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From Sandy Wilson - Country Sidewalk
First - Making "Starter"
I put one cup of milk at room temperature for 24 hours. Then
added 1 cup of flour and 1/2 teaspoon of commercial yeast
in a glass jar or crock and sat it on the counter till it
was real bubbly. Now it is ready to use.
After I use a portion of the starter, I add equal amounts
milk and flour to bring the start back up to the original
level and set it on the counter till bubbly then use it again
or store covered in the fridge. I try to use mine at least
every two weeks to keep it fresh. As long as it doesn't turn
green I use it. NEVER tighten a screw lid on the container
you have your start in. If you use a screw lid leave it very
loose.
From time to time I dump (get rid of or throw out) my start
(just get lazy maybe) and forget about it for awhile. Then
when I am ready for more sourdough stuff, I take out my "sourdough"
crock (the one I only use for start) and add 1 C. milk and
1 C. flour and wait for the bubbles. There is enough yeast
in the pores of the crock to make another start.
You can also dry your start and store in the fridge in a plastic
bag, although I have never done this.
Here is a true sourdough
recipe (no commercial yeast)
By Dean Tucker
Keep a cup of milk at room temperature for 24 hours. Stir
in a cup of flour and cover it with cheese cloth. Place the
covered container outside for a few hours so it can pick up
natural yeast spores floating in the air. Yeast spores are
like ants at a picnic. Return the container to a warm location,
about 80 degrees F, and leave it uncovered for three to four
days. If it starts to bubble and has a pleasant sour aroma,
you're in business, if not, start over. Or find a friend with
a true start.
Sourdough Pancakes
1/2 C. start
1 C. evaporated milk
1 C. lukewarm water
1 3/4 - 2 C. flour
2 eggs
2 T. sugar
1/2 t. salt
1 t. soda
AT NIGHT: Mix the start, evaporated milk, water and flour
in a large bowl. Cover and leave at room temperature overnight.
IN THE MORNING: Add the eggs and mix well. Combine the remaining
ingredients and sprinkle over the top of the batter then fold
in with a large spoon. The batter will foam up a little. Let
it set about 5 minutes then start cooking. Use a tablespoon
of batter for each pancake and spread it out about three or
four inches across. Makes about twenty pancakes. (I like larger
pancakes)
For lighter, fluffier pancakes we recommend that you separate
the egg whites and save them till last. Beat them till they
peak and fold them into the batter just before frying. Now
your pancakes will be fantastic instead of just outstanding.
(This is too much bother for me.)
Another from Sandy
Sourdough Bannock or Trail Bread
(Recipe from Sourdough Cookin by Dean Tucker)
Use
1 C sourdough start
1 t. baking powder
1 t. baking soda
1/4 t. salt
enough flour to make a stiff dough
Stir or knead together until they are mixed well. Roll the
dough out or flatten it out real thin, less than a quarter
of an inch. Cut pieces small enough to fit in your frying
pan. Use plenty of bacon grease, butter or what ever you have
to cook it in. (I use bacon grease.) Cook over a slow fire
until golden brown on the bottom. Turn it over and do the
same on the other side. Serve it hot. (I like to dip them
in syrup or honey also.)
If you are caught without a pan it can be wrapped around a
stick and bake it over hot coals.
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