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SOURSOUGH BREAD
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-$4.95-
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-$3.95
History and recipes for sourdough baking.32 pages by Pitser.
SOURDOUGH RECIPES
Batter for Breads & Cakes
  • 1 cup sourdough starter
  • 2-1/2 cups white flour
  • 2 cup warm water
  • 3 cups of batter for baking
  • 1 cup returned to starter container
    		•  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
  • 1 cup sourdough starter
  • 1-1/2 cups white flour
  • 1 cup warm water
  • 1-1/2 cups of batter for baking
  • 1 cup returned to starter container
    		•  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
    homemade kits
     
    Sourdough Rye Bread
  • 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
    		•  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
  • 1-1/2 cups roll & biscuit batter
  • 1 cup hot water
  • 2 tbs butte
  • 3 tbs sugarr
  • 2 tsp salt
  • 5-1/3 cups white flour
  • 1 egg yolk
  • 2 tbs thick cream
    		•  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.
    copyright 2004 J.R.Leverentz
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