Sourdough is alive and should be treated carefully and with the kindness that any living thing deserves. Feed your starter by adding all purpose white flour and warm water in equal amounts. Allow it to work, after stirring, by keeping it in a warm (85°F) draft free place. It grows, so use a large enough container; glass, plastic or stone ware (never metal). After a few hours the sourdough starter may be refrigerated or frozen for use at a later time.
|2 C sourdough starter|
|1 egg (beaten)|
|2 T oil|
|1/2 t salt|
|2 T sugar|
|1 t soda|
Save some sourdough starter for next time before adding other ingredients.
Mix egg and oil then combine with sourdough. Stir dry ingredients together and fold into batter. Fry at 400°F until the bottom is golden brown, flip and brown the other side. Serve hot with butter and syrup!
|1/2 C thick sourdough starter|
|1 C warm water|
|1/4 C dry skim milk|
|1 1/2 C all purpose flour|
The night before--stir together: sourdough starter, warm water, dry skim milk and flour. Let this mixture "work" in a warm, (85-90°F) draft free place over night, (or at least several hours).
|1 C sugar|
|1/2 C shortening (oil)|
|1/2 t salt|
|1 1/2 t baking soda|
|1 t vanilla|
|1 t cinnamon|
|3 (1-ounce) squares melted unsweetened chocolate|
|1/3 C Kahlua or very strong coffee|
Next day--cream together: sugar, shortening (oil), salt, baking soda, vanilla and cinnamon.
Add eggs, one at a time, beaten after each addition. Stir in the melted unsweetened chocolate and Kahlua or very strong coffee. Add this creamed mixture to the sourdough mixture and stir 300 strokes, or mix for one minute on low with an electric beater.
Pour into 2 layer pans or a large baking dish and bake at 350°F for 25-30 minutes, being careful to make sure the cake is done before removing it from the oven.
Check later for more recipes!