Sourdough is an interesting alternative to traditional yeast breads, and so, over the years, we have tried a number of different starters - some with more success than others. One of our experiments was a starter recipe which called for grapes as the fermenting agent. After four attempts, none of which met with success, we admitted defeat.
The starter recipe listed below, made with yogurt, however, has been consistently easy to activate and has an excellent "sour" flavor. If treated well (used at least once every two weeks or frozen for up to two months), the starter will stay alive indefinitely. If you choose to freeze the starter, let it thaw in a warm place until bubbly before using. It is important to always use either plastic or wooden utensils and bowls when mixing and replenishing the starter. Prolonged contact with metal changes the taste and can kill the starter. Sourdough needs a consistent temperature of 80-90 degrees when being activated or replenished. We have found one good place for starting and replenishing it is the top of a water heater.
Starter can be shared with friends, but with a word of warning. It travels best in either a plastic container or doubled plastic freezer bags. We once tried transporting a gift of starter from Raleigh to St. Louis during warm weather. Fortunately, we had already passed through the security check when the glass jar full of starter exploded inside a suitcase, causing a noticeable noise, not to mention a mess.
At least 1/2 cup of starter must be used (or discarded) every two weeks. Replenish with equal amounts of flour and water equivalent to the amount of starter used (i.e., 1/2 cup starter is replenished with 1/2 cup water added to 1/2 cup flour and the dry milk).
Ingredients:
In plastic container with lid, combine water and milk, stir until dissolved. Add yogurt, cover and put in warm place 12-24 hours (until the consistency of yogurt).
With a plastic or wooden spoon, add the flour and stir until smooth. Cover and put in warm place until bubbly and slightly sour (2-4 days). Refrigerate in plastic container.
To replentish starter:
Combine flour, water and milk in small bowl and mix well. Add to active starter. Cover and keep at 80-90° until bubbly. Refrigerate until needed.
Combine first three ingredients listed below and refrigerate, covered, overnight.
Ingredients:
Prior to making pancakes, combine:
Ingredients:
with starter mix and let stand at room temperature 10-15 minutes. Pour batter onto hot, lightly greased griddle. Makes 12 4" pancakes.
Ingredients:
Measure flour, sugar, baking powder and salt onto waxed paper. In large bowl, beat egg, add sourdough starter, buttermilk and oil and mix well. Add dry ingredients all at once and stir just until mixed. Fold in blueberries. Fill greased (or paper lined) muffin tins 2/3 full. Bake at 400 degrees for 20-25 minutes. Makes 12 muffins.
Ingredients:
In large bowl, mix together starter, cornmeal, buttermilk, eggs and sugar. Stir in melted butter, salt, baking soda, corn, grated cheese, green chilies and pepper flakes. Stir until mixed and pour into greased 7-1/2" x 11" pan. Bake at 400° for 25-30 minutes.
Ingredients:
Place sourdough starter in large bowl. Add sugar. Dissolve yeast in warm water and add to starter. On pastry board, cut shortening into flour, salt and baking powder until the consistency of cornmeal. Add flour mixture to starter, stirring well. Turn onto floured pastry board and knead, adding more flour if necessary. Roll dough to 1/2" thickness and cut with biscuit cutter. Dip top of each biscuit in melted butter and place in 9" greased cake pan with edges touching. Cover and set in warm place to rise until doubled (approximately 1 hour). Bake at 400° for 20-25 minutes or until golden. Makes 12 biscuits.
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