From: dadams@cray.com (David Adams)
Newsgroups: rec.food.sourdough
Subject: FAQ.recipes
Date: 28 Sep 92 18:09:27 GMT
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.


---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.


Subject: Sourdough Recipe Compilation, v1.0

From: Tairetelorp <JYANOWITZ@hamp.hampshire.edu>

Sourdough Recipe Compilation, v1.0, March 23, 1992 (19 recipes). 
Generated from/for the Sourdough Mailing List.  To subscribe, email 
our beloved list moderator, dadams@cherry.cray.com 
 
   Well, here it is.  As I began editing, I accidentally removed attributions 
from a number of recipes.  To be consistent, I did that throughout.  However, 
I would like to give credit where credit is due, so if people could please 
email me (jyanowitz@hamp.hampshire.edu) with the titles of the recipes they 
submitted.  Subsequent versions will reflect credit (even if that only means 
that you sat down and transcribed the recipe).   
   I attempted both to order recipes in a somewhat logical progression and to
separate them into somewhat logical categories.  I hope I got all the 
sourdough recipes, but I may have missed some in the archives.  Of course, 
I will keep this compilation up to date and regularly post revisions. 
I hope in later versions that this will be a "prettier" file. 
[Requests for info:] 
   I have heard rumored a banana sourdough recipe, and would appreciate
someone posting it (although I must admit the concept of a non-baking soda/   
baking powder leavened banana bread intriguing.). 
   Also, while I'm probably alone in this situation, I live with two
vegeterians and two vegans (in addition to meat, they don't eat dairy), and 
would appreciate known or theorized substitutions when meat or dairy products 
are in a recipe.  With ingredients like milk, which adds protein, I can 
substitute soy milk, but if water also works, I'd like to know.  Obviously 
they are certain recipes which would be stupid non-dairy (like cheesecake) 
and I feel sorry for my house-mates when I come across them. 
 
   Well, enjoy the compilation, and please give me feedback/critiques.
   Jason (jyanowitz@hamp.hampshire.edu or
	  jyanowitz@hampvms.bitnet)
 
Table of Contents: 
 
SOURDOUGH "BREAD" BREAD RECIPES 
 
      1) "World" Bread
      2) David's Wheat and Rye Bread
      3) An experiental Recipe
      4) "Basic Bread"
      5) Tanya's Peasant Black Bread
      6) Barley-Wheat Flat Bread (aka Scripture bread)
      7) Seasoned Flat Bread 
      8) Sourdough French Bread
      9) Sourdough White Bread
      10) Whole Wheat Potato Bread
 
SOURDOUGH PANCAKE RECIPES 
 
      11) Doug's Pancake Recipe
      12) Sourdough Jack's Pancake Recipe
      13) Uebele Sourdough Pancakes
      14) Alaskan Blueberry Pancakes
 
SOURDOUGH BISCUIT RECIPES 
 
      15) Sourdough Biscuits
      16) Sourdough Biscuits a la Sunset Magazine
 
YUMMY SOURDOUGH CAKES AND THE LIKE RECIPES 
 
      17) Raspberry/Cream Cheese Sourdough Cake
      18) Chocolate Sourdough Cake
      19) Sourcream Raisin Sourdough Bread
 
----------------------------------------------------------------------- 
[The "World" Bread].

Here is the recipe I used for my bread.
(Copied by permission from Ed. Wood's book "Sourdoughs from Antiquity.",
p. 38 & 39)
 
I will add my own comments with "dca>"
 
STEP I:  CULTURE PREPARATION
 
	1)      Remove the culture from the refigerator
 
	2)      Add 1/2 cup of white flour and 1/2 cup warm water
		to the culture jar and mix briefly.  The total mixture
		will be about 2 1/4 cups.  It need not be lump free.
 
	3)      Proof at 85 deg. F. for 6 to 12 hours until actively
		fermenting (as shown by bubbles on the surface).
 
dca>    The Russian Culture requires about 2 or 3 hours to reach this
	stage if the correct temperature is maintained.  Time depends
	mostly on how many spores remain in culture at time of use.
 
STEP II:  THE FIRST PROOF
 
	1)      Mix all of the active culture with 3 cups of white
		flour and 2 cups of warm water in a 4 quart mixing
		bowl.  It need not be lump free.
 
	2)      Proof at 85 deg. F. for 12 hours.
 
dca>    The Russian culture requires only 6 hours at this stage.
 
	3)      RETURN 1 cup of culture to the culture jar.
		Add 1/3 cup of white flour and 1/3 cup of warm water
		and proof at 85 deg. F. for one hour.  Then refrigerate
		immediately.
 
STEP III:  THE SECOND PROOF
 
	REMEMBER TO REFRIGERATE one cup of culture from the first proof
	before proceeding.
 
	INGREDIENTS
 
	4 cups culture from the first proof
dca> (if I have more I use it all.)
	2 tablespoons butter
	1 cup milk
	2 teaspoons salt
	2 tablespoons sugar
	6 cups white flour
 
 
	1)      Melt the butter over moderate heat (or heat in
		the microwave), add the milk to the butter, warm
		briefly, add the salt and sugar, and stir until dis-
		solved.  Add this mixture to the culture and mix well.
 
	2)      Add the flour a cup at a time until dough is too
		stiff to mix by hand.  Then turn onto a floured
		board and knead in remaining flour until the dough
		is smooth and satiny.
 
dca>    I knead about 15 min by hand.
 
	3)      Divide dough in half and form two balls.
 
	4)      Pat each ball into a one inch thick oval and
		form loaves by rolling from the long side, pinching
		the seam together as you roll the dough to form
		the loaf.
 
dca>    I often put a flattened ball of dough in the Dutch oven.
 
	5)      Place in greased loaf pans and proof at 85 deg. F.
		for 1 1/2 to 3 hours.  When the dough rises 1 to 2
		inches above lip of pan, it is ready to bake.
 
dca>    It helps if the dough can rise in a very humid place.  When
	I am baking in the regular oven, I put the dough in a camping
	cooler with a bucket of hot water.  This keeps the dough warm
	and humid.  Problem:  I have to stack the pans.  If the dough
	rises above the lip, it hits the next pan and ruins the texture.
	This is why I want to build a new proofing box.
 
dca>    If you use so much dough that it rises above the lip of the
	Dutch oven, then you have trouble.  Takes experience to know
	how much dough to use.  This recipe can make 3 loaves for
	a 10" dutch oven, or one 10" and one 12".  If it isn't quite
	warm enough, I place one or two coals on the lid of the dutch
	oven to let the bread rise.
 
	6)      Preheat the oven to 375 deg. F.  Ten minutes after
		putting the bread in, reduce heat to 350 deg. F. and
		bake an additional 45 minutes.
 
dca>    I find this to be too long.  Watch out!
 
dca>    Elsewhere in the book Ed. Wood recomends putting a tray of
	water in the oven for the first 10 minutes.  This is supposed
	to improve the crust and give it a French bread texture.  You
	see if it works.
 
dca>    For the Dutch oven I put 4 coals on the bottom of a 10" oven
	and 9 on the top.  I cook it for about 35 minutes.  I use
	5 coals on the bottom and 11 on the top for the 12" oven.
	If it is very cold outside, it may take more time, and you
	probabably need more coals.  I baked bread in -20 deg. F.
	weather in January once.
 
	7)      When the bread is removed from the oven,
		brush crusts lightly with melted butter.  Turn out of
		pans and cool on a wire rack.
 
dca>    When using the dutch oven, I just turn the oven over and the
	bread falls out onto the wire rack.  My kids call it circle
	bread.
---------------------------------------------------------------------------
		David's Wheat and Rye Bread.
 
I will pick up the recipe assuming you start with 4 cups of culture
from the first proof of the Russian starter.  (Since all the
recipies begin the same way.)  I doubled the recipe; the one I
modified this from started with 2 cups of culture.
 
 
		Ingredients
 
		4 cups culture from the first proof
		2 tablespoons dark molasses (I have skiped the molasses)
		2 tablespoons honey (I have skiped the honey)
		1 cup milk  (I have used water)
		2 teaspoons ground coriander
		2 teaspoons salt
		3-4 cups finely milled rye flour
		3-4 cups finely milled whole wheat flour
		(The total here should be between 7-8 cups.)
 
	Note:  The recipe I modified called for 2 cups rye 2 cups wheat
	and 3 cups white.  I use the K-TEC kitchen mill and mill my
	own flour from grain.  I have recommendations on buying grain
	if you are interested.  I can also pass on information about
	K-TEC.  ( K-TEC has a toll free number  1-800-748-5400.)
 
	Note 2:  The recipe I modified called for 4 tablespoons of
	vegetable oil.  I omited it and I liked the results.
 
Directions:
 
1.      Warm the milk to lukewarm
2.      Add Milk, molasses, honey, salt and coriander to the culture
	in a large mixing bowl and mix briefly.
3.      Add most of the flour and mix well.  Add flour until too stiff
	to mix by hand.  Then turn onto a floured table and knead in
	the remaining flour until satiny.  (I knead about 15 min.)
4.      I have made loaves in regular bread pans and also laid loaves
	on a greased baking sheet.  If you use the baking sheet I think
	the loaf needs to be stiffer.  Proof at 85 deg F for 2 or 3
	hours.
5.      Bake at 350 deg. F. for about 40 minutes.  Cool on a wire rack.
6.      I find that the slicing properties improve after the bread has
	a chance to sit and gel for a day or two.  I slice the bread
	very thinly, about 3/16 of an inch thick.  The bread could
	be sliced thinner but my shaky hands can't manage it.
----------------------------------------------------------------------- 
[An Experiential Recipe]
I am sending you an experience I had with a dry start.
I hope it may be of some help to another novice.

Day 1, 6:30pm

I used 1 tsp of Alaska powdered starter (thanks to Randy Hayman,
sxrmh1@orca.alaska.edu) and added 1/2 cup warm water (85-90
degrees, my candy thermometer scale starts at 100 degrees) and
1/2 cup all purpose flour.  I stirred this mixture till most of
the lumps were gone.  I then put the mixture in a quart size wide
mouth Mason jar with the cap on (not tightened down).  I then
turned my oven light on and put the Mason jar into my electric
oven.  By the way whoever told me about turning on the oven light
had either a smart teacher or great insight.  I stirred this
mixture every hour for the first three hours.


Day 2, 6:30am (12 hours lapsed time)

I added 1/2 cup water (85-90 degrees) and 1/2 cup all purpose
flour.  I stirred this mixture till most of the lumps were gone. 
I stirred this mixture at 11:30am.  At 4:00pm I mixed in a bowl 
2 cups water (85-90 degrees) and 3 cups all purpose flour and then
added the contents of the Mason jar (my culture) to the bowl.  I
stirred this mixture till most of the lumps were gone.  I stirred
this mixture every hour for the next three hours.  The "thing"
(sponge...good word for it) was growing (going) strong - not much
of a sour smell, rather sweet.  At 8:00pm I took one cup of the
starter out the sponge bowl and placed in the clean Mason jar and
put the jar into the refrigerator for another day.


Day 2, 8:30pm (26 hours lapsed time, I started to make bread)

To my sponge I added (by alternating cups) 3 cups whole wheat
flour and 3 cups of all purpose flour, 2 tbls of molasses and 
2 tbls of honey, 2 tsps of salt, 1 cup of milk.  I stirred this in
a bowl until I incorporated the liquid, then I turned this on to
a well floured (1 cup of all purpose flour) surface and kneaded
for 15-20 minutes.  I split this into two loaves and shaped them.
I then put into two lightly greased loaf pans (covered with a
towel) and put them back into the oven to rise till double.  It
took only 2 hours and 15 minutes for the loaves to double.  I
then took the towel off the dough and started the oven and set it
for 350 degrees (note: I did not pre heat the oven, but next time
I will).  I baked the bread for 40 minutes, this was not enough
time so I let it go for another 12-15 minutes.  I was eating
bread around 12:30am (30 hours lapsed from the beginning -
starting with a dried starter).


Summary:

  The bread was good, the top crust was a little hard, but sides
and bottom were very soft.  It makes great toast!  The bread was
still sweet tasting and not much of a sourdough taste.  I will
need to let it proof longer to obtain a taste that my wife would
like...hey my two year old did not complain - in fact she loved
it!
------------------------------------------------------------------------- 
Basic Bread (not from Sourdough Jack)
prepare the starter as above
 
After proofing, remove one cup of starter to your frig.  Add a bit of
oil, and salt (if desired, I rarely do) to the remaining sponge.  Begin
adding flour one cup at a time.  Mix in flour until the dough begins
coming away from the bowl.  Knead dough, using extra flour as necessary.
Allow to proof (with sourdough, time will vary on this.  Expect a
minimum of two hours.  You want to double the size of the dough.)  Now
shape and bake in 425 F oven for 20 minutes then turn oven to 375 and
continue baking for 1 hour.
 
 
Variations.  I have used just this basic dough as a base for pizza (very
nice) and as the dough to line a casserole dish, pour in a ground
beef/tomato/italian seasonings mixture, and top with some reserved
sourdough.  Bake for 30 minutes.  Also very nice.
 
-------------------------------------------------------------------------

I am not real sure that this is the same thing you tried but here
is a recipe I got with my sourdough start from "Sourdoughs International".



		Tanya's Peasant Black Bread

			Makes 1 loaf

		Uses the Russian sourdough culture
		available from "Sourdoughs International"
		(you get this recipe with the start)
		(Their phone is 208-382-4828.)

		   Sourdoughs International
		   PO Box 1440
		   Cascade, ID 83611.



This dark bread will rise beautifully in 2 1/2  hours with the
Russian starter and form a tantalizing moist loaf.


CULTURE PREPARATION

1.  Remove the Russian culture from the refigerator
2.  Add 1/2 cup of white flour and 1/2 cup warm water to the culture
	jar and mix briefly to form a thick batter.  The total mixture
	will be about 2 1/4 cups.  It need not be lump free.
3.  Proof at 85 deg. F. for about 3 hours until actively fermenting
	(as shown by bubbles on the surface).

THE FIRST PROOF

1.  Mix all of the active culture with 3 cups of white flour and 2 cups
	of warm water in a 4 quart mixing bowl.  It need not be lump free.
2.  Proof at 85 deg. F. for 6 hours.
3.  Return 1 cup of culture to the culture jar.  Add 1/3 cup of warm water.
	Stir briefly and proof at 85 deg. F. for one hour.  Then refrigerate
	immediately.

Note:  The first proof given here provides enough culture for two of the
	following recipes.

THE SECOND PROOF

			INGREDIENTS

			2 cups culture from the first proof
			2 tablespoons dark molasis
			2 tablespoons vegetable oil
			1/2 cup milk
			2 tablespoons sugar
			1 teaspoon ground coriander
			1 teaspoon salt
			1 cup rye flour
			1 cup whole wheat flour
			1 1/2 cups white flour


1.  Warm the milk
2.  Add molasses, oil, sugar, salt, and coriander to the warm milk and mix
	briefly.
3.  Add the rye flour and mix well.  Add the whole wheat flour and mix well.
	Add the white flour until too stiff to mix by hand.  Then turn onto
	a floured board and knead in the remaining flour until satiny.
4.  Form an oval loaf by flattening a ball to a 1 1/2 inch thick oval and
	folding once in half.  Pinch the seam together.
5.  Place on a greased baking sheet, seam side down and proof at 85 deg F.
	for 2 or 3 hours or until about double in bulk.
6.  Bake at 350 deg. F. for about 40 minutes.  Cool on a wire rack.

Note: I modified this recipe a bit based on my experience.  The original
called for baking at 375 deg. F. for 45 to 50 min.  It also called for
12 hours in the first proof.  I think this is just the general line
Dr. Wood's book gives for all of his cultures.  It is too long for the
Russian culture.

-----------------------------------------------------------------------
[Scripture Bread] 
This bread was chosen as a propt for a religious sketch.  In the veign
of scriptural foods which Cindy Smith was taking on.  I hope I am not
offending anyone.  I am perfectly willing to discuss the symbolism or
history of bread in other religions without being preachy.
 
The sketch in question is the miracle of the feeding of the 5000.  The
record in John 6:5-13 indicates that the bread the young man brought
to Jesus was "five barley loaves."  I think that the following recipe
is a good suggestion for one that comes close to the one that might have
been used 2000 years ago in palestine.  Variations of this recipe are
in use through out the mid-east and have been for a long time.  Jews
were likely to have picked it up durring the captivity in Babylon, if
they did not already have similar cooking techniques.  The technique
is very simple, almost primative.
 
			Barly-Wheat flat bread.
 
			I am adopting this recipe from one
			I found in Ed. Wood's "Sourdoughs
			from Antiquity."  I do not remember
			the exact page, but it is in the
			section about the Bahrainian Culture
			which is one of the Mid-Eastern
			sourdough cultures.
 
 
Ingredients:
 
Whole grain Barley-Wheat flour.  (I mixed 50% wheat with 50% barley
				  and ground the grain together, but
				  you could always mix the flour instead.)
 
Water.
 
Salt.
 
A Mid-Eastern sourdough culture.  (I used the Bahrainian.)
 
 
 
Directions:
 
In order to be a little more authentic I fed whole grain barley-wheat
flour to the culture for the first proof.  (There would have been no
white flour 2000 years ago, I assume.)  I let the first proof go
about 12 hours.
 
I added a little water and salt, and enough barley-wheat flour to make
it a good doug and then kneaded untill it felt right.  I took small 1 1/2
inch balls of dough and rolled them.  Then I pressed these flat with my
hands into 6 to 8 inch disks.  I let these rise about a half an hour
and then I cooked them with a skillet.  I greased the skillet  (I wonder
if I should have just laid on flour to be authentic.)  And laid three
in the 12" skillet at a time.  I cooked them 2 minutes to a side.  The
skillet was so hot that it would smoke if I did not keep the barley loaves
moving.  I stacked them like pancakes.  These loaves are supposed to be
flat, and have no pocket.
 
----------------------------------------------------------------------------- 
The article included Wood's recipe for a Saudi flat bread that resembles
a thin crust pizza.  The recipe calls for Wood's Saudi starter, but you
may substitute any unsweetened sourdough starter.
 
Seasoned Flat Bread (makes 6 flat breads)
 
2 C unsweetened sourdough starter
1 1/2 tsp salt
1 Tbl sugar
2 Tbl vegetable oil
2 1/2 C all-purpose flour, or as needed
olive oil
 
Add salt, sugar and vegetable oil to starter.  Mix thoroughly.
Incorporate flour slowly into mixture until stiff.  Turn onto floured
board and knead in additional flour as necessary until dough is satiny.
 
Divide dough into 6 equal parts and shape into balls.  Flatten by hand
and place on a lightly floured cloth.  Cover and let rise 30 min.
 
Two cooking methods are offered:
 
1.  Preheat oven to 500 F.
    Transfer breads to a baking sheet or stone.  Brush with olive
    oil.  Top with sliced mozzarella cheese, tomato slices, or other
    vegetables.  Bake 10 min or until bread is browned and cheese
    is bubbling.
 
2.  Brush the bread with olive oil, season with herbs, and cook
    on a preheated griddle
------------------------------------------------------------------------- 
To make a tangy sourdough bread, you have to let it sit for a long time.
When I made some sourdough French bread, a couple of weeks ago, I
started the dough early in the morning, adding most of the flour and all
the water it was going to need.  By the time it went into the oven, it
was pleasantly tangy.  If I had wanted even more flavour, I would have
started it the night before.  The longer it sits, the more flavor it
will gain.
 
Sourdough French Bread  (adapted from the Sourdough Jack's Cookbook)
 
1 cup sourdough starter         2 t sugar
1 1/2 c warm water              2 t salt
1 package yeast                 1/2 t soda
4 c flour                       2 c flour (for kneading)
 
If you are going to start this bread the evening before or early in the
morning, you won't need the extra yeast.  If you start it 3 hours before
dinner, you will need it.  Put the starter, water, and flour in a bowl.
Put this in a warm place and ignore it for the rest of the day.  By
evening, it should have doubled and smell like your starter again.  Mix
the sugar, salt, soda and 1 cup of flour together.  Sprinkle them over
the dough, and mix well.  Turn the dough out onto your bread board and
knead it, using the remaining flour.
 
Shape loaves and place them on lightly greased cookie sheets.  Let rise
until doubled in bulk, slash tops of loaves, brush them with water or a
well-beaten egg, and place in 400 F oven.  (A pan of water on lower
shelf of the oven can help make a crispy crust.)  Bake until medium dark
brown.
 
--------------------------------------------------------------------------- 
Subject: Sourdough White Bread
 
 
		      My Favorite White Bread Recipe
 
This is my bread recipe that all of my friends say is the best.  I have made
it literally hundreds of times.  It is good sandwich bread, and makes outrageous
toast.
 
I am going to assume that you are familiar with sourdough techniques.  I am
a recently joined member of this mailing list, so I don't know what's already
been distributed, and I don't want to bore you if you already know the basics.
Alternately, I have a discussion of basic sourdough techniques published in a
local cookbook; I could reproduce that here if there is sufficient interest.
 
Start by making starter (of course!).  For this recipe, I use:
 
		"Sourdough Bread Batter"
1 C starter
2 C warm water
2.5 C flour
    Allow to proof overnight, 8-15 hours.
 
    yields:  1 C starter to return, 2.5 C starter to bake
 
The recipe:
 
2.5 C sourdough bread batter
1.5 C water (or milk, or 1 C yogurt + .5 C water)
    -- make sure water is warm, else scald milk in microwave
2 T sugar
2 T melted butter
2 t salt
3-4.5 C flour
    yields:  2 loaves
 
1. Add 1 C flour to starter.  Mix in liquid, then sugar, salt, and butter.
 
2. Add flour until dough turns from sides of bowl.
 
3. Turn out onto kneading board and knead in .5 - 1 C more C of flour.
 
4. Let proof until doubled in bulk.  For us sourdough users, this can be a LONG
   proof, depending on how cold the flour was when we started.  Plan on no less
   than 2 hours, possible 3.
 
5. Punch down, let rise again (about 1 hour).
 
6. Turn out, punch down, shape into loaves.
 
7. Let rise about halfway (approximately 30 minutes), then bake in a preheated
   375 degrees F oven 45-50 minutes.
 
8. Turn out onto cooling racks, allow to completely cool before wrapping.  You
   may optionally brush the loaves with water or melted butter while still warm,
   but I don't usually bother.
 
I had a friend who recently called me in a panic after she made this for the
first time, because the crust was hard :-).  As a matter of fact, the crust
softens quite a bit in about a day.  Isn't all sourdough bread this way?
 
I have also added 1.5 C grated sharp cheese before adding the flour.  If you
do this, be careful with the cooking time; the bread will brown much easier.
---------------------------------------------------------------------------- 
************************
Whole Wheat Potato Bread
************************

This recipe came on my 100 lb bag of whole wheat berries!  Looks
good, and the proportions appear about right - I've made lots of
potato breads and I recommend them highly. This recipe shouldn't be
too hard to adapt to sourdough, I'd probably substitute 1 cup of
starter for the yeast and 1/2 cup of warm water.

(And no, I haven't forgotten the promise for the Sourdough Red
Potato bread recipe - a bit too busy so far this week)

John Trinterud


4 medium loaves or 6 - Number 2 1/2 sized tin can loaves

8 cups whole wheat flour
1 tablespoon salt
4 tablespoons sugar, honey or molasses
4 tablespoons melted shortening or oil
2 tablespoons dry yeast, dissolved in 1/2 cup warm water
1 medium potato, boiled until mealy in 2 cups water

Mash or beat the cooked potato in the cooking water until smooth.
Add 1 3/4 cups cold water to this mixture, and allow to cool to
lukewarm. Add the yeast mixture and shortening.

Mix in half the flour, and make sure it's mixed throughly. Cover and
allow to double in size. Add the salt and 3 more cups of flour, or
enough to allow hand kneading. The mixture will be quite soft. Turn
out on a board and knead until it's smooth and stretchy. Let the
dough rest on a greased surface for 15 to 20 minutes. Knead again
and shape loaves. If you use tin cans, fill them half full. Let rise
till doubled, bake at 400 degrees for about 45 minutes.

For a quicker process, mix 1/2 cup of dehydrated potato flakes into
the first 4 cups of flour and use a TOTAL of 3 3/4 cups of water in
the recipe.

The bread is much finer and lighter than ordinary 100% whole wheat,
and is an ideal dough for scones.
 
---------------------------------------------------------------------------- 
Here is a sourdough pancake recipe.  If you
like pancakes, you will love sourdough pancakes.
I like them the best with real maple syrup
(my brother makes the syrup).
 
 
		   Doug's Pancakes
 
Goodies:
 
2 1/4  Cups of your favorite proofed sourdough
1 1/2  Cups of flour
1      Tbsp of sugar
1      pinch of salt
1/2    Tsp of baking soda
1      Tbsp of baking powder
3/4    Cup of milk
3      Large eggs
1/4    Cup of melted butter
 
 
Then:
 
1.)  Mix the eggs and milk together thoroughly
 
2.)  Then combine with the dry ingredients
 
3.)  Slowly mix in the butter.
 
4.)  Cook pancakes over a med to med-hi fire
 
5.)  For thicker pancakes decrease milk and increase flour
     For thinner pancakes increase milk and decrease flour
	 (it doesn't take much so be careful)
-------------------------------------------------------------------------- 
Subject: Recipes from the Sourdough Jack cookbook
 
Note:  Sourdough Jack was a place that one could order sourdough
starters from.  My copy of the recipe book dates from 1969 (actually
this is my husbands.  It's all his fault. :-) ).  Anyone in San Francisco
care to find out if Sourdough Jack or Sourdough Jack's Country Kitchen
is still around?
 
To one cup of starter add two cups of water, and two 1/2 cups of flour.
Let sit for 8-12 hours, depending on how warm your kitchen is and how
active your culture is.
 
Pancakes
 
After proofing, remove one cup starter and return it to your sourdough
pot.  To the remaining sourdough add
1 egg
2 tablespoons cooking oil
1/4 c instant dry milk or evaporated milk
 
Beat thoroughly.  Combine in a separate cup:
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons sugar
 
Blend together until smooth.  Sprinkle evenly over the dough and gently
fold the dry ingredients into the dough.  Heat up a griddle until fairly
hot then pour batter by the tablespoon on the griddle.  The pancakes
should cook quickly.
 
Variations
 
Apple Pancakes-grate some tart apples into the batter then cook.
Banana Pancakes-thinly slice or mash banana into the batter then cook.
Crepes- add 1/2 stick butter melted and tablespoon of cognac.
 
Personal note...I have also used this basic batter thinned down just a
little to make Ethopian type cakes.  Serve with several sorts of curry
(all items in the curries should be finely chopped.)  To eat, tear off a
piece of sourdough, use that to pick up the curry of your choice and
eat.  A fun way to eat your meal, if slightly messy!  This idea came to
me because of going to an Ethopian restaurant and realising that the
texture of the bread/pancakes was very much like my sourdough.
-------------------------------------------------------------------------- 
Sourdough Pancakes (Uebele family recipe)

At Night in large glass or pottery bowl mix -

   1     cup starter
   2 1/2 cups flour
   2     cups milk
Cover and place in warm spot. (oven with pilot/light on, door open)

In the morning remove 1 cup of dough as the new starter.  Store covered
jar of starter in the refrigerator until ready to use again. 
Beat together -

   2 eggs
   2 Tablespoons cooking oil

Add to dough and beat thoroughly.
Combine -

   1 teaspoon salt
   1 teaspoon baking soda
   2 Tablespoons sugar

Blend together the salt, soda, and sugar until smooth, eliminating any lumps
of soda. Sprinkle evenly over top of batter; fold in gently. This will cause
a gentle foaming, rising action. Using a Tablespoon of batter per
pancake, bake on a hot griddle (should hear hiss when batter hits griddle).
The pancakes bake better when only a small amount of batter is used.
For waffles, use more cooking oil.

Temperature is the main variable which affects the consistency and sourness
of the batter. A warmer temperature at night will cause the batter to
have more tang and to be thinner by morning.  Also more liquid can be added
for thinner pancakes.  The cookbook says that the starter should always
be proportional to the amount of flour and milk.  However, I have found that
you can almost double the amount or flour and milk without neding
to increase the amount of starter or soda. Experiment to suit your own taste.

The starter is better if it is used at lease onece every two weeks, but
it will keep indefinitely. Each time I use the starter, I return it to a
clean jar, but I never wash the old jar until I have remembered to save
a new starter.  Once the eggs and other ingredients are added, the dough can
not be used as a starter.
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[Alaskan Blueberry Pancakes].

Made on the Alagnak River at our fishing lodge for many years 300  
miles SE of Anchorage and ravished by many fishermen and stranded  
weathered in guests.  I got so tired of writing down this recipe,  I  
made copies when I went to Anchorage for supplies. 


1 cup sour dough starter (I made mine from potato water)
2 cups flour
2 cups milk (I used powdered never had fresh available, but fresh ok)
1 tsp salt

mix above in crock or bowl (not stainless steel) cover with  kitchen  
towel or cheescloth, let stand overnight.  In AM when nice and bubbly  
add:

2 tsp baking soda
2 eggs
3-4 tablespoons melted shortening or butter
2 tsp sugar
fresh blueberries (if your lucky enough to have them growing around  
you)

Pour large silver dollar size batter on hot griddle,  cook and turn.   
Serve with lots of syrup and butter and river coffee.  These also  
went great in backpacks for endurance on the trail.  The stronger the  
starter the stronger the pancake. 
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The following recipe makes delicious sourdough biscuits, preferred at
our house over the buttermilk variety.
 
		 S O U R D O U G H   B I S C U I T S
 
2 c. flour                     1/2   t. salt
1 T. sugar                     1/2   c. margarine
2 t. baking powder             1 - 2 c. starter
 
Sift the dry ingredients into a bowl.  Cut in the margarine as you
would for regular biscuits.  Stir in one cup of the starter, adding
more as you need to get a ball of dough.  Turn onto a lightly floured
board or cloth, and knead very lightly.  Roll dough one-half inch
thick, and cut into small rounds.  Place them on a cookie sheet, and
bake in a preheated 425-degree oven for about 12 minutes.
 
					   Yield:  10 - 12 biscuits
 
COMMENTS:  Part of the flour can be whole-wheat.  Butter can be
substituted for the margarine, and I have successfully made them
using 1/4 cup of margarine and 1/4 cup of peanut oil.  I always make
these without the salt.
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Sourdough biscuits (from 1988 Sunset Recipe Annual)
1   cup sourdough starter
1/2 warm water (90 degrees)
    About 2 3/4 cups all purpose flour
1/4 cup olive oil
1 1/2 teaspoon fennel seed
2   teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1   egg white, lightly beaten

In a bowl, mix starter, water, and 1 cup flour. For sourest flavor, cover
and let stand in a warm place until bubbly and sour smelling, 12 to 24 hours.
To speed, omit standing; proceed. Stir in oil.

Crush 1/2 teaspoon of the fennel seed. In a bowl, stir crushed fennel,
baking powder, salt baking soda, and 1 3/4 cups more flour.  Add starter
mixture; stir until dough cleans side of bowl.

Turn dough out on lightly floured board and kneed for about 30 seconds;
add flour if required to prevent sticking.  Flour board, then roll out
dough into a 6 by 14 inch rectangle.
 
Brush dough with egg white; sprinkle with reserved seed. Cut into 2 by 3 inch
rectangles.  Place biscuits about 1/2 inch apart on 12 by 15 inch baking sheet.

Bake in 450 degree oven until deep golden, about 15 minutes. Transfer to
rack and serve warm or cool. Makes 14 biscuits.
Paige Langdon, Redwood City, CA

Dave's notes and comments:
My starter uses milk instead of water. Probably closer to 3/4 cups
milk instead of 1/2 cup water.
I did not have fennel, so I used approx 1 teaspoon of sugar instead.
I also omitted the egg white treatment. Either bake as is or brush with
butter.
To make flakier biscuits, use half olive oil and half butter or shortening.
Cut shortening into dry ingedients before adding starter/oil.
Roll out, fold in thirds, roll out, fold in thirds again to put
shortening in layers.  I usually don't try to precisely measure
starter, so you may need to adjust flour or milk accordingly.

I've done several other variations with this recipe.
I've added beer instead of milk when additional moisture is needed (which
seems to be the norm when I do this recipe).
I've also made "pure" sourdough biscuits, by ommiting the baking powder and
baking soda and cutting the salt down.

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Here's a recipe for a coffee cake that I sort of dreamed up.  The
times are variable to your starter and technique...

Raspberry/Cream Cheese Coffee Cake

Mix the following together to form a smooth dough:
  2 C. starter
  3/4 C. milk
  2 Tbs. vegetable oil
  1 tsp. salt
  1/2 C. sugar
  1 beaten egg
  3-1/2 C. bread flour

Let this rise until doubled in bulk (It took about 4 hours for my culture).
Knead this for 5 to 10 minutes, then split into two balls.  Roll each out
into a rectangle about 12 X 16 inches.  Mix together 8 oz. softened cream
cheese and 4 Tbs. sugar and beat until fluffy.  Spread half of this on each
rectangle.  Spread 4-5 Tbs. raspberry jam (or you can substitute your
favorite flavor or omit entirely if you like) over cream cheese layer.  Now
either leave flat as is or fold over and make slits in the top surface to
expose the filling and let the dough rise a couple of hours.  Bake at 375F
for about 25 minutes.

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     Last week I was browsing through a few cookbooks, and saw a recipe
in a copy of 'Joy of Cooking' for Sourdough Chocolate Cake !!  I immediately
decided to try it (chocoholic that I am).  For the first try, I felt I
should follow the recipe as printed, and did so (well, almost;  I did
substitute cake flour for all-purpose flour).   The cake turned out very well,
it rose well, with a good body, not one of those package-cake fluffy
things with the texture of cotton candy !  But it was not tough, either.
All-in-all, a good cake, and the flavor was excellent.  I frosted it
with a chocolate cream cheese-confectioners sugar frosting.   The recipe
follows:

Have all ingredients at room temperature.  Preheat oven to 350 degrees F.

Cream thoroughly:
   6 tablespoons butter
   1 cup sugar
Add and beat:
   2 eggs
Stir in, then beat well:
   1   cup sourdough starter
   3/4 cup milk
   3   oz. melted semisweet baking chocolate
   1   tsp. vanilla
Sift together:
   1 3/4 cups sifted all-purpose flour   ( I used cake flour )
   1     tsp. baking soda
   1/2   tsp. salt
Fold the flour mixture into the batter and stir until smooth.  Pour
   into two greased 1 1/2 inch by 8 inch round cake pans, or one
   9 inch square cake pan ( I used round pans ).  Bake for about 40
   minutes for one square pan, or 25 minutes for two round pans, or
   until a cake tester comes out clean.


       I liked the way the cake turned out, and now I will experiment a
bit.  One thing I want to try, is to substitute cocoa  for the baking
chocolate.

     By the way, I read that Baking -Soda-  when used with an acid
ingredient, will react like baking powder, but the resulting crumb
will be much lighter than that produced with baking powder.  I will
also check this out in my experiments.
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****************************************
  "Sourdough Sour Cream Raisin Bread"
****************************************
 
This one seems to work well, now that we finally have a good
starter going - current starter is about 1 year old and came
from one of the dried envelopes available commercially.
 
Adapted from James Beard's Sour Cream Bread....
 
Makes two loaves
 
Ingredients:
 
(T = tablespoon, t = teaspoon, C = cup)
 
1 T dry yeast
1/4 C warm water
1 T granulated sugar
1 t salt (optional)
 
1 C sourdough starter (exact measurement not important)
2 C (total) sour cream, or sour cream/yogurt (see below)
5 to 6 cups good bread flour
1 to 1 1/2 C raisins
 
Procedure:
 
In a large warm bowl, dissolve yeast in warm water, add sugar
and optional salt.
 
Add sourdough starter (rough measurement is ok) to yeast mixture,
stir well and let proof for 10 to 20 minutes.
 
Beard's recipe called for 2 C sour cream, I generally use a mix of
1/2 sour cream and 1/2 non-fat yogurt (Continental, for you S.F. Bay
Area types.) You could also use up to 1/2 C buttermilk if you wish.
Decide on the combination, and we'll proceed.
 
Add 2 C sour cream/etc to yeast and sourdough mixture and blend well.
 
Add 4 C flour, one at a time, beating well between cups with a hefty
wooden spoon. The dough will be STICKY!  Remove to a floured board,
and use your official baker's scraper to incorporate enough flour to
allow hand kneading. I use a sheet rock 'broad knife' myself
Calm down, I only use it for bread..
 
You'll probably add up to two more cups of flour as you knead,
depending on humidity, temperature, phases of the moon, native
talent, and etc. When you get the dough manageable, knead in the
raisins, chasing them all over the board as you do... The whole
kneading procedure should take about ten minutes.
 
When the dough is smooth and supple, form into a ball, place in a
buttered bowl, (turning to coat all sides) cover with a towel and
place in a warm  spot to rise. Check often, as this recipe seems to
rise quickly. You want it to just double in size, don't let it
over rise.
 
When just doubled, punch down, knead a bit, and form into two
loaves. Pinch seams and place in two standard loaf pans. Cover and
let rise again till just doubled.
 
Bake in preheated 375 degree oven for 30 to 35 minutes, or until a
delicious golden brown color, and the tops/bottoms sound hollow when
thumped. Remove any raisin balloons from the tops and sides, burning
your fingers in the process.  Cool on wire rack.
 
Armed with your aforementioned hefty wooden spoon, hold the dreaded
"Fiendish Butter Slatherers" (TM) at bay until the bread cools
enough to slice cleanly. Toasts wonderfully too...
 
If you don't have sourdough, double the yeast and add another cup of
flour, but it won't be the same :-(
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