http://community.southernliving.com/printthread.php?s=c3b38b10e344ced2402e0651e5ea4125&t=506 Here is my collection of Sourdough Starter and Recipes using Starter These two are from the cookbook listed. The others I will post separately. MELT-IN-YOUR-MOUTH SOUR DOUGH BISCUITS The sourdough started adds a tang and some leavening to these homey biscuits. They’re one of the recipe favorites for “Amish-Country Cookbook,” which Das Dutchman Essenhaus restaurant in Middlebury, Indiana compiled. 1 cup Sourdough Starter (recipe follows) ¼ cup cooking oil 1-½ cups all-purpose flour ¼ teaspoon baking soda ¼ teaspoon salt Melted butter (optional) Dillseed OR dried herb (optional) In a mixing bowl, combine the Sourdough Starter and cooking oil. Add the all-purpose flour, baking soda, and salt. On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to ½-inch thickness. Cut with a 2-½ - inch biscuit cutter, flouring the cutter after each biscuit. Transfer biscuits to a baking sheet. Bake in a 425-degree oven for 8 to 10 minutes OR till golden brown. If you like, brush with melted butter and sprinkle lightly with dillseed OR dried herb. Serve warm. Makes 12 biscuits. SOURDOUGH STARTER In a plastic container, mix together: 2 cups all-purpose flour 2 cups warm water (110 degrees) 1 package active dry yeast Cover and refrigerate. For as long as you keep the starter, “feed” it once a week with a mixture of: 1 cup water 1 cup all-purpose flour ¼ cup sugar After feeding, don’t use starter for 24 hours. NOTE: Measure cold Sourdough Starter into a 2-cup measure; let stand for 30 minutes before using. Garnet 09-13-2005 02:43 PM Re: Here is my collection of Sourdough Starter and Recipes using Starter SOURDOUGH CRUMPETS (or How to Resurrect a Neglected Starter) Yield: 8 crumpets (Crumpets are a cross between an English Muffin and a pancake. Made like a pancake, but toasted like an English Muffin to serve.) Place 1 c. of starter in a 4-cup measuring cup, or a bowl of equal size. Stir in 1 t. of sugar and 1/2 teaspoon each salt and baking soda. Whisk these together in the batter. Grease your crumpet rings and place on a griddle/skillet on low/medium heat. Fill the rings with about 1/4" of the batter (don't use more than that - thick is NOT better). Cook it over low heat until the tops are set and full of holes and start to loose their glossy look. Remove the rings and flip the crumpets and cook the other side. Cool on a rack - do not stack crumpets because they stick together. To serve: Pop them in the toaster to brown and crisp. Serve them with butter and jam. Note: I quick freeze them in a single layer on a cookie sheet and then put them in a plastic bag. They go from the freezer to the toaster. I also add different flavorings to them to perk up the taste. You can also add some finely-chopped deli ham and make brunch/lunch crumpets with them. Never toss out a cup of starter ever again. Garnet 09-13-2005 02:44 PM Re: Here is my collection of Sourdough Starter and Recipes using Starter Splatter Dabs 1 cup sourdough starter 1 cup all-purpose flour 1 egg, beaten 1 1/2 cup whole milk 1/2 teaspoon salt 2 tablespoons butter, melted 1 teaspoon baking soda 1 tablespoon granulated sugar Mix all and beat. Pour or ladle onto a hot griddle. Turn over when bubbles form on top of the Splatter Dabs. Garnet 09-13-2005 02:45 PM Re: Here is my collection of Sourdough Starter and Recipes using Starter Sourdough Cornbread 1 cup sourdough starter 1/3 cup oil or butter 1 egg 1/2 cup flour 3/4 teaspoon baking soda 1/4 cup salt 1 cup cornmeal Mix sourdough starter, egg and oil. Sift together dry ingredients. Add to sourdough mixture. Mix until well blended. Pour into an 8-inch square pan. Bake at 350 degrees F for 25 to 30 minutes. Garnet 09-13-2005 02:47 PM Re: Here is my collection of Sourdough Starter and Recipes using Starter Sourdough Carrot Cake Cake 1 1/2 cups vegetable oil 2 cups granulated sugar 1 cup sourdough starter 3 eggs 1 (20 ounce) can crushed pineapple 2 cups grated carrots 1/2 cup chopped nuts 2 teaspoons vanilla extract 2 1/2 cups all-purpose flour Cream Cheese Icing 8 ounces cream cheese 4 tablespoons (1/2 stick) margarine 1 pound confectioners' sugar 1 teaspoon vanilla extract 1 tablespoon milk 1/2 cup coconut 3 teaspoons cinnamon 1/2 teaspoon salt 1 teaspoon baking soda Mix together oil and sugar. Add sourdough starter and eggs, one at a time. Fold in pineapple, nuts, vanilla extract and carrots. Sift dry ingredients. Add to sourdough mixture. Blend. Fold in coconut. Bake in greased 8 x 12 x 2-inch pan at 350 degrees F for 45 minutes or until done. Cool and frost; add chopped nuts, if desired. Garnet 09-13-2005 02:48 PM Re: Here is my collection of Sourdough Starter and Recipes using Starter Chicken and Sourdough Dumplings Dumplings 2 1/2 cups flour 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 cup milk 1 egg 1/2 cup sourdough starter 1/4 cup vegetable oil or melted shortening 2 quarts boiling water In large bowl, thoroughly stir together flour, salt, baking powder and baking soda. Combine milk, egg, sourdough starter and vegetable oil or melted shortening and add to dry mixture all at once, stirring just until moist. Drop dough from tablespoon into boiling water. Cover and simmer 15 minutes. Remove with slotted spoon. Drain and place on top of cooked chicken. Chicken 2 tablespoons flour 3 tablespoons melted shortening 1 (6 ounce) can evaporated milk 1/2 cup milk 2/3 cup water 1 (10 ounce) can cream of chicken soup 1/2 teaspoon salt 1/4 cup chopped pimiento 1 (2 to 3 pound) fryer, cooked, boned and cut into bite-size pieces Over medium heat, add flour to shortening. Stir constantly while adding milks, soup, water, salt, pepper and pimiento. Add chicken. Pour into a 3-quart casserole and top with dumplings. Bake, uncovered, at 350 degrees F for 10 minutes. Serves 4 to 6. Garnet 09-13-2005 02:50 PM Re: Here is my collection of Sourdough Starter and Recipes using Starter Gingerbreadd 1/2 cup firmly packed brown sugar 1/2 cup shortening 1/2 cup molasses 1 large egg 1 1/2 cups unbleached flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1 teaspoon cinnamon 1/2 cup hot water 1 cup active sourdough starter Cream brown sugar and shortening and beat. Then add molasses and egg, beating continuously. Sift dry ingredients together and blend into hot water. Beat this mixture into creamed mixture. Add the sourdough starter slowly, mixing carefully to maintain a bubbly batter. Bake in pan at 375 degrees F for about 30 minutes or until done. Serve with ice cream or whipped cream while still hot. Garnet 09-13-2005 02:51 PM Re: Here is my collection of Sourdough Starter and Recipes using Starter Sourdough Peanut Butter Cookies 1 cup sourdough starter 1 cup peanut butter 1 cup butter 1 cup brown sugar 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon vanilla extract 2 eggs 1/2 teaspoon salt Mix peanut butter, butter, brown sugar and flour. Add butter and remaining ingredients; form into small balls and press down with fork. Bake at 350 degrees F for 12 to 15 minutes on ungreased cookie sheet. Yields 36 cookies Garnet 09-13-2005 02:53 PM Re: Here is my collection of Sourdough Starter and Recipes using Starter Sourdough Sugar Cookies 1 cup sourdough starter 1 cup granulated sugar 1/2 cup shortening 2 tablespoons cream 2 eggs 1 teaspoon vanilla extract 2 cups flour 2 teaspoons baking powder Pinch of salt Mix sugar, shortening and cream. Add eggs, vanilla extract, salt and sourdough. Fold in flour and baking powder. Roll on lightly floured board; cut with knife into 1/4-inch slices. Sprinkle with sugar. Bake on cookie sheet at 350 degrees F for 10 to 12 minutes. Yields 24 cookies. Garnet 09-13-2005 02:54 PM Re: Here is my collection of Sourdough Starter and Recipes using Starter SOURDOUGH PANCAKES OR WAFFLES 1/2 c. active sourdough starter 1/2 c. milk (or yogurt, kefir, buttermilk, sour cream or nut milk) 1 egg 1 T. fat (oil or butter) 1/2 c. Bisquick 1/2 t. baking soda In a small bowl mix the baking mix and the soda together. In a small bowl, or a 2 cup glass measuring cup, mix milk and fat and heat it for 30 seconds in a microwave to take the chill off of the ingredients. Add the egg and mix well. Add the starter, mix again. Add the wet ingredients to the dry ingredients and mix, DO NOT over mix. Drop onto a preheated griddle or bake in a waffle iron. This makes a small batch - approximately 6 small pancakes or 4 small waffles. Re: Here is my collection of Sourdough Starter and Recipes using Starter Sourdough Applesauce Cake 1 cup sourdough starter 1/4 cup dry skim milk 1 cup unbleached flour 1 cup applesauce 1/2 cup granulated sugar 1/2 cup brown sugar 1/2 cup butter or margarine 1 large egg, well beaten 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1/2 teaspoon cloves 2 teaspoons baking soda Mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place. Cream together the sugars and butter. Add the beaten egg and mix well. Add baking soda and spices . You may also add 1/2 cup raisins or chopped nuts, or a combination of both. Beat by hand until well mixed and no lumps remain. Bake at 350 degrees F for 30 to 40 minutes. Test for doneness with a knife when half an hour is up. Allow to cool until cold before cutting and serving. Garnet 09-13-2005 02:56 PM Re: Here is my collection of Sourdough Starter and Recipes using Starter Sourdough Chocolate Cake 1/2 cup thick sourdough starter 1 cup water 1 1/2 cups flour 1/4 cup nonfat dry milk Mix and let ferment 2 to 3 hours in a warm place until bubbly and there is a clear sour milk odor. Add: 1 cup granulated sugar 1/2 cup vegetable oil 1/2 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon cinnamon 1 1/2 teaspoons baking soda 2 eggs 3 (1 ounce) squares chocolate, melted Cream, sugar, oil, salt, flavorings and baking soda. Add eggs, one at a time, beating well after each addition. Combine creamed mixture and melted chocolate with sourdough mixture. Stir 300 strokes or mix at low speed until blended. Pour into 2 layer pans or 1 large cake pan. Bake at 350 degrees F for 25 to 30 minutes. Cool and frost with your favorite icing. Garnet 09-13-2005 02:58 PM Re: Here is my collection of Sourdough Starter and Recipes using Starter Sourdough Donuts 2 eggs 1 cup sugar 1 cup sourdough starter 1/2 cup buttermilk 1 tablespoon melted lard or cooking oil 4-1/2 cup sifted all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground nutmeg fat for frying Instructions: Beat eggs and sugar together. Add starter, buttermilk, lard, and sifted dry ingredients. Mix well. Turn out dough and knead on a lightly floured board until smooth. Roll to 1/2 inch thickness and cut with 2-3/4 inch doughnut cutter. Put on greased cookies sheet and let rise for 30 minutes. Fry in hot deep fat (370F) until golden brown and done. Roll in sugar. Garnet 09-13-2005 02:59 PM Re: Here is my collection of Sourdough Starter and Recipes using Starter Pizza Dough 1-1/2 cups warm water (about 110 degrees F) 4 cups to 4-1/2 cups bread flour, unsifted 1/2 cup sourdough starter batter at room temperature 1 pkg. active dry yeast 2 Tablespoons olive oil 1 teaspoon garlic powder 1 teaspoon dried basil or oregano 2 salt 2 teaspoons granulated sugar 2 - 14 inch diameter pizza pans In a large mixing bowl, combine water, sourdough starter, dry yeast and 2 cups of the flour. Mix well and cover with clear plastic wrap and let stand in a warm place (85 degrees F) 1/2 to 1 hour. Stir in salt, sugar, garlic powder, dried basil or oregano, olive oil, and enough of the remaining flour (about 2 cups) to form a smooth and elastic dough. Knead until smooth. Cover and let rise in a warm place until doubled in size (2 to 2-1/2 hours). Punch down and place the pizza dough onto a lightly floured bread board or kitchen counter. Divide the pizza dough in half, cover and let them rest for 10 minutes. Form the first half of the dough into a 14 inch diameter pizza pan. Repeat the process with rest of the dough batch. This recipe will make 2 - 14 inch diameter pizza crusts. For a thicker crust, let the pizza dough rise about 30 minutes, covered, before adding toppings and baking it in the oven on 425 for 20 minutes. Garnet 09-13-2005 03:00 PM Re: Here is my collection of Sourdough Starter and Recipes using Starter Sour Dough Pancakes 1 cup whole wheat flour, unsifted 1/4 cup fresh milk 1/4 cup oil 1 cup all-purpose flour, unsifted 2 Tablespoons granulated sugar 1/2 cup sourdough starter batter, at room temperature 1 teaspoon baking soda 1/2 teaspoon salt Melted butter or margarine 2 cups warm buttermilk (about 110 degrees F) 2 large fresh eggs In a large mixing bowl, combine the whole wheat flour, all-purpose flour, sourdough starter batter, and buttermilk; beat until blended. Cover and let stand at room temperature for about 45 minutes (or cover and refrigerated overnight),. Beat together the eggs, milk, and oil. Add this to the flour mixture and stir in. (NOTE: For waffles, increase the salad oil to 1/3 cup). Combine sugar, baking soda, and salt. Stir into batter, then let stand for about 5 minutes. Get your pancake griddle or waffle iron ready to go. Coat lightly with melted butter or margarine. Makes: 12 waffles, 4 inches square; 2 dozen pancakes, 4 inches in diameter. Garnet 09-13-2005 03:02 PM Re: Here is my collection of Sourdough Starter and Recipes using Starter SOURDOUGH WHOLE WHEAT BREAD (2-lb) 1-1/3 c. sourdough starter 1/2 c. fat-free milk 3-1/2 T. canola oil 1/3 c. molasses 2-1/2 c. bread flour 1-1/2 c. whole wheat flour 2 t. salt 2-1/4 t. bread machine yeast Place ingredients in pan according to manufacturer. Set crust on dark and program for the whole wheat cycle; press start. Do not use the delay timer. Check the consistency of the dough during knead 2; add a little more milk or flour as needed. Garnet 09-13-2005 03:04 PM Re: Here is my collection of Sourdough Starter and Recipes using Starter SOURDOUGH PUMPKIN SPICE BREAD (2-lb) 1 c. sourdough starter 1-1/3 c. canned pumpkin puree 1/3 c. water 3 T. vegetable or nut oil 4-1/2 c. bread flour 1/4 c. dark brown sugar 1 T. apple pie spice 1-3/4 t. salt 1-3/4 t. bread machine yeast Place all ingredients according to manufacturer's instructions. Set crust to dark. Use basic cycle. Do not use delay timer. Garnet 09-13-2005 03:17 PM Re: Here is my collection of Sourdough Starter and Recipes using Starter That's all I found in my folder. I hope you find something that sounds good to try. All starters are much the same basic ingredients, some have added ones. All you have to do is remember to feed the monster, at least weekly, and keep it in a glass jar, covered, refrigerated and stirred.If you don't it will die and you throw it out and start anew. There are some starters over a 100 years old and some are starts from the "mother" starter, that were sent along with the new bride. They were used by goldminer's at the creekbeds, who put their starter to work at night for morning biscuits baked in the Dutch oven or Spider, over the coals while cooking breakfast and coffee. There is much interesting history behind starters and differing types from regions that melded together in the early settlements of CA."Lonesome Dove", series, written by my favorite author, Larry McMurtry, were made into movies, made much about the morning biscuits in a comical way. TX2Step 09-13-2005 11:58 PM Re: Here is my collection of Sourdough Starter and Recipes using Starter Garnet, What a treasure these will be. They sound wonderful. Especially the gingerbread. Thanks so much for sharing with us. Thanks again......Alice sscg 09-14-2005 09:33 AM Re: Here is my collection of Sourdough Starter and Recipes using Starter I had no idea sourdough starter could go in so many different types of things~I was most surprised by the gingerbread recipe! Now, I have yet another question: what does the addition of sourdough do to a recipe like gingerbread? does the texture change? is the flavor sharper? luvmyhunny 09-14-2005 11:46 AM Re: Here is my collection of Sourdough Starter and Recipes using Starter Garnet - thank you! These are wonderful and I am so impressed that you have all of those recipes. Sourdough is something I enjoy eating but I have never had the discipline to take care of the starter. Wish I did because I would enjoy trying out all of these recipes. Thanks again and I hope everyone gets a chance to save these jewels! Garnet 09-14-2005 04:15 PM Re: Here is my collection of Sourdough Starter and Recipes using Starter Well, after finding a question posed that aroused my curiosity about the gingerbread, I did a bit of researching and came up with two very intriguing things. First gingerbread has been traced back to the 14th. century, found several recipes, one of which was for William Shakespeare, made without sugar of course, honey was the sweetening agent used, and dandlewood was added for red colors.Bread was used instead of flour.Secondly, there was a letter from Princess Di in 99, speaking of Pepparkake and some recipes also included the hotness coming from ground black and red peppers.As far as the question, I discovered only that sourdough starter was used as levening agent because of the small amount of baking soda used. Just reading about sourdoughstarters and gingerbreads too is very interesting history.I found 3 more recipes to c/p here.I did find many more recipes, some including meat dishes using starter. I didn't c/p those recipes, only the links. There are many more sites but these alone are over 444 recipes. This site has about 70 recipes: http://www.recipegoldmine.com/sourdough/sourdough.html On this link, it says there are 374 recipes of sourdough and/or starters used in recipes. http://www.recipesource.com/cgi-bin/...mageField.y=14 Recipe via Meal-Master (tm) v8.01 Title: Mendenhall Sourdough Gingerbread Categories: Desserts Yield: 4 servings 1 c Active Sourdough Starter 1 ea Large Egg 1/2 c Hot Water 1 1/2 c Unbleached Flour 1/2 c Molasses 1 ts Ginger 1/2 ts Salt 1 ts Cinnamon 1 ts Baking Soda 1/2 c Shortening 1/2 c Firmly Packed Brown Sugar Cream brown sugar and shortening and beat. Then add molasses and egg, beating continuously. Sift dry ingredients together and blend into hot water. Then beat this mixture into creamed mixture. As the last step, add the sourdough starter slowly, mixing carefully to maintain a bubbly batter. Bake in pan at 375 degrees F for about 30 minutes or until done. Serve with ice cream or whipped cream while still hot if possible. Alaskan Sourdough Biscuits Category: Breads Source/Author: 1992 International Dutch Oven Society Cookoff Ingredients/Directions 1 cup sourdough starter 2 cups buttermilk 2 cups flour 1 1/2 teaspoons salt 2 teaspoons baking powder 1 cup flour 2 tablespoons sugar 1 teaspoon baking soda 1/2 cup butter, melted Twelve hours in advance, combine sourdough starter with buttermilk and 2 cups flour. When ready to mix, turn soft dough onto mixing board covered with 1 cup flour. In a small bowl, combine remaining dry ingredients; sprinkle over dough on mixing board. With spatula, work dry mixture into dough; knead lightly. Pat out to the circumference of the Dutch oven lid. Cut in circles and dip in melted butter. Fit biscuits tightly inside 12-inch Dutch oven. Let rise 30 minutes by placing three coals on the lid of the Dutch oven. Bake for 20 minutes or until lightly browned with 6-8 coals underneath the oven and 22-24 coals on the lid. Sourdough Gingerbread Belgian Waffles Category: Breakfast Source/Author: Cathy Heffentrager, Jeweled Turret Inn, Belfast, Maine Ingredients/Directions 3 cups flour 3/8 cup sugar 3 teaspoons baking powder 3/4 teaspoon baking soda 1 1/2 teaspoons salt 1 1/2 teaspoons ginger 3/4 teaspoon cinnamon 3 eggs 3/4 cup sourdough starter, at room temperature (available as a mix in some baking sections; may require from 9 to 48 hours to make) 3/4 cup molasses 1/2 cup vegetable oil 1 1/2 cups milk In large bowl (do not use copper or aluminum; it reacts with sourdough starter), stir together flour, sugar, baking powder, baking soda, salt, ginger and cinnamon with a wooden or plastic utensil. In a medium-size glass or plastic bowl, whisk eggs. With plastic spatula, stir in sourdough starter, molasses, vegetable oil and milk. Pour sourdough mixture into flour, stirring with plastic utensil. Let batter rest for 5 to 10 minutes. Brush top and bottom of Belgian waffle iron with vegetable oil to coat well. Pour enough batter onto preheated waffler to cover grid pattern evenly. Close waffle iron and bake as directed or until steaming stops. Serve with maple syrup. Makes 5 large waffles. Each serving contains 803 calories, 25g fat, 16g protein, 128g carb, 1317mg sodium, 5mg cholesterol. Garnet 09-14-2005 04:18 PM Re: Here is my collection of Sourdough Starter and Recipes using Starter Sorry, the word in the 5th. line is sandlewood. Should have proofed. sscg 09-14-2005 04:20 PM Re: Here is my collection of Sourdough Starter and Recipes using Starter Quote: Originally Posted by Garnet Sorry, the word in the 5th. line is sandlewood. Should have proofed. Thanks for all the links, Garnet :) Garnet 03-13-2006 11:22 PM Re: Here is my collection of Sourdough Starter and Recipes using Starter Well, I'm digging this out to the front again so it's easier to find. :) lilbit 03-14-2006 08:35 PM Re: Here is my collection of Sourdough Starter and Recipes using Starter Garnet - Thanks so much for posting all these sourdough recipes. My starter is potato and sugar fed and is not actually sour and is soupier than I understand real sour sourdough is. I've heard their consistency is more like pancake batter than pure liquid. Do you think these recipes would work with my starter or should I add one-half cup flour to the starter and let it work for an hour or so (kind of like making a sponge) before mixing with other ingredients? Thanks again for sharing your expertise with us. lilbit OliviaEllyn 03-15-2006 08:55 AM Re: Here is my collection of Sourdough Starter and Recipes using Starter thank you soo much for all your efforts here, I c&p'd the donuts, pancakes, buscuits, and a few others. I was thinking about ordering some wild yeast to start a starter with, I think that Whole Foods has some here. Garnet 03-15-2006 08:57 AM Re: Here is my collection of Sourdough Starter and Recipes using Starter Good Morning, Lilbit.Please don't think that I'm any type of expert on this or any other recipes I post.Like many others, I found sources here and there of sour doughs and starters and just posted what I had found. I experiment too.Some work andsome don't.Some are just impossible and tempermental, seeming to demand special care or using every other day and I really don't have time enough to fool around with those.or want to bake that often either. I prefer to use one in particular that I've found, using instant mashed potatoes, for making in one day or two, and using the entire thing, so I don't have that extra thing to take care of.That fits my life style. If your starter works as it is, and gives off a pungent aroma, then by all means continue using it as is.If you want to experiment by adding more flour and letting it ferment a couple of days, till it gets really foamy (bubbly) and fermented, then try that too.Then longer it ferments and the older it becomes, determines the flavor of your doughs. I feel it's a matter of taste for each, if you like sourdough breads a bit sour tasting, or a lot soured, like the pure tastes of San Francisco type breads that are professionally made, then making a variety of starters may be another option.Starters use so few ingredients, that it can be thrown out without no guilt.When you find one you like and want to compare, then label it and keep it fed while trying others.That's what I've done over the years. Now I feel like going to experiment again, looking for that perfect recipe... :) lilbit 03-15-2006 09:32 PM Re: Here is my collection of Sourdough Starter and Recipes using Starter Garnet - Thanks for your reply. Experimenting is what I do with lots of my cooking --- I tinker with it. lilbit