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Ingredients: 2 Cup(s) Unbleached Flour 1 pk Active Dry Yeast 1 Water To Make Thick Batter Directions: 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sourdough Starter #2 Categories: Breads Servings: 1 2 c Unbleached Flour 1 x Water To Make Thick Batter 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sourdough Starter #3 Categories: Breads Servings: 1 2 c Unbleached Flour 1 x Warm Milk To Make Thick Bat. This starter is the same as starter #2 but uses warm Milk instead of water. Use the same instructions. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sourdough Starter #4 Categories: Breads Servings: 1 1 x Unbleached Flour 1 x Potato Water 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 the way most farm girls made it in the olden days. Let stand a day or so, or until it smells right. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sourdough Starter #5 Categories: Breads Servings: 1 4 c Unbleached Flour 2 T Salt 2 T Sugar 4 c Lukewarm Potato Water 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sourdough Starter #6 Categories: Breads Servings: 1 1 c Milk 1 c Unbleached Flour 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, must be carefully scalded before use. If you are carless or do not scald them the starter will fail. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sourdough Pancakes #1 Categories: Breads Servings: 4 1/2 c Active Starter 1/2 c Pancake Mix 1 ea Large Egg 1 T Cooking Oil 1/2 c Milk 1/2 t Soda Mix all ingredients well. Be careful not to over mix. Small lumps are ok. Lightly grease a hot cast iron griddle. Drop onto griddle with a large spoon while the batter is still rising. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sourdough Pancakes #2 Categories: Breads Servings: 4 1 c Active Starter 1 ea Large Egg 2 T Cooking Oil 1/4 c Instant Or Evaporate Milk 1 t Salt 1 t Baking Soda 2 T Sugar Mix ingredients together and let the mixture bubble and foam a minute or two, then drop on hot griddle in large spoonfuls. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sourdough Pancakes #3 Categories: Breads Servings: 6 2 c Active Starter 2 c Unbleached Flour 1 t Baking Soda 2 ea Large Eggs, Well Beaten 1 T Sugar 1 t Salt 1 x Bacon Fat (2 - 3 T) 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sourdough Pancakes #4 Categories: Breads Servings: 4 1 c Buttermilk Pancake Mix 1/2 c Active Starter 1/2 c Milk 1 ea Large Egg 1 T Cooking Oil 1/2 t Baking Powder 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sourdough Pancakes #5 Categories: Breads Servings: 6 3 ea Large Eggs, Well Beaten 1 c Sweet Milk 2 c Active Starter 1 3/4 c Unbleached Flour 1 t Baking Soda 2 t Baking Powder 1 1/2 t Salt 1/4 c Sugar 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 taste. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sourdough Applesauce Cake Categories: Cakes Servings: 4 1 c Active Starter 1/4 c Dry Skim Milk 1 c Unbleached Flour 1 c Applesauce (Homemade IfPos.) 1/2 t Salt 1 t Cinnamon 1/2 t Nutmeg 1/2 t Allspice 1/2 t Cloves 2 t Baking Soda 1/2 c White Sugar 1/2 c Brown Sugar 1/2 c Butter or Margarine 1 ea Large Egg, Well Beaten Mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place. Cream together the sugars and butter. Add the beaten egg and mix well. Add spices. You may also add a half cup of raisins or chopped nuts, or a mixture of the two. Beat by hand until well mixed and no lumps reamian. Bake at 350 degrees F for half to three quarters of an hour. Test for doneness with a knife when half an hour is up. Allow to cool until cold before cutting and serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sourdough French Bread Categories: Breads Servings: 18 1 pk Active Dry Yeast 1/4 c Warm Water (110 to 115 F) 4 1/2 c Unbleached Flour, Unsifted 2 T Sugar 2 t Salt 1 c Warm Water 1/2 c Milk 2 T Vegetable Oil 1/4 c Sourdough Starter Dissolve yeast in warm water. Add the rest of the ingredients. Mix and knead lightly and return to the bowl to rise until double. Turn out onto floured board and divide dough into two parts. Shape dough parts into oblongs and then roll them up tightly, beginning with one side. Seal the outside edge by pinching and shape into size wanted. Place loaves on greased baking sheet and let rise until double again. Make diagonal cuts on top of loaves with razor blade or VERY SHARP knife and brush lightly water for crisp crust. Bake at 400 degrees F for about 25 minutes, or until brown and done. NOTE: Makes 2 loaves at 18 slices each. Also note the the serving sizes in all of these recipes is guesstamate. It all depends on the serving size you select. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: The Doctor's Sourdough Bread Categories: Breads Servings: 18 1 c Sourdough Starter 2 c Warm Water 2 c Warm Milk 1 T Butter 1 pk Active Dry Yeast 1/4 c Honey 7 c Unbleached Flour 1/4 c Wheat Germ 2 T Sugar 2 t Salt 2 t Baking Soda 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, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gentlypress into dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and kead 100 times or until silky mixture is developed. Form into 4 1-lb loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm room. Then bake in hot oven, 400 degrees F, for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes longer or until thoroughly baked. Remove from pans and place loaves on rack to cool. Butter tops of loaves to prevent hard crustyness. Makes 4 1-lb Loaves ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Honeymoon Sourdoughs Categories: Breads Servings: 4 1 c Active Starter 1 1/4 c Prepared Biscuit Mix 1/2 t Baking Powder 1 T Cooking Oil Mix all ingredients thoroughly and turn out onto a floured board, knead lightly and then roll out gently and cut into biscuits. Brush lightly with melted butter or margarine. Place of greased cookie sheet and bake at 450 degrees for about 15 minutes. Makes 9 Large biscuits. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Aunt Cora's Biscuits Categories: Breads Servings: 4 1 1/2 c Sifted Unbleached Flour 3 t Baking Powder 1 t Salt 1 1/2 t Baking Soda * 2 T Sugar 1/4 c Shortening, Melted 1 1/2 c Sourdough Starter * More Baking Soda may be added if the starter if very sour. Place flour in bowl, add starter in a well, then add melted shortening and dry ingredients. Mix lightly and turn out onto a lightly floured board and knead until the consistency of bread dough, or of a satiny finish. Pat or roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat all sides of biscuits with melted butter. Let rise over boiling water for 1/2 hour. Bake at 425 degrees F for 15 to 20 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mary Rogers's Sourdough Biscuits Categories: Breads Servings: 4 1/2 c Active Starter 1 c Milk 2 1/2 c Flour 1/3 c Lard or Shortening 1 T Sugar 3/4 t Salt 2 t Baking Powder 1/2 t Baking Soda 1/4 t Cream Of Tartar 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, unless the weather is real warm, it is always all right to let it ferment overnight. It will get very light and bubbly. When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except the baking soda. Work in the lard or shortening with your fingers or a fork. Add baking soda dissolved in a little warm water to the sponge and then add the flour mixture. Mix into a soft dough. Knead lightly a few times to get in shape. Roll out to about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter. Place close together in a 9 x 13-inch pan, turning to grease tops. Cover and set in a warm place to rise for about 45 minutes. Bake in a 375 degree oven for about 30 to 35 minutes. Leftovers are good split and toasted in a sandwich toaster. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sheepherder Bread Categories: Breads Servings: 18 1 1/2 c Active Sourdough Starter 4 c Unbleached Flour 2 T Sugar 2 T Shortening, Melted 1 t Salt 1/4 t Baking Soda Into a large bowl, sift the dry ingredients, and dig a well in the center of the sourdough starter. Blend the dry mix into the starter from the edges with enough flour to knead until smooth and shiny. Place in greased bowl and let rise until almost double. Shape into 2 loaves and place in greased bread pans. Bake at 375 degrees F until done. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sourdough Pumpernickle Categories: Breads Servings: 10 1 1/2 c Active Sourdough Starter 2 T Caraway Seeds, Chopped 2 c Unsifted Rye Flour 1/2 c Boiling Black Coffee 1/2 c Molasses 1/4 c Dry Skim Milk 2 t Salt 3 T Melted Shortening 1/2 c Whole Milk 2 3/4 c Unbleached Flour 1 pk Active Dry Yeast Pour boiling coffee over chopped caraway seeds. Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well. Let stand for 4 to 8 hours in a warm place, preferabley overnight. Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached flour and yeast. Mix well. Cover the bowl and let rise to double. Then knead on floured board and shape into two round loaves on baking sheet. Let rise until double again and bake at 350 degrees for 30 minutes or until done. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Bran Date Bread Categories: Breads Servings: 12 1 1/4 c Unbleached Flour, Sifted 1 1/2 t Baking Powder 1 t Salt 1/2 c Active Sourdough Starter 3/4 c Buttermilk or Sour Milk 1 c Finely Chopped Pitted Dates 1 c All Bran 1 t Grated Lemon Peel (ZestOnly) 2 ea Large Eggs, Beaten 1/4 c Vegetable Oil 3/4 c Firmly Packed. Brown Sugar Sift dry ingredients together. Dust dates with 1 T flour mixture, then add to the bowl. Then add the brown sugar, all bran, and grated lemon peel. Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil. Add all once to flour mixture with the sourdough starter, stirring until well moistened. Pour into greased or waxpaper lined loaf pan about 9 x 5-inches. Bake at 350 degrees for 1 hour. Allow to stand 10 minutes in pan and then remove from pan and cool until cold. Wrap in plastic wrap or foil and place in Refrigerator. Use cream cheese or home made butter on this bread for an out of this world taste. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sourdough Banana Bread Categories: Breads Servings: 12 1/2 c Shortening 1 c Sugar 1 ea Large Egg 1 c Mashed Bananas 1 c Active Sourdough Starter 2 c Unbleached Flour 1 t Salt 1 t Baking Powder 1/2 t Baking Soda 3/4 c Chopped Walnuts 1 t Vanilla OR 1 t Grated Orange Peel Cream together the shortening and sugar, add egg and mix until blended. Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and measure again with salt, baking powder and soda. Add flour mixture and walnuts to the first mixture, stirring until just blended. Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour or until toothpick comes out clean. Cool to cold before slicing. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sourdough Sams Categories: Breads Servings: 4 1/2 c Active Sourdough Starter 1/2 c Sugar 2 T Shortening 2 c Unbleached Flour 1 t Baking Powder 1 ea Large Egg 1/2 t Nutmeg 1/4 t Cinnamon 1/2 t Baking Soda 1/2 t Salt 1/3 c Buttermilk or Sour Milk 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 doughnuts are virtually greasless. And if you want you can make several batches at a time and freeze. They keep well and to me taste after a while in the freezer. Take out as many as needed and thaw and put sugar on or eat plain. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sourdough Pizza Shells Categories: Breads Servings: 4 1 c Sourdough Starter 1 T Shortening, Melted 1 t Salt 1 c Flour Mix ingredients, working in the flour until you have a soft dough. Roll out into a flat shape. Dash oil over a dough sheet and place dough on it. Bake about 5 minutes. It doesn't take long, so watch carefully. Have pizza sauce and topping ready and make pizza as usual. Then bake as usual. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sourdough Cornbread Categories: Breads Servings: 4 1/2 c Active Sourdough Starter 2 T Margarine, Melted 1/2 c Cornmeal 1 t Salt 1 T Sugar 1/2 c Sour Cream or Yogurt 2 ea Large Eggs, Stirred 1 c Unbleached Flour 1/2 t Cream Of Tartar 1/2 t Baking Powder Mix ingredients in the above order, stirring only enough to blend the mixture. Pour into a buttered pan. Bake in a 375 to 400 degree oven for about 15 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mendenhall Sourdough Gingerbread Categories: Desserts Servings: 4 1 c Active Sourdough Starter 1/2 c Hot Water 1/2 c Molasses 1/2 t Salt 1 t Baking Soda 1/2 c Firmly Packed Brown Sugar 1 ea Large Egg 1 1/2 c Unbleached Flour 1 t Ginger 1 t Cinnamon 1/2 c Shortening Cream brown sugar and shortening and beat. Then add molasses and egg, beating continuously. Sift dry ingredients together and blend into hot water. Then beat this mixture into creamed mixture. As the last step, add the sourdough starter slowly, mixing carefully to maintain a bubbly batter. Bake in pan at 375 degrees F for about 30 minutes or until done. Serve with ice cream or whipped cream while still hot if possible. -----------------------------------------------------------------------------
Check some related videos Similar recipes: Sourdough buttermilk cheese bread abm All ingredients should be at or above room temp before starting. Add in order listed. Select White Bread and press Start. Check for the proper amount of liquid after about 1 minute. Add liquid or flour as required at that time. Gf starter for sourdough This recipe is intended for people who are allergic to gluten and cannot make starter with wheat flour. In a quart glass container or crock, add the sugar to the warm water. Dissolve the yeast in the mixture. Add the flour, stirring well. Let sit in a war 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 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 Mushroom starter salads Whisk together mustard, oil, vinegar, parsley, chives & sugar. Add mushrooms & toss. Cover & refrigerate for 2 to 3 hours. Spoon into dishes & serve. Sonia Allison, "Herbs & Spices" Sourdough french toast 1 - Preheat pan to medium high heat. 2 - Crack eggs into a bowl or dish deep enough to submerge your bread slices 3 - Using a fork, mix the eggs until well beaten 4 - add milk and mix 5 - add vanilla, cinnamon and mix 6 - grease pan if desired 7 - submerg Alaska sourdough pancakes Put starter in large bowl. Add 2 cups flour and 2 cups milk. Mix well and cover. Leave in warm place overnight. Next morning take out 1 cup starter. Leave room temperature 12 hours. To remaining sponge add 2 eggs, 1 tsp soda, 2 tb surgar, 1 ts sal 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 Sourdough pancakes #1 Mix all ingredients well. Be careful not to over mix. Small lumps are ok. Lightly grease a hot cast iron griddle. Drop onto griddle with a large spoon while the batter is still rising. "herman" yeast starter In large bowl mix flour, sugar, yeast and salt. Gradually stir in the water; beat or whisk until smooth. Cover with towel; set in warm (80 - 80 deg F) draft-free place - the kitchen or other warm room in summer or in cold weather on top of insulat 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 #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 Abm sourdough dill and onion rye I just realized that I never added any sugar or dry milk. It doesn't seem to miss them. Next time I'll add more dill and onion. The jars were almost empty when my baking fit struck me, so I went with what I had. I baked it on the regula 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 applesauce cake Mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place. Cream together the sugars and butter. Add the beaten egg and mix well. Add spices. You may also add a half cup of raisins or chopped nuts, or a mixtu 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 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 Sourdough pizza shells Mix ingredients, working in the flour until you have a soft dough. Roll out into a flat shape. Dash oil over a dough sheet and place dough on it. Bake about 5 minutes. It doesn't take long, so watch carefully. Have pizza sauce and topping ready a 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 cornbread Mix ingredients in the above order, stirring only enough to blend the mixture. Pour into a buttered pan. Bake in a 375 to 400 degree oven for about 15 minutes. Sourdough banana bread Cream together the shortening and sugar, add egg and mix until blended. Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and measure again with salt, baking powder and soda. Add flour mixture and walnuts to the first mixtur 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 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 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 "faux" sourdough All ingredients should be at room temperature before starting. Add the ingredients to the pan in the order listed. Select "White Bread". Press "Start". NOTES : I have a very good "faux" sourdough recipe that my family 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 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. Mary rogers's 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 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 Sourdough starter Get a container for the starter. Crockery is best, but just about anything can be used, except metal. Try to get something with a lid. I use a vinyl plastic food-storage container. Mix flour and water (and optionally yeast). Let the starter "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 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 Sourdough starter #3 This starter is the same as starter #2 but uses warm Milk instead of water. Use the same instructions. Mendenhall sourdough gingerbread Cream brown sugar and shortening and beat. Then add molasses and egg, beating continuously. Sift dry ingredients together and blend into hot water. Then beat this mixture into creamed mixture. As the last step, add the sourdough starter slowly, mixing Sourdough raisin bread SOURCE: The Bread Machine Cookbook by Melissa Clark, copyright May 1993, ISBN #0-425-13733-3. Formatted by Ursula R. Taylor. This is an especially nice version of sourdough because the sweet raisins play off wonderfully against the s 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 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 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 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 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 Sourdough white bread - abm - regular 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 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. Skillet steak and onion on sourdough toast Start with mugs of tomato soup, then serve a tossed green salad with these open-face sandwiches. To wrap up such a straightforward Rocky Mountain-style dinner, put out giant sugar cookies, a basket of pears and a bowl of candied almonds. Can be Sourdough pumpernickle Pour boiling coffee over chopped caraway seeds. Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well. Let stand for 4 to 8 hours in a warm place, preferabley overnight. Then add the molasses, dry milk, s Sourdough rye This is a tasty; chewy bread. ANNA-LODI-CA 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 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 Basic sourdough bread Makes a 1 1/2 pound loaf. Use Basic/white bread cycle, medium/normal color setting. Timed-bake can be used.