ixing bowl.
Pour in sourdough starter and olive oil and
or when you feed your sourdough starter.)
Cover the bowl
Pre-heat oven to 350.
Cut off the top of the Sourdough round.
Hollow out the bread to form a bowl shape (Save the left over bread).
Combine onions, Cream Cheese, Sour Cream, Ham and Cheese.
Mix until completely blended.
Fill the Bread shell with the cream cheese mixture and replace the top of the bread.
Bake for 25 minutes.
Cut up the left over bread into bite size pieces and use for dipping.
I cut up extra sourdough bread or serve crackers with this dip.
Enjoy!
ot in the hollowed out Sourdough bread bowls.
sing. The more potent your sourdough, the more alcohol you'll
PRELIMINARY:
Your sourdough starter should have been fed
Use recipe for Sourdough Bread Dough (see recipe).
he starter for your favorite recipe and reserve one cup for
uture use, so if your recipe calls for more than 1
Use
Sourdough\tStarter
directions.
Bisquick\
ie crust.
To PROOF Sourdough starter:.
Remove 1 Cup
errated knife to cut FRANCISCO Sourdough Bread into cubes. Place cubes
tarter to use in a sourdough recipe. Refrigerate the remaining starter.
eans n cheese!).
This recipe doubles or triples beautifully if
itchen Aid, combine 2 cups sourdough starter with 1 cup flour
Mix sourdough starter, 2 cups warm water
To make the sourdough sponge/starter, Take 2 cups
Toss all, except Granny, straight up in the air. Drop into squeaking rocking chair.
Fold in grandmother's outstretched arms. Tuck Teddy and blanket around small child's arms.
Open fairy tale book to very first page.
Begin by saying, \"Now when I was your age\".
Mix stories of bunnies, bears, piggies and soup. Repeat bedtime stories until child's eyelids droop. When the cookie has crumbled and child starts to yawn, place child, Teddy and blanket in warm bed until dawn.
Yields 2 happy persons!
Preheat oven to 375.
Sift together flour, spices, and salt.
Cream sugar and oil/butter until well blended.
Add molasses and egg, beating continuously.
Add four mixture to mixer in 3 additions. Mix well.
Mix 2 tbs hot water with soda until soda is dissolved. Add to mixer and mix well.
Gently mix in sourdough starter.
Bake in greased muffin pans for about 15-20 minutes. The muffins are done when you poke them with a toothpick and the toothpick comes out clean.
In medium bowl pour starter and warm water, mix until smooth. Add flour and beat until smooth, about 3 minutes, it will be quite stiff.
Oil a large, deep bowl, scrape biga into it, cover with oiled plastic wrap and let rise for 12 - 18 hours, it will likely rise up and then fall back in on itself.
Use as directed for the biga in your favorite Italian bread recipe or in the Chewy Italian Bread recipe #176167.