Sourdough Starter

1/2 Pkg. Active Dry Yeast
2 cups sifted Flour
2 Tbls. Sugar
2 1/2 cups Water
Combine the ingredients in a tone crock or glass or pottery bowl. Beat well. Cover with cheese cloth and let stand 2 days in a warm place.
NOTE:To replenish starter stir in 2 cups warm Water (not hot) and 2 cups Flour.


Sourdough Bread

1 pkg of Dry Yeast
1 1/2 cups warm Water
1 cup Starter (above)
6 cups flour
2 tsp. Salt
2 tsp. Sugar
1/2 tsp. Soda
Disolve yeast in warm water; add starter, 4 cups of flour, salt and sugar. Stir vigorously for 3 minutes; let rise for two hours.
Mix soda with 1 cup flour; add to dough. Kneed with remaining flour. Shape into 1 long loaf or 2 oblong loaves; place in baking pan. Let rise till doubled in bulk.
Brush top with water; score diagonally. Bake in a 400 degree oven for 45 to 50 minutes.


Sourdough Hotcakes or Waffles

Take 2 cups starter (recipe above). Add 1 Tbls. Sugar, and 1 Tsp. Salt and 2 eggs. Add flour and water to stater to get desired batter. Stiff batter makes stiff hotcakes. Add blueberries, corn meal, cinamon, whole wheat flour or any other kind of flavor you want. The last step is to add the soda. A scant tsp. Baking Soda and stir bairly enough to mix throughly. If batter foams up and looks like merangue. It is s sign that the mixture is correct. Cook on hot griddle and serve hot.


Sourdough Biscuits

1/4 cup Shortning
1 cup Flour
2 tsp. Cream of Tartar
2 tsp Soda
3/4 tsp. Salt
1 cup Starter (above)
Blend shortning with dry ingredients, and stir in starter. On a well floured board, kneed until no longer sticky. Gently pat out to desired thickness (about 1 inch) and cut with a floured cutter. Place on a well greased baking sheet and bake in a 425 degree oven 8-10 minutes.


Sourdough Cornbread

1 1/2 cup Cornmeal
1 1/2 Tbls. Sugar
1 1/2 tsp. Salt
1 1/2 cup Milk
1 1/2 cup Starter (above)
1 1/2 tsp. Cream if Tartar
1 1/2 tsp. Soda
2 Eggs (slightly beaten)
6 Tbls. Butter (melted)
Combine cornmeal, sugar, and salt in mixing bowl. Scald milk and pour over cornmeal. Cool to lukewarm. Add remaining ingredients and mix well. Pour into a well greased 9 inch square baking pan. Bake in a 425 degree oven for 40 minutes.


Sunday Cobbler

3/4 cup Flour
1/2 cup Brown Sugar
1/2 cup Sugar
1/2 tsp. Cinnamon
1/4 cup Butter
1/2 cup Chopped Nuts
1/2 cup Rasins (optional)
1/4 cup Starter(above)
1 can (1lb 5 oz) Cherry Pie Filling (or Apple)
Combine flour, sugars, and cinamon; cut in butter. Stir in nuts and starter. Pour fruit into a pie pan, spoon topping mixture over filling. Bake at 425 degrees for 25 minutes or until golden brown and hot through.


Wild Yeast Sourdough Starter

Boil 2 medium size potatoes, chopped, in 3 cups of water until tender. Drain off 2 cups of the potatoe water and let stand till cool to the touch. Mix with 2 cups of flour and 2 Tbls. sugar in a crock. Do not use metal container. Cover with a light cloth, stir every day, and in a few days the starter will be bubbling and lively.
Never use all of the starter; hold back 1 cup, add 2 cups flour and 2 cups water to keep wild yeast alive and growing. (sourdough starter can be chilled or dried to save but works best if you keep using it and building it back.)

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