Sourdough Recipes

[deb415611]

Since CRG made me feel like I was a bad sourdough starter parent :-[  I pulled mine out and started feeding it.    When you feed it there's always the what do I do with the leftover starter..... besides throwing it down the drain.   So I'm starting this thread for sourdough recipes.  If you have any good ones please post them. 

King Arthur Flour has a couple cake recipes that I'm going to try some day....

[deb415611]

I don't have any pics of these but next time I make them I'll add them in the thread.  This recipe came from the King Arthur Flour baking circle forum & was posted by a member named Chard.


English Muffins   


• 1/2 cup starter (or maybe 3/4 cup if your starter isn't very active)
• 1 cup milk
• 2 3/4 cups flour (divided use)
• 1 T. sugar
• 3/4 tsp. salt
• 1 tsp. baking soda
• 5 T. approx. corn meal

• Combine starter, milk and 2 cups flour. Stir well, cover and set out 8 hours or overnight. To proceed, mix 1/2 cup flour, the sugar, salt and soda. Sprinkle over starter mix and stir in. Turn out this fairly stiff dough on remaining flour and knead 4 or 5 minutes until no longer sticky. Use more flour if needed. Roll out to 3/4 inch. Cut about 3 inch rounds. Sprinkle corn meal on baking sheet. Place muffins at least an inch apart on sheet and sprinkle with corn meal. Cover, let rise 45 minutes until dubled. Cook on grill or in skillet about 8 min. per side over med. heat (275) turn once.

Try letting the muffins rise in the bowl about 30 minutes before shaping

[deb415611]

Waffles

From King Arthur Flour Website

Sponge
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (4 ounces) King Arthur 100% White Whole Wheat Flour (or use entirely all-purpose flour)
2 tablespoons (7/8 ounce) sugar
2 cups (16 ounces) lukewarm buttermilk
1 cup (8 ounces) sourdough starter*

Batter
All of the prepared sponge (above)
2 large eggs
1/4 cup (2 ounces) melted butter or vegetable oil (1 3/4 ounces)
3/4 teaspoon salt
1 teaspoon baking soda

*Not yet fed; just as it comes from the fridge.

To make the sponge: In a large mixing bowl, combine the flour(s), sugar, buttermilk, and starter, stirring just to combine. Cover loosely and let rest at room temperature overnight.

To make the batter: Beat together the eggs, butter or oil, salt, and baking soda. Blend this into the sponge. Pour 1/3 to 1/2 cup batter into your greased, heated waffle iron, Belgian or standard. Cook waffles as directed for your iron, till brown and crisp. Serve with butter and maple syrup. Yield: about eight 6" waffles.



8 oz starter:


Sponge after about 9 hours - those bubbles were active



Dinner - Waffle, Hab's Canadian bacon & 10.5 bacon

[classicrockgriller]

Dang Deb!

That just looks like $$$$.

Nice pics! I will post my pancake and a few other recipes soon.

Thanks for starting the thread!

Trying to turn OU812 into a baker, but the verdict is still out! ;D

[Caribou]

Wow Deb!
That looks so good  :)
I just made plain buttermilk waffles this morning  :D
I love the idea of the sourdough  in there.
Carolyn

[deb415611]

Wow Deb!
That looks so good  :)
I just made plain buttermilk waffles this morning  :D
I love the idea of the sourdough  in there.
Carolyn

Sourdough gives them a little tang.  The black spots on the waffles are all your fault.  I put huckleberry jam in a waffle awhile ago and it won't come off by cleaning.  Just on every waffle I bake now ;D

[deb415611]

Trying to turn OU812 into a baker, but the verdict is still out! ;D

He'll be just fine and adding recipes here in no time.

Besides he's going to have to find something to throw himself into when Taby leaves for school,  he can fill his free time up with baking!  College kids like care packages!

[Caribou]

Wow Deb!
That looks so good  :)
I just made plain buttermilk waffles this morning  :D
I love the idea of the sourdough  in there.
Carolyn

Sourdough gives them a little tang.  The black spots on the waffles are all your fault.  I put huckleberry jam in a waffle awhile ago and it won't come off by cleaning.  Just on every waffle I bake now ;D

:D :D :D
That is too funny!
Carolyn

[classicrockgriller]

Kummock posted this on Bread Starter thread and thought I would pass it on.

Some seductive looking breads coming through this thread!

For those interested in a "free" starter that's been around since 1847, visit the "Friends of Carl Griffith" site at: http://carlsfriends.net/  Not only can you get a 163 year old starter for postage costs, (donations are always welcome to help offset their costs of doing this, according to their site), it has some really great sourdough info and recipes, including this one.....

Alaskan Sourdough BREAD
1 c Sourdough starter
4 T Melted lard (or oil)
1 t Baking soda
8 c Bread flour (approximately)
2 1/2 c Warm Water
1/2 c Sugar
1 T Salt

Combine starter, all the water, and 3 c flour the night before and place in warm, draft free place.

The next morning add other ingredients and knead till smooth and elastic. Place in greased bowl in warm place and let rise to double. Knead down again, shape into loaves, let rise to top of pan plus a little and bake in greased pans in moderate oven - 375 for about an hour till done. When it is ready it sounds hollow when thumped. Turn out on racks, cover with dish cloth and let cool.

This should work with a bread machine also, just adjust the amount of water (1 1/4 c) to reduce the volume as it will not take as much flour.

Depending on the flour, especially whole wheat, it may be well to add 1 pkg dry yeast.

[OU812]

Trying to turn OU812 into a baker, but the verdict is still out! ;D

I HERD THAT!  ;D  :D


When I get the sweet bread down I'm deffinetly goin for some Sourdough.