Sourdough's

Subject: Sourdough's Sat Nov 08, 2008 3:01 am

(Herman Starter) Sourdough Biscuits

1 cup all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1 cup Herman Starter

5 tbsp oil or grease (lard, bacon fat, chicken fat)

Heat oven to 450

Mix flour, baking powder, baking soda

Add starter and oil

Knead 10 times on a floured surface

Pat to 3/4 inch thickness

Cut into rounds, place on cookie sheet, and bake at 450F for 10 minutes

Makes 8 to 12 biscuits

Subject: Re: Sourdough's Sat Nov 08, 2008 3:04 am

(Herman Starter)
Amish Friendship Bread

1 cup sugar

2/3 cup vegetable oil

3 large eggs

1 tsp vanilla extract

2 cups flour

1-1/4 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/4 tsp nutmeg

1 cup Herman Starter

1 cup of: nutmeats, chocolate bits, raisins, cranberries, blueberries, pineapple bits or other fresh, dried or candied fruits, optional

In mixer bowl, cream sugar, oil, eggs and vanilla

In another bowl, stir together flour, baking powder, baking soda, cinnamon and nutmeg

Combine egg mixture with starter

Beat in flour mixture until smooth

If desired, stir in fruits, nuts or other additions.

Turn batter into 2 greased and floured or sugared, 9x5x3 inch loaf pans

Bake at 350 for 40 to 50 minutes or until a cake tester comes out clean

(Moist fruit additions may prolong baking time)

Let cool 10 minutes before removing from pans

Let cool completely before slicing

Makes 2 loaves,

12 to 16 servings each

Recipe from the Best of the Herman Sourdough Herald

Subject: Re: Sourdough's Sat Nov 08, 2008 3:04 am

(Herman Starter)
Amish Friendship Bread

1 cup sugar

2/3 cup vegetable oil

3 large eggs

1 tsp vanilla extract

2 cups flour

1-1/4 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/4 tsp nutmeg

1 cup Herman Starter

1 cup of: nutmeats, chocolate bits, raisins, cranberries, blueberries, pineapple bits or other fresh, dried or candied fruits, optional

In mixer bowl, cream sugar, oil, eggs and vanilla

In another bowl, stir together flour, baking powder, baking soda, cinnamon and nutmeg

Combine egg mixture with starter

Beat in flour mixture until smooth

If desired, stir in fruits, nuts or other additions.

Turn batter into 2 greased and floured or sugared, 9x5x3 inch loaf pans

Bake at 350 for 40 to 50 minutes or until a cake tester comes out clean

(Moist fruit additions may prolong baking time)

Let cool 10 minutes before removing from pans

Let cool completely before slicing

Makes 2 loaves,

12 to 16 servings each

Recipe from the Best of the Herman Sourdough Herald

Subject: Re: Sourdough's Sat Nov 08, 2008 3:04 am

(Herman Starter)
Amish Friendship Bread

1 cup sugar

2/3 cup vegetable oil

3 large eggs

1 tsp vanilla extract

2 cups flour

1-1/4 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/4 tsp nutmeg

1 cup Herman Starter

1 cup of: nutmeats, chocolate bits, raisins, cranberries, blueberries, pineapple bits or other fresh, dried or candied fruits, optional

In mixer bowl, cream sugar, oil, eggs and vanilla

In another bowl, stir together flour, baking powder, baking soda, cinnamon and nutmeg

Combine egg mixture with starter

Beat in flour mixture until smooth

If desired, stir in fruits, nuts or other additions.

Turn batter into 2 greased and floured or sugared, 9x5x3 inch loaf pans

Bake at 350 for 40 to 50 minutes or until a cake tester comes out clean

(Moist fruit additions may prolong baking time)

Let cool 10 minutes before removing from pans

Let cool completely before slicing

Makes 2 loaves,

12 to 16 servings each

Recipe from the Best of the Herman Sourdough Herald

Subject: Re: Sourdough's Sat Nov 08, 2008 3:18 am

ALASKAN SOURDOUGH STARTER
1 package active dry yeast
2 cups warm water (105 to 115 degrees F)
2 cups sifted flour
1 tablespoon sugar
Soften yeast in warm water in large glass bowl. Stir in
flour and sugar, beating until smooth. Let stand in a
warm place
(85 degrees F) for about 36 hours, stirring
occasionally. The
starter can be refrigerated immediately after preparing
it.
However, the time required for fermentation before it
can be used
will be about 72 hours. Stir well just before using. Pour
out
the amount of starter needed. Replenish remaining
starter by
adding 1 cup each flour and warm water, beating well.
Let stand
in warm place until bubbly. Place in covered jar and
refrigerate
for later use. Use in bread recipes in the following
proportions: 1 cup starter per 6 cups of flour per 2
cups of
water.
Source: Carlton, J.M. 1975. The Old-Fashioned
Cookbook From:
Dr. Susan Brewer, 1993, University of Illinois.

Subject: Re: Sourdough's Sat Nov 08, 2008 3:18 am

Sourdough Starter--nonfat dry milk

1 pkg. dry yeast
2 1/2 c. warm water (105F)
1 c. instant nonfat dry milk
4 c. flour
2 T. sugar
Stir yeast, water, dry milk and sugar in 2 1/2 quart
crock or non-metallic bowl until yeast is
dissolved. Stir in flour gradually until a smooth
batter forms. Let stand loosely covered in warm
place, 3 to 5 days. Stir down batter occasionally.
Store loosely covered in refrigerator.
Replace exact amount of starter used for each
recipe by stirring equal amounts of homogenized
milk and flour back into starter. Let stand
loosely covered until it bubbles, overnight.
Stir down. Each time this process is repeated,
the starter becomes more active and develops a
more sour flavor. If stored as much as two to three
weeks between usings, just pour off the watery layer on top
and replace same as feeding.

Subject: Re: Sourdough's Sat Nov 08, 2008 3:19 am

SourDough Loaves

2 tbsp sugar

2 tsp salt

2 pkg quick rise yeast

About 7 cups all purpose flour

1 16oz container low fat plain yogurt

About 3 hours before serving or early in the day

In large bowl, with spoon, mix sugar, salt, yeast, and 6 cups flour

In 2 quart saucepan over medium heat, heat yogurt and 2/3 cup water until very warm (125-130), stir into dry ingredients, mixing until blended and dough forms a ball

Turn dough onto lightly floured surface, knead until smooth and elastic, about 10 minutes, working in more flour (about 1 cup), while kneading

Cut dough in half, cover and let rest 10 minutes.

Grease large cookie sheet

Shape each piece of dough into 5 inch round loaf

Place loaves on opposite ends of cookie sheet

Cover, let rise in warm place until doubled, about 45 minutes

Preheat oven to 400F.

Cut 3 parallel slashes in each loaf, brush loaves with water

Bake 25 to 30 minutes until loaves sound hollow when lightly tapped

Remove from cookie sheet and cool on rack

Makes 2 loaves, each 16 servings

Subject: Re: Sourdough's Sat Nov 08, 2008 3:19 am

SourDough Bread

This recipe will work, it is Old, however, and modern convenices may change their cooking times and temperatures
The recipes have been provided by Harriet M. Brown who acquired them 70 years ago from her mother and grandmother in rural Illinois

Want to make sourdough bread or pancakes (YUM) but don't have any starter?

Starter

2 cups flour

2 cups Luke warm water

1 yeast cake or 1 packet of dry yeast

Thoughly mix ingredients together in a sterile jar

Cover it loosely and place away from drafts in a warm spot overnight

By morning, the mixture should be bubbling pleasantly, and can be kept alive indefinitely

The best place to keep the starter is in a washed and scalded glass or pottery container.

Not metal should ever be left in contact with it

The starter should be stored (covered) in the refrigerator at temperatures between 35 and 50 degrees

Tip:

Starters that have lost their vigour from too much cold exposure can be reactivated with a Tablespoon of unpasteurized cider vinegar (this adds acetic acid)

A tablespoon of raw sour milk or cream will get the lactic acids going again.

Starters should never be stored in a warm place for very long

Heat encourages harmful organisms and these destroy the active yeasts

The solution? Throw it away and start a new one

There is no honor is preserving old bacteria for posterity

Subject: Re: Sourdough's Sat Nov 08, 2008 3:19 am

Sourdough Bread

1 package active dry yeast

1-1/2 cups warm water

1 cup starter

5 cups flour

2 tsp each salt and sugar

1/2 tsp soda

Add dry yeast to warm water and blend in starter

Add 4 cups flour, salt and sugar

Beat 3-4 minutes

Cover, let rise in warm place till double (about 1-1/2 hours)

Mix soda with 1 cup flour, stir into dough

Add enough additional flour to make stiff dough

Knead 8-10 minutes

Divided in two, cover and let rest 10 minutes

Shape into loaves, let rise until double (another 1-1/2 hours)

Just before baking, brush surface with water

Place shallow pan of water on bottom rack of oven

Bake at 400 for 35-40 minutes or until crust is brown

Subject: Re: Sourdough's Sat Nov 08, 2008 3:20 am

Sourdough Starter (Herman Starter)
Also known as Friendship Bread

2 envelopes or 2 tbsp active dry yeast

1/4 cup warm water

1 cup sugar

2 cups all purpose white flour

*2 cups milk

Day 1.

Sprinkle yeast over warm water. Add 1 Tblsp of sugar and let stand a few minutes until yeast is active and swelling.

Combine remaining sugar, flour and milk in a 4 to 6 quart glass, plastic of pottery bowl or container. (Do not use metal bowls or utensils as these may retard starter growth) With a wooden spoon, Stir in active yeast mixture. Cover loosely with a towel so Herman can breathe

Let stand in a warm, draft-free place overnight

Day 2, 3, and 4

Stir daily with a wooden spoon. Keep covered. Keep cool

Day 5.

Stir in 1/2 cup sugar, 1 cup milk and 1 cup flour.

Let stand for 24 hours

Day 6, 7, 8 and 9

Stir daily with a wooden spoon

Day 10.

Repeat Day 5, stirring in 1/2 cup sugar, 1 cup milk and 1 cup flour.

This gives you enough starter to use freely in recipes and/or give away

Herman may be replenished as needed but can go no more than five days at room temperature between feedings

After feeding, wait 24 hours before using the renewed starter

Daily stirring helps keep yeast mold from forming

Most directions specify that Herman not be refrigerated since cooler temperatures slow the growth and "souring" of the starter

It is, however, a safer course for busy cooks with fast-growing starters.

Herman also is freezer-friendly and may be kept on ice between baking impulses if you get bored

* Note:

If desired, substitute butter-milk for milk in starter for more flavor and less fat.

If more starter is needed, additions may be doubled when 2 or more cups of starter are used.

At least one recipe should be supplied with each gift of starter and this is a frequent choice
The feeding and maintenance instructions are as previously outlined
With the exception that on Day 1, you have your starter and need do nothing more
As this is used for sweetbreads and cakes
On Day 5 and Day 10, the sugar is increased to 1 cup, making it an addition of 1 cup each sugar, milk and flour.