We have been sharing our sourdough starter for years. One of the most valuable aspects of sharing sourdough is that if yours should suffer a fatality (yes, sourdough can die) then you can contact one of the recipeints of your starter to replenish your starter. Boy, this is true in so many apects of life! Here are the directions that we have used for years and some of our favorite recipes. If you receive a cup or less of starter then we recommend building the volume with a small feeding of 1 cup water to 1.5 cups of flour.
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FEED YOU SOURDOUGH EVERY WEEK, OR TWO.
2 CUPS WATER
3 CUPS ALL PURPOSE WHITE FLOUR. I HAVE HAD BAD LUCK USING WHEAT FLOUR
PUT STARTER IN BOWL, ALLOW TO WARM TO ROOM TEMPERATURE. ADD FLOUR AND WATER AND MIX WELL. THIS WILL RISE, DOUBLING OR MORE IN VOLUME. WAIT FOR MIXTURE TO JUST BEGIN TO FALL.
SET ASIDE 1.5 CUPS, PLACE IN WIDE MOUTH MASON JAR AND COVER WITH A COTTON SQUARE
YOU NOW GET TO USE THE REST OF YOUR STARTER, SHARE IT WITH FRIENDS.
1.5 C STARTER
1 EGG SLIGHTLY BEATEN
1 T SUGAR
1 T MELTED BUTTER
¾ t SALT
¼ t BAKING SODA
2 T MILK OR MORE FOR CREPE LIKE CONSISTENTLY
I ADD VANILLA, CINNAMON AND EVEN LEMON JUICE.
STIR AND COOK.
ROLLS OR LOAF
1 C STARTER
1.5 C WATER
1 T YEAST
1 t SALT
2 T SUGAR/HONEY
2 T OLIVE OIL
3-4 C FLOUR
COMBINE ALL INGREDIENTS THEN ADD FLOUR ½ C AT A TIME. KNEAD
RISE TO DOUBLE IN LIGHTLY OILED BOWL
FORM ROLLS OR LOAF
HEAT TO 375.
ROLLS BAKE ABOUT 20 MINUTES
LOAF (9 x 13 PAN) BAKE ABOUT 30 MINUTES
ALASKAN SOURDOUGH DUMPLINGS (SO YUMMY)
1 C FLOUR
2 t BAKING POWDER
¼ t SALT
1 C SOURDOUGH STARTER
2 T OLIVE OIL
DOUBLE RECIPE IF NECESSARY.
STIR ALL INGREDIENTS TOGETHER
DROP WALNUT TO GOLF BALL SIZED DUMPLINGS OVER THE TOP OF SIMMERING STEW OR GRAVY, ABOUT ¼ INCH APART. COVER AND COOK UNTIL THE DUMBLINGS HAVE DOUBLED IN SIZE. ABOUT 15 MINUTES. SERVE WARM.
‣ 1 cup sourdough starter
‣ 1/3 cup melted butter OR ¼ cup Olive Oil
‣ 1 cup plus more unbleached all purpose flour*
*whole wheat flour can be substituted.
All varitions use this basic dough. In a small bowl, pour in 1 cup sourdough starter and 1/3 cup melted butter, or olive oil. Stir to combine.
Add 1 cup of flour to this mixture. Stir well. Add additional flour until you have a stiff dough. You may have to do some kneading in the bowl to incorporate enough flour once it gets too stiff for stirring. Cover and set aside for at least 8 hours. (I actually had my dough out for 36 hours!) When you are ready to get baking, preheat your oven to 350 degrees Fahrenheit.
Variations on the theme. Do not be shy. Experiment.
¼ c Nut mix
Fresh herbs chopped fine
Dried herb seasoning
FOLLOW YOUR FAVORITE CORN BREAD RECIPE AND SIMPLY MIX IN A CUP OF STARTER.