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Sourdough Cheese Rolls

  • 1 TBS active dry yeast
  • 3/4 cups warm water
  • 1 egg
  • 1 – 1/2 cups sourdough starter
  • 1/4 cup sugar
  • 1/4 cup butter or margarine, softened
  • 2 tsp. salt
  • 4 to 5 cups flour
  • 3/4 cps shredded sharp Cheddar cheese (3 oz)

Sprinkle yeast over water. Set aside to soften 5 minutes.

In a large bowl, beat egg. Stir in sourdough starter, sugar, butter or margarine, salt, softened yeast mixture, and about 2 cups flour.

Beat 3 to 4 minutes with electric mixer on medium speed. Stir in cheese and enough remaining flour to make a soft dough. Turn out onto lightly floured surface. Clean and grease bowl; set aside.

Knead 8 to 10 minutes or until smooth and elastic. Place in the greased bowl, turning to grease all sides. Cover with a cloth and set in a warm place free from drafts. Let rise 1 1/2 to 2 hours or until doubled in size.

Grease large baking sheet; set aside. Punch down dough. Cover and let stand 10 minutes. Shape dough into 1-inch balls. Arrange on prepared baking sheet. Cover with a cloth and set in a warm place free from drafts. Let rise 1 to 2 hours or until doubled in size.

Preheat oven to 375 F. Bake about 20 minutes or until golden brown. Remove from baking sheet. Makes 24 to 30 rolls.

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Sourdough Bagels

  • 1 TBS active dry yeast
  • 1/4 cup warm water
  • 2 eggs
  • 1 cup sourdough starter
  • 1 tsp salt
  • 2 TBS sugar
  • 3 TBS vegetable oil
  • 3 to 4 cups flour
  • 4 quarts water
  • 2 TBS sugar

Sprinkle yeast over 1/4 cup water. Set aside to soften 5 minutes.

In a large bowl, beat eggs. Stir in sourdough starter, salt, 2 TBS sugar, oil, and softened yeast mixture. Stir in enough flour to make a stiff dough. Turn out onto lightly floured surface. Clean and lightly grease bowl.; set aside.

Knead dough 8 to 10 minutes or until smooth and elastic. Add more flour if necessary. Place in the greased bowl, turning to grease all sides. Cover with a cloth and set in a warm place free from drafts.

Let rise 1 1/2 to 2 hours or until doubled in size. Grease and flour a large baking sheet; set aside.

Punch down dough and turn out onto lightly floured surface. Knead again, about 3 minutes. Divide into 12 equal pieces. Flour your hands. Shape each dough piece into a ball. Use your thumb to press a hole in center of each ball. Gently enlarge the hole by turning ball in your hands as your form dough into a doughnut shape.

Arrange shaped dough on prepared baking sheet. cover with a cloth and set in a warm place free from drafts. Let rise 15 to 20 minutes.

Preheat broiler. In a 5 quart pot, bring 4 quarts of water and 2 TBS sugar to a gentle boil. While water comes to a boil, broil bagels in preheated broiler 2 minutes on each side, turning with a fork. Carefully lower hot broiled bagels gently into boiling sugar-water. Boil only 4 to 5 bagels at a time. Boil 2 minutes on each side. Drain on paper towels 5 minutes.

Reduce oven heat to 375 F. Arrange drained bagels on prepared baking sheet. Bake 25 to 35 minutes or until golden brown with a crisp crust. Remove from baking sheet. Serve hot or cold.

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Sourdough Dinner Rolls

  • 1 TBS active dry yeast
  • 1/2 cup warm water (105 F)
  • 1 egg
  • 1 cup sourdough starter
  • 2 TBS sugar
  • 1 tsp. salt
  • 3 TBS butter or margarine, melted
  • 3-4 cups flour

Sprinkle yeast over water. Set aside to soften 5 minutes.

In a large bowl, beat egg. Stir in sourdough starter, sugar, salt, butter or margarine, and softened yeast mixture.

Add 2 cups flour. Beat until smooth. Stir in enough remaining flour to make a soft dough. Turn out onto lightly floured surface. Clean and grease bowl; set aside.

Knead dough 5 to 8 minutes until smooth and elastic. Add more flour if necessary. Place in the greased bowl, turning to grease all sides. Cover with a cloth and set in warm place free from drafts.

Let rise about 2 hours or until doubled in size. Grease a large baking sheet or 2 9-inch round baking pans; set aside.

Punch down dough. Divide into 24 pieces. Shape each into a roll. Arrange on prepared baking sheet. Cover with cloth and set it a warm place free from drafts.

Let rise 45 to 60 minutes or until doubled in size.

Preheat oven to 400 degrees F. Bake 20 minutes or until golden brown. Remove from baking sheet. Serve warm

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Quick Sourdough Pancakes

  • 1 – 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 TBS sugar
  • 1 egg
  • 1 cup sourdough starter
  • 1 cup milk
  • 3 TBS vegetable oil

In a large bowl, stir together flour, baking powder, baking soda, salt, and sugar; set aside.

In a medium bowl, beat egg. Stir in sourdough starter, milk, and oil. Stir into flour mixture until dry ingredients are just moistened. Preheat pan. Grease pan. pour 1/4 to 1/2 cup batter onto pan. Cook 1 or 2 minutes on each side or until golden brown.

These are delicious with the Orange Syrup below

Orange Syrup

  • 1 cup sugar
  • 2 TBS cornstarch
  • 1 cup orange juice
  • 1/4 cup butter or margarine

In a small saucepan, combine sugar and cornstarch. Slowly stir in orange juice. Add butter or margarine. Stiring constantly, bring to a boil over medium heat. Cook and stir until slightly thickened. Serve hot or cold.

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Ann’s Sourdough Biscuits

  • 1 TBS cornmeal (if desired or just grease pan)
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 TBS sugar
  • 1/2 cup shortening
  • 1/2 cup milk
  • 1 cup sourdough starter
  • 1 to 2 TBS butter or margarine (if desired)
  • 1 TBS cornmeal (for tops of biscuits if desired)

Grease a large baking sheet. Sprinkle evenly with cornmeal; set aside.

Preheat oven to 400. In a large bowl, stir together flour, baking powder, baking soda, salt, and sugar. Use a pastry blender or 2 knives to cut in shortening until mixture resembles coarse crumbs; set aside.

In a small bowl, combine milk and sourdough starter. Stir into floured mixture until thoroughly combined. Turn onto lightly floured surface. Gently knead about 30 seconds. Dough will be very soft. Roll or pat out 1/2 to 1 inch thick. Cut biscuits with cutter. Arrange with sides touching on prepared baking sheet. Brush tops with melted butter then sprinkle with cornmeal if desired. Bake in preheated oven 15 to 20 minutes or until tops are golden brown. Remove pans. Serve hot.

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Sourdough French Bread

  • 1 – 1/2 cups warm water
  • 1 TBS yeast
  • 1 cup sourdough starter
  • 2 TBS sugar
  • 2 TBS butter or margarine, melted
  • 5 tsp salt
  • 5 to 6 cups all-purpose flour
  • 1 tsp cornmeal (optional you could spray the pan instead)
  • Water for tops of loaves

Warm a large bowl. Pour 1 – 1/2 cups warm water into warmed bowl. Sprinkle yeast over water. Set aside to soften 5 minutes. Blend in sourdough starter, sugar, butter or margarine, salt, and 2 cups flour. Stir in enough remaining flour to make a medium-stiff dough. Turn out onto lightly floured surface. Clean and grease bowl; set aside. Knead dough 8 to 10 minutes or until smooth. Place kneaded dough in greased bowl, turning to grease all sides. Cover with a cloth and set in a warm place free from drafts. Let rise 1 – 1/2 to 2 hours or until doubled in size.

Grease a large baking sheet. Sprinkle with cornmeal; set aside. Punch down dough. Cover and let rest 10 minutes. Shape into two 10″ X 3 – 1/2″ loaves. Pull ends out to make them narrower than the center of the loaves. Or shape into 2 round loaves. Place on prepared baking sheet. Cover with a cloth and set in a warm place free from drafts. Let rise about 1 hour or almost doubled in size.

Preheat oven to 375. Pour water 1 inch deep into a 12″ X 7 – 1/2″ baking ban. Place in bottom of preheating oven. Use a pastry brush to brush tops of loaves with water. Use a razor blade or very sharp knife to cut diagonal slashes across tops of loaves. Bake in preheated oven 30 to 35 minutes or until loaves sound hollow when tapped with your fingers. Remove from baking sheet. Cool on wire rack.

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San Francisco-Style French Bread

  • 1 – 1/2 cups warm water
  • 1 TBS active dry yeast
  • 1 cup sourdough starter
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 5 to 6 cups all-purpose flour
  • Water for tops of loaves

Warm a large bowl. Pour1 – 1/2 cups warm water into warmed bowl. Sprinkle yeast over water. Set aside to soften 5 minutes.

Stir in sourdough starter, sugar, and salt. Beat in 3 cups of flour until blended. Cover with a cloth and set in a warm place free of drafts. Let rise 1 – 1/2 to 2 hours or until doubled in size.

Lightly grease a large baking sheet; set aside.

Stir down dough. Stir in enough remaining flour to make a medium-stiff dough. Turn out onto a lightly floured surface. Knead dough 8 to 10 minutes our until smooth and elastic. Add more flour if necessary. Shape kneaded dough into two 10″ X 3 – 1/2″ loaves. Pull our ends to make them narrower than the center of the loaves. Or shape into 2 round loaves. Place on greased baking sheet. Cover with a cloth and set in a warm place free from drafts.

Let rise 1 to 2 hours or until almost doubled in size. Preheat oven to 400. Pour water 1 inch deep into a 12″ X 7 – 1/2″ baking pan. Place in bottom of preheating oven. Use a pastry brush to brush tops of loaves with water. Use a razor blade or very sharp knife to cut diagonal slashes across tops of loaves. Bake in preheated oven 45 minutes or until crust is golden brown and loaves sound hollow when tapped with your fingers.

If after 30 minutes of cooking the loaves are golden brown, cover with a tent of foil to prevent further browning.

Remove from baking sheet. Cool on a rack.

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Lemon Loaf

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 cup sourdough starter
  • 1/2 cup milk
  • 2 teaspoons grated lemon peel (we never had lemons so we used 2 Tbs. lemon juice)
  • 1 1/3 cups all purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup finely chopped walnuts or pecans (we never added nuts and thought it was great)
  • Troy wrote in the recipe 1/2 tsp. baking powder. It as been so long since we made this, but figure we wanted it a little lighter and fluffier.
  • Lemon Drizzle, see below

Generously grease 1 9″x 5″ loaf pan or two 7 1/2″x 4″ loaf pans; set aside. Preheat oven to 350F.

In a large bowl, cream together shortening and sugar. Beat in eggs until fluffy. Stir in sourdough starter, milk, and lemon peel; set aside.

In a medium bowl, stir together flour, baking soda, and salt (and baking powder if you want to add that). Add to sourdough mixture. Beat 1 minute with electric mixer on medium speed. Fold in nuts if desired.

Turn into prepared pan or pans. Bake in preheated oven for 40-60 minutes or until a wooden pick inserted in center comes out clean.

Prepare Lemon Drizzle. Puncture baked loaf 10 or 12 times with a sharp object. Pour Lemon Drizzle evenly over hot loaf. Let stand 5 minutes. Turn out of pan or pans. Cool top side up on rack.

Lemon Drizzle

  • 1/4 cup sugar 1/3 cup lemon juice In a small bowl, stir sugar into lemon juice until dissolved.