The night before, feed sourdough starter as you normally do.<
Heat milk to just below boiling; let cool to wrist temperature (neither hot, nor cool on your wrist).
Stir in flour with a wooden spoon (not metal).
Gently fold in Starter from previous batch.
Let mixture sit in a warm place overnight.
Use in Sourdough Waffles or in many other recipes.
ote2: As with all bread recipes, check the texture of the
ixing bowl.
Pour in sourdough starter and olive oil and
izes in all of these recipes is guesstamate.
It all
many times [Unless making multiple recipes, I always refrigerate in the
Cut a thin slice from the top of the loaf.
Scoop out most of the bread.
Tear to make 1 1/2 cups soft crumbs (top slice and remaining bread can be used as bread crumbs for other recipes). Brown onion and mushrooms in 1 1/2 tablespoons of the butter. Beat egg with catsup.
Mix in bread crumbs, 1/2 cup of the cheese, wine or broth and seasonings.
Lightly mix in ground beef and onion mixture.
Carefully slice top off bread loaf. Using a sharp knife, slice around rim leaving 1/2 inch sides. Pull out bread and cut into 1 inch cubes.
Toast bread cubes on a cookie sheet for 15 min at 350. Set aside. (Optional).
Combine remaining ingredients.
Fill hollowed loaf and wrap in foil.
Bake 1 1/2 to 2 hrs at 325.
Serve warm with toasted bread, tortilla chips, or crackers for dipping.
Break up the crust from the bread bowl and eat that too!
Enjoy.
nd sugar.
Add eggs, sourdough starter, and flavorings;.
mix
Mix proofed sourdough starter and Harvest Grain Blend,
Preheat oven to 425 degrees.
Spray a cookie sheet with non-stick cooking spray.
Mix all dry ingredients in a medium size bowl.
Cut in the butter and work in starter until well blended.
Turn out onto floured surface and knead gently for 2 minutes.
Roll dough to 1 inch thickness.
Cut into 2-inch rounds with biscuit butter and place on prepared cookie sheet.
Bake for 10 minutes and serve hot from the oven.
an form onto a greased cookie sheet and allow to rise
Combine flour, salt, soda, baking powder and sugar in a bowl. Cut in 1/2 cup butter or margarine until it resembles cornmeal. Combine buttermilk and Sourdough Starter and blend.
Stir into flour mixture until mixture forms soft dough.
Turn dough onto floured board and knead gently, about 1/2 minute. Roll out 1/2 to 3/4-inch thick and cut with small biscuit cutter.
Place on cookie sheet and brush with butter or margarine.
Let rest in warm place about 1/2 hour.
Yields about 2 dozen biscuits.
Can be cut in half for 12 biscuits.
Dissolve yeast in 1 1/2 cups warm (not hot) water.
Add Sourdough Starter, sugar, salt and 3 cups flour.
Beat well; cover with towel and let rise in warm place until double in volume. Stir down and blend in 1 cup flour mixed with 1 teaspoon soda. Gradually add another cup of flour to make a soft dough.
Knead on floured surface until smooth.
Shape into 2 long loaves; let rise on lightly greased cookie sheet (covered).
Brush with water. Make diagonal slashes across top.
Bake about 45 minutes at 400\u00b0.
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
Dry the bread on a cookie sheet in the oven.
ound loaves on cornmeal coated cookie sheet, cover and let rise
a baking peel or rimless cookie sheet, spray bottle for water
alls.
Place on greased cookie sheet and flatten slightly.
lace on cornmeal coated cookie sheet. Be patient, sourdough without the addition