Sharing my Sourdough Recipes

For those of us here in the United States, we will be celebrating Thanksgiving this Thursday.  On Thanksgiving, we take the opportunity to gather together to celebrate our blessings of the past year.  It also involves food—a lot of food.  Therefore, in honor of that aspect of the holiday, I would like to share with you some of my favorite sourdough recipes.

Back in September, I wrote about nearly losing my decades-old sourdough starter and many of you asked what I made from it besides bread. Here, then, are some of my recipes. I hope you enjoy them. Stay tuned for an upcoming blog with some pancake and waffle recipes that you can plan for your Holiday brunches.  If you need to make the starter, you will find many recipes online. Whether you celebrate this holiday or not, let me take this opportunity to let you know that I consider you to be one of my blessings and I send thanks and gratitude out to you. Happy Thanksgiving to you all.

 

 

 

 

 

 

 

 

 

Sourdough French Bread

1 1/2 cups warm water

1 cup starter

4 cups unsifted bread flour or unbleaced flour

2 teaspoons sugar

2 teaspoons salt

2 cups flour

1/2 teaspoon soda

The night before, combine water, starter, the four cups of flour, salt and sugar. Mix well and place in a glass or pottery bowl (no metal) and leave at room temperature about 18 hours until it has doubled in size.

The next day mix the soda with one cup of flour, then add this to the sourdough mixture. Knead at least 8 minutes, until smooth and elastic. Add more flour as needed. Shape into three oblong loaves or one large round loaf. Place on a lightly greased cookie sheet, cover and place in a warm spot for 3 to 4 hours, or until nearly doubled. Just before baking, brush with water and make diagonal slashes in the top with a sharp knife. I use special French bread pans which results in a nicer looking baguette. Bake at 400 degrees until the crust is a medium dark brown. Ten minutes before bread is done, remove from the oven and brush with a mixture of one egg white and 1 tablespoon water. Total cooking time is 25 to 35 minutes.

Sourdough Biscuits

2 cups flour (part whole wheat, if desired)

1 tablespoon sugar

2 teaspoons baking powder

1⁄2 teaspoon salt

1⁄2 cup butter

2 cups starter

The night before (if having for breakfast) or morning before (if having for dinner) take a cup of starter and add one cup water and one cup flour. Allow to sit 8-12 hours.

When ready to cook, sift the dry ingredients into a bowl. Cut in butter. Pour over starter and gently mix together. Turn onto a lightly floured breadboard and knead very lightly. Roll dough 1⁄2” thick and cut into small rounds. Place them on a buttered cookie sheet and bake in a 425 degree oven for about 10 minutes. Watch closely as they burn quickly.

Sourdough Chocolate Cake

1/2 cup thick starter

1 cup milk

1 1/2 cups flour

Mix and let ferment 2 to 3 hours in a warm place until bubbly.

1 cup sugar

1/2 cup shortening

1/2 teaspoon salt

1 teaspoon vanilla

1 teaspoon cinnamon

1 1/2 teaspoons soda

3 eggs

3 squares melted unsweetened chocolate

Cream shortening, sugar, flavorings, salt and soda. Add eggs one at a time, beating well after each addition.  Combine creamed mixture and melted chocolate with sourdough mixture. Stir only enough to blend together. Beating the batter at this point or over stirring could cause the cake to fall. Pour into two layer pans and bake at 350 degrees for 25 to 30 minutes. Cool and frost with chocolate cream cheese frosting.

Chocolate Cream Cheese Frosting

8 oz cream cheese

4 squares melted chocolate

1/2 teaspoon vanilla

1 lb powdered sugar

Milk, as needed

Put the sugar, vanilla, butter and cream cheese into a food processor and process until blended. Add the chocolate and 1 tablespoon of milk. Blend again. Add enough milk to reach the desired consistency.

Enjoy!!!