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Across the Fence:  HELP!! Sourdough recipe...  |
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wildhorsemom
Farmgirl in Training
14 Posts
Laurie
Illinois
USA
14 Posts |
 Posted - Feb 10 2006 : 09:40:00 AM
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Hi, gang...I was on here the other day, and came across SOMEBODY'S website, with a pretty green background, that had SOURDOUGH RECIPES on her site. I made the Starter the other day, but I FORGOT where I found all that! I need the sourdough recipe from said page. Does this ring a bell with anybody? HELP! HELP! I need that sourdough recipe...my starter is getting pretty ripe! Don't want the bread to be TOO "sour"...lol!
~~Laurie |
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Luzy
True Blue Farmgirl
922 Posts
Luanne
Pueblo
Colorado
USA
922 Posts |
Posted - Feb 10 2006 : 09:50:38 AM
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Laurie, You may have seen it on Junebug's blog. Luzy
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May I always be the kind of person my dog thinks I am. |
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wildhorsemom
Farmgirl in Training
14 Posts
Laurie
Illinois
USA
14 Posts |
Posted - Feb 10 2006 : 10:04:30 AM
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Hooray!! Thank you, Luzy, you were right! I found it...now I can make that bread...yum!
~~Laurie |
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junebug
True Blue Farmgirl
2421 Posts
Sue
West Plains,
Mo.
USA
2421 Posts |
Posted - Feb 14 2006 : 04:41:02 AM
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Hi Laurie and welcome to the forums! Thanks for reading my blog, it's always nice to know who is, and you too Luzy, thanks for helping her out and remembering my blog. Hope your bread comes out good, it's one of our favorites! You should try the pancakes too, I can send you the recipe if your game, they are yummy! I need breakfast now! lol
" Aspire to Inspire before you Expire"
www.herbalfarmstead.blogspot.com
www.countrypleasures.motime.com |
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Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
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lonestargal
True Blue Farmgirl
607 Posts
Kristi
Texas
607 Posts |
Posted - Feb 14 2006 : 06:57:05 AM
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| That looks wonderful. I'm starting mine today. I'm not the best with bread but yours in the picture looks delicious. When you replenish the starter do you just add back in what you took out? So if you use 2 cups starter add 2 cups flour and 2 cups water? |
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Libbie
Farmgirl Connection Cultivator
3579 Posts
Anne E.
Elsinore
Utah
USA
3579 Posts |
Posted - Feb 14 2006 : 08:07:32 AM
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In addition to the "how do you replenish starter," which,by the way, I don't know!, what do you keep starter in? I hope to be getting some soon (thanks, Jenny! ) and I'd like to have my vessel ready.
XOXO, Libbie
"Nothing is worth more than this day." - Goethe |
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lonestargal
True Blue Farmgirl
607 Posts
Kristi
Texas
607 Posts |
Posted - Feb 14 2006 : 08:15:57 AM
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Well being that I am new to this too I hope I am keeping it in an ok container. I have one of those Food Savers and it came with canisters. I have mine in the large container and already the bubbles are going like crazy!!! The only thing I've heard and don't know how true it is, don't use metal bowls or utensils when stirring it.
On Junebug's website it says you can use the starter for pizza dough but I didn't see a recipe for it. Did I overlook it or does someone have a recipe, we make pizza quite a bit. |
Edited by - lonestargal on Feb 14 2006 08:17:18 AM |
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junebug
True Blue Farmgirl
2421 Posts
Sue
West Plains,
Mo.
USA
2421 Posts |
Posted - Feb 14 2006 : 11:57:53 AM
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Thanks Aunt Jenny, I keep checking your blog to see if Mona has popped yet, I can't believe she hasn't??? Is she going to hold onto that calf forever or what?? Kristi, to replenish your starter just add equal parts water and flour, usually a cup of each will do unless you use it alot. So true, no metal with sourdough! I store mine a old tupperware container. Below is the recipe for sourdough pizza crust, it's wonderful! Enjoy gals! And thanks for being my blog buddies! LOL
Sourdough Pizza crust
1 1/2 c. sourdough starter
1 c. warm milk
1 1/2 t. salt
2 Tb. sugar
2 Tb. oil
2 1/2 to 3 1/2 c. all purpose flour
1/4 c. olive oil
To sourdough starter add milk, salt, sugar and oil. Add flour 1/2 c. at a time. Stir well after each addition. Add enough flour till dough is too stiff to stir. Dough will be heavy but elastic. Turn out onto floured surface and knead 5 to 10 min. Place dough in a greased bowl, cover with cloth and set in warm place to rise for about 2 hours or till doubled in size. Divide dough into 2 equal parts. Stretch or roll out each part to fit 2 pizza pans. Brush with olive oil. Cover with sauce and toppings. Bake at 425 for about 25 min. Makes 2 pizzas.
" Aspire to Inspire before you Expire"
www.herbalfarmstead.blogspot.com
www.countrypleasures.motime.com |
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wildhorsemom
Farmgirl in Training
14 Posts
Laurie
Illinois
USA
14 Posts |
Posted - Feb 15 2006 : 10:53:53 AM
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| Hey, Sue...it WAS good! My whole family liked it! I am wondering something though...how can I get more of a "sour" sourdough flavor? The texture was perfecrt. But it tasted more like a "sweet" french bread. Any ideas? I like that sourdough bread with that certain smell! |
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junebug
True Blue Farmgirl
2421 Posts
Sue
West Plains,
Mo.
USA
2421 Posts |
Posted - Feb 16 2006 : 04:35:34 AM
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Laurie, to get a more sour flavor, just wait longer for the starter to ferment or sour. You can also add a touch more yeast to the starter, not too much just a pinch to get it to bubbling. I've gone 2 weeks before using a starter and yummy, good old sourdough! Enjoy!
" Aspire to Inspire before you Expire"
www.herbalfarmstead.blogspot.com
www.countrypleasures.motime.com |
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lonestargal
True Blue Farmgirl
607 Posts
Kristi
Texas
607 Posts |
Posted - Feb 16 2006 : 06:54:12 AM
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| Thank you so much Sue!!! I used the last of my yeast making the starter so I can't make any bread until I get back to the store but I stir it once a day. It sure smells 'sour' and yummy but I noticed the bubbles have gone WAY down and it's more like pancake batter. Is that right? Thanks for the pizza dough recipe too, I can't wait to try it!!! |
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therusticcottage
True Blue Farmgirl
4439 Posts
Kay
Vancouver
WA
USA
4439 Posts |
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junebug
True Blue Farmgirl
2421 Posts
Sue
West Plains,
Mo.
USA
2421 Posts |
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Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
Posted - Feb 16 2006 : 1:00:04 PM
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I store mine in a quart canning jar (sometimes two jars if I am making lots I will separate and feed both jars!!) with two layers of cheesecloth and a canning jar ring on it. I keep it on the kitchen counter,but if I don't think I will be baking for more than 5 days i put it in the fridge with a lid. ..then before using it (12 hours before) I take it out, stir and feed it. Libbie..I will give you yours in a canning jar and then you can decide what to put it in after that.
Jenny in Utah
It's astonishing how short a time it takes for very wonderful things to happen...Frances Burnette
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
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therusticcottage
True Blue Farmgirl
4439 Posts
Kay
Vancouver
WA
USA
4439 Posts |
Posted - Feb 16 2006 : 3:19:12 PM
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Okay ladies -- I got yeast at the store and I made my starter. I put it in a Tupperware type container with a lid and it's sitting on my counter. Do you all leave the lid on? I thought maybe it would come off once the fermentation starts. It's supposed to be in single digits here tomorrow with the wind chill so we're having potato soup with sour dough bread.
Mine is just a little old fashioned garden where the flowers come together to praise the Lord, and teach all who look upon them to do likewise.
-- Celia Thaxter
http://therusticcottage.etsy.com
http://rusticcottage.blogspot.com/ |
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therusticcottage
True Blue Farmgirl
4439 Posts
Kay
Vancouver
WA
USA
4439 Posts |
Posted - Feb 16 2006 : 4:46:20 PM
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I just checked my starter and it's taking over the container! HELP! The canister is tall and was half full when I started two hours ago. I just checked it and it's almost to the top of the canister. I stirred it once but it's still growing. Is this normal?
Mine is just a little old fashioned garden where the flowers come together to praise the Lord, and teach all who look upon them to do likewise.
-- Celia Thaxter
http://therusticcottage.etsy.com
http://rusticcottage.blogspot.com/ |
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junebug
True Blue Farmgirl
2421 Posts
Sue
West Plains,
Mo.
USA
2421 Posts |
Posted - Feb 17 2006 : 04:43:19 AM
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Gee Kay, you must have a monster starter going there, I"ve never had one do that before and I"ve been baking with sourdough for almost 20 years now? That's some good yeast there girl! I would try dividing it into two starters like Aunt Jenny does, give one away if you don't want that much or just take some out and dump it. Potato soup and sourdough bread is my favorite winter supper, yummy! Hope you tame the beast! LOL
" Aspire to Inspire before you Expire"
www.herbalfarmstead.blogspot.com
www.countrypleasures.motime.com |
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therusticcottage
True Blue Farmgirl
4439 Posts
Kay
Vancouver
WA
USA
4439 Posts |
Posted - Feb 17 2006 : 09:23:40 AM
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I poured half of it out but it still kept raising. Now it has settled down and is half full. I think I put in too much yeast. The recipe called for 1 package plus 1 tbsp? So that came to 2 packages. We'll see how it does. What keeps it going if all you replenish it with is flour & water? I found a recipe that said to add a tsp of sugar each day?
Mine is just a little old fashioned garden where the flowers come together to praise the Lord, and teach all who look upon them to do likewise.
-- Celia Thaxter
http://therusticcottage.etsy.com
http://rusticcottage.blogspot.com/ |
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therusticcottage
True Blue Farmgirl
4439 Posts
Kay
Vancouver
WA
USA
4439 Posts |
Posted - Feb 17 2006 : 2:33:11 PM
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Starter update -- even after dumping half and adding 2 cups flour and 2 cups water to what I had left I still had starter taking over the kitchen counter. I think there was way too much yeast in there so I dumped the whole thing. I found a recipe on the internet which called for 2 tsps of yeast plus 2 cups flour, 2 cups water, 3 tbsp sugar, and 2 tsp salt. That one seems to be working just fine. Maybe I read Sue's recipe wrong? Anything is possible.
Mine is just a little old fashioned garden where the flowers come together to praise the Lord, and teach all who look upon them to do likewise.
-- Celia Thaxter
http://therusticcottage.etsy.com
http://rusticcottage.blogspot.com/ |
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Libbie
Farmgirl Connection Cultivator
3579 Posts
Anne E.
Elsinore
Utah
USA
3579 Posts |
Posted - Feb 18 2006 : 6:36:45 PM
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Kay - I'm so glad that this new starter is working well. It sounds like you may have created a franken-starter before! I can't wait until I get some...
I've been trying to "catch" a yeast here and make starter, but the last two times I've tried it, it's developed this awful smell - not sour, just, well, not good. Any suggestions from those who have made a flour/water starter?
XOXO, Libbie
"Nothing is worth more than this day." - Goethe |
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therusticcottage
True Blue Farmgirl
4439 Posts
Kay
Vancouver
WA
USA
4439 Posts |
Posted - Feb 18 2006 : 8:26:46 PM
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My new starter has been on the counter for the last two days. It has the sour smell and is separating. I know this is normal. I've been faithfully stirring it 2 to 3 times a day. I'm planning on making sour dough biscuits tomorrow so do you think I need to put it in the frig before then. Just don't want it to go bad.
Mine is just a little old fashioned garden where the flowers come together to praise the Lord, and teach all who look upon them to do likewise.
-- Celia Thaxter
http://therusticcottage.etsy.com
http://rusticcottage.blogspot.com/ |
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brightmeadow
True Blue Farmgirl
2045 Posts
Brenda
Lucas
Ohio
USA
2045 Posts |
Posted - Feb 19 2006 : 07:15:04 AM
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I found a bread cookbook from the library earlier this year that mentioned added peach tree leaves to your sourdough started, to get the wild yeast. It was September and my peach trees still had their leaves, so I tried it - it did give a pleasant fragrance to the starter. I left them in for a few days then fished them out. Probably hard to do it now unless you live in Georgia.
That book also said you could freeze starter - just let it thaw for a day before you start feeding it again.
You shall eat the fruit of the labor of your hands - You shall be happy and it shall be well with you. -Psalm 128.2
Visit my web site store at http://www.watkinsonline.com/fish or my homepage at http://home.earthlink.net/~brightmeadow |
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lonestargal
True Blue Farmgirl
607 Posts
Kristi
Texas
607 Posts |
Posted - Feb 19 2006 : 09:18:58 AM
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| I made pizza last night and used the sourdough recipe and it was so yummy. My kids both said it was the best pizza I've made. I want to make some biscuits, anyone have a good recipe? |
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junebug
True Blue Farmgirl
2421 Posts
Sue
West Plains,
Mo.
USA
2421 Posts |
Posted - Feb 19 2006 : 11:27:46 AM
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Kristi, I'm making some sourdough whole wheat herb biscuits today so I'll share the recipe below. But first, Kay I"m glad you found a recipe and way to make it work for you, there are tons of starter recipes out there but I've always used the same one, the quick one and it has always paid off for me. I've never put my starter in the fridge but have read that you can and even freeze it? I just go with what works for me. I never got the flour and water replenish method either, so I just add a tsp. of yeast each time I replenish it so I know for sure, but that was what the book said?? But anyhoo, at least you found a way for you, that is good so you can enjoy the sourdough cookery like it was meant to be. Ok on with the recipe, I haven't tried this one before, but since it's a snow day here no better time to test new recipes. I"m so glad you liked the pizza dough Krisiti, it's wonderful, now I'll have to make some pizza this week, it's been awhile! Enjoy!
Sourdough Whole Wheat Herb biscuits
1 c. whole wheat flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 tsp. sugar
1 tsp. any herb combination
1 tsp. dried minced onion
1/4 c. shortening
1 c. sourdough starter
Melted butter or marg.
Mix together flour, baking powder, salt, baking soda, sugar, herbs and onion. Cut in shortening with a pastry blender or fork till mixture resembles crumbs. Stir in sourdough starter until a soft dough forms that cleans the sides of the bowl. Turn out onto floured surface and knead gently for 30 seconds. Roll dough to form a circle 1/2 inch thick. Cut into biscuits with a 2 in. round cutter. Place 2 inches apart on ungreased baking sheet, lightly brush tops with melted butter. Cover and let rest for 30 min. Bake at 425 for 12-15 min. Makes a dozen.
" Aspire to Inspire before you Expire"
www.herbalfarmstead.blogspot.com
www.countrypleasures.motime.com |
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therusticcottage
True Blue Farmgirl
4439 Posts
Kay
Vancouver
WA
USA
4439 Posts |
Posted - Feb 19 2006 : 12:41:10 PM
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What in the world am I doing wrong? The first started took over the kitchen and the second one I tried just went flat. It just sat there doing nothing! And I had sour dough biscuits planned for supper tonight. I really want to use Sue's quick starter but not sure on the amount of yeast. Sue could you post it again? I'm just afraid to put in too much and have it go all over the kitchen again!
Mine is just a little old fashioned garden where the flowers come together to praise the Lord, and teach all who look upon them to do likewise.
-- Celia Thaxter
http://therusticcottage.etsy.com
http://rusticcottage.blogspot.com/ |
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Across the Fence: HELP!! Sourdough recipe... |
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HELP!! Sourdough recipe...
