The LDSCN Weekly Recipe Archive Sourdough Recipes

Red Star yeast and Fremipan are two varieties of yeast that work well in the South. I, personally, like Fermipan the best, followed closely by the Red Star.

NEVER put sourdough in a metal bowl . Use only glass, ceramic or plastic. Never add milk to a traditional sourdough.

The site below is one that is well worth looking at, especially if you have any questions about bread baking. There are even some recipes for gluten free baking.

 

Sour Dough

	Makes 1 loaf. Medium
	2 1/4 teaspoons RED STARŪ Active Dry Yeast
	2 cups Water
	3 1/2 cups Whole Wheat Flour
	1 tablespoon Sugar

Directions:
In a 4-quart non-metallic container, dissolve yeast in warm water (110 to 115 degrees F); let stand 5 minutes. Add whole wheat flour and sugar. Stir until blended. The mixture will be thick; any remaining lumps will dissolve during the fermentation process. Cover loosely with plastic wrap. Let stand in warm place for 5 days, stirring 2 to 3 times each day. The starter will rise and fall during the fermentation period; it becomes thinner as it stands. A temperature of 80 to 85 degrees F is best for developing the sour flavor. When the starter is developed, it is bubbly and may have a yellow liquid layer on top; stir starter before using. The starter can now be used for baking or placed in the refrigerator for later use.

To use the starter, measure out the desired amount as specified in the recipe. Let refrigerated starter come to room temperature before using; this will take about 4 hours.

Replenish remaining starter with 3 parts whole wheat flour to 2 parts water and 1 teaspoon sugar. Stir until blended, some lumps may remain. Cover loosely and let stand in warm place for 10 to 12 hours or overnight. The starter will rise and become bubbly. Stir and store in refrigerator.

If the starter is not used every week, stir in 1 teaspoon sugar to keep it active.

Whole Wheat Sourdough Bread
The ideal answer for those who are looking for whole wheat goodness and low, low sugar. The dough can be used either to make loaves or to shape into sandwich or dinner rolls.

Makes 1 loaf.               Medium           Large 
Water                     3/4 cup + 2 T    1 cup + 3 T 
Vegetable Oil                2 T            2 T + 2 t 
Whole Wheat                 1 cup           1 1/4 cup 
 Sourdough Starter
 (room temp) 
Salt                       1 1/2 t            2 t 
Sugar                        1 T              4 t 
Whole wheat flour          3 cups            4 cups 
RED STARŪ Active Dry Yeast 2 1/4 t            1 t

Bread Machine Method
Have water and oil at 80 degrees F and all other ingredients at room temperature. Place ingredients in pan in the order listed. Select whole wheat or a basic cycle and medium/normal crust. Do not use the delay timer.

Mixer Methods
Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients in a mixing bowl. Combine water and oil; heat to 120 to 130 degrees F.

Hand-Held Mixer Method - Add sourdough starter and liquid ingredients to dry mixture; blend on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

Stand Mixer Method - Add sourdough starter and liquid ingredients to dry mixture; mix with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method
Have all ingredients at room temperature. Place dry ingredients in processing bowl with steel blade. Process briefly to blend. While motor is running, add sourdough starter and liquid ingredients. Process until mixed. Continue processing, until dough cleans the sides of bowl. Use additional flour if necessary.

Rising, Shaping, and Baking Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14- x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9- x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375 degrees F oven 30 to 40 minutes. Remove from pan; cool on rack.

Alaska Sourest Dough

	1 package Yeast
	1 tablespoon Vinegar
	2 1/4 cups Warm water
	1 teaspoon Salt
	2 tablespoons Sugar
	2 cups Bread flour

Dissolve yeast in 1/4 cup warm water. Add sugar vinegar,salt,all purpose flour. Add remaining water until a creamy batter is formed. Place in a glass bowl,cover and let sit until it starts to ferment. About 3 days. It will take on a powerful boozy smell. Stir again until creamy and measure out what is called for in the recipe.

Replenish starter with equal amounts of flour and water. Store in the fridge and bring to room temp before using. It says to allow to ferment for one week between uses but I don't.I do let it sit out overnight after I feed it. This starter took about 1 1/2 months to become really sour.

Classic Sourdough Bread

	1 cup Sourdough starter
	1 1/3 cups Warm water
	5 To 6 c all-purpose flour or
	-a combination of All-purpose and whole wheat flours
	1 tablespoon Salt
	1 tablespoon Sugar
	1 teaspoon Baking soda
	Cornmeal to sprinkle on pans

THE SPONGE: Pour 1 cup of starter into a large ceramic mixing bowl. Feed and then refrigerate the remainder. Add to the starter in the mixing bowl, the warm water and about 3 c of flour. Beat vigorously with a spoon or wire whisk. Cover this sponge with plastic wrap and put it aside to work. This time period can be very flexible, but allow at least 2 hours and as many as 24. The longer it has, the more yeast there will be for the second rise and the more pronounced the sour flavor of the bread will be.

THE DOUGH: After sponge has bubbled and expanded, remove plastic wrap. Blend salt, sugar and baking soda into 2 c of flour. Mix this into sponge with large spoon. When dough begins to hold together, turn it out onto floured board and knead it for 3 or 4 minutes. Add flour as needed to make Continue kneading for another 3 or 4 minutes. Place the dough back in the bowl turning it to grease the top. Cover and let rise for 2 to 4 hours. If you want, you can skip the second rise in the bowl and proceed directly to the next step.

SHAPING AND BAKING THE LOAVES: Knock down the dough and shape it into 2 long loaves. Place them on a cornmeal sprinkled cookie sheet, cover and let them rise for another 2 hours or so. Toward the end of the rising period, preheat your oven to 450 F and begin heating a kettle of water on your stove. Just before you put them in the oven, slash the tops of your loaves diagonally with a knife 1/4" deep every two inches and brush with cold water. Place a baking pan on the oven bottom and put in 3 or 4 cups of boiling water. Put the loaves on the rack over the steaming water, close the oven and bake for about 25 minutes.

Sourdough Potato Bread Starter

-----BEGINNING STARTER-----

	1 Pkg Active dry yeast
	1 C Warm water
	3/4 C Sugar
	3 Tbsp Instant potatoes

-----FEED FOR STARTER-----

 

	3/4 C Sugar
	1 C Warm water
	3 tbsp Inst. potato -- heaping

Dissolve yeast in water,add sugar & potatoes. Stir until dissolved.Let stand at room temperature all day or overnight before refrigerating. Starter should be made 3-5 days before beginning bread. Keep starter in refrigerator 3-5 days. Take out and feed with feed mixture. After mixing in feed mixture, let starter stand at room temperature all day or night (8-12 hrs). Cover with a paper towel or cloth. It will not rise, only bubble.

Take out one cup to use in making bread & return rest to refrigerator. Keep in refrigerator 3-5 days and feed again.If not making bread, after feeding, give or throw away 1 cup. It must be fed every 3-5 days to increase bulk.

Sourdough Sams

	1/2 cup Active Sourdough Starter
	1/2 cup Sugar
	2 tablespoons Shortening
	2 cups Unbleached Flour
	1 teaspoon Baking Powder
	1 each Large Egg
	1/2 teaspoon Nutmeg
	1/4 teaspoon Cinnamon
	1/2 teaspoon Baking Soda
	1/2 teaspoon Salt
	1/3 cup Buttermilk or Sour Milk

Sift dry ingredients, stir into liquid, roll out and cut with regular donut cutter. Then heat some oil in a deep fryer to 390 degrees F and fry. Makes about 17 Doughnuts with holes. Just before serving dust with powdered or cinnamon sugar.

NOTE: These doughnuts are virtually greaseless. And if you want you can make several batches at a time and freeze. They keep well and to me taste fine after a while in the freezer. Take out as many as needed and thaw and put sugar on or eat plain.

Recipe Extracted from Meal-Master (tm) Database

     Title: The Doctor's Sourdough Bread
Categories: Breads     
  Servings: 18

      1 c  Sourdough Starter                   2 c  Warm Water  
      2 c  Warm Milk                           1 T  Butter  
      1 pk Active Dry Yeast                  1/4 c  Honey  
      7 c  Unbleached Flour                  1/4 c  Wheat Germ  
      2 T  Sugar                               2 t  Salt  
      2 t  Baking Soda                   
 

Mix the starter and 2 1/2 Cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight. Next morning mix in the butter with warm milk and stir in yeast until until dissolved. Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gentlypress into dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and kead 100 times or until silky mixture is developed. Form into 4 1-lb loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm room.

Then bake in hot oven, 400 degrees F, for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes longer or until thoroughly baked. Remove from pans and place loaves on rack to cool. Butter tops of loaves to prevent hard crustyness.
Makes 4 1-lb Loaves

Seasoned Flat Bread (makes 6 flat breads)

	2 C unsweetened sourdough starter
	1 1/2 tsp salt
	1 Tbl sugar
	2 Tbl vegetable oil
	2 1/2 C all-purpose flour, or as needed
	olive oil

Add salt, sugar and vegetable oil to starter. Mix thoroughly. Incorporate flour slowly into mixture until stiff. Turn onto floured board and knead in additional flour as necessary until dough is satiny.

Divide dough into 6 equal parts and shape into balls. Flatten by hand and place on a lightly floured cloth. Cover and let rise 30 min.

Preheat oven to 500 F. Transfer breads to a baking sheet or stone. Brush with olive oil. Bake 10 minutes or until bread is browned and puffed.

Sheepherder Bread

It happens to be my favorite recipe for pizza crust. It goes like this:

	1 1/2 cup starter ( I use water/flour starter)
	2 tablespoons melted shortning (or butter ot margerine)
	1 teaspoon salt (or less)
	1/4 Teaspoon baking soda (mixed with the salt to eliminate lumps)
	2 Tablespoons sugar
	4 Cups flour (give or take)

Mix ingredients. Form into 2 small loaves (or 2 pizza crusts). Let rise. Bake in 375 Degree F oven until done.

Rolls

	1C starter dough
	2C self rising flour
	4t oil
	1/2C warm water
	1pkg yeast

Dissolve yeast in warm (110\(de) water, lett proof. Add oil, flour and sour dough, knead and let raise till doubled in oiled bowl. Punch down and form into rolls. Let rise 23-30min. Bake at 350 degrees (DE 10-15min.)

Cinnamon Buns

	1 1/2C starter dough
	3C self rising flour (can sub 1 cup flour, 1 tsp baking powder and 1 tsp salt for each cup of self-rising flour, you may want to cut the salt in this particular recipe. Too much salt will kill yeast. DE)
	4T oil
	1/2C warm water (110 degrees (DE)
	1pkg yeast
	1 egg

Dissolve yeast, add remaining ingredients. Let rise 1 hour covered. Knead dough well adding enough flour to keep from sticking. Let rise until doubled in a covered, oiled bowl. Roll on floured board to 1/2 inch thickness. Spread with: 1/2C melted butter and sprinkle with 2t cinnamon & 1/2C sugar. Roll like jelly roll. Pour prepared syrup on parchment paper in a 9x13 pan- melt 1C brown sugar, 3T water and 1/4C butter. Sprinkle syrup with chopped nuts. Cut the roll evenly, brush bottoms with melted butter & place on top of syrup and nuts. Let rise until doubled- about 45 min. to 1hr. Bake at 375 (DE for 20min. When finished, immediately turn over to let syrup cover buns. Serve hot.)

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