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.