Potato water sourdough starter Cook approximately 3 med potatoes in water until tender. Drain, reserving liquid. Use potatoes
in a favorite recipe. In a medium sized mixing bowl combine flour,
sugar, salt and dry yeast. Mix well. Stir in reserved potato water.
Cover with a tow
Alaska sourest sourdough starter Dissolve yeast in 1/4 cup warm water. Add sugar vinegar,salt,all purpose
flour. Add remaining water until a creamy batter is formed.
Place in a glass bowl,cover and let sit until it starts to ferment, about 3
days. It will take on a powerful boozy
Gingerbread cookie houses Preheat oven to 350 F
In a large bowl, combine flour, baking soda, cinnamon, ginger, cloves and
nutmeg; set aside.
In a large bowl, beat margarine and sugar with electric mixer at medium
speed. Beat in molasses and eggs. Gradually blend in flour mixtu
Sourdough pancakes #5 Beat eggs. Add milk and starter. Sift together the flour, soda, baking
powder, salt, and sugar. Mix together. Drop onto hot griddle by large
spoonsful.
NOTE:
If ungreased griddle is used add 1/4 c Melted Fat to the above recipe.
Bacon fat give a great
Card gingerbread Cream butter and sugar. Mix in egg; stir in molasses. Sift flour with dry
ingredients and add to butter. Turn to floured board and roll 1/4" thick;
cut in oblong 3"X4". Score cards with knife in 1/2" parallel lines. Place
on
Sourdough starter #4 Boil some potatoes for supper, save the potato water, and use it lukewarm
with enough unbleached flour to make a thick batter. without yeast. This
is a good way to make it in camp, where you have no yeast available and
want fast results. This is also th
Gingerbread people cookies Mix flour, baking soda and spices in medium sized bowl. In large
bowl, blend butter, honey and molasses together. Beat in egg.
Gently mix in dry ingredients thoroughly. Wrap dough in plastic wrap
or waxed paper and refrigerate until firm (approx. 1 hou
Another sourdough starter 4 tb Sugar
2 1/2 c Flour
3 x Eggs
1 tb Salt
1 c Sour cream
1/3 c Bacon grease
Make a starter of 1 bottle stale beer with equal parts of flour. Let set as
usuall until you have a sourdough starter (about 3 days) then mix 1 cup
star
Gingerbread *Date sugar can be found at Health Food Stores. Preheat oven to 350
degrees. In a heavy saucepan water and date sugar for 5 minutes. Cool. In
a baking powder, baking soda, and egg. Mix until just blended. Pour batter
into 9" square baking
Sourdough sesame bread SOURCE: Great Bread Machine Recipes by Norman A.
Garrett, copyright 1992, ISBN #0-8069-8724-3.
Formatted into MM by Ursula R. Taylor.
This is a combination of sourdough and whole wheat, enhanced with the
nutty flavor of sesame seeds
Sourdough starter #5 Put all ingredients in a crock or large jar and let stand in a warm place
uncovered several days. This is the authors last choice for making a
starter, but seems to be in all the cookbooks dealing with Sourdough
Starters. Use only as a last resort.
Gingerbread for bread machines Note: 6 servings for Large (1.5 lb) loaf, change to 4 servings for medium
or 3 servings for small loaves.
Scald the milk. Stir in butter and brown sugar. Let cool to room
temperature.
Add the milk mixture and remaining ingredients in t
Basic white sourdough - abm Recipe by: Worldwide Sourdoughs From Your Bread Machine
Recommended Cycle: Basic white, French
From Worldwide Sourdoughs From Your Bread Machine
by Donna Rathmell German and Ed Wood
ISBN 1-55867-095-5
Alaskan sourdough fruitcake Soak raisins and currants in 1 cup wine overnight. Remove starter from
refrigerator and set, tightly covered, in warm place overnight. It should
be in at least a two cup container as it will just about double its volume
overnight. In the morning,
Sourdough sams Sift dry ingredients, stir into liquid, roll out and cut with regular donut cutter. Then heat some oil in a deep fryer to 390 degrees F and fry. Makes about 17 Doughnuts with holes. Just before serving
dust with powdered or cinnamon sugar.
NOTE: These
Sourdough maple walnut bread #2 A twist on a basic sourdough. Rises to approximately 3/4 of the pan.
Flour equivalents: 4 1/2 cups. Setting: medium.
Timer: No (milk, egg)
Nutritional analysis per 1 oz. slice: 105 calories, 1.8 g fat (0.2 g sat.
fat), 4.6 g protein
Gingerbread house frosting Beat egg whites until foamy, sift together powdered sugar and cream of tartar. Add gradually to egg whites while eating approximately 7 to 10 minutes, o
r until icing holds a strong peak. Keep icing covered with a damp cloth at all times to keep it from d
Abm sourdough beer bread probably be timed. With only 2 cups of flour, this makes a small (14 oz)
loaf with a crunchy crust and a light interior. Not a dense bread. It's a
rustic looking loaf that ought to be just the thing with stews or hearty
soups. *Rye sarter: 2
Gingerbread easter bunny cookies Preheat oven to 350 degrees.
Blend the margarine and sugar until creamy, then beat in the molasses.
Sift together the flour, baking soda, cloves, cinnamon, and ginger.
Add the dry ingredients to the margarine mixture in three parts alternating with the wa
Ian's gingerbread cookies Mix in a large bowl: 4 cups flour 1 1/4 tsp. ginger 3/4 tsp. cloves 1 tsp. salt 2 1/2 tsp. baking soda
Mix together: 2/3 cup shortening 1 1/2 cups brown sugar 2/3 cup molasses
Add sifted dry ingredients alternately with hot water (add a total of 1/2 cup o
"foolproof" sourdough starter From: Wendy Lockman <wlockman@ra1.randomc.com>
Date: Fri, 19 Apr 1996 18:40:49 -0400
Mix the milk and yogurt together in a glass, pottery or plastic
container.(NOT metal) Keep a lid on it, but don't seal it. (sealed starters
have been
Sourdough starter #6 Let milk stand for a day or so in an uncovered container at room
temperature. Add flour to milk and let stand for another couple of days.
When it starts working well and smells right, it is ready to use.
NOTE:
All containers for starters not using yeast,
Sourdough bread - abm Note: 6 servings for Large (1.5 lb) loaf, set to 4 for Medium or 3
for Small.
Put everything in the machine in the order suggested by your
manufacturer, lock and load on regular cycle.
From: Bread Machine Cookbook (vol I) by Donna Rathmell German
1988 3rd place gloria heeter's best gingerbread cookies Preparation time: 25 minutes Chilling time: 8 hours or overnight Baking
time: 7 to 10 minutes
1. Beat margarine, sugar and molasses in a large mixing bowl. Add egg and
mix well.
2. Sift together flour, baking powder, baking soda, cinnamon,
Sourdough rye This is a tasty; chewy bread.
ANNA-LODI-CA
Sourdough white bread - abm - large loaf Source: Electric Bread
If you're in the pioneering spirit, here's a sourdough for you. Yes,
sourdough IS possible in a bread machine - for bakers with the time,
patience and adventursome spirit to see this most-independent bread to
completion.
Sourdough dill bread NOTE: For Panasonic/National machines, use 2 1/2 tsp. of yeast for the
1 1/2 pound loaf.
SOURCE: Great Bread Machine Recipes by Norman a.
Garrett, copyright 1992, ISBN #0-8069-8724-3.
Formatted into MM by Ursula R. Taylor.
He
Gingerbread baked in a jar Preheat oven to 325-degrees (NO higher).
Sterilize 5 (12 oz) Ball Quilted Crystal (#14400-81400) jam/jelly canning
jars, lids and rings by boiling them for 15 minutes. Remove the jars from
the water and allow them to air-dry on your counter top; l
Basic sourdough bread Makes a 1 1/2 pound loaf. Use Basic/white bread cycle, medium/normal color setting. Timed-bake can be used.
Gingerbread - abm Note: 6 servings for Large (1.5 lb) loaf, change to 4 servings for
medium or 3 servings for small loaves.
Scald the milk. Stir in butter and brown sugar. Let cool to room
temperature.
Add the milk mixture and remainin
g ingredients in the order
suggested
1992 1st place gingerbread bears Preparation time: 35 minutes Chilling time: 2 hours or overnight Cooking
time: 7 to 10 minutes
1. Measure 3 1/2 cups flour; sift together with spices, baking soda and
salt; set aside. Beat butter with an electric mixer in a large bowl until
smo
Gingerbread boys Mix:
1 1/3 c. shortening
1 c. brown sugar
1 ? c. molasses ( 1 bottle)
Add:
2/3 c. cold water
Stir in:
7 cups flour
2 t. soda
1 t. salt
1 t. allspice
1 t.
ginger
1 t. cloves
1 t. cinnamon
Roll and cut out and make for 8 minutes at 350 degrees
Gingerbread waffles
Sourdough starter #1 Mix Flour with yeast. Add enough water to make a thick batter. Set in
warm place for 24 hours or until house is filled with a delectable yeasty
smell.
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Frosted coconut gingerbread Sift flour once, measure, add baking powder, soda, spices, and salt, and
sift together three times.
Cream butter thoroughly, add sugar gradually, and cream together until
light and fluffy.
Add egg and molasses; then flour, alternately with milk, a
Gingerbread cookies Recipe by: Evelyn Tribole, R.D. * Tip: Make sure you use diet
margarine that has about 50 calories per tablespoon; the ultra-diet
margarines (with 25 calories per tablespoon) result in a soggy
texture.
In a large bowl, thoroughly cream margarine with fruc
Sourdough pancakes #2 Mix ingredients together and let the mixture bubble and foam a minute or
two, then drop on hot griddle in large spoonfuls.
Sourdough whole wheat bread with cheddar cheese 1. Add all ingredients except Cheddar cheese in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's instructions.
2. At the beeper (or at the end of the first kneading in the Panason
Gingerbread men Thoroughly cream shortening, sugar and salt. Stir in egg, molasses
and vinegar. Beat well.
Sift dry ingredients; stir into molasses mixture. Chill about 2
hrs. On lightly floured surface roll to 1/8" thickness. Cut with
cookie cutte
Sourdough biscuits At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour. Let set overnight if the biscuits are wanted for
breakfast. If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise. However, unl
Whole grain and sourdough waffles 1. Make batter the night before you serve the waffles, but do not add eggs.
2. Combine together the three flours, yeast and salt in a large bowl.
3. In another bowl blend together the milk, melted butter and honey until smooth.
4. Remove lumps. Pour liqui
Sourdough french bread Combine milk, sugar, salt and shortening in a pan. Heat until shortening
melts, then cool to lukewarm (about 110 degrees F.).
Stir milk into starter. Add flour gradually, forming dough that pulls away
from sides of the bowl. Knead until smoo
Gingerbread with marshmallow cheese 1. Combine first seven ingredients in large bowl.
2. combine next five ingredients in small bowl.
3. Beat buttermilk mixture into flour mixture until smooth.
4. Pour batter into lightly greased 9x13 inch pan.
5. Spread evenly.
6. Bake in 350 degree oven f
Donna german's sourdough starter Mix together in a GLASS or PLASTIC BOWL the above ingredients. Do not use
metal utensils. Cover the bowl with a tight fitting lid and allow to sit
in a warm, draft-free location for 4 to 7 days, gently stirring once a day.
You may use your starter
Royal icing (for gingerbread houses, etc) Beat egg whites in clean, large bowl with mixer at high speed until foamy
(use only grade A clean, uncracked eggs). Gradually add sugar and lemon
extract. Beat at high speed until thickened.
NOTE: When dry, Royal Icing is very hard and resistant to damage
The doctor's sourdough bread Mix the starter and 2 1/2 Cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight.
Next morning mix in the butter with warm milk and stir in yeast until until dissolved. Add honey and when thoroughly mixed
Sourdough pancakes #4 Mix well and let stand a few moments. Drop by large spoonsful on hot
griddle.
NOTE:
Berries of all kinds can be added to these recipes.
Sourdough starter #2 Mix flour and water to make a thick batter. Let stand uncovered for four
or five days, or until it begins working. This basic recipe requires a
carefully scalded container.
Sourdough pancakes #3 Mix well and cook on hot griddle. Note: This is good recipe for camping.
Instead of fresh eggs, you can use 1 T Powdered eggs.
Sourdough honey whole wheat bread Dissolve yeast in 1 cup warm water. Mix yeast, starter, honey, salt and
shortening with 3 cups flour. Add more flour as needed to make a stiff
dough. Knead 150 strokes on a floured surface and place in a greased
bowl. Cover and let rise 1 to 1 1/2 hou
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Recipes
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