

Of course, the starter can be used for making other things too, like pancakes. This bread freezes well, so you could make bread several loaves of bread and freeze them. Also, you can find recipes on the internet for other flavors of this bread, and, you can add nuts and/or fruit with wonderful results.


Authentic Sourdough Waffles

This recipe also works equally well for pancakes. We like to make double the amount and use half as waffles, half as pancakes, freezing the extras to stick in the toaster another morning!

Heat the butter in a pan until it's melted and then add the cold milk to cool.
1/2 cup butter
1 cup milk
Add the milk-butter mixture to:
1 cup starter
1 tsp salt
1 Tbsp (packed) brown sugar
1 1/2 cups of all-purpose flour

Mix together to form a thick batter. Cover the bowl tightly with plastic wrap and let stand at room temperature for 8-14 hours. If you do this before going to bed, you’ll have the batter ready for breakfast the next day.

Preheat your waffle iron for 10-15 minutes.

Uncover the batter and whisk in 2 large eggs and 1/4 tsp baking soda. Pour 1/2 to 3/4 cups of batter on the hot waffle iron and close the lid. Let cook for 3-5 minutes until golden brown and crisp.

Traditional Sourdough Pancakes

3 large eggs
1 cup milk
2 cups Sourdough Starter
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons salt
1/4 cup granulated sugar
1/4 cup butter melted

Beat eggs in a medium bowl. Add milk and sourdough starter. Sift together flour, baking soda, baking powder, salt, and sugar; add to the egg mixture, mixing well. Stir in melted butter. Lightly grease a hot griddle. Drop the batter by 1/4 cup onto the griddle and cook until light brown, turning once. Serve hot and drizzle with some pure maple syrup and butter!


Sourdough Apple Streusel Muffins

“These muffins have a crumb topping that makes them resemble miniature coffee cakes. Been a favorite in our family for years.”

Batter:

1 ½ cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon allspice
½ teaspoon salt
2 eggs
½ cup sourdough starter
1 cup sour cream
¼ cup melted butter
1 cup diced unpeeled apples (tart)

Topping:

½ cup chopped walnuts
¼ cup all-purpose flour
3 tablespoons sugar
2 tablespoons butter at room temperature
½ teaspoon salt

Mix flour, baking powder, sugar, soda, cinnamon, allspice, soda and salt together in a bowl until well blended. Mix eggs and sour cream, sourdough starter and melted butter. Beat until well blended. Stir in diced apples. Pour egg mixture over flour mixture and blend until dry ingredients are moist. Spoon into greased muffin tins. Top with cinnamon topping. Bake 375°F for 20 minutes.

Topping: Mix all topping ingredients with fork until mixture resembles coarse meal and sprinkle onto the tops of the muffins before baking.


Sourdough Chocolate Chip Cookies

Absolutely delicious, these are an all-time favorite. Makes about 70 small cookies. Recipe can be cut in half for a smaller batch.

4 ½ cups flour all-purpose, unsifted
2 teaspoons baking soda
1 teaspoon salt
1 cup butter, softened
1 cup Crisco, softened (or replace with lard, butter, palm or coconut oil)
1 ½ cups sugar
1 ¼ cups brown sugar, packed
2 teaspoons vanilla
1 cup sourdough starter
4 eggs
1 ¾ cup walnuts, chopped
1 12-ounce packages chocolate chips

Preheat oven to 375°F.

In a large bowl, combine butter, Crisco, sugars and mix well. Add eggs and beat until all is blended. Add vanilla and sourdough starter. Beat in flour, soda and salt and mix well. Fold in walnuts and chocolate chips. Drop by tablespoons onto greased or lined cookie sheets. Bake 10 to 12 minutes (or a bit longer if needed). Cool on a wire rack.


Sourdough Old Fashioned Cinnamon Buns

A classic that's made better with sourdough and is perfect for breakfast!

4 cups flour all-purpose
½ cup sugar
½ teaspoon salt
2 cups sourdough starter
(take out a ½ cup of starter the night before and feed it 2 cups water and
2 cups flour and 1 tablespoon sugar. Let sit covered overnight).
1 cup milk
¼ cup butter
1 egg
½ cup firmly packed brown sugar
½ cup white sugar
½ cup finely chopped walnuts
½ cup raisins
2 ½ teaspoons cinnamon
2/3 cup softened butter

Sugar glaze- 1 cup confectioners' sugar plus 4 teaspoons melted butter, and enough real dairy cream to make a smooth paste (or cream cheese for extra rich cream). You may add rum or vanilla.

In a bowl, combine sugar, salt and sourdough starter. In a saucepan heat milk and ¼ cup butter until warm (not hot). Add milk and butter mixture to starter. Now add the one egg and beat well. Stir in the rest of the flour one cup at a time. Turn out onto a floured board and knead until smooth. Add more flour if needed, a little at a time. Put into a well-greased bowl and let rise until double in size. Punch down and roll out into a square. Combine the sugars; spread the softened butter onto the dough. Sprinkle the sugars evenly. Now dust with cinnamon, raisins and walnuts, roll and cut into 1 inch pieces. Put cut side down in a grease pan. Let rise again until double in size. Cook in a 375° F oven for 30 minutes. Frost while still warm.


Sourdough Cheddar Cheese Bread

If you are a cheese fan, this simple and tangy cheese bread is not one to pass up!

Prepare a sponge by taking 1 ½ cups starter, with 1 ½ cups flour and 1 cup tepid water. Cover and let sit out for 8-12 hours (overnight).

1 ½ cups sourdough sponge
1 cup milk
¼ cup sugar (less if desired)
1 tsp salt
3 tablespoons melted butter
1 egg
2 cups grated cheddar cheese
4 cups all-purpose flour

Mix ingredients in order. Add the flour a little at a time. Once the ingredients are mixed, turn the dough out onto a flat floured surface and knead it until soft. Form the loaf and place it in a greased bread pan. Let the bread set in a warm place until double in bulk. Bake at 375°F for 30 minutes or until golden brown. Test for completion by thumping the loaf with your finger and listen for a hollow sound. When it is done, remove the bread from the pan and let it cool.

[Reverend Al]

And a few more continued ...

Country Sourdough Corn Bread

Prepare a sponge by taking 1 ½ cups starter, with 1 ½ cups flour and 1 cup tepid water. Cover and let sit out for 8-12 hours (overnight).

1 ½ cups sponge
1 ½ cups yellow cornmeal
1 cup milk
2 eggs
2 tablespoons sugar
½ cup melted butter
½ tsp salt

Stir the ingredients together and pour the batter into a greased bread pan. Bake at 450°F for 25 minutes or until golden brown. This bread is only complete when served hot with lots of butter!


Myrtle's Sourdough Chocolate Cake

½ cup starter
¼ cup non-fat dry milk
1 ½ cups flour
1 cup tepid water

½ cup shortening
1 cup sugar
1 tsp vanilla
½ tsp salt
1 ½ tsp baking soda
2 eggs
3 squares melted chocolate

Mix the first half of the ingredients and let stand a couple hours until it smells a bit yeasty. Then cream the shortening and sugar in a separate bowl. Add the vanilla, salt and baking soda to this mix. Then add 2 eggs, one at a time and mix well. Add the 3 squares melted chocolate. Stir this creamed mixture into the sourdough mix. Gently blend. Pour into a cake tin about 7x11 inch size. Bake at 350°F for 35-40 minutes. Cool before slicing.


Sourdough Banana Bread

1/3 cup shortening
1 cup sugar
1 egg
1 cup mashed bananas (take old, ripe bananas and press with a fork)
1 cup sourdough starter
1 tsp vanilla or 1 tsp grated orange rind
2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
½ tsp baking soda
¾ cup chopped walnuts

Cream together the shortening and sugar, add egg, and mix until blended. Stir in bananas and sourdough starter. Add orange rind or vanilla. Sift flour, and add the salt, baking powder and baking soda. Add flour mixture and walnuts to the wet mixture, stirring just until blended. Pour into a greased or lined 9x5 inch loaf pan. Bake in moderate or 350°F oven for 1 hour or until toothpick comes out clean. Cool before slicing.


German Christmas Sourdough Bread

Sweet yeast breads from Germany are known as 'stollens' throughout Europe. Sourdough sweet Christmas bread may strike you as an oxymoron. Maybe it is, but try it and be surprised! You can substitute a mixture of candied fruits for the citron. Top with a glaze of your choice.

2 cups cold liquid starter
4 ¾ cups white flour
½ cup water
¾ cup milk
½ cup butter, melted
2 tsp salt
½ cup raisins
½ cup currants
½ cup candied citron
grated zest of 1 lemon
½ tsp cinnamon
½ tsp cloves
½ tsp cardamom

Mix the liquid culture with 1 cup of the flour and ¼ cup of the water in a large mixing bowl. Cover and let sit 12 hours at room temperature.

Add 1 cup of the flour and the remaining ¼ cup water. Proof 4-8 hours. After proofing, this is your fully active culture.

Punch down. Mix together the milk, butter, salt, raisins, currants, citron, lemon zest and spices. Add to the dough and mix well. Reserve 1 cup flour for flouring the board. Mix and spoon knead the remaining 1 ¾ cups flour into the dough 1 cup at a time. When too stiff to mix by hand, transfer to the floured board and knead in the remaining flour.

Form an oblong loaf, place on a baking sheet, and proof at the same temperature used above until the dough is double in volume (3-4 hours).

Bake in a preheated oven at 375°F for 50-55 minutes. Cool on a wire rack. You may glaze the top of the loaf with whatever you desire (orange glaze, sugar cream frosting, etc.) while it is still warm.


Polish Cottage Rye Sourdough

This is the darkest, most rustic of polish ryes and stands up to strong flavors like stews, sausages and vodkas. It has a wonderful old-fashioned flavor that's impossible to find in the stores. Because this bread is made with a large quantity of sourdough, it will stay fresh for at least 5 days and its rye flavor will be more pronounced.

Step 1 – the sponge

3 tbs starter
¾ cup tepid water
1 cup white rye flour

Make the rye sourdough sponge: take 3 tbs active starter, ¾ cup tepid water, and 1 cup white rye flour. Stir until it makes a smooth thick paste. Cover the bowl with plastic wrap and let stand for 8-12 hours.

Step 2 - the dough

2 cups approx. of the sponge
1 ½ cups tepid water
3 ¼ cups unbleached bread flour, preferably high-gluten
1 ½ tsp sea salt

Stir the sponge to break it up and soften it, add the flour, water and salt and stir just until a rough, ragged dough forms.

Knead the dough by hand for 15-18 minutes until the dough becomes smooth and springy (or put it in a mixer with a dough hook on medium speed for 12-13 minutes, stopping once or twice to scrape down the hook and sides – the dough will be sticky and not clear the sides of the bowl on its own).

Transfer the dough to a lightly oiled, clear 2-quart container with a lid. With masking tape, mark the spot on the container that the dough will reach when it rises one and a half times in volume. Cover and leave it to rise and room temperature until it reaches this mark (2 – 2 ½ hours approximately). It will feel spongy and less sticky at this point.

Shape by heavily dusting a bowl or towel-lined colander with rye flour. Lightly dust the counter with rye flour. Scrape the dough out of the container and onto the counter and shape it into a round. Place the round, smooth side down into the new container and cover with plastic wrap.

Proof the round: leave to rise at room temperature (70 to 75°) until it doubles in size (1 ½ to 2 hours approximately). It will look airy and soft.
About 1 hour before baking, place a baking stone if you have one, on the middle rack of the oven and a cast iron skillet or baking pan on the lower rack. Heat oven to 450°.

Bake: lightly flour a baker's peel or rimless baking sheet with rye flour. Uncover the loaf and tip it out onto the peel or cookie sheet, guiding it to the center with one hand. Slide the round onto the baking stone (or, if you don't have one, keep it on the cookie sheet). Place ¾ cup of ice cubes in the skillet / baking pan on the lower rack to produce steam. Bake until the round is dark reddish brown,
40 to 50 minutes.

Cool on a wire rack completely for about 2 hours before slicing. This bread can be stored in a paper bag for approximately 5 days or freeze in a plastic bag for 1 month.


Traditional San Francisco Sourdough Bread

Expanding the starter ingredients:

2/3 cup starter (4 oz)
1 cup (4.5 oz) unbleached high-gluten or bread flour
1/8 to ¼ cup water

Final dough ingredients:

4 ½ cups (20.25 oz) unbleached high-gluten or bread flour (or you can sub in up to half of this with a whole grain such as wheat or rye)
2 teaspoons salt
1 ½ – 1 ¾ cups water (not hot!)
Semolina flour or cornmeal for dusting if desired

1. Remove the barm (starter) from the refrigerator and measure it out about 1 hour before making the starter expansion (to take off the chill). Keep it covered in a bowl.
2. Add the flour to the starter and mix together, adding only enough additional water so that you can knead this into a small ball. You don't need to work this very long, just until all the flour is hydrated and the starter is evenly distributed. Lightly oil a small bowl or mist the inside of a plastic bag with cooking spray oil and place the starter in the bowl or bag, turning to coat it with oil. Cover the bowl or seal the bag.
3. Ferment at room temperature for approx. 4 hours, or until the starter has at least doubled in size. If it takes more time than 4 hours, give it additional time, checking every hour or so. Then, put it into the refrigerator overnight, just as it is.
4. Remove the starter from the refrigerator 1 hour before making the dough. Cut it into about 10 small pieces with a pastry scraper or serrated knife. Mist with oil, cover with a towel or plastic wrap and let sit for 1 hour to bring to room temperature.
5. To make the dough, stir together the flour and salt in a 4-quart or larger mixing bowl. Add the starter pieces and enough water to bring everything together into a ball as you stir with a sturdy spoon (or mix on low speed with the paddle attachment for those with a food processor / Kitchen Aid).
6. Sprinkle the counter with flour, transfer the dough to the counter and knead by hand for 12 to 15 minutes (or mix with the dough hook for 4 minutes on medium-low speed, allow the dough to rest for 5 to 10 minutes and then mix for 4 more minutes). Adjust the water and flour as needed. The dough should be firm but tacky, like stretchy play dough. It should pass a 'windowpane' test (gently stretch the dough and see if you can get it thin enough to see through like looking through a dark thick balloon, without it breaking - this means it isn't too dry and the kneading has broken down the proteins and made them stretchy). Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
7. Ferment at room temperature for 3-4 hours, or until the dough has nearly doubled in size. You can also test by gently push your finger into the dough about 1/2 and inch. If the hole disappears within a minute, it is not quite ready, if the indent remains, it is done proofing.
8. Gently remove the dough from the bowl and divide it into 2 equal pieces (or smaller if you want rolls) being gentle to deflate the dough as little as possible. Gently shape the dough into whatever shape you desire. This is done first by 'rounding' to make the outer skin of the dough tighter first. This helps it rise better. To do this you pull the edges that were just cut underneath, making a round ball. Pinch the bottom together. Then put the rounded dough on a clean, flour dusted counter top (or cutting board) and push the dough from alternate sides with your palms so that it spins round and round on the counter while giving it a slight downwards tucking push as well, as if you were trying to tuck more of the sides underneath the ball. You will see the skin tightening as you do this. Take this tightened ball and coax it gently into a longer shape if desired, or leave it round as is.
9. Proof the dough on a parchment-lined sheet paper that has been dusted with semolina flour or cornmeal (rough flour helps to keep it from sticking -fine flour is absorbed and less effective). You can also put in in a banneton, couches or proofing bowl. You can also put it parchment lined or semolina dusted (or non-stick) basic bread loaf tins! There are many beautiful bowls for shaping and baking bread that improve the shape and final outcome of your bread that you can purchase. The La Cloche is a favorite among home bread bakers. Regardless of the method, mist the exposed part of the dough with oil and loosely cover the dough with a towel or plastic wrap or slip it into a food-grade plastic bag. At this point you can either proof the loaves for 2-3 more hours or retard overnight in the refrigerator. If retarding, remove them from the refrigerator approx. 4 hours before you plan to bake them. Retarding develops more complex and sour flavors - it simply means to put it in the refrigerator for a specified time.
10. Prepare the over for baking, by setting a pan or oven safe bowl (i.e. Pyrex) with ridges on the bottom rack and preheating to 500°F. This pan is for steaming purposes which is a great way of simulating the results of a professional baking oven in your own home (thick, golden, artisan-crunchy crust, which we highly recommend!!) Carefully remove the towel or plastic wrap from the dough or slip the pan / bowl from the bag, 10 minutes before baking.
11. Generously dust the back of a sheet pan with semolina or cornmeal and gently transfer the dough to the pan. If the dough was prepared on a sheet pan, it can be baked directly on that pan. Score the dough if desired (this is an art that takes a while to get used to, and isn't necessary). Slide the dough onto a baking stone, or bake directly on the sheet pan. Pour 1 cup hot water into the pan and close the door. After 30 seconds, spray the oven walls with water and close the door. Repeat twice more at 30 second intervals. After the final spray, lower the oven setting to 450° and bake for 10 minutes. Rotate the loaves if necessary for even baking and continue to bake another 10-20 minutes, or until the loaves are done. They should register 205°F in the center (with a meat or baking probe) and be a rich golden brown all over. They should sound hollow when thumped on the bottom with your fingers.
12. Transfer the finished loaves to a rack and cool for at least 45 minutes before slicing or serving.

[Reverend Al]

I often make this sourdough Coffee Cake and it always gives a great result. (If I bake one of these I call my next door neighbour and he comes running so that he can share some of it over a cup of coffee!)

Sourdough Coffeecake

1 cup proofed sourdough starter
1/3 cup olive oil
1 slightly beaten egg
1 cup whole wheat pastry flour
¾ cup cane juice crystals or sugar
1t baking soda
1 t cinnamon
½ t salt

Topping

½ cup brown sugar
1T whole wheat flour
1t cinnamon
2T butter

In a mixer combine proofed starter, olive oil, and egg. Mix to combine. Add flour, brown sugar, baking soda, cinnamon and salt. Mix again to combine all ingredients.

Spray a 9 inch square pan with non-stick spray. Pour batter into pan. Set aside while you make the topping.

To make the topping combine first 3 ingredients in a small bowl. Cut in butter with a pastry blender. Spread topping over cake batter.

Bake at 350 for 35 minutes and let cool for about 10 minutes on a wire rack.

[Walks]

This is the VERY BEST HOW-TO on Sourdough Starters that I have ever seen.

Gonna try it.

Haven't had REAL SOURDOUGH BREAD since Both Grandmothers passed in October 1979. Within the same week.

Never had the chance to get my hands on either of their starters.

[Texas by God]

Bookmarked, highlighted, and saved. Thank you so much, Reverend Al!

[Reverend Al]

No problem! After all ... 'tis the season for sharing ...

[Reverend Al]

By the way ... we went to our first of several upcoming Christmas party / potluck get-togethers tonight and we took a large tray of these sourdough mini-sausage rolls with us. We took the empty platter back home with us ... not a single one was left!

[Idaho Mule]

No problem! After all ... 'tis the season for sharing ...

Yep, I was working on reloads for brothers, sons, nephews, etc... Now it looks like they are gonna get sourdough surprises!! Than you Al.
JW

[Wag]

Can't wait to try some of these!

--Wag--