New Rinkle Flour & Sourdough Products

Those of you who have been following my food posts, know that I've been experimenting with sourdough starter.  Today is no different.  These are the items made today using the sourdough starter, and since all of them included New Rinkle Flour products (in the sourdough starter & else where), I thought I would throw a plug in there for my neighbors.

This is a double chocolate sourdough bunt cake with a butter cream icing and dark chocolate chips over the top.  It tastes amazing.  It was a total experiment, and it turned out so well that my husband has eaten close to half of it at this point.  It's only been on the table for possibly 2-hours at most. I think we have a winner folks! 

An example of what can be done with sourdough pizza dough.  My brother loves pizza almost as much as mac & cheese, and pancakes.  I have said for some time that he is a major "bread'itarian"... But the pizza itself is fabulous, and even my husband, who doesn't like homemade pizza, thinks this recipe is a keeper.

This is an example of what your breads could look like.  The one on the left is without sourdough, using Seal of Minnesota flour, the one on the right is using sourdough and New Rinkle Flour.

**  All the flour products can be purchased here:  http://www.newrinkelflour.com/

**  As all of these recipes are personal "tweeks", I will give out the recipes if people comment that they would like to have them. 

Enjoy your baking!!

Heidi

Collection of sourdough recipes

Pulled off of the Southern Living forum.

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MELT-IN-YOUR-MOUTH SOUR DOUGH BISCUITS
From: “Amish-Country Cookbook,” which Das Dutchman Essenhaus restaurant in Middlebury, Indiana compiled.

1 cup Sourdough Starter (recipe follows)
¼ cup cooking oil
1-½ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
Melted butter (optional)
Dillseed OR dried herb (optional)

In a mixing bowl, combine the Sourdough Starter and cooking oil.

Add the all-purpose flour, baking soda, and salt. On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to ½-inch thickness. Cut with a 2-½ - inch biscuit cutter, flouring the cutter after each biscuit.

Transfer biscuits to a baking sheet.

Bake in a 425-degree oven for 8 to 10 minutes OR till golden brown. If you like, brush with melted butter and sprinkle lightly with dill seed OR dried herb. Serve warm. Makes 12 biscuits.

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SOURDOUGH CRUMPETS
(or How to Resurrect a Neglected Starter)

Yield: 8 crumpets
(Crumpets are a cross between an English Muffin and a pancake. Made like a pancake, but toasted like an English Muffin to serve.)

Place 1 c. of starter in a 4-cup measuring cup, or a bowl of equal size. Stir in 1 t. of sugar and 1/2 teaspoon each salt and baking soda. Whisk these together in the batter.

Grease your crumpet rings and place on a griddle/skillet on low/medium heat. Fill the rings with about 1/4" of the batter (don't use more than that - thick is NOT better). Cook it over low heat until the tops are set and full of holes and start to loose their glossy look. Remove the rings and flip the crumpets and cook the other side.

Cool on a rack - do not stack crumpets because they stick together.

To serve: Pop them in the toaster to brown and crisp. Serve them with butter and jam.

Note: I quick freeze them in a single layer on a cookie sheet and then put them in a plastic bag. They go from the freezer to the toaster.

I also add different flavorings to them to perk up the taste. You can also add some finely-chopped deli ham and make brunch/lunch crumpets with them.

Never toss out a cup of starter ever again. 


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Splatter Dabs
1 cup sourdough starter
1 cup all-purpose flour
1 egg, beaten
1 1/2 cup whole milk
1/2 teaspoon salt
2 tablespoons butter, melted
1 teaspoon baking soda
1 tablespoon granulated sugar

Mix all and beat. Pour or ladle onto a hot griddle. Turn over when bubbles form on top of the Splatter Dabs.

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 Sourdough Cornbread
1 cup sourdough starter
1/3 cup oil or butter
1 egg
1/2 cup flour
3/4 teaspoon baking soda
1/4 cup salt
1 cup cornmeal

Mix sourdough starter, egg and oil. Sift together dry ingredients. Add to sourdough mixture. Mix until well blended. Pour into an 8-inch square pan. Bake at 350 degrees F for 25 to 30 minutes.

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Sourdough Carrot Cake
Cake
1 1/2 cups vegetable oil
2 cups granulated sugar
1 cup sourdough starter
3 eggs
1 (20 ounce) can crushed pineapple
2 cups grated carrots
1/2 cup chopped nuts
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour

Cream Cheese Icing
8 ounces cream cheese
4 tablespoons (1/2 stick) margarine
1 pound confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon milk
1/2 cup coconut
3 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking soda

Mix together oil and sugar. Add sourdough starter and eggs, one at a time. Fold in pineapple, nuts, vanilla extract and carrots.

Sift dry ingredients. Add to sourdough mixture. Blend. Fold in coconut. Bake in greased 8 x 12 x 2-inch pan at 350 degrees F for 45 minutes or until done. Cool and frost; add chopped nuts, if desired. 

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Chicken and Sourdough Dumplings
Dumplings

2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup milk
1 egg
1/2 cup sourdough starter
1/4 cup vegetable oil or melted shortening
2 quarts boiling water

In large bowl, thoroughly stir together flour, salt, baking powder and baking soda.

Combine milk, egg, sourdough starter and vegetable oil or melted shortening and add to dry mixture all at once, stirring just until moist. Drop dough from tablespoon into boiling water. Cover and simmer 15 minutes. Remove with slotted spoon. Drain and place on top of cooked chicken.

Chicken
2 tablespoons flour
3 tablespoons melted shortening
1 (6 ounce) can evaporated milk
1/2 cup milk
2/3 cup water
1 (10 ounce) can cream of chicken soup
1/2 teaspoon salt
1/4 cup chopped pimiento
1 (2 to 3 pound) fryer, cooked, boned and
cut into bite-size pieces

Over medium heat, add flour to shortening. Stir constantly while adding milks, soup, water, salt, pepper and pimiento. Add chicken. Pour into a 3-quart casserole and top with dumplings. Bake, uncovered, at 350 degrees F for 10 minutes.

Serves 4 to 6.

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Sourdough Gingerbread
1/2 cup firmly packed brown sugar
1/2 cup shortening
1/2 cup molasses
1 large egg
1 1/2 cups unbleached flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 cup hot water
1 cup active sourdough starter

Cream brown sugar and shortening and beat. Then add molasses and egg, beating continuously.

Sift dry ingredients together and blend into hot water. Beat this mixture into creamed mixture. 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. 

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Sourdough Peanut Butter Cookies
1 cup sourdough starter
1 cup peanut butter
1 cup butter
1 cup brown sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
2 eggs
1/2 teaspoon salt

Mix peanut butter, butter, brown sugar and flour. Add butter and remaining ingredients; form into small balls and press down with fork. Bake at 350 degrees F for 12 to 15 minutes on ungreased cookie sheet.

Yields 36 cookies

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Sourdough Sugar Cookies
1 cup sourdough starter
1 cup granulated sugar
1/2 cup shortening
2 tablespoons cream
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
Pinch of salt

Mix sugar, shortening and cream. Add eggs, vanilla extract, salt and sourdough. Fold in flour and baking powder. Roll on lightly floured board; cut with knife into 1/4-inch slices. Sprinkle with sugar. Bake on cookie sheet at 350 degrees F for 10 to 12 minutes.

Yields 24 cookies. 

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SOURDOUGH PANCAKES OR WAFFLES

1/2 c. active sourdough starter
1/2 c. milk (or yogurt, kefir, buttermilk, sour cream or nut milk)
1 egg
1 T. fat (oil or butter)
1/2 c. Bisquick
1/2 t. baking soda
In a small bowl mix the baking mix and the soda together.

In a small bowl, or a 2 cup glass measuring cup, mix milk and fat and heat it for 30 seconds in a microwave to take the chill off of the ingredients. Add the egg and mix well. Add the starter, mix again.

Add the wet ingredients to the dry ingredients and mix, DO NOT over mix.

Drop onto a preheated griddle or bake in a waffle iron.

This makes a small batch - approximately 6 small pancakes or 4 small waffles.

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Sour Dough Pancakes

1 cup whole wheat flour, unsifted
1/4 cup fresh milk
1/4 cup oil
1 cup all-purpose flour, unsifted
2 Tablespoons granulated sugar
1/2 cup sourdough starter batter, at room temperature
1 teaspoon baking soda
1/2 teaspoon salt
Melted butter or margarine
2 cups warm buttermilk (about 110 degrees F)
2 large fresh eggs

In a large mixing bowl, combine the whole wheat flour, all-purpose flour, sourdough starter batter, and buttermilk; beat until blended. Cover and let stand at room temperature for about 45 minutes (or cover and refrigerated overnight),.
Beat together the eggs, milk, and oil. Add this to the flour mixture and stir in.
(NOTE: For waffles, increase the salad oil to 1/3 cup).
Combine sugar, baking soda, and salt. Stir into batter, then let stand for about 5 minutes.
Get your pancake griddle or waffle iron ready to go. Coat lightly with melted butter or margarine.
Makes: 12 waffles, 4 inches square; 2 dozen pancakes, 4 inches in diameter. 

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Sourdough Applesauce Cake

1 cup sourdough starter
1/4 cup dry skim milk
1 cup unbleached flour
1 cup applesauce
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter or margarine
1 large egg, well beaten
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
2 teaspoons baking soda

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 baking soda and spices . You may also add 1/2 cup raisins or chopped nuts, or a combination of both. Beat by hand until well mixed and no lumps remain. Bake at 350 degrees F for 30 to 40 minutes. Test for doneness with a knife when half an hour is up. Allow to cool until cold before cutting and serving. 

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Sourdough Chocolate Cake

1/2 cup thick sourdough starter
1 cup water
1 1/2 cups flour
1/4 cup nonfat dry milk

Mix and let ferment 2 to 3 hours in a warm place until bubbly and there is a clear sour milk odor.

Add:

1 cup granulated sugar
1/2 cup vegetable oil
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 1/2 teaspoons baking soda
2 eggs
3 (1 ounce) squares chocolate, melted

Cream, sugar, oil, salt, flavorings and baking soda. Add eggs, one at a time, beating well after each addition. Combine creamed mixture and melted chocolate with sourdough mixture. Stir 300 strokes or mix at low speed until blended. Pour into 2 layer pans or 1 large cake pan. Bake at 350 degrees F for 25 to 30 minutes. Cool and frost with your favorite icing.

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Sourdough Donuts

2 eggs
1 cup sugar
1 cup sourdough starter
1/2 cup buttermilk
1 tablespoon melted lard or cooking oil
4-1/2 cup sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
fat for frying


Instructions:
Beat eggs and sugar together. Add starter, buttermilk, lard, and sifted dry ingredients. Mix well. Turn out dough and knead on a lightly floured board until smooth. Roll to 1/2 inch thickness and cut with 2-3/4 inch doughnut cutter. Put on greased cookies sheet and let rise for 30 minutes. Fry in hot deep fat (370F) until golden brown and done. Roll in sugar. 

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Sourdough Pizza Dough

1-1/2 cups warm water (about 110 degrees F)
4 cups to 4-1/2 cups bread flour, unsifted
1/2 cup sourdough starter batter at room temperature
1 pkg. active dry yeast
2 Tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried basil or oregano
2 salt
2 teaspoons granulated sugar
2 - 14 inch diameter pizza pans

In a large mixing bowl, combine water, sourdough starter, dry yeast and 2 cups of the flour. Mix well and cover with clear plastic wrap and let stand in a warm place (85 degrees F) 1/2 to 1 hour.
Stir in salt, sugar, garlic powder, dried basil or oregano, olive oil, and enough of the remaining flour (about 2 cups) to form a smooth and elastic dough. Knead until smooth. Cover and let rise in a warm place until doubled in size (2 to 2-1/2 hours).
Punch down and place the pizza dough onto a lightly floured bread board or kitchen counter. Divide the pizza dough in half, cover and let them rest for 10 minutes. Form the first half of the dough into a 14 inch diameter pizza pan. Repeat the process with rest of the dough batch. This recipe will make 2 - 14 inch diameter pizza crusts. For a thicker crust, let the pizza dough rise about 30 minutes, covered, before adding toppings and baking it in the oven on 425 for 20 minutes.

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 SOURDOUGH WHOLE WHEAT BREAD (2-lb)

1-1/3 c. sourdough starter
1/2 c. fat-free milk
3-1/2 T. canola oil
1/3 c. molasses

2-1/2 c. bread flour
1-1/2 c. whole wheat flour
2 t. salt
2-1/4 t. bread machine yeast

Place ingredients in pan according to manufacturer. Set crust on dark and program for the whole wheat cycle; press start. Do not use the delay timer. Check the consistency of the dough during knead 2; add a little more milk or flour as needed.

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SOURDOUGH PUMPKIN SPICE BREAD (2-lb)

1 c. sourdough starter
1-1/3 c. canned pumpkin puree
1/3 c. water
3 T. vegetable or nut oil

4-1/2 c. bread flour
1/4 c. dark brown sugar
1 T. apple pie spice
1-3/4 t. salt
1-3/4 t. bread machine yeast

Place all ingredients according to
manufacturer's instructions. Set crust to dark. Use basic cycle. Do not use delay timer. 

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There are some starters over a 100 years old and some are starts from the "mother" starter, that were sent along with the new bride. They were used by goldminer's at the creekbeds, who put their starter to work at night for morning biscuits baked in the Dutch oven or Spider, over the coals while cooking breakfast and coffee.
There is much interesting history behind starters and differing types from regions that melded together in the early settlements of CA."Lonesome Dove", series, written by my favorite author, Larry McMurtry, were made into movies, made much about the morning biscuits in a comical way.

Experimentation sourdough bread

I was informed I had to either put the starter in the frig, or use it up.  As it so happens, I've done neither of those options.  :-P  But I did make another batch of bread, and it may be just the fact I've made about 4 batches in the last several days, but I think perhaps I'm beginning to get the hang of this!!  :-D

I ended up doing an total all-purpose batch, because I was tired of the whole wheat problems, and being that I knew the all-purpose would result in semi-"normal" bread, I chose to go that route.  What I did not do normally, is adding Italian spices, garlic, butter, eggs, cheese and extra yeast.

The resulting bread, was very yummy although VERY risen.  It was twice as tall as the bread pan before it was over...

I cut it all up and used it for garlic bread this morning, and fed it to Matt.  He was very pleased.  So for the the bread'itarian to agree that it was good, I think we had a winner last night.  And being that it actually turned out, it helped with my ego a bit...  I was getting discouraged...

Sourdough bread: First, second & third attempts

After attempting to make the Rustic Sourdough Bread from King Arthur Flour, the first attempt succeeded.  I used all of the same type of flour from Seal of Minnesota, and it turned out great, other than I needed to bake the larger of the two loaves longer than the other, and didn't realize it until later.

Because it turned out good, I assumed if I added some whole wheat flour, that it would result in a similar, if not the same, result.  I was wrong. 

The loaves were short, hard & salty.  The bread that resulted was such an epic fail that I'm nearly ready to throw in the towel over making homemade whole wheat bread.  Devon, being wonderful like he is, said he would eat them anyway, but I told him it wasn't necessary if he didn't want to eat them I'm not going to make him.  But I'm very frustrated to say the least.

Mom has decided to try her hand at it.  She's made a batch of sourdough pizza dough, and another batch of sourdough bread.  From the looks of it, it seems to be too heavy in whole wheat again, but we'll see how it turns out.  When I'm looking at her bowls though, neither of them are raising correctly.  Granted, the temperatures in this house are on the cooler side today, but my sourdough starter is still working away... so I'm not sure why the bread dough is being so testy.

Bread is such temperamental stuff...

First attempt at making sourdough starter

Grandma believed that if I left the milk out of the starter that it wouldn't ferment correctly.  So I combined two recipes together.  Essentially, the ingredients from Amish Friendship Bread (milk, sugar, flour etc.), but fed & used as though it is standard sourdough.  Only real difference being that in the mornings I feed it with milk & flour, in the evenings I feed it with water & flour. I put it in the pottery crock I helped glaze at Ken's most recent firing.  The crock turned out really well, and in my opinion so did the starter.  This is the result:

 I thought I had better put some sort of a note on the crock to help me remember when I started it etc. so that's the piece of paper.

By day 3, the crock overflowed, and I decided that early or not, (it was supposed to ferment for 5-days) that it's time to use some of it, so today is bread making day.  Ended up making 4 loaves, which are baking as I type, and hopefully they turn out alright.  I had used half whole wheat & half white bread flour.  It wasn't raising quite like the all white flour bread of last week, but I think it should still work out alright.

Sour Dough info that couldn't be pinned properly

The Sourdough Primer
compiled by Bill Brent

The Food Forum

Sourdough Starter

A true sourdough starter is nothing more than the flour and milk or water which sits at room temperature for several days and catches live yeast bacteria from the air. Most starter recipes today include yeast as an original ingredient as it is much easier and less time consuming. In addition, many sourdough bread recipes also indicate usage of yeast itself as it does provide a higher rising, lighter loaf.  A sourdough starter should be kept in a glass or plastic bowl which has a tight fitting lid. I recommend a bowl instead of a jar as you can "feed" your starter right in the bowl easily. To make your starter, mix together:
INGREDIENTS:
    2 cup lukewarm milk
    2 cup bread flour
    2 1/2 tsp yeast (one package)
Mix the starter with an electric or hand held mixer on the lowest setting. Cover your starter and place in a warm, draft-free location for 4 to 7 days, gently stirring it once a day. You may notice that the mixture bubbles and in some cases it may even overflow the bowl. This is an indication that you have a healthy starter which should simply be poured off and discarded. If your starter ever changes colors, to purple, for example, discard and start another one.
After allowing your starter to sit for 4 to 7 days it is ready to be used. Take out whatever portion your recipe calls for and put into the machine as you would any liquid ingredient. After removing a portion from the starter, the starter must be "fed". Simply add equal portions of milk or water and flour as was used. For example, if you used 1 cup of starter, replace it with 1 cup of water and 1 cup of bread flour.
Some hints on feeding your starter: always use the same kind of flour. If you used bread flour in your original starter, use bread flour to feed it. Also, alternate between milk and water for each feeding. Since your original liquid ingredient was milk, the first liquid feeding should be with water. If you forget which you used last, that's okay, but try to alternate at least every other time. After feeding your starter, let it sit at room temperature for about one day and then refrigerate.

Many cookbooks suggest stirring the starter once a day even when being refrigerated; I find that it is not necessary. You must, however, use a portion of the starter at least once a week. If you choose not to bake sourdough breads that often, then remove a cup of your starter and feed it as though you used some during the week. If this is not done, your starter will turn rancid and have to be replaced. Should you be away on vacation or otherwise not able to tend to the starter, freeze it. Upon your return, thaw it in the refrigerator and then remove a portion and feed it as soon as you are able.
You may be thinking that this sounds too complicated, but it really is not, nor is the starter overly fragile. A friend of mine had the same starter for 14 years! My first few loaves of sourdough were not very sour and I feared it was my starter. After allowing the starter to mellow a little by sitting in the refrigerator and using only once a week, it and the breads became more sour.
Another hint is to put the bread in on the timer cycle for early morning baking. The milk put in the night before adds a little more sour taste. If the bread is getting too sour for you, feed with water more often than milk.

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Drying & Reconstituting Sourdough Starter

DRYING SOURDOUGH STARTER: Use a cookie sheet with a lip. Place a sheet of plastic wrap over the cookie sheet so in effect you have a "plastic pan". Pour 1/2 cup of starter evenly over plastic. It should be a thin layer. Place on top of refrigerator for 1-1/2 days. Peel pieces of dried starter off of plastic and turn over to continue drying other side 1/2 day. Be sure starter is thoroughly dry or it will mold or spoil.
When starter is dry put pieces in a blender or food processor and process until it looks like coarse flour. Store in an airtight container until needed.

RECONSTITUTING STARTER: Add one cup of water, 1/2 cup flour and 1 tsp. sugar to dry starter in a plastic or glass container and follow directions for any starter use. It takes about 24 hours for starter to activate.

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Title: King Arthur Flour - Sourdough Starter Tips 1

What is a Sourdough Starter? "A sourdough starter is a wild yeast living in a batter of flour and liquid. Yeasts are microscopic fungi related distantly to mushrooms. There are many varieties of these tiny organisms around us everywhere. Wild yeasts are rugged individualists which can withstand the most extreme of circumstances. Some will make delicious loaves of bread; others will create yogurt and cheese out of milk; still others will turn the juices of grains and fruit into beer and wine." "Active dry yeast, the kind we can buy in packets at our grocer's, is a domesticated descendant of these wild relatives, one which has been grown for flavor, speed of growth and predictability. But domestic yeasts are much more fragile and can't be grown at home without eventually reverting to their original wild state."

"If you can imagine a world without any packets of active dry yeast, you can imagine how important your sourdough starter would be to you. Without it, you would be doomed to some pretty awful eating. It is no wonder that sourdough starters were treasured, fought over, and carried to all ends of the earth. To the early prospectors, it was such a valued possession (almost more than the gold they were seeking), that they slept with it on frigid winter nights to keep it from freezing. (Ironically, freezing won't kill a sourdough starter although too much heat will.)"

Fermentation (or the Microscopic Magic of Yeast): "As we mentioned above, yeast is a microscopic fungus. As it feeds on the natural sugars in grain, it multiplies and gives off carbon dioxide (just as we do when we breathe). This invisible activity of yeast is called fermentation. When you make bread with wheat, by kneading the long elastic strands of wheat protein (called gluten) into an elastic mesh, you create traps for these carbon dioxide bubbles causing the dough to expand as if it contained a million tiny balloons."

"Keeping a sourdough starter is somewhat like having a pet because it needs to be fed and cared for. But its requirements are simple and not time consuming. Baking with sourdough is also a simple process. All it takes is a little planning and timing. The results are so satisfying, you'll grow to treasure your invisible pet the way our ancestors did."

"During the time the starter is stored in the refrigerator, it becomes relatively dormant which is why it can survive so long with so little attention. You'll find that a clear, amber colored liquid will accumulate on the surface of the starter. This liquid contains 12% to 14% alcohol."

"When yeast is in contact with air, it produces carbon dioxide; when it's not, it produces alcohol. When you blend the alcohol back into the starter, it helps produce the unique flavor you find in good sourdough breads. For milder flavor, you can pour off some of the alcohol if you wish although this will thicken the starter requiring a bit more liquid to return it to its "pancake batter" consistency. (To "sweeten" a starter in another way, see Troubleshooting which follows.) The alcohol itself dissipates during the baking process."

"In a couple of hours you may see tiny bubbles appear on the surface. If so, cheer your brew on by keeping it warm and covered overnight. In the morning, celebrate by making sourdough pancakes They are delicious and quick. Give the remaining starter another feeding, let it sit for 12 more hours to ensure its reawakened vigor before you tuck it back in the frig. Then quietly heave a sigh of relief and congratulate yourself on your rescue." How to Decide if You Need to Start Over:

"If your sourdough begins to mold or develop a peculiar color or odor instead of a "clean, sour aroma," give a sigh, throw it out and, if you're patient, start again. Along with the vital yeasts, you may have inadvertently nurtured a strain of bacteria that will not be wonderful in food. This happens very infrequently so don't let this possibility dissuade you from a sourdough adventure."

Starter Variations:

"Here are some variations on the basic flour/liquid/yeast combination that will produce sourdough starters with different personalities.

*Substitute 1 cup of stone ground whole wheat flour for 1 of the unbleached all-purpose flour.

*For tap water, substitute water from cooking potatoes. It contains nutrients which any kind of yeast loves and along with making the yeast happy, it creates great flavor in bread.

*Substitute buttermilk for tap water.

"Once your sourdough pet is cold and relatively dormant, it can survive quite a long time between "feedings." It is certainly not as demanding as children, or more traditional pets, but it isn't happy just sitting for months on end like a packet of commercially dried yeast either." "Freezing: You may be able to ignore your starter for a month or even much longer, but if you know you're going to be away for a time, you can store it (unlike children or pets) in the freezer. You may want to transfer it to a plastic container first as it will expand as it freezes. When you are ready to use it again, give it a day to revive, feed it a good meal, give it another day to build up an armada of fresh, new wild siblings and it will be ready to go to work."

"Drying: An alternative storage method is to dry your starter by spreading it out on a piece of heavy plastic wrap or waxed paper. Once it's dry, crumble it up and put it in an airtight container. Store it some place cool, or, to be safe, in the freezer. To reactivate the dried starter, grind it into small particles with a hand cranked grinder, a blender or a food processor. Pour 1 to 1 1/2 cups of warm water (what feels comfortable on your wrist) into a glass or ceramic bowl. Stir in and dissolve a tablespoon of sugar or honey. This isn't necessary but it gives the yeast an easy "first course." Blend in an equal amount of flour and dried starter. Cover the bowl with plastic wrap and watch for small telltale bubbles which should begin to appear on the surface within a few hours. Once you see them you'll know it's alive and well. Let it continue to feed and grow for a further 12 hours before you cover and refrigerate it." How to Remove Some Starter for Baking:

"With a spoon or wire whisk, blend the liquid back into the starter and then measure out the quantity required by your recipe. Replace the amount taken with equal amounts of flour and water. Since many recipes are based on using 1 cup of starter, you would return to your starter pot, 1 cup of flour and 1 cup of water. (This actually makes 1 1/3 cups more starter but you can adjust the amount whenever you want.) As you did when you first fed your starter, let it sit at room temperature for at least 12 hours to give the yeast a chance to "feed" and multiply before you chill it again."

Feeding Without Baking: "If you have been busy or away, you can always feed your starter without baking anything. Stir the mixture together, take out and discard 1 cup of starter and replenish as above, stirring in 1 cup water and 1 cup flour. (Or instead of discarding the starter you removed, ask a neighbor if he or she would be interested in adopting a starter of his/her very own.) Let the resuscitated mixture sit at room temperature for 12 hours or so before you return it to the refrigerator."

Treating a "Sluggish" Starter: "If you feel that your starter is just not "up to snuff," dissolve a teaspoon of yeast in the cup of water you mix into the starter when you feed it. (If you live in an area where water is chlorinated, let some sit out overnight to allow the chlorine to dissipate to preclude any interference with the development of the sourdough micro-organisms)."

Sweetening a Starter: "If your starter becomes too sour, take out 1 cup, dispose of the remainder, and add 2 cups of each of flour and water to refreshen it."

Increasing Your Starter: "If you want to grow a large amount of starter to give some to a friend or to do a lot of baking, simply increase the amount you feed it."

Resuscitating a Neglected Starter: "If your sourdough starter has sat in the refrigerator months beyond the point of health, give it a fighting chance for survival before you throw it out. A little warmth and a good meal of strong, high energy carbohydrates may be all it needs to get it off and running again."

"The layer of liquid on the surface will probably be very dark, making it look as if the starter must surely have expired. Quell your fear, wrestle the top off the jar and give it a sniff. If it smells the way it should, though exceptionally sour, it may just be sitting there in a dormant state waiting to be fed. The only way to know is to give it a meal."

"Blend it back together and pour it into a glass or ceramic bowl. (Take this opportunity to give its jar a good wash.) As the starter will probably be quite thin, mix in 2 cups of flour and 1 cup of water to nourish and thicken it. Leave the bowl out on the counter where it will be warm and visible."

Title: Sourdough Starter #1 2 c Unbleached Flour 1 pk Active Dry Yeast 1 x Water To Make Thick Batter Mix Flour with yeast. Add enough water to make a thick batter. Set in warm place for 24 hours or until house is filled with a delectable yeasty smell.

Title: Sourdough Starter #2 2 c Unbleached Flour 1 x Water To Make Thick Batter Mix flour and water to make a thick batter. Let stand uncovered for four or five days, or until it begins working. This basic recipe requires a carefully scalded container.

Title: Sourdough Starter #3 2 c Unbleached Flour 1 x Warm Milk To Make Thick Bat. This starter is the same as starter #2 but uses warm Milk instead of water. Use the same instructions.

Title: Sourdough Starter #4 1 x Unbleached Flour 1 x Potato Water Boil some potatoes for supper, save the potato water, and use it lukewarm with enough unbleached flour to make a thick batter. without yeast. This is a good way to make it in camp, where you have no yeast available and want fast results. This is also the way most farm girls made it in the olden days. Let stand a day or so, or until it smells "right".

Title: Sourdough Starter #5 4 c Unbleached Flour 2 T Salt 2 T Sugar 4 c Lukewarm Potato Water Put all ingredients in a crock or large jar and let stand in a warm place uncovered several days. This is the authors last choice for making a starter, but seems to be in all the cookbooks dealing with Sourdough Starters. Use only as a last resort.

Title: Sourdough Starter #6 1 c Milk 1 c Unbleached Flour Let milk stand for a day or so in an uncovered container at room temperature. Add flour to milk and let stand for another couple of days. When it starts working well and smells right, it is ready to use. NOTE: All containers for starters not using yeast, must be carefully scalded before use. If you are carless or do not scald them the starter will fail.

Title: Sourdough starter #7 3 c Unbleached all-purpose Flour, divided 1 ts Active dry yeast 2 c Hot (120F to 130F) water 1 c Lukewarm (100F) water Yield : Approximately 4 cups Prepartion: 10 minutes Allow at least 4 days for the starter to ferment before using. "Day 1: 1. In a medium bowl, stir together 2 cups of the flour and yeast. Make a well in the middle of the flour/yeast mixture and whisk in the hot water. Continue stirring until the mixture is blended but not completely smooth. It is not necessary to smooth out all the lumps; they will dissolve as the mixture start to ferment. Cover the bowl with a clean towel and let the mixture sit at room temperature. Over the next 24 hours the mixture will rise, become very bubbly and then start to recede. "Days 2 and 3: 2. Stir the mixture twice, once in the morning and once in the evening to invigorate the yeast and to expel the alcohol. Towards the end of the second day the mixture will start to thin and the surface of the starter will be covered with lots of tiny air bubbles. By the evening of the third day a thin layer of yellow-brown liquid may form on the surface of the starter. It is simply the alcohol given off by the yeast cells as they feed on the carbohydrates in the flour and multiply. Refresh the starter by stirring in the cup of lukewarm water (100F) and the remaining cup of flour. Stir until blended, but do not worry about any small lumps. "Day 4: 3. The starter is now ready to use, or it may be poured into a sterilized 2 quart glass or ceramic covered crock or casserole, or a glass jar with a non-metal lid and refrigerated.

Title: Sourdough Starter #8 2 c Flour 2 c Water 1 Yeast 1/4 c Sugar 1 c Milk 1 c Flour Combine flour, yeast and water. Let stand in a warm place at least 12 hours. Add: sugar, milk, and flour. Mix thoroughly. Set in refrigerator until ready to use in recipe. After taking batter for use in recipes "feed" the remaining batter with the same amounts of sugar, milk, and flour stated above.

Title: Sourdough Starter #9 2 c Flour 2 1/2 c Lukewarm water 1 T Dry yeast Mix in a non-metallic container. Let stand 24 hours (loosely covered) at room temperature. Feed with equal parts white flour and water after every use. Keep in the refrigerator and use weekly. Else store in freezer. Bring to room temperature before use.

Title: Another Sourdough Starter Make a starter of 1 bottle stale beer with equal parts of flour. Let set as usuall until you have a sourdough starter (about 3 days) then mix 1 cup starter with 2 cup warm water, 4 T sugar and 2-1/2 cups flour. Beat till smooth. Set in gas oven (turn off) and let sit 28 hours. Beat in 3 eggs, 1 T salt, 1 Cup sour cream, 1/3 cup bacon grease and enough flour to make a soft dough. (about 7-8 cups) knead till smooth. Let rise till doubled punch down and let rise again. Form into 2 loves. Let rise. Bake 375 about 30 minutes. IT has taken anywhere from 3 hours to 12 hours to rise so hang in there. This was the sourest sourdough I'd ever eaten but it was to die for.

Title: Basic Sourdough Starter (With Potato) Lg baking potato peeled,cube 1 c White flour 1/2 tb Active dry yeast 1 ts Sugar Cook potato in water to cover until tender. Pour off liquid to measure 1 c, saving potato for other use. Let potato water cook to lukewarm. In a glass or ceramic bowl that has been scalded, place flour, yeast and sugar; add lukewarm potato water and stir in well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft-free location at an even 85F for 2 days; stir several times daily. (do not let sourdough starter rise above 95F because higher temp are favorable to less desireable microorganisms) Refrigerate until ready to use. Replenish with one c flour and 3/4 c water and let stand overnight or 12 hrs in a warm location before refrigerating again. When replenishing, add lukewarm water with flour. Starter should be at room temp when using in recipes, always after having stood 12 hrs from addition of replenishing flour and water. At least 1 c should remain to refrigerate.

Title: Basic Sourdough Starter 1 ts Active dry yeast 1/4 c Warm water 3/4 c Milk 1 c Flour * Dissolve yeast in warm water in 3-qt glass bowl. Stir in milk. Stir in flour gradually. Beat until smooht. Cover with towel; let stand in warm, draft-free place until starter begins to ferment, about 24 hrs. (bubbles will appear on surface of starter) If starter has not begun fermentation after 24 hr, discard and begin again. If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm, draft-free place. Let stand until foamy, 2-3 days. When starter has become foamy, stir well; pour into 1-qt crock or glass jar with tighlty fitting cover. Store in frig. Starter is ready to use when a clear liquid has risen to top. Stir before using. Use 1 c starter in recipe; reserve remaining starter. Add 3/4 c milk and 3/4 c flour to reserved starter. Store covered at room temp until bubbles appear, about 12 hrs, refrigerate. Use starter regularly, every week to 10 days. If the volume of the breads you bake begins to decrease, dissolve 1 t yeast in 1/4 c warm water. Stir in 1/2 c milk, 3/4 c flour and the remaining starter. *DO NOT USE SELF RISING FLOUR*  NOTE: Start bread at night to bake in the morning - or vice versa. Before adding the milk and flour to remaining starter, bake your bread and judge the volume

Title: Beer Sourdough Starter 1 Beer; flat 1 1/4 c Flour Mix well, let sit on counter 5-10 days, stir 3 x per day. When it begins to separate into creamy thick bottom and thin liquid top is ready to use in any sourdough recipe.

Title: "Herman" - Sourdough Starter 2 c All-purpose flour 2 c Milk 1 c Sugar 1/3 c Warm water (115-120degrees) 2 pk Dry yeast Sprinkle 1 Tablespoon of the sugar over the warm water. Sprinkle yeast over this and let stand in warm place to double in size, approximately 10 minutes. Mix milk, sugar, flour and yeast mixture in a plastic or glass container, about the size of a 5 quart ice cream bucket. Stir, using only a wooden spoon as metal objects retard Herman's natural growth. Cover loosely with a clean cloth or place glass plate over top of container so Herman can breathe. Herman doubles, even triples at times of vigorous rising. Place Herman in a warm place overnight. (On top of refrigerator or in oven with only the pilot light or electric oven light on.) Next day refrigerate, loosely covered, and try to stir each day. Yeast-type mold may begin to form on the surface after 48 hours if you don't stir daily. On the fifth day, measure out 1 cup of Herman to bake with (you can measure out more but you must have at least 1 cup of Herman left). Then feed the Herman you have left: 1 c all-purpose white flour; 1 c milk; 1/2 c sugar Stir well! Keep in refrigerator in the same large container, loosely covered. Stir every day. We have been away on vacation weekends with no stirring and Herman survived quite nicely. For longer vacations, remember he freezes well! On the tenth day, if you wish, measure out enough to bake another recipe and start the process of feeding him once again. Feed Herman: 2 c all-purpose flour; 2 cups milk; 1 cup sugar After the tenth day we start using Herman almost daily, or as desired, as we make most of our bread, cake and pancakes from Herman. As long as we remember to feed him approximately every 5 days he survives very well. Feed on days divisible by five-five, ten, fifteen, twenty, twenty-five, and thirty. You will never again forget when to feed Herman. If it's a 5-day, feed Herman! If you are not using Herman often, just add a Tablespoon of sugar to Herman every fifth day and continue as long as forever!!

Title: Potato Sourdough Starter 1 pk Dry yeast 4 c -warm water 2 tb Sugar 4 c Flour 1 Potato; raw quartered Dissolve yeast in warm water; and then mix all ingredients in a 1-gallon crock. (Do not use metal container) Cover with a close-fitting lid and let the starter rise until light (12 hours in warm weather, longer in cool weather). Do not let the starter get cold, ever. After using part of the starter, add 1 cup warm water, 2 teaspoons sugar, and enough flour to mix to the starter's original consistency. Add more potato occasionally as food for the yeast, but don't add more yeast. Use daily for best results. Starter improves with age. I am sure you will get some posts for flake starters. I do not have one.

Title: Ruth Almans Sourdough Starter 2 c Thick Potato water 2 tb Sugar 2 c Flour (more or less) 1/2 ts Yeast (use yeast only to speed action) Dump above into Sourdough Pot. Boil potatoes with jackets on until they fall to pieces. Lift skins out, mash potatoes making a puree. Cool. Add more water to make sufficient liquid, if necessary. Richter the potatoe starter, richer the starter. Put all ingredients in pot. Beat until smooth creamy batter. Cover. Set aside to start fermentation. After the starter has had about 3 days to get going good, put in refrigerator. Take out what you need to make bread, pancakes...put equal amount of flour and water in that you take starter out. One teaspoon of this will make a phenomenal amount of starter...this is a KILLER sourdough.

Title: Sourdough San Francisco Bread 1 tb Dry yeast 1 1/2 c Warm water 1 c Sourdough starter 1 tb Sugar 1/2 tb Salt 2 tb Cider vinegar 5 1/2 c White flour 1/2 ts Baking soda Yellow cornmeal In lg warmed bowl, sprinkle yeast over water, stir to dissolve and let stand until bubbly. Blend in starter, sugar, salt and vinegar. Gradually beat in 3 c of the flour. Beat at least 3 mins. Turn batter into a lg oiled glass or ceramic bowl, cover with towel and let rise in warm place 1 hr or until double in bulk. Combine 1 c of the remaining flour with baking soda. Stir batter down and add flour-baking soda mixture. Gradually add remaining flour to make a stiff dough. Turn out onto floured board and knead, adding additional flour only as needed to prevent sticking, approx 300 strokes of folding and turnin or until dough is smooth and elastic. Sprinkle a greased baking sheet with cornmeal. Form dough into 2 oblong loaves and place on sheet. Cover with towel and let rise in warm place 1 to 1-1/2 hr or until not quite double in size. With sharp razor, slash the tops of loaves diagonally. Mist with water and bake in 450 oven 10 mins. Reduce heat to 400 and bake 35 mins longer or until bread tests done. For a harder crust, place a pan of hot water on bottom of oven and mist with water several times during baking. Remove pan of water after 15 mins of baking. Turn out onto wire rack and cool. NOTE: If you like your sourdough very dar, remove the baked bread from the pan or sheet and place under broiler about 2 mins, or until rich brown in color.

Title: White-Flour Sourdough Starter 2 c Tepid (80) water 1 pk Yeast 1/2 ts Sugar 2 c Flour Mix the water, sugar and yeast until dissolved. Beat in the flour until the batter is smooth. Pour into a clean 2 qt. jar and cover with a cloth. Let stand at room temp. for 2 to 3 days or until starter has a sharp, almost winy odor and is bubbly (it will be full of lively bubbles after a short time and will continue to bubble, more sedately, until it is sufficiently sour). Exact times can't be given, as weather and temp affect the rate of fermentation. TO USE: If not used at once, cover the starter with a lid and refrigerate it. It will be lively enough to use for about 18 hrs; if refrigerated longer, "feed" it lightly and let it become bubbly at room temp - usually letting it stand overnight - before using it. This tangy batter is the key ingredient of English Muffins and many other sourdough breads. This recipe makes 3 cups enough to make a large batch of muffins, with enough left over to serve as a nucleus for a future baking. The starter keeps well in a covered jar in the refrigerator so long as it is "fed" with a small amount of flour and an equal amount of water about every 2 weeks - this keeps the yeasts alive. Or freeze it for indefinite storage. To revive it, feed it after it thaws and let it stand at room temperature until bubbly enough to use. If liquid gathers on the surface of stored starter, stir it in before adding flour and water. Your starter will be good so long as it responds to feeding and has a pleasantly odor. If neglected, it may develop a pink or greenish tinge and an unpleasant odor. If that should happen, start over. To increase a small amount of leftover starter to a quantity large enough for a baking, add flour and water in equal quantities, but never exceed the proportion of a cup of flour to a cup of starter. Let the mix ferment, lightly covered, at room temp until very bubbly; then, if you need still more starter, add more flour and water and ferment again.

Title: Whole Wheat Sourdough 2 ts Yeast 2 c Whole wheat bread flour 1 1/3 c Unbleached bread flour 2 tb Buttermilk powder 2 tb Vital wheat gluten 2 tb Lecithin 2 ts Salt ; lite 2 ts Wheat germ 1/2 ts Ginger 2 tb Olive oil 1 tb Honey 1/2 c Whole wheat s/d starter 1 c Water 1/2 Margarine, room temp. I used the whole wheat starter and experimented with your whole wheat bread recipe in the DAK today. It turned out great. Basically, I just halved your recipe and added a few things. My DAK is a 3 cup flour model, is yours? If I'm using whole wheat or rye flour, I can add more flour because it doesn't rise as much. Also, whenever I use whole wheat, etc. I add vital wheat gluten and lecithin to aid elasticity and to help it rise. This is what I put in the DAK and the order I used: Turn the light/dark setting to 12 o'clock and set the menu to Sweet Bread (the auto. one, not the manual one) Later, at the beeps, I added 3/4 c. pecans (didn't have walnuts on hand).

Title: Whole-Wheat Sourdough Starter 1 1/2 c Whole wheat flour 1 ts Active dry yeast 1 1/2 x Lukewarm water In a glass or ceramic bowl or jar that has been scalded, combine flour and yeast, add water and blend well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft-free location at an even 85F for 18-24 hrs; stir several times daily. Refrigerate until ready to use. If you have several starters, keep whole wheat separate from others to preserve its own distinctive flavor. Whole wheat starter does not have as much rising action as that made with white flour; you may have to plan longer rising times. To replenish, always use whole wheat flour.

Title: Yoghurt Sourdough Starter 1 c Low fat milk 2 tb Natural plain yoghurt 1 c White flour Heat milk to 100F on thermometer. Remove from heat and stir in yoghurt. Pour into scalded glass jar or bowl, cover with plastic and place in a warm location for 18 hrs. Consistency will be like thin yoghurt. Stir in flour until well blended, cover again with plastic and pierce with fork to release gases. Place in a warm draft-free location at an even 85F for 2 days; stir several times each day. It should have a strong sourdough smell and show bubbles. Refrigerate until ready to use. When replenishing starter, add lukewarm milk instead of water.

Title: Sourdough Starter W/vinegar 4 c Lukewarm water 1 pk Activated dry yeast 1 tb VINEGAR; VERY IMPORTANT< 1/4 c Sugar 5 c Unbleachd flour Pour the water into a crock or a wide mouth gallon jar. Pour in the yeast and let it dissolve. Stir. Add vinegar, sugar and flour. Mix. Cover w/cloth and set in a warm place to sour..(2 to 3 days). When activity STOPS, the mixture flattens out. An amber colored liquor comes to the top..And it SMELLS.. THAT'S IT! Mix it up. It will look like whipping cream. Put it in a GLASS JAR with a screw type lid; place in refrigerator. IT WILL KEEP FOR MONTHS. Growing better as it continues to age at a very slow pace.

Title: Sourdough Starter with Fresh Grapes Fresh, clean grapes Flour Water Take a generous handful of grapes and crush them slightly. Place in non-metallic container with an equivalent amount of both flour and water. Let it sit covered with a loose cloth on the counter checking two or three times a day for signs it is beginning to work. (Can take as little as one day or as long as five.) When it begins to ferment, strain out the grape pulp. Feed with equal parts flour and water to the desired quantity. Let stand loosely covered at room temperature until ready to use (generally overnight). Store sourdough starter in refrigerator or freezer.

Title: Sourdough Starter and Bread Starter 1 tb Yeast 2 c Warm water (90F) 1 tb Sugar 1/2 c Warm Water (100F) 2 c Flour 2 ts Salt BREAD 1 tb Butter 1/2 ts Baking soda Flour 2 c Starter 1 ts Sugar STARTER: Dissolve yeast in first quantity of water. Put in a non-metallic container (crock, mason jar, etc.) Let stand for 10 min. Add second measure of water, flour, sugar, and salt. Cover and let stand at room temperature for 3 to 4 days. Shake container every day. BREAD: Put Starter in a large bowl and add butter, baking soda, and sugar. Add enough flour to make a stiff dough (about 4 cups). Knead unitl smooth and place in a greased bowl and let stand in a warm place (no warmer than 90F). In a greased bread pan add 1 T corn meal on bottom and sides. Punch down bread and put into greased bread pan. Let rise again in the same warm place. Bake at 350F for 1 hour.

Title: FLEISCHMANN'S SOURDOUGH STARTER * 2 c Water; lukewarm (105-115~) 3 1/2 c All purpose flour 2 1/4 ts Bread machine yeast -=OR=- 1 pk Active dry or rapid yeast In large 2 quart container, combine flour and yeast. Gradually add water and beat until smooth. Cover loosely; let stand in warm place until bubbly and sour smelling, about 2-4 days. Trasfer to 2 quart or larger plastic container with tight fitting lid. Refrigerate until ready to use. TO KEEP STARTER ALIVE: Once a week, stir in 1 tbls flour and 1 tbls lukewarm water. Beat until smooth. Cover loosely and let stand until bubbly, 12-24 hours. Cover tightly; refrigerate until ready to use. TO REPLENISH STARTER: For each 3/4 cup (1-1/4 cup) used, add 2/3 cup (1 cup) flour and 2/3 cup (1 cup) lukewarm water. Beat until smooth. Cover loosely and let stand until bubbly, 12-24 hours. Use or cover tightly and refrigerate until ready to use. SOURDOUGH TIPS: The sourdough starter should be the consistency of thin pancake batter; if needed, add enough water to get desired consistency before using. To assure accuracy, measure the starter while it is still chilled, then let it come to room temperature before using. It expands when warm.

Title: SOURDOUGH STARTER AND BREAD 2 c Skim milk 2 c Bread flour 1 pk Yeast Place milk in a glass container and allow to stand at room temperature for 24 hours. Stir in flour and yeast. Leave uncovered in a warm place for 2-5 days, depending on how long it takes it to bubble and sour. If it starts to dry out, stir in enough tepid water to bring it back to the original consistency. Once it has a good sour aroma and is full of bubbles, it is ready to use. Try to maintain about 1 and 1/2 cups of starter. Each time part of the starter is used, replenish with a mixture of equal parts milk and flour. Leave at room temperature several hours or overnight, or until it begins to fill with bubbles. Then cover and store in refrigerator. Starter is best if used at least once a week. If starter isn't, used for 2 or 3 weeks, spoon out and discard about half and replenish as described. Given attention, a starter becomes more flavorful with age. Starter can be frozen if it is not to be used for several weeks. This will slow down yeast action and should be left at room temperature for 24 hours after thawing. Sourdough Bread: 2/3 cup skim milk 1 cup sourdough starter 3 cups bread flour 2 Tbs.sugar 2 tsp. lite salt 1 & 1/2 tsp. yeast 2 Tbs. liquid Butter Buds Combine above thoroughly (using half of the flour) and let stand uncovered to ferment overnight in a warm place. Next morning, after the mixture has risen and fallen, stir down any crust that may have formed. Add the rest of the flour. When thoroughly mixed, turn out onto a board covered with a little flour so it won't stick. Shape dough into 2 loaves, put into bread pans, brush lightly with liquid Butter Buds, and let rise covered until almost doubled in size. Bake in a pre-heated 400F. oven 45-50 minutes.

Title: SOURDOUGH STARTER 1973 1 c Nonfat milk 3 tb Fresh low-fat yogurt 1 c All-purpose flour 1. Heat the milk to between 90 and 100 F. Pour it into a clean 1-1/2 quart glass, plastic, or stainless bowl. 2. Stir in 3 T freshly opened low-fat yogurt. Let stand in a warm place for at least 24 hours. 3. After a curd has formed, gradually stir in 1 cup of all-purpose flour. Cover with Saran and let stand for 2 to 5 days in a warm place. 4. This procedure will yield about 1-1/2 cups of starter for each of the "servings" listed above. 5. Cover and store in the refrigerator. NOTE: If liquid "hooch" turns pink during fermentation, discard and start over with fresh ingredients.

Title: DAK'S SOURDOUGH STARTER 1 c Nonfat or lowfat milk 3 tb Unflavored yogurt (we used Nonfat) 1 c All-purpose flour In a 1-quart pan over medium heat, heat milk to 90-100 degrees. Remove from heat and stir in yogurt. Place in a warm 3 to 6 cup glass, ceramic, plastic or stainless steel container with a tight lid. Cover and let stand in a warm place until mixture is the consistency of yogurt and a curd has formed. (You can test the mixture by tilting the container. If the mixture doesn't flow freely when the container is tilted, it's ready.) The curding process takes about 18 to 24 hours. You'll need to check it periodically. If some clear liquid rises to the top of the milk, stir it back in. NOTE: If the liquid turns pink, discard the batch and start again. Once the curd has formed, add the flour and stir until smooth. Cover again and let stand in a warm place until the mixture is full of bubbles and has a good sour smell. This should take about 2 to 5 days. Again, if some clear liquid rises to the top stir it back in. If the liquid turns pink, discard the batch and start again. When the mixture is ready, you can keep it covered and store it in the refrigerator until you need it. The recipe makes about 1 1/3 cup starter.

Title: "FOOLPROOF" SOURDOUGH STARTER 1 c Yogurt 1 c Milk - skim, reg or buttermilk 1 c Flour Mix the milk and yogurt together in a glass, pottery or plastic container.(NOT metal) Keep a lid on it, but don't seal it. (sealed starters have been known to explode!) Put this where the temperature will be 80-90F for about 24 hours. Then add the flour and put it back in the warm place for 3-5 days. Stir it daily. It will bubble and have the odor of fermentation. It's ready to use. A starter is a live thing and must be fed. When you use it you should replace what you used. The amount you should replace will vary according to need. If you use your starter often or you know you are going to have a heavy demand soon, then you can put several cups of milk and flour (equal measures) in it. Generally though you should put in either 1/2 C to 1 C of both flour and milk. I prefer to use buttermilk, as it gives the starter a much stronger sour taste. If you are not going to use the starter for awhile, place it in the refrigerator. It needs to be fed once a week...just a few spoons flour or milk. If you forget and leave it in there for a long time without food, don't just throw it out. Try first to bring it back by adding 1/2c of flour and milk and leave out for a day or so. It is remarkable how these things come back.

Title: Emeril's Sourdough Starter 1 c Unbleached flour, plus more For feeding 1/2 c Whole grain rye flour 1 c Bottled still water, plus More for feeding In a large glass bowl stir flours and water together with a spoon. Cover with a kitchen towel. Set aside to ferment at room temp for 2 to 3 days. It will begin to smell sour, but not in an unpleasant way. Stir in 2/3 cup flour and 1/2 cup water, cover and continue to ferment at room temp. Refresh starter in this way every day for 3 days. It will become sharper and more pungent as it sits. When it is sharp enough for you, begin using it to bake with. After using the amount of starter you need, the remaining starter should be refrigerated. Let it come to room temp each time you use it.

 

Taken from:  http://www.weeklybugle.com/facts/sourdough.htm

This sticker on the side of the container is a good idea to help remember what to do when.  I found it on google images, so although I don't own this photo, I think I'm going to use it so I can pin this properly. :-)

Grandma Betty's roll recipe, but in this case it's being used as bread.

Original bread recipe in black bold.  My changes and hints in purple.  - Heidi

Grandma Betty's Rolls in Bread Form

Makes 2 large loaves, 3 medium loaves, or 1 large loaf and 2 mini loaves; or about 12 medium to large dinner rolls

Ingredients:

2 1/2 cups hot water (105 - 115*F)

1/3 cup oil/butter/lard

1/3 cup sugar/honey   ** If you fill the cup with oil before honey more of the honey comes out

1 tablespoon salt

1 1/2 tablespoon yeast

5 - 7 cups + 3/4 cup flour

In large mixing bowl, whisk together (in order)

2 1/2 cups HOT water

1/3 cup oil

1/3 cup sugar/honey {I fill my cup with oil first, empty it, and then fill it with honey so it doesn’t stick to the cup}

1 TBSP salt

1 1/2 tablespoon yeast  (I use 3; makes it extra fluffy) 

Let mixture sit for 5-minutes.  yeast should be foaming & bubbly.

Put dough hook on your mixer. Next add flour 1 cup at a time until dough looks smooth & elastic, still sticky. this is good.

Knead in the bowl a few times and then turn the dough out onto a floured counter. Knead for 5+ minutes. I try to go for 7-8 minutes if I do it by hand. The dough should be soft but not sticky at this point.  Form into a ball & place in a clean, greased, covered (potentially) heat safe bowl for about 30 minutes. You can let it rise on the counter, but it will rise nicely in the oven if you either set your oven to 110*F or set your oven to 450 degrees for a minute or less then turn it off before placing the oven safe bowl inside.

When dough has risen, remove from oven. Grease your bread pans and sprinkle the counter with flour, or grease with spray oil.  Divide the dough.

Roll the dough into a long oblong shape. It is kind of fun to hear all the bubbles pop out. :) Pushing air bubbles out is very good, so roll away until they are gone.

Roll a tight cylinder, (like when making cinnamon rolls) then tuck the ends under or squish them and place it in a greased bread pan. Repeat with remaining dough.

Place loaves in warm oven {110 - 175 degrees} for about 1/2 hour or until the dough has risen to fill the pan.

Turn the oven up to 350 degrees and cook for about 30 minutes. The bread is done when you hit the top and it sounds hollow. Don’t worry about time as much as this indicator. The bread isn’t done until you hear the hollow sound. If you are worried that the crust is getting too brown, cover it lightly with a piece of foil.

Turn out on a wire rack and let cool completely before cutting. Smother the top of the loaves with butter if you desire prior to cooling. (Helps prevent them from drying out)

***Tips from another baker: I used about 3 c. white wheat flour and 3-4 cups all-purpose. It takes slightly longer to raise and cook than white bread, but not much. If you use all whole wheat the rising and cooking time almost doubles. Add a bit more honey when using more wheat flour for good flavor.

The times I list for rising and baking are approximate. Weather, altitude, your oven, the moisture content of your flour, etc. can all affect how quickly {or not} your dough will rise and bake. Make sure that you check to see that the dough has at least doubled for the first rise, filled the pan for the second rise, and that the you hear the hollow sound to know when it is done baking. All these indicators supersede any time estimates I have given.