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Subject: rec.food.sourdough FAQ Recipes (part 2 of 2)

This article was archived around: 11 Jun 2010 04:19:39 GMT

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Archive-name: food/sourdough/recipes/part2 Posting-Frequency: 18 days Last-modified: 1997/09/11 URL: http://www.nyx.net/~dgreenw/sourdoughfaqs.html
700 SOURDOUGH PANCAKE & WAFFLE RECIPES 701------------------------------------------------------------------------701 # From "Douglas Reindl" <doug%sel.decnet@macc.wisc.edu> # who graduated and isn't at that address anymore. Here is a sourdough pancake recipe. If you like pancakes, you will love sourdough pancakes. I like them the best with real maple syrup (my brother makes the syrup). Doug's Pancakes Goodies: 2 1/4 Cups of your favorite proofed sourdough 1 1/2 Cups of flour 1 Tbsp of sugar 1 pinch of salt 1/2 Tsp of baking soda 1 Tbsp of baking powder 3/4 Cup of milk 3 Large eggs 1/4 Cup of melted butter Then: 1.) Mix the eggs and milk together thoroughly 2.) Then combine with the dry ingredients 3.) Slowly mix in the butter. 4.) Cook pancakes over a med to med-hi fire 5.) For thicker pancakes decrease milk and increase flour For thinner pancakes increase milk and decrease flour (it doesn't take much so be careful) 702------------------------------------------------------------------------702 # From David Adams (dadams@cray.com) Sourdough Waffles (An adaptation of Doug Reindl's pancake recipe.) 2 1/4 Cups of your favorite proofed sourdough 2 Cups of flour 1 Tbsp of sugar 1 pinch of salt 1/2 Tsp of baking soda 1 Tbsp of baking powder 3/4 Cup of milk 3 Large eggs 1/2-3/4 Cup of melted butter Then: 1.) Mix the eggs and milk together thoroughly 2.) Then combine with the dry ingredients 3.) Slowly mix in the butter. 4.) Laddle onto waffle iron and cook. Watch carefully. My sense of smell is the biggest indicator that they are done. I can start to smell the oil burn slightly. Then I flip the iron or open it and remove the waffles. For a fancier waffle use 4 eggs and separate the yolk from the whites. If you do not have a copper bowl to whip them in then add about 1/4 t cream of tartar. 1a.) Mix milk with dry ingredients 2a.) Slowly mix in the butter. 3a.) Whip the eggs until they will hold a peak and then gently fold the egg white mixture into the batter. 4a.) Procede with step 4 above. 703------------------------------------------------------------------------703 # From lynn@coral.cs.jcu.edu.au (Lynn Alford) Subject: Recipes from the Sourdough Jack cookbook Note: Sourdough Jack was a place that one could order sourdough starters from. My copy of the recipe book dates from 1969 (actually this is my husbands. It's all his fault. :-) ). Anyone in San Francisco care to find out if Sourdough Jack or Sourdough Jack's Country Kitchen is still around? To one cup of starter add two cups of water, and two 1/2 cups of flour. Let sit for 8-12 hours, depending on how warm your kitchen is and how active your culture is. Pancakes After proofing, remove one cup starter and return it to your sourdough pot. To the remaining sourdough add 1 egg 2 tablespoons cooking oil 1/4 c instant dry milk or evaporated milk Beat thoroughly. Combine in a separate cup: 1 teaspoon salt 1 teaspoon baking soda 2 tablespoons sugar Blend together until smooth. Sprinkle evenly over the dough and gently fold the dry ingredients into the dough. Heat up a griddle until fairly hot then pour batter by the tablespoon on the griddle. The pancakes should cook quickly. Variations Apple Pancakes-grate some tart apples into the batter then cook. Banana Pancakes-thinly slice or mash banana into the batter then cook. Crepes- add 1/2 stick butter melted and tablespoon of cognac. Personal note...I have also used this basic batter thinned down just a little to make Ethopian type cakes. Serve with several sorts of curry (all items in the curries should be finely chopped.) To eat, tear off a piece of sourdough, use that to pick up the curry of your choice and eat. A fun way to eat your meal, if slightly messy! This idea came to me because of going to an Ethopian restaurant and realising that the texture of the bread/pancakes was very much like my sourdough. 704------------------------------------------------------------------------704 # From: Dave Uebele <daveu@sco.COM> Sourdough Pancakes (Uebele family recipe) At Night in large glass or pottery bowl mix - 1 cup starter 2 1/2 cups flour 2 cups milk Cover and place in warm spot. (oven with pilot/light on, door open) In the morning remove 1 cup of dough as the new starter. Store covered jar of starter in the refrigerator until ready to use again. Beat together - 2 eggs 2 Tablespoons cooking oil Add to dough and beat thoroughly. Combine - 1 teaspoon salt 1 teaspoon baking soda 2 Tablespoons sugar Blend together the salt, soda, and sugar until smooth, eliminating any lumps of soda. Sprinkle evenly over top of batter; fold in gently. This will cause a gentle foaming, rising action. Using a Tablespoon of batter per pancake, bake on a hot griddle (should hear hiss when batter hits griddle). The pancakes bake better when only a small amount of batter is used. For waffles, use more cooking oil. Temperature is the main variable which affects the consistency and sourness of the batter. A warmer temperature at night will cause the batter to have more tang and to be thinner by morning. Also more liquid can be added for thinner pancakes. The cookbook says that the starter should always be proportional to the amount of flour and milk. However, I have found that you can almost double the amount or flour and milk without neding to increase the amount of starter or soda. Experiment to suit your own taste. The starter is better if it is used at lease onece every two weeks, but it will keep indefinitely. Each time I use the starter, I return it to a clean jar, but I never wash the old jar until I have remembered to save a new starter. Once the eggs and other ingredients are added, the dough can not be used as a starter. 705------------------------------------------------------------------------705 # From: Sharon_Patton@NeXT.COM [Alaskan Blueberry Pancakes]. Made on the Alagnak River at our fishing lodge for many years 300 miles SE of Anchorage and ravished by many fishermen and stranded weathered in guests. I got so tired of writing down this recipe, I made copies when I went to Anchorage for supplies. 1 cup sour dough starter (I made mine from potato water) 2 cups flour 2 cups milk (I used powdered never had fresh available, but fresh ok) 1 tsp salt mix above in crock or bowl (not stainless steel) cover with kitchen towel or cheescloth, let stand overnight. In AM when nice and bubbly add: 2 tsp baking soda 2 eggs 3-4 tablespoons melted shortening or butter 2 tsp sugar fresh blueberries (if your lucky enough to have them growing around you) Pour large silver dollar size batter on hot griddle, cook and turn. Serve with lots of syrup and butter and river coffee. These also went great in backpacks for endurance on the trail. The stronger the starter the stronger the pancake. 706------------------------------------------------------------------------706 # From: monwel@cbnewsk.cb.att.com (douglas.w.monroe) Pancakes & Waffles: 1C starter dough 1/2C flour 3/4C milk 1 egg 1/4t baking soda 2t baking powder 1/2t salt Mix well and grill as usual. 707------------------------------------------------------------------------707 # From: dadams@cray.com (David Adams) This recipe was given to me by a friend: SOURDOUGH PANCAKES OR WAFFLES 1 C flour 1 egg, beaten 2 T sugar 1 C starter 1 1/2 t baking powder 1/2 C milk 1/2 t salt 2 T oil (1/4 C for waffles.) 1/2 t soda Combine dry ingredients. In another bowl combine egg, starter, milk and oil and stir into flour mixture. Spoon 2 T batter onto lightly greased hot griddle. Makes 2 doz. Remember to increase oil to 1/4 C for waffles. 708------------------------------------------------------------------------708 # From ?? 708a--------- Recipe Extracted from Meal-Master (tm) Database ------------708a Title: Sourdough Pancakes #1 Categories: Breads Servings: 4 1/2 c Active Starter 1/2 c Pancake Mix 1 ea Large Egg 1 T Cooking Oil 1/2 c Milk 1/2 t Soda Mix all ingredients well. Be careful not to over mix. Small lumps are ok. Lightly grease a hot cast iron griddle. Drop onto griddle with a large spoon while the batter is still rising. 708b----------------------------------------------------------------------708b ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sourdough Pancakes #2 Categories: Breads Servings: 4 1 c Active Starter 1 ea Large Egg 2 T Cooking Oil 1/4 c Instant Or Evaporate Milk 1 t Salt 1 t Baking Soda 2 T Sugar Mix ingredients together and let the mixture bubble and foam a minute or two, then drop on hot griddle in large spoonfuls. 708c----------------------------------------------------------------------708c ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sourdough Pancakes #3 Categories: Breads Servings: 6 2 c Active Starter 2 c Unbleached Flour 1 t Baking Soda 2 ea Large Eggs, Well Beaten 1 T Sugar 1 t Salt 1 x Bacon Fat (2 - 3 T) Mix well and cook on hot griddle. Note: This is good recipe for camping. Instead of fresh eggs, you can use 1 T Powdered eggs. 708d----------------------------------------------------------------------708d ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sourdough Pancakes #4 Categories: Breads Servings: 4 1 c Buttermilk Pancake Mix 1/2 c Active Starter 1/2 c Milk 1 ea Large Egg 1 T Cooking Oil 1/2 t Baking Powder Mix well and let stand a few moments. Drop by large spoonsful on hot griddle. NOTE: Berries of all kinds can be added to these recipes. 708e----------------------------------------------------------------------708e ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sourdough Pancakes #5 Categories: Breads Servings: 6 3 ea Large Eggs, Well Beaten 1 c Sweet Milk 2 c Active Starter 1 3/4 c Unbleached Flour 1 t Baking Soda 2 t Baking Powder 1 1/2 t Salt 1/4 c Sugar Beat eggs. Add milk and starter. Sift together the flour, soda, baking powder, salt, and sugar. Mix together. Drop onto hot griddle by large spoonsful. NOTE: If ungreased griddle is used add 1/4 c Melted Fat to the above recipe. Bacon fat give a great taste. 709------------------------------------------------------------------------709 # From Debby Rech Philips Laboratories 345 Scarborough Road, Rm D259 Briarcliff Manor, NY 10510 Sourdough Pancakes (The Wooden Spoon Bread Book) The night before, in a large mixing bowl, combine: 1 cup sourdough starter 1 cup milk 1 cup flour Beat well. Cover and let stand overnight. The next morning, sift together and set aside: 1 cup flour 1 tablespoon sugar 1/2 teaspoon baking soda 1/2 teasoon salt 1 teaspoon baking powder Meanwhile stir into the sponge 2 eggs 1/4 cup oil Stir in the sifted ingredients. Bake on a greased griddle at 375 degrees until golden brown. Turn only once. Makes 16 medium pancakes. 710------------------------------------------------------------------------710 #From: Life is real? <dixon@spot.Colorado.EDU> Ambrosia Batter The name of this concoction is taken from the food of the gods often referred to in Greek mythology. The title is appropriate considering the various delectable things that can be made with it. No doubt when you mix up your first batch of sourdough griddlecakes or biscuits, you'll agree. Here's how you make it: 1 cup starter 1 cup water 1 1/2 cups white all-purpose flour Mix the above ingredients in a 2-quart bowl, cover and set aside for 24 hours in a place where the temperature ranges between 75 and 80. Remember to use only a bowl made of glass or crockery, not metal. Also make sure that your bowl is large enough to allow the mixture to double in volume without spilling over the side. Ambrosia Batter is burdensome to clean up, especially after it has dried. Replenish the starter with 1 cup flour and 3/4 cup of warm water. The American Slapjack This country really did not have a homegrown cookbook until 1796 when Amelia Simmons had her modest work of 47 pages published. Under the title American Cookery, it was first in offering guidance to the use of such indigenous foods as corn and potatoes. This humble compilation was likewise the first to make mention of America's own pancake, the Slapjack. The recipe given here faithfully reproduces this favorite of early American fare. Unlike some griddlecake recipes, the American Slapjack contains no chemical leaveners of any kind. Although they are not bad in themselves, baking powder and bicarbonate of soda do lessen slightly the flavor produced by the long maturing period of Ambrosia Batter. American Slapjacks have the wonderful flavor of an unrepressed, newly-fermented wild yeast. This is the pancake for those who want the full rich flavor of sourdough in all its glory and savor. American Slapjacks require more time than most sourdough hotcakes. In the early days this presented no problem because the lady of the house was usually up well before the rest of the family. Today, with our faster pace of living, these griddlecakes might present difficulty if it's a quick breakfast you want. Try making them on a Saturday or Sunday morning when you are not rushed. Once the Ambrosia Batter has aged for 24 hours, American Slapjacks require about an hour to re-ferment after they are mixed. 1 recipe Ambrosia Batter 1/4 cup honey 1 egg 1/2 cup milk 2 Tablespoons melted butter 1/2 teaspoon salt Mix the egg, milk, honey, butter and salt in a two-quart bowl. Add the Ambrosia Batter and beat rapidly for about one minute to mix and aerate the batter. Cover and set aside in a very warm place (85 to 110) for 45 to 90 minutes. This will cause the batter to ferment again and become light and bubbly. After the refermentation period, move the batter very carefully to the griddle so as to avoid knocking out any of the leavening gas. Ladle carefully and fry on a lightly greased griddle. Makes about 40 dollar-sized hotcakes, enough for 3 or 4. The secret of successfully bringing this recipe to flavorsome perfection is finding a spot warm enough to re-ferment the batter rapidly. Provided that it is not above 120, an oven on a setting of WARM is the ideal place. Remember to ladle the batter with great care once it has become foamy. The presence of the gas bubbles is what makes the pancakes light. When directions are followed carefully, American Slapjacks are the lightest of all the sourdough griddlecakes and have the best sourdough flavor. The recipe and text above is from Jake O'Shaughnessey's Sourdough Bread Book: A Most Complete Compendium of Fine Old Sourdough Recipes by Timothy Firnstahl 711------------------------------------------------------------------------711 # From David Adams (dadams@cray.com) "Dutch Oven Cooking", 2nd ed. John G. Ragsdale, Lone Star Books, Houston, Texas, 1973. ISBN 0-88415-224-3. '49er Pancakes 1/2 C sourdough culture 1 T sugar 2 C flour 1 T oil 1 C milk 1 T baking powder 2 eggs butter 1/2 t salt maple syrup Stir up everything but the syrup & butter. Can cook on greased inverted lid of the oven. 712------------------------------------------------------------------------712 # From revillot@ux1.cso.uiuc.edu (Judy Tolliver) Someone recently asked about sourdough cookbooks and asked for a waffle recipe. I LOVE this cookbook: Alaska Sourdough Ruth Allman ISBN 0-88240-085-1 (pbk) Available from Alaska Northwest Publishing Co., Box 4-EEE, Anchorage, AK 99509 Here is the waffle recipe from that cookbook. It's exactly the same for pancakes. 2 C starter (consistency of thick glue) 2 Tbsp sugar 4 Tbsp oil 1 egg 1/2 tsp salt Mix these well with wooden spoon. At this point, add blueberries, if you want. In a shot glass, mix a scant tsp of baking soda with a small amount of water. Then fold into the batter. Cook immediately. (I always "recharge" my sourdough with a little flour the night before I'm going to make pancakes/waffles.) Enjoy! Judy Tolliver 713------------------------------------------------------------------------713 # From: bndixon@snll-arpagw.llnl.gov (dixon bradford n) RECIPES FROM The COMPLETE SOURDOUGH COOKBOOK BY DON AND MYRTLE HOLM The CAXTON PRINTERS, Ltd Caldwell, Idaho 1972 ----This is an old-time flapjack recipe which was often cooked in a cast iron skillet over an open fire, and makes thin Swedish type cakes with a delicious nutty flavor and aroma. It uses a wheat flour starter, or part wheat flour (wheat flour can be added to any flapjack recipe for good results). Make a good flapjack batter the night before, using a cup of starter, a couple of cups of flour, and warm water, and set in a warm place until morning. In the morning simply stir up the batter a little (not too much!) while the griddle is heating, adding: 1/4 cup dry skim milk 1/3 cup melted shortening 2 tsps. salt 2 eggs, beaten 2 tsps. sugar 1 tsp. baking soda dissolved in warm water and added just before spooning the batter. Aunt Cora's Flapjacks 1 egg, beaten 1/2 tsp. baking soda 1/2 cup sweet milk 1 tsp. baking powder 1 cup sourdough starter 3/4 tsp. salt 1/4 cup sifted flour (scant) 2 tsps. sugar Beat egg, add milk and starter. Sift flour and dry ingredients. Combine the two mixes. Bake on greased griddle. However, don't combine the two mixes until everything else is ready to serve. These hotcakes rise quickly and the batter falls if kept waiting. BD> Use only about 1 or 2 TBS batter per cake. These cakes have a very good sourdough taste, and are easy to make (no over night batter). 800 SOURDOUGH BISCUITS AND THE LIKE RECIPES 801------------------------------------------------------------------------801 # From: bndixon@snll-arpagw.llnl.gov (dixon bradford n) RECIPES FROM The COMPLETE SOURDOUGH COOKBOOK BY DON AND MYRTLE HOLM The CAXTON PRINTERS, Ltd Caldwell, Idaho 1972 Miss Mary Rogers of Mexico, Missouri Biscuits 1/2 cup starter 1 tbsp. sugar 1 cup milk 3/4 tsp. salt 2 1/2 cups flour 2 tsps. baking powder 1/3 cup shortening 1/2 tsp. baking soda 1/4 tsp. cream of tartar At bedtime make a batter of the half-cup starter, cup of milk, and 1 cup of the flour. Let set overnight if biscuits are wanted for breakfast. If wanted for noon, the batter may be mixed early in the morning and set in a warm place to rise. However, unless the weather is real warm, it is always all right to let it ferment overnight. It will get very light and bubbly. When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients, except the baking soda. Work in shortening with fingers or a fork. Add the sponge, to which the soda, dissolved in a little warm water, has been added. Mix to a soft dough. Knead lightly a few times to get in shape. Roll out to about 1/2-inch thickness or a little more, and cut with a biscuit cutter. Place close together in a well-greased 9x13 inch pan, turning to grease tops. Cover and set in a warm place to rise for about 45 minutes. Bake in a 375 oven for 30 to 35 minutes. BD> I guarantee that these are the best biscuits that you have ever had. Everybody who has tried these has liked them very much. :^) From: Life is real? <dixon@spot.Colorado.EDU> "bndixon@snll-arpagw.llnl.gov" is my brother Brad (Hi Brad!), who shared the MMRMM (for short) biscuit recipe with me awhile back, and I I can only concur that these biscuits are the best I've ever eaten. My only adjustment to the recipe is that I roll the dough a little thicker than him, closer to an inch thick, then I just use my dough blade to cut out a bunch of square biscuits (press...don't saw!). I make them about 2" square and they turn out very professionally...just like you get at the best breakfast restaurants. Remember, use plenty of flour all over the place...to give them that "home cooked" look, and to give you something to do while they are baking, i.e. clean up the mess! I also guarantee these to be the best biscuits you've ever eaten...if you don't like them...my wife will eat worms! (Reminicent of one of the early "Joe Isuzu" commercials...haha). 802------------------------------------------------------------------------802 # From: Deborah Branton<moksha!db@bikini.cis.ufl.edu> The following recipe makes delicious sourdough biscuits, preferred at our house over the buttermilk variety. S O U R D O U G H B I S C U I T S 2 c. flour 1/2 t. salt 1 T. sugar 1/2 c. margarine 2 t. baking powder 1 - 2 c. starter Sift the dry ingredients into a bowl. Cut in the margarine as you would for regular biscuits. Stir in one cup of the starter, adding more as you need to get a ball of dough. Turn onto a lightly floured board or cloth, and knead very lightly. Roll dough one-half inch thick, and cut into small rounds. Place them on a cookie sheet, and bake in a preheated 425-degree oven for about 12 minutes. Yield: 10 - 12 biscuits COMMENTS: Part of the flour can be whole-wheat. Butter can be substituted for the margarine, and I have successfully made them using 1/4 cup of margarine and 1/4 cup of peanut oil. I always make these without the salt. 803------------------------------------------------------------------------803 # From: Dave Uebele <daveu@sco.COM> Sourdough biscuits (from 1988 Sunset Recipe Annual) 1 cup sourdough starter 1/2 warm water (90 degrees) About 2 3/4 cups all purpose flour 1/4 cup olive oil 1 1/2 teaspoon fennel seed 2 teaspoon baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 1 egg white, lightly beaten In a bowl, mix starter, water, and 1 cup flour. For sourest flavor, cover and let stand in a warm place until bubbly and sour smelling, 12 to 24 hours. To speed, omit standing; proceed. Stir in oil. Crush 1/2 teaspoon of the fennel seed. In a bowl, stir crushed fennel, baking powder, salt baking soda, and 1 3/4 cups more flour. Add starter mixture; stir until dough cleans side of bowl. Turn dough out on lightly floured board and kneed for about 30 seconds; add flour if required to prevent sticking. Flour board, then roll out dough into a 6 by 14 inch rectangle. Brush dough with egg white; sprinkle with reserved seed. Cut into 2 by 3 inch rectangles. Place biscuits about 1/2 inch apart on 12 by 15 inch baking sheet. Bake in 450 degree oven until deep golden, about 15 minutes. Transfer to rack and serve warm or cool. Makes 14 biscuits. Paige Langdon, Redwood City, CA Dave's notes and comments: My starter uses milk instead of water. Probably closer to 3/4 cups milk instead of 1/2 cup water. I did not have fennel, so I used approx 1 teaspoon of sugar instead. I also omitted the egg white treatment. Either bake as is or brush with butter. To make flakier biscuits, use half olive oil and half butter or shortening. Cut shortening into dry ingedients before adding starter/oil. Roll out, fold in thirds, roll out, fold in thirds again to put shortening in layers. I usually don't try to precisely measure starter, so you may need to adjust flour or milk accordingly. I've done several other variations with this recipe. I've added beer instead of milk when additional moisture is needed (which seems to be the norm when I do this recipe). I've also made "pure" sourdough biscuits, by ommiting the baking powder and baking soda and cutting the salt down. 804------------------------------------------------------------------------804 # From: monwel@cbnewsk.cb.att.com (douglas.w.monroe) Biscuits: 1C starter dough 1C flour 3/4t baking soda 1/4t salt 1/3C butter, softened (* may add 1C shredded cheddar cheese, onion and/or bacon) Whisk together dry ingredients. Add butter & starter-mix well. Drop by the tablespoon on greased cookie sheet. Bake 350\(de 10-20min. 804a----------------------------------------------------------------------804a # From dadams@cray.com (David Adams) This recipe was given to me by a neighbor lady. SOURDOUGH BISCUTS 1 C unsifted flour 1/4 C shortening 1 T baking powder 1 C starter 1/2 t salt 2 T melted sugar 1/2 t soda 1/2 t sugar (so much?) Stir together salt, soda, sugar, baking powder, and flour. Cut in shortening. Stir in starter until it forms soft dough that cleans sides of bowl. Knead in bowl 30 seconds. Roll on lightly floured board 1/2" thick. Cut with 2" cutter. Brush tops with butter. Let rest 15 minutes. Bake at 425 deg. F. for 12 minutes. Makes 16 biscuts. For whole wheat: Use 1 C whole wheat flour in place of white flour. Cinnamon Raisin: Use 1/4 C sugar, add 3/4 t cinnamon and 1/4 t nutmeg. Add 1/3 C raisins. 805------------------------------------------------------------------------805 # From: "Andy Kegel, DEC OSF/1 Backup and Mail" <kegel@zk3.dec.com> Sourdough Sopapillas My wife eats them with butter; I tear off a corner and fill them with butter and honey. 1 cup Sourdough starter 1 cup Flour 3/4 tsp Salt 1-1/2 tsp Baking Powder 2 Tbs Shortening Cooking oil for frying Measure starter into a large bowl. Mix dry ingredients together. Cut in shortening until mixture resembles conrmeal. Add starter mixture to dru ingredients. Stir quickly with a fork to moisten dry ingredients. Turn out onto lightly floured surfacce and knead until smooth, adding small amounts of flour as needed. Cover with clean cloth and let dough rest for five minutes. Roll out dough into a 12"x15" rectangle about 1/8 to 1/4-inch thick. Cut into three-inch squares or triangles. Drop a few pieces at a time into deep, hot cooking oil at 400F (205C). Fry about two minutes on each side or until golden brown. Sopapillas will puff up like pillows. Drain on paper towels. SERVE WARM with honey and powdered sugar or cinnamon and sugar. Also good with chile verde (or chili colorado, I suppose). When serving with honey, one of those "bear dispensers" with a spout works well. Normally feeds 3-4 people; my wife and I will devour them all at a sitting. -andy kegel@zk3.dec.com 806------------------------------------------------------------------------806 # From dadams@cray.com (David Adams) It became apparent after some discussion in the group that the word "scone" was used quite differently in Utah than in other places. There it is a deep fried bread dough, elsewhere it appears to be a (griddle fried?) biscuit. So how's this as a recipe for: SOURDOUGH UTAH SCONES Next time you make white bread, like with the "world bread" recipe, save some of the dough out. Tear off little pieces and either flaten them out or roll and cut shapes or roll into little balls, or shape them like animals, let them rise for a little while and them drop them a few at a time in the hot oil like you would for fritters. Drain them on a paper towl and serve either by rolling in powdered sugar or by spreading butter and honey. (I like them plain with no sugar, butter, or honey.) From: "Sharen Rund" <Sharen_Rund@ecmail.is.lmsc.lockheed.com> Reply to: RE>fried bread dough I know a restaurant that shapes the dough to look like breadsticks - when its golden brown, quickly removes it from the oil and rolls it in a combination of granualted garlic and parmesean cheese - delicious 807------------------------------------------------------------------------807 # From: julie@eddie.Jpl.Nasa.Gov (Julie Kangas) Here's the recipe for blueberry muffins from the Jake O'Shaughnessey's Sourdough Book. [shameless cut and paste follows] Blueberry Muffins Sourdough makes incomparable blueberry muffins. You can also make this recipe without the blueberries if you wish. With or without them, serve these muffins with lots of butter and jam. They are perfect for breakfast. 1 recipe altered Ambrosia Batter Use 1 cup starter, 1 1/4 cups all-purpose flour, 1 cup water, 1/4 cup toasted wheat germ. 3/4 cup blueberries, well drained if canned 1 egg, slightly beaten 1/2 cup brown sugar 3/4 cup whole wheat flour 2 teaspoons baking powder 1/3 cup powdered milk 1/2 teaspoon salt 1/4 cup butter Mix the egg with the Ambrosia Batter. Separately, combine all the dry ingredients and then cut in the butter. Add the Ambrosia Batter and stir only enough to wet the ingredients. The batter should have a lumpy, rough-textured appearance. Very gently mix in the blueberries. Pour the completed batter into buttered and floured muffin tin, filling each cup 3/4 full. Place muffin tin in an over which has been preheated at a setting of "warm." Allow the muffins to rise for 15 minutes, remove from the oven and reset it to 400 degrees. When the oven is hot, bake the muffins for 25 to 30 minutes. These are very good. I wouldn't have thought blueberries and sourdough would go together but they do! Julie 808------------------------------------------------------------------------808 # From David Adams (dadams@cray.com) Here are some recipes I picked up from a short chapter on sourdough in a Dutch oven cook book I picked up at the scout trading post at camp. "Dutch Oven Cooking", 2nd ed. John G. Ragsdale, Lone Star Books, Houston, Texas, 1973. ISBN 0-88415-224-3. Note, this is not the same Dutch oven book I usually quote from, which book has the same title. Miners' Muffins 1 C sourdough culture 1 egg 2 C flour 2 T oil 2 C milk 1 t baking powder 1/2 C sugar 1/2 t salt Mix all ingredients. Cook in muffin tins or cupcake holders. 30 min. (The book is scarce on temperatures. I suppose the assumption is that the Dutch oven cook goes by feel and experience any way.) You can try greasing the cupcake paper lightly to keep dough from sticking. 12-15 muffins 809-- Western Biscuits 809 1 C sourdough culture 1/2 C margarine 2 C flour 2 t baking powder 1/3 C milk 1/2 t salt Stir up everything. Pat out on flat, floured surface. Cut out biscuts with round object and place in oven. (Can be preheated.) Cook until golden brown. Makes 25 biscuits. 810------------------------------------------------------------------------810 # From: Pat.Churchill@bbs.actrix.gen.nz Just to add to the confusion, here in NZ we also have Girdle (griddle) scone. Now I would think that the scones we have here are of English origin. Anyway, as promised here are a couple of scone recipes, the sort typically made by every NZ housewife. Scones 3 cups flour 1/4 teaspoon salt 4 1/2 teaspoons baking powder 50g (2 ounces) butter 1 to 1 1/2 cups milk Sift dry ingredients. Rub in butter. Add milk and quickly mix t a soft dough with a knife. Turn out on a floured board. Pat into shape about 3/4 inch thick. Cut into scquares (or use a biscuit cutter and cut into circles about 2 1/2 inches across. Place on a cold tray and put in a hot (450F, 230C) oven for 10-15 minutes till golden brown. Split and butter and add jam,jam and whipped cream, or jelly or honey, golden syrup, or Vegemite (yay) or just have with the butter alone. 811-- 811 Cheese Scones 3 cups flour 4 1/2 teaspoons baking powder 1/2 teaspoon salt pinch cayenne pepper 1/2 cup grated cheddar about 1 cup milk more cheese Sift dry ingredients, add cheese. Mix to a light dough with the milk. Turn out onto a floured board and pat (or roll) out. Cut. Place on an oven tray. Put some more grated cheese on each scone. 10 minutes at 425F (215C). Sometimes I like to put 1/2 to 1 teaspoon of curry powder in the scone. Really brings out the cheese flavour. 812-- 812 Girdle Scones 1 cup flour 1 teaspoon baking powder pinch salt 1 tablespoon butter Milk to mix Sift dry ingredients. Rub in butter. Add sufficient milk to make a fairly soft dough. Roll out fairly thin. Make into a round. Cut into eight. Cook on a hot greased girdle (griddle) five minutes on each side. My Mum's girdle was an oval slab out cast iron about 15x10 inches, with an arched handle which went from end to end. It was placed over a stove element to get hot then the girdle scones were put on. She also used it for making pikelets. Pikelets? Wellll. They are like small pancakes. They are served room temperature, not too long after baking, either buttered, or sometimes with jam and cream. Also popular for afternoon tea. This afternoon tea thing is more popular with an earlier generation than mine. People sitting rounf eating scones, pikelets, biscuits (cookies) cake and drinking cups of tea (best china). My generation (baby boomers) is more into coffee mornings except that most of use work these days and don't have time... We make muffins :-) for ours 813------------------------------------------------------------------------813 # From HF.MMX@forsythe.stanford.edu (Marilee Marshall) SOURDOUGH LIMPA MUFFINS 1.5 CUPS UNSIFTED ALL-PURPOSE FLOUR 1/2 CUP RYE FLOUR 1/2 CUP BROWN SUGAR, PACKED 1 tsp. salt 1 tsp. soda 1 egg, slightly beaten 1/2 cup buttermilk 1/2 cup oil 2 tsp. grated orange peel 3/4 cup starter Mix dry ingredients together. Make a well in the center. Mix all wet ingredients together and then pour all at once into the flour well. Stir just to barely moisten (about 12 strokes). Better will be very lumpy. Fill muffin tins to 2/3 full. Bake at 375* for about 30 minutes. Makes 12-15 muffins. 814------------------------------------------------------------------------814 # From Tim Dudley <dudley.chi@xerox.com> () This one is from the Font of All Sourdough Knowledge book ("Adventures in San Francisco Sourdough Cooking" by Charles Wilford). I haven't made them, but everything else I've made from this book has turned out really well. If anyone makes them, I guess we should get a Full Report... Tim ---------------------------------------------------------------------- (The original recipe isn't in metric - as I recall, a Tbs is about 15g, a tsp is about 5g, a cup is about 240ml, an egg yolk is about an egg yolk...someone who knows better should probably correct this) 1-1/2 cups proofed batter (360 ml) 1 cup hot water (240 ml) 2 TBS butter (30g) 3 TBS sugar (seems like a lot to me...) (45g) 2 tsp salt (10g) 5-1/2 cups flour (1320g) 1 egg yolk 2 Tbs thick cream or evaporated milk (30ml) coarse salt Yield: 20 pretzels, about 4 to 5 inches across, hard crust, soft center 1. Let all ingredients and utensils come to room temperature 2. Add the 2 TBS butter, the TBS, sugar, and the 2 tsp salt to the cup of hot water. Cool to lukewarm. 3. Put the proofed batter into a warm bowl. Add the water mixture after it has cooled. 4. Add 4 cups of flour, 1/2 cup at a time, stirring after each addition. 5. Turn out onto a floured board and knead in approximately 1-1/2 cups more of the flour. The dough will be very stiff. 6. Place the dough in a greased bowl, turn over, and cover. Let set for 2 hours to proof. 7. On a board which has been scraped clean of flour break of pieces of the dough about the size of a large egg. Roll each piece out with the palm of your hands until it is about 18 inches long and about 1/2 inch in diameter (46cm x 1-1/4cm). Twist into the shape of a pretzel. 8. Place on a greased cookie tin. Brush them with egg yolk mixed with the 2 TBS cream or evaporated milk. Cover and place in a warm 85F (30C?) degree spot for 30 minutes for proofing. 9. After proofing, brush again with the egg and cream mixture, and sprinkle with coarse salt. 10. Bake in a preheated 425F (218C) degree oven for 15 minutes. Remove and cool on wire racks. # From tweaver@hobbes.kzoo.edu (Tim Weaver) Thanx for the recipe. I finally got around to trying it, and they're great. Crisp outside, soft inside, great with yellow mustard. I didn't notice any characteristic sour taste, but I also had a very short (8 hours) proofing time for the starter. Even so I got great tasting soft pretzels. I'm thinking Christmas treats here. 815------------------------------------------------------------------------815 # From bcullimo@nyx.cs.du.edu (Brent Cullimore) SOURDOUGH BAGELS (Modified from Sunset Breads book, P. 92) 2 C starter 2/3 C warm water 3 tbs sugar 1 tsp salt ~4 C flour ~3 qts boiling water 1 egg, beaten Mix sugar, salt, starter, water, and 2 1/2 C flour in a large bowl until pulls away from sides of bowl. Add 1 more cup of flour with a spoon. Knead until smooth, and let rise in a greased bowl until doubled (about 4 hours for my starter). Punch down, knead briefly, and divide into 12 even lumps. Shape each lump into a ball, then push a hole through to form bagel. Let rest 1/2 hour or more (I let them double again) on greased sheets. Preheat oven to 375F. Bring 3 qts water to boil (some folks add a little sugar to the boil), then adjust heat until boiling steadily but gently. Lift bagels off sheet with a spatula, drop them into the water one at a time. Boil for a minute, then turn over for another minute. Lift out with a slotted spoon onto baking sheet (drain if they're too wet). Brush them with beaten egg. Bake 20 minutes or until golden. They're great right out of the oven, but try them toasted as well the next day. 815------------------------------------------------------------------------815 # From Tim Dudley <dudley.chi@xerox.com> () Here's the bagel recipe from Wilford's book "Adventures in San Francisco Sourdough Cooking and Baking". (This is in "Chapter 9: Breads of Other Lands" ! Ah yes, California...) As for the disclaimer: I haven't tried these, but everything else I've tried from this book has turned out well. David will almost certainly put any review of this recipe in the FAQ... Tim (I almost feel apologetic, bringing this group back to reality. "Watch things turn sour?" "Proof positive"?? "Trying to get a rise"?? "Last thing you needed"?? ouch. Back to the mushrooms...) -------------------- 1 1/2 cups proofed starter (sponge, batter, etc...) 1 3/4 cups flour 1 tsp salt 3 TBS sugar 3 TBS salad oil 2 eggs 2 TBS sugar in 4 quarts boiling water Yield: 12-14 bagels 1. Assemble all ingredients and utensils. Let ingredients come to room temperature. 2. Sift 1 1/2 cups of the flour, 1 tsp salt, and 3 TBS sugar into a warm bowl. Stir in the 3 TBS salad oil and the 2 eggs. 3. Stir in the 1 1/2 cups of proofed starter, and add enough additional flour for the dough to leave the sides of the bowl. 4. Turn the dough onto a well floured board and knead in enough additional flour to make the dough smooth and elastic (about 1/4 cup). 5. Place in a warm greased bowl, cover, and set the bowl in a warm 85-degree F. spot until doubled in bulk. This will about two hours. When doubled, punch down and let proof for an additional 1 1/2 hours, or until doubled in bulk again. 6. Turn the dough out onto a floured board and divide it into 12-14 equal pieces. Roll each piece into a 6-inch roll about 3/4 inch thick. Pinch the two ends together to form a doughnut shape. 7. Boil the 4 quarts of water and add the 2 TBS of sugar. Drop each bagel into the boiling water one at a time. Boil only 4 at at time. Cook until they rise to the top of the water, and then turn over and cook for two minutes longer. 8. Remove with a slotted spoon and place on a greased cookie sheet. When all have been boiled and placed on the cookie sheet, put in a preheated 375-degree F. oven and bake for 20-25 minutes until crusty and golden brown. ------------------ ------------------------------------------------------------------------------ 900 YUMMY SOURDOUGH CAKES AND THE LIKE RECIPES 901------------------------------------------------------------------------901 # From: Lawrence Allen Hite <lah1l@dayhoff.med.Virginia.EDU> Here's a recipe for a coffee cake that I sort of dreamed up. The times are variable to your starter and technique... Raspberry/Cream Cheese Coffee Cake Mix the following together to form a smooth dough: 2 C. starter 3/4 C. milk 2 Tbs. vegetable oil 1 tsp. salt 1/2 C. sugar 1 beaten egg 3-1/2 C. bread flour Let this rise until doubled in bulk (It took about 4 hours for my culture). Knead this for 5 to 10 minutes, then split into two balls. Roll each out into a rectangle about 12 X 16 inches. Mix together 8 oz. softened cream cheese and 4 Tbs. sugar and beat until fluffy. Spread half of this on each rectangle. Spread 4-5 Tbs. raspberry jam (or you can substitute your favorite flavor or omit entirely if you like) over cream cheese layer. Now either leave flat as is or fold over and make slits in the top surface to expose the filling and let the dough rise a couple of hours. Bake at 375F for about 25 minutes. 902------------------------------------------------------------------------902 # From: Roger Campbell <CAMPBELL@UBVM.cc.buffalo.edu> Last week I was browsing through a few cookbooks, and saw a recipe in a copy of 'Joy of Cooking' for Sourdough Chocolate Cake !! I immediately decided to try it (chocoholic that I am). For the first try, I felt I should follow the recipe as printed, and did so (well, almost; I did substitute cake flour for all-purpose flour). The cake turned out very well, it rose well, with a good body, not one of those package-cake fluffy things with the texture of cotton candy ! But it was not tough, either. All-in-all, a good cake, and the flavor was excellent. I frosted it with a chocolate cream cheese-confectioners sugar frosting. The recipe follows: Have all ingredients at room temperature. Preheat oven to 350 degrees F. Cream thoroughly: 6 tablespoons butter 1 cup sugar Add and beat: 2 eggs Stir in, then beat well: 1 cup sourdough starter 3/4 cup milk 3 oz. melted semisweet baking chocolate 1 tsp. vanilla Sift together: 1 3/4 cups sifted all-purpose flour ( I used cake flour ) 1 tsp. baking soda 1/2 tsp. salt Fold the flour mixture into the batter and stir until smooth. Pour into two greased 1 1/2 inch by 8 inch round cake pans, or one 9 inch square cake pan ( I used round pans ). Bake for about 40 minutes for one square pan, or 25 minutes for two round pans, or until a cake tester comes out clean. I liked the way the cake turned out, and now I will experiment a bit. One thing I want to try, is to substitute cocoa for the baking chocolate. By the way, I read that Baking -Soda- when used with an acid ingredient, will react like baking powder, but the resulting crumb will be much lighter than that produced with baking powder. I will also check this out in my experiments. 903------------------------------------------------------------------------903 # From: arielle@taronga.com (Stephanie da Silva) Sourdough Chocolate Cake 1 cup sourdough starter 2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 cup butter 1 1/4 cups sugar 1 teaspoon vanilla 2 eggs 3 squares (3 ounces) unsweetened chocolate, melted and cooled 1 cup milk Cocoa Cream Cheese Filling Sweet Chocolate Glaze Bring sourdough starter to room temperature. Grease and flour two 9 x 1 1/2-inch round cake pans; set aside. Stir together the flour, baking soda, cinnamon, and salt. In a large bowl beat the butter with an electric mixer on medium speed for 30 seconds. Add sugar and vanilla; beat till fluffy. Add eggs, one at a time, beating 1 minute after each addition. Beat in the melted chocolate. Combine the sourdough starter and milk. Add dry ingredients and milk mixture alternately to beaten mixture beating till well combined. Turn the batter into prepared pans. Bake in a 350F oven about 30 minutes or till done. Cool 10 minutes on wire racks. Remove from pans; cool thoroughly on wire racks. Fill with Cocoa Cream Cheese Filling and glaze cake with Sweet Chocolate Glaze. Drizzle a design atop with reserved cream cheese icing and top with white chocolate leaves. Makes 12 servings. Cocoa Cream Cheese Filling 1 cup sifted powdered (confectioner's, icing) sugar 1 3-ounce package cream cheese 1/4 teaspoon vanilla Milk 2 tablespoons unsweetened cocoa powder 1/2 cup sifted powdered sugar In a small mixwer bowl beat together the 1 cup powdered sugar and cream cheese till fluffy. Beat in the vanilla. If necessary, beat in enough milk (about 2 teaspoons) to make of pouring consistency. Reserve 1/4 cup of the mixture and set aside to decorate the top of the cake. Stir the cooa powder into the remaining mixture in the bowl. Add the 1/3 cup powdered sugar and beat till smooth. Use the cocoa mixture to spread between cake layers. Makes 2/3 cup filling; 1/4 cup icing. Sweet Chocolate Glaze 3/4 cup sugar 2 tablespoons cornstarch 1 cup water 2 squares (2 ounces) German sweet chocolate, cut up 1 1/2 teaspoons vanilla In a small saucepan combine the sugar, cornstarch and dash salt. Stir in water and chocolate. Cook; stir till chocolate is melted and mixture is thickened. Cook; stir 2 minutes more. Remove from heat; stir in vanilla. Cover surface with clear plastic wrap or waxed paper. Let stand 10 to 15 minutes or till slightly cooled and of spreading consistency. Spread glaze over top and sides of cake. Chill cake till set. Makes 1 1/2 cups glaze. -- Stephanie da Silva Taronga Park * Houston, Texas arielle@taronga.com 568-0480 568-1032 904------------------------------------------------------------------------904 # From dadams@cray.com (David Adams) This recipe was given to me by a neighbor lady. SOURDOUGH DOUGHNUTS Mix 2 C starter, 1 C lukewarm milk and 1 1/2 C flour until smooth. Add 2 eggs and 1/4 C oil and beat well. Blend in small bowl: 1/4 C sugar, 1 t salt, 1/2 t soda and 1/2 C flour. Mix well into dough. Turn out onto 1 C flour and knead lightly until most of flour is worked in (dough is soft.) Place in greased bowl and turn to grease too. Cover with wax paper and let rise until doubled. Then turn onto 1/2 C flour on board. Pat to 1/2" thick. Cut and put on well floured sheet and let rise until doubled. (Don't cover!) Fry only 3-4 in hot fat at once and fry raised side (top) first turning only once. Drain. Makes 4 doz. 905------------------------------------------------------------------------905 # From: bndixon@snll-arpagw.llnl.gov (dixon bradford n) RECIPES FROM The COMPLETE SOURDOUGH COOKBOOK BY DON AND MYRTLE HOLM The CAXTON PRINTERS, Ltd Caldwell, Idaho 1972 Sourdough Sams Doughnuts 1/2 cup sourdough starter 2 egg yolks or 1 whole egg 1/2 cup sugar 1/2 tsp. nutmeg 2 tbsps. shortening 1/4 tsp. cinnamon 2 cups flour 1/2 tsp. baking soda 1 teaspoon baking powder 1/2 tsp. salt 1/3 cup sour milk or buttermilk Sift dry ingredients, stir into liquid, roll out, and cut. Then heat some oil to 390 and fry. This is an easy way with no interruptions. Makes 17 doughnuts and holes. Dust with granulated sugar or a mixture of cinnamon and sugar in a shake bag. NOTE: These doughnuts are virtually greasless. And if you want you can make several batches at a time and freeze. They keep well and to me taste after a while in the freezer. Take out as many as needed and thaw and put sugar on or eat plain. 906------------------------------------------------------------------------906 # From ?? ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sourdough Applesauce Cake Categories: Cakes Servings: 4 1 c Active Starter 1/4 c Dry Skim Milk 1 c Unbleached Flour 1 c Applesauce (Homemade IfPos.) 1/2 t Salt 1 t Cinnamon 1/2 t Nutmeg 1/2 t Allspice 1/2 t Cloves 2 t Baking Soda 1/2 c White Sugar 1/2 c Brown Sugar 1/2 c Butter or Margarine 1 ea Large Egg, Well Beaten 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 spices. You may also add a half cup of raisins or chopped nuts, or a mixture of the two. Beat by hand until well mixed and no lumps reamian. Bake at 350 degrees F for half to three quarters of an hour. Test for doneness with a knife when half an hour is up. Allow to cool until cold before cutting and serving. 907---------- Recipe Extracted from Meal-Master (tm) Database -------------907 Title: Sourdough Banana Bread Categories: Breads Servings: 12 1/2 c Shortening 1 c Sugar 1 ea Large Egg 1 c Mashed Bananas 1 c Active Sourdough Starter 2 c Unbleached Flour 1 t Salt 1 t Baking Powder 1/2 t Baking Soda 3/4 c Chopped Walnuts 1 t Vanilla OR 1 t Grated Orange Peel Cream together the shortening and sugar, add egg and mix until blended. Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and measure again with salt, baking powder and soda. Add flour mixture and walnuts to the first mixture, stirring until just blended. Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour or until toothpick comes out clean. Cool to cold before slicing. 908---------- Recipe Extracted from Meal-Master (tm) Database -------------908 Title: Mendenhall Sourdough Gingerbread Categories: Desserts Servings: 4 1 c Active Sourdough Starter 1/2 c Hot Water 1/2 c Molasses 1/2 t Salt 1 t Baking Soda 1/2 c Firmly Packed Brown Sugar 1 ea Large Egg 1 1/2 c Unbleached Flour 1 t Ginger 1 t Cinnamon 1/2 c Shortening 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. 909------------------------------------------------------------------------909 # From David Adams (dadams@cray.com) "Dutch Oven Cooking", 2nd ed. John G. Ragsdale, Lone Star Books, Houston, Texas, 1973. ISBN 0-88415-224-3 Mountain Cobbler 1 C sourdough culture 2 t cinnamon 1 1/2 C flour 1/2 C oil 1/2 C brown sugar 2 cans cherry pie filling 1/2 C sugar Mix starter, flour, sugars, cinnamon, and oil in a bowl. Place cherry filling in bottom of oven; then spread the bowl of mix on top. Bake 25-30 minutes in covered oven. Serves 8. Variations 1. Blueberry filling instead of cherry 2. Add 1 C of raisins with the fruit filling 3. Add 1/2 C of chopped pecans. Never a mention of temperature or number of coals or amount in any of these recipes. From experience you can omit the yeast in the "Rancher's bread". You might expect a little longer wait, but the times given are reasonable for the Alaskan culture I use. Also you might try replacing the 1 C water with a second C sourdough culture. You should expect this to make at least 2 loaves for a 10" oven. 1000 AMISH FRIENDSHIP BREAD 1000----------------------------------------------------------------------1000 # From: Henry (H.W.) Troup <HWT@BNR.CA> Here's my version of the recipe, received with a starter that has so much sugar it seems to be all yeast and no bacteria; my starter is still going after two years in my care. I'd be will to try to dry it if anyone wants. Starter care instructions omitted... "Amish Friendship Bread" 1 cup starter 2/3 cup oil 1 cup sugar 3 eggs 1 tsp vanilla 2 cups flour 1 tsp cinnamon 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt Mix listed ingredients -- I'd sift the dry ingredients together first, but the original sheet doesn't say to. You may top with candied fruit, nuts, or apple slices before baking. Pour into 2 well greased sugared loaf pans. Bake 40 to 50 minutes at 350 degrees. Cool ten minutes before removing from pan. Henry Troup - HWT@BNR.CA (Canada) - BNR owns but does not share my opinions !erutangis ruoy otni suriv erutangis siht ypoc to nevird ylsuoicsnocbus era uoY From: a.m.osborne@mvuxd.att.com Dave, I've kept most/all of the sourdough recipes posted to both the net and the sourdough/bread machine groups. However, they are on UNIX, so I've got macros included in the files. I've culled the Amish starter recipes from my file and taken out the macros and formatted them for readability. I take no responsibility on how the recipes turn out, I've not tried any of them. But.....here they are. Arlene 1000.1 -- -- 1000.1 ================================================ AMISH FRIENDSHIP BREAD STARTER John D. Holder, University of New Mexico, Albuquerque I have made friendship bread several times with a gift starter, and I have a pretty good guess as to how to make one. This is slightly different than most sourdough-type starters. I would either dissolve one package of dry active yeast in a half cup of warm water or milk. If you use water, add one cup milk, one cup flour, and one cup of granulated sugar. If you use milk, add one half cup milk, one cup flour, and one cup of granulated sugar. Set in a warmish place, like near the stove, and stir once daily for 5-10 days. This makes about 3 cups of starter. Most recipes for friendship bread that I've seen call for one cup of starter to start out with, so as tradition dictates I would keep a cup of starter for myself and give the other two cups to two friends with the recipe. AMISH FRIENDSHIP SOURDOUGH (MUFFIN) STARTER Henry Troup, Bell Northern Research, Ottawa, Canada Original Instructions: o Keep only in a ceramic bowl, covered. o Never refrigerate. o Stir daily. o Feed every five days with 1 cup flour, 1 cup sugar and 1 cup milk. Split into four, bake one part, keep one part, and give two to friends. A quick calculation indicates that in 160 days (32 replications) every person on the planet will have some muffin starter. And it will take a lot of flour to feed all of those. RELAXED INSTRUCTIONS o Keep in a covered bowl. I transfer it to a clean bowl every month or so, usually when I'm baking. Mine sits on top of the microwave o Refrigeration will slow down the starter, usually a good idea. Freezing for over a month will kill it. I refrigerate the starter when I go away for more than a weekend. o Stir daily. o When it looks thin and watery, or smells of alcohol, or you want to bake with it, feed with: 1/2 cup flour, 1/2 cup sugar and 1/2 cup milk. It's okay to feed it and not bake immediately, but it really should be split between every two feedings. The objective is to keep the yeast in the starter reproducing, as opposed to fermenting. "AMISH FRIENDSHIP BREAD" Henry Troup, Bell Northern Research, Ottawa, Canada 1 cup starter 2/3 cup oil 1 cup sugar 3 eggs 1 tsp vanilla 2 cups flour 1 tsp cinnamon 1 1/2 tsps baking powder 1/2 tsp baking soda 1/2 tsp salt Mix listed ingredients -- I'd sift the dry ingredients together first, but the original sheet doesn't say to. You may top with candied fruit, nuts, or apple slices before baking. Pour into 2 well greased sugared loaf pans. Bake 40 to 50 minutes at 350 degrees F. Cool ten minutes before removing from pan. FRIENDSHIP BREAD STARTER Gary Heston 1 cup flour 1 cup milk 1/4 tsp salt 1 friend with starter Proceedure: take flour, milk and salt to visit friend with starter. Add each to friends' starter, mixing well. Divide starter in half, returning one part to friend, and taking other half home with you. Place your part in your starter bowl. You now have a Friendship Bread Starter. AMISH FRIENDSHIP BREAD (10 day Sour Dough) Serap Ogut Cover the starter, set on the counter, DO NOT REFRIGERATE. Day 1-4 : stir everyday Day 5 : add 1 cup flour, 1 cup sugar and 1 cup milk Day 6-7 : stir Day 8-9 : do nothing Day 10 : add 1 cup flour, 1 cup sugar and 1 cup milk Pour 1 cup starter mix in three cups, to give away. To the remaining mixture add 2/3 cup oil 1 cup sugar 2 cups flour 1 1/2 tsps baking powder 1/4 tsp salt 1/2 tsp vanilla 3 eggs 1/2 tsp baking soda 2 tsps cinnamon Raisins & nuts (optional) Beat batter and pour into 2 well greased bread pans. Bake for 1 hour at 350 degrees F. AMISH FRIENDSHIP BREAD INSTRUCTIONS Jeannie Keep at room temperature Use a glass container. Do not use a metal spoon (use a wooden one) Do not refrigerate. Use only plain (non-rising) flour. Day 1 The day you get your starter, do nothing Day 2 Stir with a wooden spoon Day 3 Stir with a wooden spoon Day 4 Stir with a wooden spoon Day 5 Add 1 cup flour, 1 cup sugar, 1 cup milk and stir Day 6 Stir with a wooden spoon Day 7 Stir with a wooden spoon Day 8 Stir with a wooden spoon Day 9 Stir with a wooden spoon Day 10 Add 1 cup flour, 1 cup sugar, 1 cup milk and stir. Get three glass containers and put one cup of mixture in each container, Give a copy of these instructions and a cup of starter to 3 friends. To remaining batch add 2/3 cup oil, 3 eggs, 1 tsp vanilla, 2 cups flour, 1 cup sugar, 1 tsp cinnamon, 1 and 1/4 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Pour into 2 well greased and sugared loaf pans, or 1 bundt pan. Top with anything you like such as, sliced apples, dried or candied fruit, nuts, coconut, etc. or leave plain Bake at 350 degrees F for 40 to 50 minutes. (Check after 30 minutes.) COOL 10 MINUTES BEFORE REMOVING FROM PAN. Slice and serve. AMISH FRIENDSHIP BREAD (Original Starter Recipe) Linda DiSanto, Austin, Texas 1 package active dry yeast 2 1/2 cups warm water 2 cups sifted flour 1 Tbsp sugar Dissolve yeast in 1/2 cup of the warm water in a deep glass or plastic container. Stir in remaining warm water, flour and sugar. Beat until smooth. Cover with loose fitting cover. DO NOT REFRIGERATE! The starter requires 10 days for fermentation as follows: --------------- CUT HERE OR PRINTER WILL JAM ---------------------------- DAYS 1, 2, 3 and 4: Stir batter DAY 5: Add 1 cup each milk, flour, sugar and stir DAYS 6, 7, and 8: Stir batter each day DAY 10: Add 1 cup each flour, sugar, milk; stir. The batter is ready to use. This makes 3 cups batter to use in the recipes. If you want to you may pout 1 cup batter each into 3 containers and give 1 or 2 away. Save 1 cup to begin process all over again OR you can use all 3 cups batter for the recipes at 1 time and when you want to bake these again just start the starter again. OR use the other cup of batter to make the bread or cake. AMISH FRIENDSHIP BREAD Cindy Smith My sister-in-law gave me this recipe for Amish Friendship Bread along with a jar-full of the starter mix. Do not use metal spoon and Do not refrigerate dough!! day 1 -- Receive starter and do nothing day 2 -- Stir once each day with wooden spoon day 3 -- Stir once each day with wooden spoon day 4 -- Stir once each day with wooden spoon day 5 -- Add 1 cup flour, 1 cup sugar, 1 cup milk and stir day 6 -- Stir once each day with wooden spoon day 7 -- Stir once each day with wooden spoon day 8 -- Stir once each day with wooden spoon day 9 -- Stir once each day with wooden spoon day 10 - Add 1 cup flour, 1 cup sugar, 1 cup milk and stir. pour into containers of 1 cup each and give to 3 friends with copy of recipe (or 2 friends and keep 1 start for yourself) To the remainder add: 2/3 cup oil 1 1/4 tsps baking powder 3 eggs 1/2 tsp baking soda 2 cups flour 1/2 tsp salt 1 cup sugar 2 tsps vanilla 2 tsps cinnamon Pour into 2 well greased and sugared loaf pans. Bake 40 to 50 minutes at 350 degrees F. Cool 10 minutes before removing from pan. The bread may be frozen for a later date (note the starter). From: mats@netcom.com (Mats Wichmann) Well, heck, here's the recipe for Amish loaf that passed through here a little over a year ago. Don't have the culture, though - didn't thik much of it, so didn't make any effort to keep it alive after passing it on. If "everybody" has seen this, it might be interesting to see if the recipe differs amongst those who had it passed to them...after all, stories always seem to mutate when passed from person to person... do recipes also, or are they scrupulously preserved? Amish Friendship Loaf Day 1 The first day with the starter do nothing Day 2 Stir Day 3 Stir Day 4 Stir Day 5 Add: 1 cup flour, 1 cup milk, 1 cup sugar; stir well Day 6 Stir Day 7 Stir Day 8 Stir Day 9 Stir Day 10 Add: 1 cup flour, 1 cup milk, 1 cup sugar; stir well DO NOT use metal spoon, bowl, or pan DO NOT refrigerate Batter will expand, so should be placed in a larger bowl or container on receipt On Day 10 - pour 1 cup batter into each of three containers and give to three friends, with a copy of these instructions The remaining batter will be a little more than a 1 cup. Add 2/3 cup oil, 2 cups flour, 1 cup sugar, 1 1/4 tsp baking powder, 3 eggs, 1/2 tsp each of: salt, cinnamon, vanilla or baking soda. Pour into two well greased loaf pans. Bake at 350 for 50-60 minutes. Cool 10 minutes, then remove from pans. -- Mats Wichmann Systems Software Consultant alruna!mats@ossi.com (or mats@netcom.com) From: JERRY PELIKAN <C05705GP@WUVMD.Wustl.Edu> Subject: Amish Friendship Bread The recipe that I got with my Amish Friendship bread goes like this: No metal spoons or bowls! Do not refrigerate! Day 1: do nothing Day 2,3,4: stir Day 5: Add: 1 cup flour 1 cup sugar 1 cup milk Stir Day 6,7,8,9: stir Day 10: Add: 1 cup flour 1 cup sugar 1 cup milk Stir Pour one cup of batter into each of 2 containers and give to two freinds. To remaining batter, add: 2/3 cup oil 1/2 t baking soda 3 eggs 1 1/2 t baking powder 1 cup sugar 1 t cinnamon 2 cups flour 1/2 t salt 1 t vanilla Add two cups of fruit or nuts. Pour into two greased and floured loaf pans. Bake 45 - 50 minutes at 350 degrees. Cool 10 minutes & remove. # From: monwel@cbnewsk.cb.att.com (douglas.w.monroe) Amish Frienship Bread: 1-1 1/2C starter dough 2/3C sugar 2t cinnamon (or 1t cinnamon, 1/4tallspice,& 1/2t nutmeg) 1 1/4t baking powder 2C flour 1/2t salt 1/2t baking soda 3 eggs (*1 1/2 cups chopped nuts, apples, raisins, etc. optional) Mix together with whisk all dry ingredients. Add remaining ingredients and mix well. Add nuts or fruit and blend well. Grease & sugar 2 loaf pans or 1 tube pan. Bake 350\(de 1100 NON-SOURDOUGH or STRANGE BREADS 1101______________________________________________________________________1101 # From: Tom Molnar <molnar@utcs.utoronto.ca> Essene Bread I just thought I'd share a new "discovery" of mine with the list. It's not sourdough bread, but it is pretty neat bread (well, I think so anyway). My "Uprisings" whole grain bread book referred to a bread called "Essene" bread. Their version of this bread is unyeasted, and made entirely of sprouted wheat. Sprouted wheat goes through stages where the starchy part gets converted to sugars, and the sprouts taste sweet. This bread is made of ground up wheat sprouts when they reach this stage. The resulting bread tastes very sweet indeed, as if you soaked it in honey. I was pleasantly surprised by the results, so I'm passing it on to the rest of you. Basic method: Sprout the wheat: - use 1 to 2 cups of organic hard wheat berries (otherwise it may not sprout if treated with something) - put in one or two large jars, cover the mouth of the jar with cheesecloth or something, soak the berries in tepid water overnight, - drain water next day, and rinse the berries once in the morning, and once in the evening. - when the sprouts are about 2 or 3 times as long as the berry it should be ready (taste it along the way to see how the flavour changes) Grind the sprouts: - dry off the sprouts a little by skipping the last rinse - preheat oven to 250F - use a regular meat grinder, grind the sprouts into a bowl (coating the grinder parts with oil makes cleanup easier). - squeeze out air from the glob of "dough" and shape into rolls or round loaves. - grease a baking tray, sprinkle with corn meal, put rolls or loaves on tray. Bake: - essene bread takes a long time to bake, 2.5 to 3 hours at 250F, perhaps longer. You must not bake it at high tempuratures. The bread will be moist on the inside so don't pick it up off the tray like a regular loaf or it will fall apart. The bread is done with the bottom is resilient and the outside develops a crust -- but it will be moist and appear uncooked on the inside. It should solidify somewhat as it cools. So the bread is made entirely of sprouted wheat, no yeast or salt added. I've heard some people grind dates in with the bread, but it turns out sweet enough for me. This FAQ was compiled by David Adams and posted by Darrell Greenwood <darrell.faq at telus.net>