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
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.
For the Sourdough Bread, combine the warm water
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!
arge bowl, combine the water, sourdough starter and 4 cups of
or when you feed your sourdough starter.)
Cover the bowl
FOR THE SOURDOUGH STARTER: Stir the 1 1/
Cover; refrigerate.
For the sourdough wafers, preheat oven to 400
The night before, feed sourdough starter as you normally do.<
ot in the hollowed out Sourdough bread bowls.
sing. The more potent your sourdough, the more alcohol you'll
errated knife to cut FRANCISCO Sourdough Bread into cubes. Place cubes
il.
Stir in the Sourdough Sponge and mix well.
pinach mixture in hollowed out sourdough loaf. Place lid back on
Heat oil in a large saucepan over medium heat. Cook, onion, garlic and bacon, stirring, until onion softens. Stir in beans, sugar, maple syrup and mustard. Add tomatoes and 4 cups water. Bring to a boil then reduce heat and simmer, covered, for 2 hours, or until beans are tender.
Uncover. Cook, stirring occasionally, for 30 mins, or until mixture thickens. Serve beans on toasted sourdough bread. Sprinkle with parsley.
In a large mixing bowl, dissolve the yeast in the warm water.
Add sugar, salt, sourdough starter and flour. Mix well.
Cover; set in a warm spot and let rise until doubled in bulk.
Punch dough down, and turn out onto a lightly floured work surface.
Roll out dough to 3/4 inch thickness.
Cut with a biscuit cutter.
If desired, dip both sides in butter. (I skip this step.).
Place biscuits on a well-greased baking sheet.
Let rise 15 minutes.
Bake at 400 degrees for 15-20 minutes.
For the cream cheese spread, stir together the cream cheese, lemon juice, mustard, and garlic pepper. This spread may be made up to 24 hours ahead.
Split sourdough loaf horizontally and spread cut sides with the cream cheese spread.
On bottom half of the loaf, layer turkey, Provolone or Swiss cheese, sweet peppers, and spinach. Cover with top of loaf. Slice crosswise into 4 pieces.
Wrap sandwiches in plastic wrap or waxed paper and chill until serving time, up to 6 hours.