Grandmas Sourdough Starter Recipes
GRANDMA'S SOURDOUGH BREAD
This is a recipe from an old cookbook. I only have a few pages left so I can't say what the cookbook was called or where it came from. I found the pages glued to cardstock in the pages of a binder which belonged to my grandmother. I made this bread for the first time a year ago. It makes a wonderful loaf of bread, tastes like REAL sourdough to me. It has beer in it (the brand with rocky mountain water in it) and it takes a nice flavor from the beer. I hope everyone likes it as much as I do ! I have also posted the starter recipe. ENJOY!!!!!!
Provided by Stevens Dad
Categories Sourdough Breads
Time 3h30m
Yield 2 loaves, 8-10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 356.8, Fat 3.8, SaturatedFat 2, Cholesterol 7.6, Sodium 684.9, Carbohydrate 67.7, Fiber 2.4, Sugar 5, Protein 8.8
GRANDMA'S SOURDOUGH BISCUITS
My grandma makes these every time we go over for dinner. I got my starter from her, so I too make these every couple weeks when I need to use up some starter. They are really fast and easy, and taste delicious right out of the oven.
Provided by pollen
Categories Breads
Time 22m
Yield 8 biscuits
Number Of Ingredients 6
Steps:
- Sift together flour, salt, baking powder and baking soda.
- Cut in the margarine or butter.
- Mix in sourdough starter.
- Turn out dough onto lightly floured board.
- Knead a few times, until all of the flour is mixed in.
- Pat/roll dough to 3/4" and cut out biscuits; place them on an ungreased baking sheet.
- Bake at 425°F for 12-15 minutes, until slightly brown.
Nutrition Facts : Calories 91.3, Fat 3.9, SaturatedFat 0.8, Sodium 286.8, Carbohydrate 12.2, Fiber 0.4, Protein 1.7
GRANDMA'S SOURDOUGH STARTER
This is a recipe from an old cookbook. I only have a few pages left so I can't say what the cookbook was called or where it came from. I found the pages glued to cardstock in the pages of a binder which belonged to my grandmother. I made this starter for the first time a year ago and have kept it going. It makes a wonderful loaf of bread, tastes like REAL sourdough to me. It has beer in it ( the brand with rocky mountain water in it) and I had never seen this in a starter before. The bread made takes a nice flavor from the beer which I have not experienced in other starters. I hope everyone likes it as much as I do ! I will also be posting the bread recipe. ENJOY!!!!!!
Provided by Stevens Dad
Categories Sourdough Breads
Time P5D
Yield 3 cups
Number Of Ingredients 5
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.
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