From: Gretchen [gretchen@nls.net]
Sent: Thursday, January 06, 2000 9:14 AM
To: WPSNMailingList@onelist.com
Subject: [WPSNMailingList] Bread part 5, sourdough
Sourdough                     [NMSU College of Agriculture & Home Economics]
Yesterday's Mainstay-Today's
Treat

Guide E-207

While we may think that the term "sourdough" originated in Alaska, the
history of sourdough breads goes back almost 6,000 years to the Egyptians.
For centuries, the accepted method of leavening bread was with sourdough
"starter." Early bread makers may have found that moistened flour, when
exposed to air, fermented and expanded. It may have been another accident
that caused the thrifty housewife to use a bit of this fermented mix in the
making of another batch of bread. Since it made the bread "light," she
formed the habit of saving a portion which became the "start" of another
batch of dough. And so the "starter," that sourish fermentation of flour,
water, and yeast used to leaven a variety of baked goods, came into being.

Sourdough is often associated with the prospectors swarming over the
California gold fields in '49 and later moving to the Klondike. Sourdough
products, baked over camp fires, along with beans and pork, constituted the
main diet of the strapping men who pioneered the virgin country, found its
riches, and survived to triumph over the harsh and demanding environment.
Men who carried a crock of starter in the miner's gear were called
"sourdoughs."

"Starters" were treasured gifts of the early prospectors and adventurers and
were treasured items during the rugged frontier days. Many families handed
down the starter through several generations, always passing with the
starter the directions for its care and preservation. Pottery was the
preferred container, loosely covered to allow the gas to escape.

It is said that miners and Indians from the Thlinget tribe or Hooch-in-noo
in southeast Alaska extracted a drink from the liquid rising to the top of a
batch of sourdough allowed to complete its fermentation. "Hooch," also known
as beewack, was reputed to be a highly volatile mixture, causing a hangover
of sledge-hammer proportions the following day.

Cowboy cooks usually kept their starter in five-gallon crocks which they
sometimes took to bed on chilly nights to keep the cold from halting
fermentation. Legend says that if all else failed, the successful cook would
coax his starter to perfection with tender looks of love.

Sourdough's unique flavor has remained in the minds and hearts of many and
has doubtlessly contributed to the renaissance of making sourdough breads.

You may make your own starter-which you may keep going for years, perhaps
perpetuating it as an heirloom for your family to pass down-or you may
purchase the starter in dry form and proceed as directed. For good results,
use glass or pottery containers and keep your starter loosely covered with
waxed paper. The starter is meant to be used at least every two weeks. It
can be kept in the refrigerator for that time without replenishing, or
indefinitely if used daily. The liquid will separate from the batter when it
stands several days, but this doesn't matter. Just remember to feed your
starter with one cup flour and one cup water for every cup of mixture you
take out.

Before use, starter should be left out at room temperature until the mixture
bubbles-at least 18 hours or over night. Treat your starter with love and
affection, and it will provide you with the same tempting treats that
sustained and satisfied American pioneers, prospectors, and a host of
westward-bound frontiersmen.

RECIPES

SOURDOUGH STARTER

2 cups enriched flour
2 cups warm water
1 pkg. dry yeast

Combine ingredients in large mixing bowl (not metal). Mix together until
well blended. Let stand uncovered in warm place (80 to 85 degrees) for 48
hours; stir occasionally. Stir well before use. Pour out required amount and
replenish remaining starter by mixing in 1 cup each flour and warm water.
Let stand uncovered in a warm place a few hours until it bubbles again
before covering loosely and refrigerating. Use and replenish every two
weeks.

SOURDOUGH PANCAKES

2 cups enriched flour
1/4 cup oil
2 cups starter
1 tablespoon baking powder
1 cup milk
1 teaspoon salt
2 eggs, beaten
1 teaspoon baking soda
1/4 cup sugar

Measure flour, starter, and milk into large mixing bowl (not metal); beat
until smooth. Cover loosely with waxed paper and let stand in a warm place
(80 to 85 degrees) at least 18 hours. Add remaining ingredients and stir
until smooth. Bake on lightly greased preheated 400 degree griddle, using
one tablespoon of batter for each pancake.

SOURDOUGH BREAD

3 cups enriched flour
1 teaspoon baking soda
1 cup starter
3 1/2 cups enriched flour (about)
2 cups warm water
Corn meal
2 tablespoons sugar
Melted butter
1 tablespoon salt

Measure 3 cups flour, starter, water, sugar, salt and baking soda into large
mixing bowl (not metal); beat until smooth. Cover loosely with waxed paper
and let stand in warm place (80 to 85 degrees) at least 18 hours. Stir
batter down. Mix in more flour to make a moderately stiff dough. Turn onto
lightly floured surface and knead until smooth and satiny, about 8 to 10
minutes. Shape dough, place on greased baking sheets that have been
sprinkled with corn meal; brush with butter. Cover and let rise in warm
place until doubled, about 1 1/2 hours. Bake in preheated 400 degree oven 40
to 50 minutes, or until done. Brush with butter.

SOURDOUGH BISCUITS

1/2 cup enriched flour
2 teaspoons baking powder
1 cup starter
1 teaspoon baking soda
2/3 cup milk
1 teaspoon salt
1 tablespoon sugar
1/2 cup shortening
1 1/2 cups enriched flour

Measure 1/2 cup flour, starter, milk and sugar into mixing bowl (not metal);
beat until smooth. Cover loosely with waxed paper and let stand in warm
place (80 to 85 degrees) at least 18 hours. Stir batter down. Stir together
1/2 cups flour, baking powder, baking soda and salt. Cut in shortening until
mixture resembles course crumbs. Blend in starter mixture. Add more flour if
necessary to make a soft dough. Turn onto lightly floured surface and knead
gently 30 seconds. Roll out 1/2-inch thick. Cut out biscuits with floured
cutter. Place on ungreased baking sheet. Bake in preheated 450 degree oven
10 to 12 minutes.

SOURDOUGH ITALIAN BREAD

2 cups enriched flour
3-3 1/2 cups enriched flour
2 cups warm water
1 pkg. dry yeast
1/3 cup starter
2 teaspoons salt
2 tablespoons sugar
1 1/2 teaspoons baking soda

Combine 2 cups flour, water, starter and sugar in mixing bowl (not metal);
beat until smooth. Cover loosely with waxed paper and let stand in warm
place (80 to 85 degrees) at least 18 hours. Stir batter down. Stir together
1 cup flour, yeast, salt and baking soda. Add to starter mixture and beat
until well blended. Stir in more flour to make a moderately stiff dough.
Turn onto lightly floured surface and knead until smooth and satiny, 10 to
15 minutes. Divide dough in half. Shape into balls and place in two greased
2-quart round baking dishes. Make diagonal cuts on top. Cover and let rise
in warm place until doubled, about 1 1/2 hours. Brush loaves lightly with
water. Place shallow pan on bottom rack of oven; fill with boiling water.
Bake loaves in preheated 400 degree oven 40 to 45 minutes, or until done.
Brush loaves with water twice during baking. Remove from baking dishes
immediately; cool.

SOURDOUGH CORN BREAD

1 cup starter
2 tablespoons sugar
1 1/2 cups yellow cornmeal
1/4 cup melted butter, warm
1 1/2 cups evaporated milk
1/2 teaspoon salt
2 eggs, beaten
About 3/4 teaspoon soda

Thoroughly mix the starter, cornmeal, evaporated milk, eggs, and sugar in a
large bowl. Stir in melted butter, salt, and soda. Turn into a 10-inch
greased frying pan and bake in a hot oven (450 degrees) for 25 to 30
minutes. Serve hot.

SOURDOUGH CHOCOLATE CAKE

1/2 cup starter
1/2 teaspoon salt
1 cup water
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon cinnamon
1/4 cup non-fat dry milk
1 1/2 teaspoons soda
1 cup sugar
2 eggs
1/2 cup shortening
3 squares melted chocolate

Mix starter, water, flour, and non-fat dry milk and let ferment 2 to 3 hours
in a warm place until bubbly and there is a clean sour milk odor. Cream fat,
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 300 strokes or mix at low speed until blended. Pour
into two layer pans or one larger pan. Bake at 350 degrees F. for 25 to 30
minutes. Cool and frost with icing of your choice.

SOURDOUGH RYE FRENCH BREAD

2 cups warm water (about 110 degrees)
l cup sourdough starter
About 7 1/2 cups all-purpose or unbleached flour, unsifted
2 cups rye flour
2 tablespoons light molasses
2 tablespoons light molasses
2 teaspoons salt
1 tablespoon caraway seed
1 teaspoon soda
Cornmeal
1 teaspoon cornstarch mixed with 1/2 cup water

In a large bowl stir together the water, starter, and 4 cups of the
all-purpose flour. Cover bowl with clear plastic film and let stand in a
warm place (about 85 degrees) until very thick, bubbly, and spongy looking,
6 to 8 hours or overnight.

Stir in the rye flour, molasses, salt, caraway seed, soda, and enough of the
remaining flour (about 1 1/2 cups) to form a stiff dough.

Turn dough out onto a board coated with part of the remaining 2 cups flour
and with well floured hands, knead until smooth, about 15 minutes. Add more
flour if needed to prevent dough from sticking.

Place dough in a greased bowl, turn over to grease top, cover and let rise
in a warm place until double in bulk, about 2 to 2 1/2 hours.

Punch down dough and divide in half. Knead each piece gently on a lightly
floured board just until dough has a smooth surface.

Shape each piece of dough into an oblong or round loaf and place on
cornmeal-covered baking sheet.

Cover each loaf lightly with clear plastic film and let rise in a warm place
until puffy and almost double, about 1 hour to 1 1/2 hours.

Adjust oven racks so they are on the two lowest positions. Place a baking
sheet on top rack as the oven preheats to 400 degrees. Just before bread is
ready to bake, place a rimmed baking pan on the lowest rack, and fill with
about 1/4-inch boiling water.

Meanwhile, heat cornstarch and water to boiling, stirring; cool slightly.
With a razor blade or sharp knife cut 1/2-inch-deep slashes in tops of
loaves. Cut 3 slightly slanting slashes in oblong loaves or cut 4 slashes in
a crisscross pattern in round loaves. Then brush each loaf evenly with the
cornstarch mixture, making sure to moisten sides of loaves.

Bake at 400 degrees for 10 minutes; then brush each loaf evenly again with
the cornstarch mixture. Bake 20 to 25 minutes longer or until loaves are
richly browned. Cool bread on wire racks. Makes 2 loaves.

SOURDOUGH POTATO BREAD

(Faster to make because of added yeast)

1 package active dry yeast.
About 5 3/4 cups regular all-purpose or unbleached flour
1/4 cup sugar
2 teaspoons salt
Instant mashed potatoes (amount for 2 servings)
3/4 cup milk
1/4 cup melted butter or margarine
2 eggs
1 cup sourdough starter
1 egg white beaten with 2 tablespoons water
Poppy seed (optional)

In the large bowl of a regular or heavy-duty electric mixer, combine the
yeast, 2 cups of the flour, sugar, and salt.

In a saucepan prepare 2 servings of instant mashed potatoes according to
package directions using the amounts of water, milk, butter, and salt called
for on the package. Then stir in the 3/4 cup milk, the 1/4 cup melted
butter, eggs, and starter; stir until blended.

Add potato mixture to dry ingredients and beat for 2 minutes on medium
speed, scraping bowl occasionally. Add 1 1/2 cups more flour and beat at
medium speed for 2 minutes longer. With a heavy spoon, stir in enough of the
remaining flour (about 1 1/2 cups) to form a stiff dough.

Turn dough out onto a board coated with part of the remaining flour and with
well floured hands, knead until smooth, about 8 minutes. Add more flour if
needed to prevent dough from sticking.

Place dough in a greased bowl, turn over to grease top, cover, and let rise
in a warm place until double in bulk, about 1 1/2 to 2 hours.

Punch down dough and divide in half. For round loaves, shape dough into
smooth balls; then lift up and smooth each top by pulling down and pinching
a lengthwise seam underneath. For braids, divide each half into thirds. Roll
each piece to form a rope about 18 inches long. Place 3 ropes on a lightly
greased baking sheet; pinch tops together and loosely braid, pinching ends
together and tucking underneath. Repeat for second loaf.

Cover loaves lightly with clear plastic film and let rise in a warm place
until almost double, about 45 minutes.

With a razor blade or sharp knife cut 1/2-inch-deep slashes in tops of round
loaves in a crisscross pattern. Brush loaves evenly with egg white mixture
and sprinkle braided loaves with poppy seeds if used.

Bake in a 350 degree oven for about 35 minutes or until richly browned. Cool
on wire racks. Makes 2 large loaves.

SOURDOUGH DATE LOAF

1/2 cup starter
1 1/2 cups unsifted flour
1 cup undiluted evaporated milk
2 tablespoons sugar
A cup quick-cooking rolled oats
2 eggs, beaten
1/4 cup butter or margarine
1 teaspoon baking powder
3/4 cup brown sugar
1/2 teaspoon each, soda and salt
1 cup chopped dates
1 cup chopped walnuts

The night before, combine starter, flour, undiluted evaporated milk, and
sugar; partially cover and leave at room temperature overnight. The next
day, cream butter and brown sugar. Add dates and nuts; set aside. Combine
eggs, rolled oats, baking powder, soda, and salt; stir into the sourdough
mixture with date mixture. Turn into a greased loaf pan (5 by 9 inches) and
let rise about 1 hour. Cool for 10 minutes in pan, then remove from pan to
cooling rack. Serve warm or cool. Makes 1 loaf. Bake at 350 degrees F. for
about 50 to 55 minutes.

SOURDOUGH DROP COOKIES

1/2 cup starter
1 egg, beaten
1 cup undiluted evaporated milk
1/2 teaspoon each, salt and soda
3 cups corn flakes, crushed
2 cup flour
3/4 cup chopped walnuts
1 cup butter or margarine
1 1/4 cups dark brown sugar

3/4 cup shredded coconut (optional)
Stir starter, milk, and 1 1/2 cups flour together in a large bowl; set aside
for 2 hours. Meanwhile cream butter with sugar; blend in egg, and a mixture
of 1/2 cup flour, salt, and soda. Stir in corn flakes, walnuts, and coconut
(if used). Blend both mixtures together. Drop batter from a teaspoon onto a
greased cooky sheet, placing mounds 2 inches apart. Bake in moderately hot
oven (375 degrees) for 15 minutes. Makes 5 dozen.

SOURDOUGH ENGLISH MUFFINS

1/2 cup starter
3/4 teaspoon salt
2 3/4 cups flour
1/2 teaspoon soda
1 cup milk
3 tablespoons cornmeal
1 tablespoon sugar

Mix starter, about 2 cups of the flour and milk in a large mixing bowl (not
metal). Cover and let set overnight. In the morning mix 1/4 cup flour with
the sugar, salt, and soda. Sprinkle over the dough and mix in thoroughly.
Add more flour if needed to make a stiff dough. Knead on a lightly floured
board until no longer sticky. Roll out dough to 3/4-inch thickness and cut
out with a 3-inch biscuit cutter or a large glass. Place muffins 1 inch
apart on a cookie sheet which has been sprinkled with cornmeal. Sprinkle
more cornmeal on top. Cover loosely and let rise until almost double (3/4 to
1 hour). Transfer to a lightly greased hot griddle (275 degrees for an
electric griddle) and bake approximately 8 to 10 minutes on each side.
Yield: 12 muffins.

SOURDOUGH PIZZA

Use basic recipe for sourdough bread, adding enough flour to form a stiff
dough. Knead for 5 to 10 minutes. Roll or stretch dough to fit greased pizza
pans or cookie sheets. Dough may be thick or thin as desired. Brush with
olive oil and cover with favorite pizza toppings--tomato sauce, seasoning,
cheese, mushrooms, onions, peppers, sausage. Bake thin-crust pizza
immediately at 475 to 500 degrees F. Allow thick crust pizza to rise for 30
to 45 minutes before baking.




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