Recipes For Sourdough Starter, Pancakes, and Biscuits and Link To a Beginner's Sourdough Bread Recipe

It's been a while since I've made any sourdough starter, but due to a renewed interest in my own health and healing, I determined, this morning, to find a half-gallon jar and get some starter going.

I've shared these recipes before, but it's been a while, so I've decided to share them again. 

What about you? Have you tried your hand at sourdough before? If so, what's been your experience? Do you have any recipes to share?

Here are the recipes that I have to share and, since I can't find my mother's recipe for sourdough bread, I will share a link to the Beginner's Sourdough Bread Recipe that I am going to try next. You can get to that recipe by clicking HERE.

NOTE: You can use the following starter for the 2 teaspoons of sourdough starter called for to make the 1/4 cup of Active Sourdough Starter in the recipe mentioned above at Little Spoon Farm.

Should you choose to do so, have fun experimenting with, cooking, and baking with sourdough! 

SOURDOUGH STARTER

1 package active dry yeast
1/4 cup lukewarm water (potato water is good)
2 cups warm water
1 1/2 cups flour
1 tablespoon sugar

Using a quart size (or half-gallon) mason jar or crock, dissolve yeast with 1/4 cup water. Allow to stand several minutes then stir in water, flour, and sugar. Cover with a cloth. Leave overnight at room temperature. Stir down several times as mixture rises to top. The longer the mixture stands at room temperature, the stronger the sour taste. Replace cover and refrigerate until ready to use. To maintain an ample supply of starter, each time you use it, replenish it with equal amounts of warm water and flour. Makes about 2 cups.

SOURDOUGH PANCAKES

(This is the sourdough recipe that we usually use.)

Mix the night before using:

2 cups flour
2 cups milk
1 cup starter

Let stand overnight at room temperature.

When ready to cook, add:

2 eggs, beaten
1 teaspoon baking soda
1 teaspoon salt

Stir batter until well mixed. Grease griddle if necessary. Pour or spoon pancake batter onto hot griddle. When bubbly and puffed, turn and brown other side. Serve with your favorite syrup. Makes 16 pancakes.

For future use, add to starter:

1 cup water to original jar
1 cup flour
1 tablespoon sugar

Keep refrigerated.


SOUR DOUGH BISCUITS

Mix the night before using:

1 cup sourdough starter, at room temperature
1/2 cup warm water
1 cup flour

Let stand overnight at room temperature.

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon sugar
Bacon drippings or butter or olive oil

About 1 hour before serving, turn dough out on 1 cup of the flour on a bread board. Combine remaining 1/2 cup flour with baking powder, soda, salt, and sugar. Knead flour lightly into batter. Make a well in the dough and mix dry ingredients into the batter, kneading lightly to get correct consistency for rolling dough without sticking. Roll to 1/2 inch thickness. Cut biscuits with a cutter or into 2" x 3" rectangles. Brush tops with warm bacon drippings or warm butter or olive oil. Place biscuits 1/2 inch apart on baking sheet, or close together in a 9-inch square pan, and set in a warm place to rise about 1/2 hour. Bake at 400 degrees about 20 minutes. Makes 14 biscuits.

Until next time...

~Rebecca

P.S. - After posting this post I found my original Sourdough Bread recipe. You can get to it by clicking HERE. 

Recent and related posts that you might enjoy reading...

Wisdom Wednesday - August 18 - Proverbs 18

Master List and Menu Plan Monday - August 16, 2021

Thursday Things - A Visit From Youngest Daughter, a Crescent Moon, Meteor Shower, Splendor, and More

Sour Dough Biscuits Fresh From The Oven

Sour Dough Biscuits

Recipes For Sourdough Starter, Pancakes, and Biscuits

An old friend contacted me tonight wanting to know if I had a recipe for sourdough starter...which I did (and do!)...and though I've shared these recipes before, I thought I'd share them again here because it got me excited! So excited, in fact, that I've got a fresh batch of sourdough starter making in the kitchen right now! :)

SOURDOUGH STARTER

1 package active dry yeast
1/4 cup lukewarm water (potato water is good)
2 cups warm water
1 1/2 cups flour
1 tablespoon sugar

Using a quart size (or half-gallon) fruit jar or crock, dissolve yeast with 1/4 cup water. Allow to stand several minutes then stir in water, flour, and sugar. Cover with a cloth. Leave overnight at room temperature. Stir down several times as mixture rises to top. The longer the mixture stands at room temperature, the stronger the sour taste. Replace cover and refrigerate until ready to use. To maintain an ample supply of starter, each time you use it, replenish it with equal amounts of warm water and flour. Makes about 2 cups.


SOURDOUGH PANCAKES

(This is the sourdough recipe that we usually use.)

Mix the night before using:

2 cups flour
2 cups milk
1 cup starter

Let stand overnight at room temperature.

When ready to cook, add:

2 eggs, beaten
1 teaspoon baking soda
1 teaspoon salt

Stir batter until well mixed. Grease griddle if necessary. Pour or spoon pancake batter onto hot griddle. When bubbly and puffed, turn and brown other side. Serve with your favorite syrup. Makes 16 pancakes.

For future use, add to starter:

1 cup water to original jar
1 cup flour
1 tablespoon sugar

Keep refrigerated.


SOUR DOUGH BISCUITS

Mix the night before using:

1 cup sourdough starter, at room temperature
1/2 cup warm water
1 cup flour

Let stand overnight at room temperature.

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon sugar
Bacon drippings or butter or olive oil

About 1 hour before serving, turn dough out on 1 cup of the flour on a bread board. Combine remaining 1/2 cup flour with baking powder, soda, salt, and sugar. Knead flour lightly into batter. Make a well in the dough and mix dry ingredients into the batter, kneading lightly to get correct consistency for rolling dough without sticking. Roll to 1/2 inch thickness. Cut biscuits with a cutter or into 2" x 3" rectangles. Brush tops with warm bacon drippings or warm butter or olive oil. Place biscuits 1/2 inch apart on baking sheet, or close together in a 9-inch square pan, and set in a warm place to rise about 1/2 hour. Bake at 400 degrees about 20 minutes. Makes 14 biscuits.

Sourdough Bread

SOURDOUGH BREAD

1 (.25 ounce) package active dry yeast

3 1/2 cups warm water (110 degrees F

to 115 degrees F), divided

7 cups all-purpose flour, divided

1/4 cup nonfat dry milk powder

2 tablespoons butter or margarine, melted

2 tablespoons sugar

2 teaspoons salt

Cornmeal

In a large non-metallic bowl, dissolve yeast in 2 cups warm water; let stand for 5 minutes. Stir in 2 cups of flour until smooth. Cover loosely with a clean towel. Let stand in a warm place (80 degrees F-90 degrees F) to ferment for 48 hours; stir several times daily. (The mixture will become bubbly and rise, have a "yeasty" sour aroma and a transparent yellow liquid will form on the top.) Stir in milk powder, butter, sugar, salt, remaining water and enough remaining flour to form a soft dough. (Do not knead.) Cover and let rise in a warm place until doubled, about 1-1/2 hours. Turn onto a floured surface; punch dough down. (Do not knead). Divide in half. Shape each into a round loaf. Heavily grease baking sheets and sprinkle with cornmeal. Place dough on prepared pans. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make three diagonal slashes across tops of loaves. Bake at 350 degrees F for 10 minutes. Brush loaves with cold water; bake 35-40 minutes longer or until golden brown.

Until next time...

~Rebecca

Recent and related posts that you might enjoy reading...

Recipes For Sourdough Starter, Pancakes, and Biscuits and Link To a Beginner's Sourdough Bread Recipe