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Sourdough Baking
The Sourdough Starter (Saccharomyces exiguus or Lactobacillus San Francisco) is the secret to high quality, high nutrition, great tasting baked goods. Commercial bread yeast are processed, artificial substitutes for the real thing. A quality sourdough starter is a living, breathing thing. A single starter can last a lifetime with the proper care. With sourdough your breads, biscuits and muffins will rise higher, have better texture and taste fantastic.		  
SOURDOUGH STARTER
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Sourdough Starter $3.95-
The Sourdough Starter (Saccharomyces exiguus or Lactobacillus San Francisco) is the secret to high quality, high nutrition, great tasting baked goods. Commercial bread yeast are processed, artificial substitutes for the real thing. A quality sourdough starter is a living, breathing thing. A single starter can last a lifetime with the proper care. With sourdough your breads, biscuits and muffins will rise higher, have better texture and taste fantastic.
Baking with Sourdough by Pitser. $3.95-
History and recipes for sourdough baking.32 pages.
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WHOLE FLAKED GRAINS
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Flaked Corn for cornbread, tomalleys, muffins $1.50 per lb.
Flaked Barley for muffins, breads, biscuits $1.50 per lb.
Flaked Wheat for whole wheat goodness $1.50 per lb.
Flaked Rye for wholesome rye bread $1.50 per lb.
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SOURDOUGH RECIPES
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Batter for Breads & Cakes
Ingredients: 1 cup sourdough starter
2-1/2 cups white flour
2 cup warm water
Yield: 3 cups of batter for baking
1 cup returned to starter container
Method: Combine ingredients until batter is very smooth and lump free. Let rise for 8-12 hours stirring about every 4 hours. Stir batter very well and return 1 cup to the starter.
Batter for Rolls & Biscuits
Ingredients: 1 cup sourdough starter
1-1/2 cups white flour
1 cup warm water
Yield: 1-1/2 cups of batter for baking
1 cup returned to starter container
Method: Combine ingredients until batter is very smooth and lump free. Let rise for 8-12 hours stirring about every 4 hours. Stir batter very well and return 1 cup to the starter.
Sourdough Rye Bread
Ingredients: 3 cups bread & cake batter
2 cups warm water
5 cups rye flour
3-1/2 cups white flour
1 tbs caraway seed
1 tsp fennel seeds
2 tsp salt
Yield: 2 loaves
Method:Combine bread & cake batter with  water, salt and seeds. Stir in rye flour 1/2 cup at a time. Stir in 1 cup white flour. Turn out onto floured counter and knead in remaining flour. Shape into 2 round loaves and place on greased cookie sheet. Let rise for 1-1/2 hours. preheat oven to 425 degrees. Place a pan of water in bottom of oven. Brush loaves with cold water and bake for 45 minutes. Remove water pan after 15 minutes. cool on a rack.
Sourdough Pretzels
Ingredients: 1-1/2 cups roll & biscuit batter
1 cup hot water
2 tbs butter
3 tbs sugar
2 tsp salt
5-1/3 cups white flour
1 egg yolk
2 tbs thick cream
Yield: 20 pretzels 4-5 inches across
Method: Combine butter, salt, sugar and water. Let cool to lukewarm. Combine biscuit batter with water mixture. Add 4 cups flour 1/2 cup at a time, stirring each time. Turn out onto counter and knead in about 1-1/4 cups more flour. Place in a greased bowl and rise for 2 hours. Break off dough in pieces about the size of a large egg and roll out to 18 inches long by 1/2 inch diameter. Twist into pretzel shape, place on greased cookie sheet, brush with egg and cream mixture, let rise for 30 minutes. Brush again with egg and cream mixture, sprinkle with coarse salt. Bake at 425 degrees for 15 minutes. Cool on a rack.
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copyright 2001 J.R.Leverentz. All rights reserved.