TALK TKL Chat Room Recipes - 02-05-98
19 Sourdough Recipes - Part 1 (of 2)

Levain Starter
Levain French Bread
San Franciso Sour Dough Bread
Italian country bread with biga
Zelnky (Cabbage Rolls)
Sourdough Pancakes
Sourdough Starter
Sourdough Dinner Rolls
Sourdough Biscuits
Sourdough Pancakes
Sourdough Corn Fritters
Sourdough Clam Fritters
Salt-rising Bread
San Francisco Sourdough French Bread
Hard Rolls
Easy Whole-Wheat Dinner Rolls
Sourdough French Bread
Rye sourdough starter
Sourdough Breaded Pork Tenderloin


Csally/wv (09:30:35 am) :

Levain Starter

Recipe By : Marie
Serving Size : 1 Preparation Time :0:00
Categories : Breads-Yeast

Posted by Marie
On January 13, 1998
Leavened with yeast

"LEVAIN" STARTER
2 1/2 c. unbleached flour
2 1/2 c. warm water

Mix and cover with plastic wrap (punch holes in the plastic) and cover with a cloth.

Let set for 24 hours then add 1/4 cup flour and 1/4 cup water. Repeat for 9 days.
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Csally/wv (09:31:11 am) : * Exported from MasterCook *

Levain French Bread

Recipe By : Marie
Serving Size : 1 Preparation Time :0:00
Categories : Breads-Yeast

Posted by Marie
On January 13, 1998
Leavened with yeast

"LEVAIN" FRENCH BREAD
1 c. Levain starter
3 c. cold water
2 t. salt
6 1/2 - 7 1/2 c. unbleached flour

Mix, let rest. Keep 1 cup dough to start next bread.
Make into loaves and let rise in the refrigerator for 12 hours. Bake at 400 degrees F.

There is a lot I do not know about this starter and bread. Bread was made this way 100 years ago.
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Csally/wv (09:32:45 am) : * Exported from MasterCook *

San Franciso Sour Dough Bread

Recipe By : MM
Serving Size : 2 Preparation Time :0:00
Categories : Breads-Yeast

Title: San Francisco Sour Dough Bread *
Categories: Breads
Yield: 2 servings

MMMMM----------------------PATTI - VDRJ67A---------------------------

MMMMM--------------------------STARTER-------------------------------
1 pk Active dry yeast 2 c All purpose flour
2 c Water; warm (105~-115~)

MMMMM---------------------------DOUGH--------------------------------
1 pk Active dry yeast 2 ts Sugar
2 tb Water; lukewarm 2 ts Salt
pn Sugar 1/2 ts Baking soda
1 1/2 c Water; warm (105~-115~) 2 c Unsifted all purpose flour
1 c Starter 1 tb Cornmeal
4 c All purpose flour

STARTER: In large bowl mix yeast with warm water and flour. Beat
until smooth. Cover and let stand at room temperature for 48 hours,
stirring mix 4 times during the 2 days.
DOUGH: In a cup soften yeast in warm water with a pinch of sugar for
5 minutes. Pour 1-1/2 cups warm water into mixing bowl. Stir in the
yeast mix and starter. Stir in flour, sugar and salt. Mix vigorously
for 3 minutes. Turn into greased bowl. Cover. Let rise in warm place
until doubled. Mix baking soda with 1 cup remaining flour. Add to
dough. Turn onto floured board.
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Csally/wv (09:34:54 am) : * Exported from MasterCook *

Title: Italian country bread with biga
Categories: Breads, Ethnic
Yield: 1 loaf

Biga:
1 ts Yeast
1 1/8 c Warm water
2 c Bread flour
Dough:
Biga (above )
1 1/4 c Bread flour
1 1/2 ts Salt
1/4 c Water

Biga is a starter, almost similar to sourdough but not quite.The bread has a flavorful, yeasty beery quality. So 10 to 12 hours before you want the bread, mix the 1 tsp. yeast in the water and let it bubble and foam. Mix in the flour gradually to make a soft almost soupy dough. Cover and it will rise and triple in volume and then fall back and re-rise during the 6 to 8 hours you let it be. Then make the bread. stir the salt right into the biga mixture, mix in the additional water( cold or cool not warm ) until it is a thin soupy quality. Mix in the flour to make a firm but soft dough
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SueA, CA (12:45:44 am) : Zelnky

A cabbage-roll recipe brought to Kansas in 1878 from Czechoslovakia.
Yield: 3 dozen

1 package active dry yeast
2 cups warm water
1/2 cup sourdough starter
2 cups unbleached white flour
2 tablespoons granulated sugar
3 teaspoons salt
3 tablespoons margarine, melted
4 to 4 1/2 cups unbleached white flour
4 pounds cabbage, shredded fine
3 tablespoons margarine
1 tablespoon sugar
1/4 teaspoon black pepper
1/2 cup margarine, melted

Dissolve the yeast in the warm water. Add the sourdough starter. Blend
thoroughly. Mix in 2 cups flour. Cover mixture. Set it in warm place for 12
hours or overnight.

Stir the sponge to dissolve the crust that has formed on top of the starter.
Add 2 tablespoons sugar, 1 teaspoon salt, and 1 tablespoon melted margarine.
Mix well. Add flour until a soft dough has formed.

Pour remaining flour on kneading surface. Work it into the dough. Knead for
10 minutes or until folds form in dough ball. Place dough ball into greased
bowl. Grease the top of dough ball. Cover and let it rise until doubled in
bulk.

While the bread is rising, wash, remove the core, and shred the cabbage. Add
the remaining 2 tablespoons salt, the pepper, and 1 tablespoon sugar; mix
well. Squeeze out surplus water from cabbage.

Place 1/2 cup margarine in deep cookie pan, add the cabbage, and mix well.
Spread out the cabbage thinly, place in a moderate oven, and bake cabbage
until soft and golden brown, stirring often.

Punch down the dough. Knead for an additional 2 minutes. Pinch off a piece
of dough about the size of a Ping-Pong ball. Flatten the ball with your
hands to form a 3- to 4-inch circle. Fill the circle with cabbage. Bring the
edges together and pinch the seams. Place pinched-side-down on lightly oiled
cookie sheet. Do this with rest of dough, making 36 rolls. Let rise for 15
minutes.

Bake rolls at 375°F for 30 minutes or until browned. Grease the tops with
melted butter.

From Creative Sourdough Cooking
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Terry,tx (1:16:04 pm) : Sourdough Pancakes

1c sourdough starter
3/4c milk
2tbl sugar
1c flour
1tsp baking powder
1/2tsp baking soda
1/2tsp salt
1 large egg
2tbl veg.oil or melted butter

Combine flour, baking soda, baking powder and salt. In a large bowl mix
starter,1/2c milk and sugar. In small bowl combine egg, oil and remaining
1/4c milk. Add the dry ingred and the liquid ingred to the starter mixture,
stir to make a med. thick batter. Proceed as usual to make panckes.
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SueA, CA (1:18:48 pm) : Sourdough Starter

1 Tbsp. yeast
2 cups warm water
2 cups unbleached flour
1/4 cup sugar

1. Dissolve yeast in warm water in a 2-quart glass jar, crock or plastic
container. Do not use metal. Let stand 10 minutes.

2. Stir in flour and sugar. Cover and let stand at room temperature until
bubbly and slightly sour smelling. This will take a day or two.

3. After measuring the amount you need for a recipe, feed your starter with
1 cup unbleached flour, 1 cup milk and l/4 cup sugar.

4. Store at room temperature, stirring it down every day and using it at
least once a week.

5. If you cannot use starter, but it needs to be fed, replenish with a "half
feed" occasionally. Add 1/2 cup flour, 1/2 cup milk and 2 Tbsp. sugar.

6. If the quantity does grow out of its container, simply freeze some or all
of the starter. You may do this whenever you are weary of its company or if
you plan to be gone for awhile.

7. Bring starter to room temperature, and it is ready to use again.

from Favorite Recipes from Quilters
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SueA, CA (1:21:06 pm) : Sourdough Dinner Rolls

Makes 24 rolls

1 cup sourdough starter
1 cup warm water (115°)
1/2 teaspoon baking soda
1/2 cup cooking oil
1 egg
1 teaspoon salt
1/4 cup sugar
4 1/2-5 cups white bread flour

1. Combine starter, water and baking soda in a plastic or glass bowl,
stirring with a plastic or wooden spoon. Do not use metal.

2. Combine oil and egg and stir into starter mixture. Add salt and sugar.

3. Add flour, 1 or 2 cups at a time, and stir until dough cleans the bowl.
Turn out onto floured surface, cover with bowl and let rest 10 minutes.
Knead thoroughly.

4. Shape dough into 24 rolls and place in a greased 9" x 13" baking pan (may
be metal).

5. Cover with damp cloth and let rise in a warm place for several hours. (I
use my oven with the light turned on.)

6. Bake at 350° for 20-25minutes.

Note: I received my first starter from a friend. If you do not have
sourdough starter, you may begin your own. (See sourdough starter recipe
below.)
from Favorite Recipes from Quilters
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Terry,tx (1:29:16 pm) : Sourdough Biscuits

1/2c sourdough starter
1c milk
2-1/2c flour, divided
3/4tsp salt
2tsp sugar
1tsp baking powder
1/2tsp baking soda
1/2c oil

8-12 hrs. before you plan to make the biscuits, mix starter milk and 1c
flour in a large bowl. Cover and keep at room temp. When ready to make
biscuits,stir in 1c flour. Combine salt,sugar, baking powder and soda with
1/2c flour and sift over the top. Mix well and knead on a lightly floured
board. Roll to 1/2" thickness. Cut with 2-1/2" biscuit cutter. Dip each in
salad oil and place close together in a 9" sq. pan. Let rise in warm place
for about 30 min. Bake at 375 for 30-35 min.
Makes about 16 biscuits
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SueA, CA (1:58:51 pm) :
Sourdough Pancakes

2 cups proofed Sourdough Batter
1 1/2 cups flour
1 tablespoon sugar
l/4 teaspoon salt
l/2 teaspoon baking soda
1 tablespoon baking powder
1 cup milk
3 eggs, beaten
1/4 cup melted butter

Prepare the Sourdough Batter the night before. Mix the dry ingredients
together. Add the milk and eggs to the batter. Mix with the dry ingredients
and let rest for 15 minutes. Gently stir in the melted butter. Cook as you
would any pancake-on hot grill.

Sourdough Corn Fritters

Makes 4 dozen Fritters

Sourdough Pancake Batter (above)
1 cup cornmeal
1 cup defrosted corn kernels.

Mix together and allow to sit for 1 hour before cooking. Drop balls of
batter about the size of a walnut into fat that is heated to 375 degrees.
cook unitl they float and are golden brown. Turn each one several times. do
not put too many into the fat at once.

Sourdough Clam Fritters.

Prepare as the Sourdough Corn Fritters recipe above but add one 6 1/2-ounce
can of gorton1s chopped clams along with the corn and cornmeal.
From Frugal Gourmet Cooks American

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SueA, CA (3:43:00 pm) : Salt-rising Bread

Named because the starter was placed in a bed of rock salt to keep it warm
while it fermented. Use whole-grain corn meal, which contains the corn
germÐwithout this vital ingredient the starter won't ferment. This bread
presents a challenge for even the most experienced baker.

3 c. boiling water
2 tblsp. sugar
1/4 c. whole-grain corn meal
2 pkg. active dry yeast
1/2 c. warm water ( 105 to 1 15 ° )
1 c. milk
1/4 c. butter or regular margarine
2 tsp. salt
1/4 tsp. ground ginger
2 tblsp. sugar
11 1/2 to 12 1/2 c. sifted flour
Shortening

In large glass or stoneware bowl, using wooden spoon, stir 3 c. boiling water and 2 tblsp. sugar into corn meal until well blended. Cover tightly with plastic wrap. Let stand in warm place (85°) 24 hours. In small bowl, sprinkle yeast over l/2 c. warm water; stir until dissoIved. In 2-qt. saucepan over low heat, heat milk, butter, salt, ginger 2 tblsp. sugar until warm (105 to 115°). Remove from heat. Stir in yeast mixture. Stir yeast-milk mixture into starter mixture. Stir in 4 c. flour until well blended. Cover loosely with plastic wrap. Let rise in a warm place until almost doubled, about I hour.

Stir down batter. Gradually stir in enough additional flour to make a soft dough. Turn out dough onto lightly floured surface. Knead until smooth and elastic, about 10 minutes.

Divide dough into thirds. Cover and let rest 10 minutes.

Shape each third into a loaf. Place each loaf in greased 81/2 X 4 1/2 X2
1/2" loaf pan.

Cover with towel and let rise until doubled, about 45 minutes to l hour.

Bake in 375° oven 40 minutes, or until loaves are golden brown and sound hollow when tapped. Immediately remove from pans. Brush tops of hot loaves with shortening. Cool on racks. Makes 3 loaves.
From Farm Journals Homemade Breads
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SueA, CA (4:03:30 pm) :
SOURDOUGH STARTER

1 package (1 tablespoon) active dry yeast
2 l/2 cups Warm ( 110 degrees ) water
2 cups all-purpose flour, unsifted
1 tablespoon sugar

In a 6-cup glass or ceramic container soften yeast in 1/2 cup warm water.
Stir in remaining 2 cups water, flour, and sugar. Beat mixture until smooth.
Cover loosely with cheesecloth, folded into several thicknesses and let
stand at room temperature until bubbly. This may take 5 to 10 days,
depending upon the temperature of the roomÐthe warmer the room, the shorter
the time for fermentation. During this time, stir 2 or 3 times a day. The
starter will develop a strong "sour" odor as it ferments. When fermentation
has occurred, refrigerate starter until needed.

To keep starter going: After using a cup of starter, to the remainder add
3/4 cup water, 3/4 cup all-purpose flour, and 1 teaspoon sugar, stir well.
Lct stand at room temperature until hubbly, at least 1 day. Cover and
refrigerate. If not used within 10 days, stir in 1 teaspoon sugar. Repeat
the addition of 1 teaspoon sugar every 10 days.

From San Fransisco A La Carte
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SueA, CA (4:05:48 pm) : SAN FRANCISCO SOURDOUGH FRENCH BREAD

The secret to this world-famous bread is its yeast base of "starter." You
can make your own starter using the recipe following this one, or you can
buy a commercial version that is available in many gift and kitchen shops.

Makes 2 oblong or 1 large round loaf

1 1/2 cups warm water
1 cup Sourdough starter (see next recipe)
4 cups unsifted all-purpose flour
3 teaspoons sugar
1 1/2 teaspoons salt
2 to 21/2 more cups unsifted all-purpose flour
1/2 to 1 teaspoon baking soda

Combine the water, starter, 4 cups flour, sugar, and salt in a crock or
glass bowl. Mix well, cover lightly with a towel or cheesecloth folded into
several thicknesses, and let stand at room temperature for approximatelv 18
to 24 hours or until the dough has doubled in size. Mix 1 cup of the
remaining flour with 1/2 teaspoon of the baking soda and stir this into the
risen dough until it is very stiff. Turn the dough out onto a floured board
and knead approximately 1 more cup of flour and a little more baking soda
into it. Knead it for 5 to 10 minutes or until the dough is smooth. Shape
into 2 long loaves or 1 large round loaf, place on a lightly greased baking
sheet, cover, and let stand in a warm place for 3 to 4 hours or until almost
doubled in size. Preheat oven to 400 degrees. Brush a little water on top of
the loaves and make a few diagonal slits across the top with a sharp knife.
For a crustier bread, place a shallow pan of water in the bottom of the
oven. Bake for approximately 45 to 50 minutes or until the crust is a medium
dark brown.
From San Fransisco A La Carte
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SueA, CA (4:06:31 pm) : Hard Rolls

Yield: 3-dozen rolls

1 package active dry yeast
1 1/2 cups warm water
1 cup sourdough starter
1 1/2 cups all-purpose white flour
3 tablespoons granulated sugar
2 teaspoons salt
4 1/2 to 5 cups all-purpose white flour
1/2 cup yellow cornmeal

Dissolve the yeast in the warm water. Stir in the sourdough starter,
blending well. Add 1 1/2 cups flour; mix well. Let mixture rise overnight or
about 12 hours to develop the sourdough sponge.

Stir down the sponge. Add the sugar and salt to the sponge; mix well. Add 3
1/2 cups flour to sponge mixture.

Pour remaining flour onto kneading surface. Pour sponge mixture on top of
the flour. Knead until all flour has been worked into sponge mixture.
Continue kneading until folds form in dough (about 10 minutes). Place dough
in greased bowl. Grease the top. Cover bowl. Let dough rise until doubled in
bulk.

Punch down the dough. Turn it onto lightly floured board; divide it into
3-dozen balls. With floured hands roll each ball until it is 4 inches long.
Between your hands roll the ends to taper them.

Sprinkle greased cookie sheets with cornmeal. Place rolls on top of
cornmeal. Cover them. Let rise until doubled in bulk.

With a sharp razor make diagonal cuts on top of each roll. Put rolls in cold
oven in which a pan of boiling water has been placed. Set oven at 450 degree
F and bake rolls 15 minutes or until golden crusts have formed.
From Creative Sourdough Cooking
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SueA, CA (4:07:23 pm) : Easy Whole-Wheat Dinner Rolls

Yield: 18 rolls

1 1/2 cups all-purpose white flour
1/2 cup whole-wheat flour
1 package active dry yeast
1/4 cup dry milk powder
3/4 cup warm water
1/2 cup shortening, melted
1/4 cup molasses
1 teaspoon salt
1 cup sourdough starter
1 egg, beaten
3/4 to 1 cup whole-wheat flour

In a large mixing bowl combine the white flour, 1/2 cup whole-wheat flour,
the yeast, and the dry milk powder. Mix well. Add the warm water, melted
shortening, molasses, salt, sourdough starter, and egg to flour mixture.
Beat on low speed of electric mixer for 1 minute. Proceed to high speed and
beat for 3 minutes. Add remaining flour. Set mixer on medium speed. Beat for
3 minutes more or until batter is smooth. The batter will stick to beaters
at this point. If it does not, add more whole-wheat flour until dough does
stick to beaters. Cover mixing bowl and put it in warm place until batter
has doubled in bulk.

Stir down the batter. Beat it thoroughly by hand. Drop batter by heaping
tablespoons into greased muffin tins. Let rise in warm place until doubled
in bulk.

Place the muffin tins in a cold oven. Set oven at 400 degrees F and bake
rolls 20 to 25 minutes or until done. Remove them from pans immediately.
Brush the tops wth water.
From Creative Sourdough Cooking

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SueA, CA (4:08:23 pm) :
SOURDOUGH FRENCH BREAD

This loaf has a wonderful flavor, and it uses both normal yeast and
sourdough. It is simple to do and the odor of this stuff baking will bring
the kids in from the yardÐI promise.

2 cups proofed Sourdough Batter ( Make this the night before.)

1 package dry yeast
1 cup tepid water (85°)
3 teaspoons sugar
1 teaspoon salt
6 cups all-purpose flour

Make your batter the night before. Cover and let it sit out. Dissolve the
yeast in the water. Mix with the Sourdough Batter and then stir in the sugar
and salt. Finally, stir in the flour. I use my RecipeAid dough hook so
there is no pain to this method. Knead with a machine or by hand until the
dough is very smooth and elastic.

Place the dough on a plastic tabletop and cover with a large metal bowl.
Allow to double in bulk, about 1 1/2 hours.

Punch the dough down, knead ir a bit, and divide it into 2 pieces. Shape
each into a loaf and place on a baking sheet that has been sprinkled with
cornmeal. Using a pastry brush, dab a little water on the top of each loaf.
Allow the loaves to rise until double in bulk and bake in a 375° oven for
about 30 minutes, or until the crust is brown and the loaf sounds hollow
when you tap the bottom with your knuckle.
From Frugal Gouret Cooks American

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Dawn/ny (5:03:06 pm) : Sourdough Breaded Pork Tenderloin

2 pork tenderloins (12 to 14 ounces each), cleaned of all silver and fat
1/2 cup prepared whole grain mustard, divided
Seasoned Sourdough Bread Crumbs, recipe follows
2 tablespoons honey
4 fresh thyme sprigs for garnish

Brush pork tenderloins with 1/4 cup of the mustard, roll in herbed bread
crumbs. Place in baking pan. Roast in a preheated 350-degree
F. oven for 20 to 30 minutes or until desired internal temperature is
reached (160 degrees F. for medium or 170 degrees F. for well
done). Remove from oven and let rest 10 minutes. For presentation, slice
tenderloins on a bias; divide equally on four dinner plates.
Combine remaining mustard with honey. Zigzag honey mustard over pork using
plastic squeeze bottle or a spoon; garnish with fresh
thyme sprig.

SEASONED SOURDOUGH BREAD CRUMBS: Cube 8 ounces of sourdough bread and dry it
in the oven or on countertop. Combine
in a food processor with 1/2 tablespoon dried thyme or 1 1/2 tablespoons
fresh thyme, 2 tablespoons olive oil and salt and pepper to
taste. Blend to medium coarse texture.
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