Recipe: Sourdough Starters/Hotcakes/Pizza Shells/Biscuits

Hello Nadine,

There is a recipe for Sourdough Waffles in this file that looks like what you're looking for.

Happy Baking,

Betsy

Author: Silkia
Date: 1996/01/07
Forums: rec.food.sourdough

Sourdough Hotcakes

NIGHT BEFORE
1/2 c Starter
1 1/4 c Water
1 1/2 c Flour

IN THE MORNING
2 Eggs
1/4 ts Salt
1 tb Sugar
2 tb Shortning(oil)

ADD LAST
1/4 ts Soda(more if very sour)

be sure to save out some flour and water mixture to feed your starter Mix all together except soda and add to flour mixture. just before baking add soda Bake on a Hot griddle(water bounces) Makes 18 very large pancakes Frances note: this recipe is very popular with the family

Sourdough Pizza Shells

1 c Sourdough Starter
1 ts Salt
1 tb Shortening, Melted
1 c Flour

Mix ingredients, working in the flour until you have a soft dough. Roll out into a flat shape. Dash oil over a dough sheet and place dough on it. Bake about 5 minutes. It doesn't take long, so watch carefully. Have pizza sauce and topping ready and make pizza as usual. Then bake as usual.

Sourdough Rye Starter

1 1/2 c Lukewarm water
2 c Rye flour
Onion slice optional
1 tb Yeast

In a glass or ceramic bowl, or jar that has been scalded, combine flour and yeast, add water and blend well. Add onion slice, cover with platic wrap and pierce plastic with fork to release gases. Place in a warm, draft-free place, at an even 85F for 3 days.; stir several times daily. Remove onion slice and refrigerate until ready to use. Onion imparts a strong flavor and this starter can only be used with compatible rye recipes; rye starter without onion can be used in any rye sourdough recipe. To replenish, always use rye flour. If starter does not seem bubbly after replenishing and standing 12 hrs, sprinkle 1 t yeast over and stir in well. Like whole wheat starter, you may have to plan longer rising times for dough made with this one.

Sourdough Waffles

2 c Starter
1 ts Salt
2 tb Sugar
1 ts Soda
2 Eggs
1/2 ts Cinnamon
1/4 c Corn oil

Night Before: mix 2 cups Flour; 2 cups water; 1/2 cup starter....let stand overnight
In the morning: save 2 cups starter for waffles...add remaining starter to starter jar. ( this feeds your starter) Mix all ingredients well..add oil just before baking. if waffles stick add a little more oil. Since sourdough is relatively unpredictable it is hard to judge how much oil to use. Use a hot waffle iron.
Frances Keeney

Recipe Name: Aunt Cora's Sourdough Biscuits *
Servings...: 4

1 1/2 c Sifted Unbleached Flour
3 ts Baking Powder
1 ts Salt
1 1/2 ts Baking Soda *
2 tb Sugar
1/4 c Shortening, Melted
1 1/2 c Sourdough Starter

* More Baking Soda may be added if the starter if very sour. Place flour in bowl, add starter in a well, then add melted shortening and dry ingredients. Mix lightly and turn out onto a lightly floured board and knead until the consistency of bread dough, or of a satiny finish. Pat or roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat all sides of biscuits with melted butter. Let rise over boiling water for 1/2 hour. Bake at 425 degrees F for 15 to 20 minutes.

Sourdough Starter (mix)
Ingredients:
1 qt Water [luke warm]
1 pk Dry yeast
2 ts Sugar
4 c Flour

Preparation:
1) Put the water in a good size crock and add the yeast, and sugar to soften... then add the flour... Cover with a clean cloth...
2) Let the mixture rise until it is light and slightly aged (about 2 days)...Mixture will thin as it stands, so add flour as needed... As yo use the sourdough from the crock replace it with equal ammouts of flour and water...
from Marlboro Country's Chuchwagon Cooking and Fred Goslin, on Cyberealm

Author: Harvey Bennett
Date: 1998/09/20
Forums: rec.food.sourdough

Sourdough Pancakes

1 cup sourdough starter
1-1/2 cups milk
2 cups all-purpose flour
1 egg
2 teaspoons baking powder
1/2 teaspoon salt

The night before: In a medium mixing bowl stir together the sourdough starter, milk and 1 cup flour. Cover and refrigerate.

Just before serving: Preheat and grease the griddle. To the sourdough mixture beat in the remaining ingredients. Pour batter by 1/4 cupfuls onto heated griddle. Cook about 2 minutes on each side until light golden brown on both sides. Makes about 12 pancakes.