It is cold today…40 degrees, with wind and rain.
But, I’m ready. My sour dough starter has been upstairs by the radiator for 48 hours. It’s yeasty and bubbling and fermenting and smells pleasantly alchoholic. It is a family tradition too. I got the starter that is starting my starter from my mother who has been making the recipe since 1988.
This morning I used some of it and surprised my husband with sour dough pancakes. He loved them. They were light and tasted as good as I had hoped. Which inspired me to dig through my recipe drawer to find recipes for sour dough biscuits, cakes and bread.
The weather is miserable. But, I’m happily inside, wallowing in domesticity. I’m encasing my favorite recipes and some I want to try in plastic and organizing them in a 3-ring binder. I’ve made up menus. I’ve done a grocery list.
Meanwhile, my sour dough ferments and gets better. It will last for as long as I keep feeding it.
MOM’ SIMPLE SOUR DOUGH STARTER
(Can be left unattended for 3 weeks, no problem.)
1 pkg. dry yeast
2 cups warm water
2 cups flour.
Mix flour and yeast in 1 1/2 qt. container (glass or earthenware). Use wooden spoon. Add water. Cover with cheesecloth or towel. Leave in warm room for 48 hours. Stir 2 to 3 times. It will ferment, bubble and accquire a slightly sour smell. Makes 3 cups. Refrigerate. To use, stir then pour off as much as the recipe requires. Then add equal parts of flour and water to the remaining starter in the pot. Stir & let stand a few hrs. until it bubbles again before covering and refrigerating.
MOM’S OLD-TIME SOUR DOUGH PANCAKES
1 cup starter
2 cups flour
enough warm water to make batter
Make batter using the starter, flour and warm water. Set in warm place until morning. In the morning, stir up the batter a little. Not too much.
While the griddle is heating add:
1/4 cup dry skim milk
1 to 1/2 tsp. salt
2 tsp. sugar
1/3 cup melted shortening
2 eggs beaten
Dissolve 1 tsp. baking soda in a little warm water and add just before spooning batter onto griddle.
MOM’S QUICK SOURDOUGH BREAD
1 tsp dry yeast
3 tbsp. warm water
2 cups starter
3 tbsp. sugar
1 1/2 tsp. salt
3 tbsp. non-fat milk powder
2 tbsp. shortening or vegetable oil
3-4 cups flour
Generously grease a 9×5 loaf pan, set aside. In small bowl sprinkle yeast over warm water. Set aside to soften – 5 minutes.
In large bowl combine yeast mixture, starter, sugar, salt, milk powder & shortening or oil. Beat until blended. Gradually stir in enough flour to make a medium stiff dough. Turn out onto a lightly floured surface. Knead dough for 8 – 10 minutes or until smooth and elastic. Add more flour if needed. Shape into loaf and place in prepared pan. Cover with cloth and set in a warm place free from drafts. Let rise 1 to 1 1/2 hours or until double in size.
Preheat oven to 350. Bake 50 minutes or until loaf sounds hollow when tapped with your fingers. If after 30 minutes loaf is golden brown, cover with a tent of foil to prevent further browning. Turn out of pan. Cool on a rack.
MOM’S SOURDOUGH BISCUITS
1 1/2 cups flour
3 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tbsp. shortening
1 cup starter
Mix dry ingredients – cut in shortening. Stir in starter & knead 20 times on floured board. Roll 1/2″ thick and cut with biscuit cutter. Place on floured cookie sheet and let rise until double. Bake at 400 for 20 minutes.
MY BLUEBERRY SOURDOUGH MUFFINS
1 tsp. vanilla
1/4 tsp. salt
1 cup sourdough starter
1 cup white or whole-wheat flour
1 tsp. baking soda
1/2 cup sugar
1/2 cup blueberries
Preheat oven to 425.
Combine dry ingredients in small bowl. Stir in blueberries. Combine wet ingredients in a larger bowl. Add dry ingredients to wet ones. (I sprinkled a little sugar and cinnamon on top of my muffins)
Mix quickly and spoon into greased and floured muffin tin.
Bake at 425 for about 20 minutes.