Sourdough
These sourdough recipes are all from the Jungle Camp Cookbook, an
out-of-print cookbook published in the mid-1970's to help Americans make the
adjustment to primitive living conditions. All the recipes are designed to be
simple, and we still use the cookbook regularly in our decidedly non-primitive
living situation in the US. We especially like the sourdough recipes, and have
kept a starter going for several years now.
Tips on using a sourdough starter
It's traditional to keep only a small starter ... a couple of tablespoons or
so. Sourdough recipes will often direct you to mix up a quantity of starter,
milk, flour the night before so it's ready the next day. Now as it turns out,
the mixture is the same as the starter, once the yeast has permeated it;
there's just more of it. So since I'm not that good at planning ahead, I've
learned to keep a larger quantity of starter on hand. That way, all I need to do
is pull it out and use the starter directly when the occasion calls for it.
Here's how it works.
First, get a starter going (directions below). Then, when you make something,
pour out the entire starter into the mixing bowl and use that for the recipe.
Don't wash the starter container; it should have traces of the starter still in
the container. To reconstitute the starter, add two cups of milk to the
starter container along with two cups of flour and mix together (some lumps are
ok so long as everything is moist). Let it sit in a warm (not hot) place until
it's full of bubbles (about 8 hours or so).
If you use the starter at least every week you can keep it in the fridge.
Otherwise you can freeze it. If you do freeze it, you can defrost it by setting
it out overnight, or you can defrost it in warm (not hot) water or in the
microwave oven. If you defrost it in the microwave, it will tend to cook some of
the starter, making it stiff and sticky; you should discard this.
Getting a starter going
All you really need is milk and flour and some patience, though commercial
yeast speeds things up.
Sourdough Starter #1
Put 2 cups milk in a non-metal container. Allow to stand at room
temperature for 24 hours. Stir in 2 cups flour. Cover container with
cheesecloth. Leave in a warm place (around 80°
F is optimal) for 2-5 days. If you put it outdoors you'll speed the process up
by exposing the starter to wild yeast cells present in the air. If the starter
starts to dry out, stir in enough tepid water to bring it back to the original
consistency. Once it has a good sour aroma and is full of bubbles it is ready
to use.
Sourdough Starter #2
Put 2 cups warm (not hot) milk in a non-metal container and dissolve a
tablespoon of dry yeast. Add 2 cups flour. Cover the container loosely and let
stand in a warm place until bubbly.
Sourdough Recipes
Sourdough Waffles
These are a family favorite. It's important to have a deep waffle iron;
a Belgium waffle iron works well. Shallow ones tend to produce wimpy waffles.
Pour the entire starter into a large bowl. Separate 2 eggs. Add the egg
yolks, 2 tablespoons oil (olive or salad oil), ½
teaspoon salt and ½ to 1 teaspoon soda. Vary the amount of soda according to
the sourness of the starter. Sourdough items should not taste sour when
eaten. Whip the egg whites until stiff and fold into the batter. Cooking time
per waffle will depend on the iron you use, but generally they will take a
little longer than regular waffles.
To make a larger amount you'll have to plan
ahead. At least 8 hours before you intend to cook, pour the starter into a
large bowl and add equal amounts of milk and flour to get the quantity you
need. Cover loosely. Adjust the recipe accordingly.
Variations: Use half the starter and
mix with 1 cup milk and 1 cup of another flour, such as buckwheat flour or
corn meal. You can also add bacon bits or cheese to the batter. For pancakes,
follow the waffle recipe but eliminate the oil.
Sourdough English Muffins
Another family favorite, especially with our daughter Jenny.
Pour the entire starter into a large bowl. Mix together
½ cup flour, ¾ tablespoon salt, ½ to 1 teaspoon
soda, and mix well. Stir into starter. Add enough flour to make the dough
stiff but not too stiff. Turn the dough out onto a floured board and knead.
Add flour as necessary until the dough is no longer sticky. Handle the dough
lightly and don't over-knead it.
Roll out ¾ inch thick and cut with cutter. Put
on a cookie sheet sprinkled with corn meal. Sprinkle corn meal on top as well.
Cover and set aside in a warm place to rise, about 45 minutes. Fry on a
griddle, turning until until brown on both sides. Split and toast. You can
toast them in a toaster, toaster oven, or right on the griddle itself.
Sourdough Biscuits
These are easy and make a nice accompaniment to any meal.
Prepare the dough as for English Muffins, but add 1 teaspoon of baking
powder. Knead, roll out, and cut. You can begin baking immediately, but for
best results, let rise in a warm place 1-2 hours first. Bake at 375°
for about 30 minutes, or until golden brown.
Variations: Add cheese or bacon.
Add spices, such as Italian herbs. Brush with butter or oil before baking.
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