Grandmas Sourdough Bread Recipes

GRANDMA'S SOURDOUGH BREAD

Steps:

• Soften yeast in warm beer. Blend in 2 cups of the flour, Grandma's starter, sugar, butter and salt. Combine 1 cup of the flour and the baking soda; stir into flour-yeast mixture.
• Stir in as much of the remaining flour as you can with a wooden spoon. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (5 to 8 minutes total).
• Place in greased non metallic bowl; turn once. Cover; let rise till double in size, 1 to 1 1/2 hours. Punch down; divide dough in half. Cover; let rest 10 minutes.
• Shape into two oblong or round loaves.
• Place on greased baking sheet which has been sprinkled with yellow corn meal. Cover; let rise till almost double in size, about 1 hour. brush with a little water. Make diagonal slashes across tops of the loaves.
• Twenty minutes before rising is complete pre-heat oven to 375 degrees.
• Bake in the oven at 375 degrees for 30 to 35 minutes.

SOURDOUGH BREAD (ALSO KNOWN AS GRANDMA ANGELITAS BREAD)

Steps:

• Remove 1 cup starter and keep in fridge for the next time you wish to make 4 loaves.
• Add remaining ingredients in the order listed.
• Use only enough flour to make the dough easy to handle.
• Knead on floured surface until the dough is smooth and elastic.
• Let rise in a greased bowl, keep in a warm place, cover it, until about doubled. Knead again and divide into 4 equal parts.
• Shape each loaf into a 9" round & place in 9" greased cake pans.
• Let rise again.
• Bake in 375°F oven for approx 45 minutes or until done (loaf sounds hollow when you tap on it and it should be golden brown).

GRANDMA'S SOURDOUGH PANCAKES

Steps:

• Sift flour, baking powder, and salt together into a medium bowl.
• Beat egg in a small bowl. Stir in milk and melted butter. Add wet ingredients to dry ingredients; blend briefly. Stir in sourdough starter. Allow to rest while griddle preheats, about 10 minutes.
• Preheat a griddle to 375 degrees F (190 degrees C).
• Drop pancake batter onto the hot griddle. Cook until pancakes rise and look a bit dry on top, 2 to 3 minutes. Flip and cook until the other side is golden brown, about 2 minutes.

GRANDMA'S SOURDOUGH STARTER

Steps:

• Soften yeast in warm water.
• Stir in flour, beer and sugar.
• Beat until smooth. ***Do not use metal utensils or bowls!***
• Place in a wide-mouth jar.
• Cover loosely with cheesecloth; let stand at room temperature 5 to 10 days, stirring 2 to 3 times a day. Mixture will foam and bubble. Time required to ferment depends on room temperature; If room is warm, let stand a shorter time than if room is cool.
• Cover loosely and refrigerate til ready to use.
• To keep starter going: For each 1 cup of starter used, add 3/4 cup water, 3/4 cup all-purpose flour, and 1 teaspoon sugar to remainder.
• Let stand at room temperature till bubbly, at least a day.
• Cover loosely and refrigerate for later use.
• If not used within 10 days, add 1 teaspoon sugar.
• Repeat adding sugar every 10 days.