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SOURDOUGH SCONES
1/3 cup water
1 3/4 to 2 cups flour
1/3 cup sourdough starter
1/4 cup powdered milk
1 teaspoon honey
Vegetable oil for frying
2 packages yeast
1 tablespoon granulated sugar
2 tablespoons butter
1 egg
Add water to yeast. Stir, proof 10 minutes. Add flour, sugar and
sourdough starter. Mix thoroughly. Add butter, milk, egg and honey.
Knead dough on slightly floured board. Shape into rectangle and cut into
2-inch triangles. Roll into circles and flatten to 1/2-inch. Allow to
rise until tripled in bulk.
Heat oil to 350 degrees F. Drop scones into hot oil and fry until
golden brown on all sides.
Makes 6 to 12 scones.
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Alaskan Sourdough Chocolate Cake #1
This is the way most cakes were baked in Alaska in the early days before baking
powder became more common.
1 cup thick sourdough starter
1 cup granulated sugar
1/2 cup shortening
2 eggs (or Egg Beaters)
1 cup evaporated milk
1/4 cup brewed coffee (melt chocolate squares in this)
1 teaspoon vanilla or almond extract
1 teaspoon ground cinnamon (heaping if you like cinnamon)
3 (1 ounce) squares semisweet chocolate (melted into 1/4 cup coffee)
1/2 teaspoon salt
1 1/2 teaspoons baking soda
2 cups sifted all-purpose flour
Prepare a cup of thick sourdough starter the night before. Let sit in
a warm spot overnight.
Cream sugar and shortening until light and fluffy. Beat in eggs, one at a
time. Stir in sourdough starter, milk, vanilla extract, cinnamon and melted
chocolate. Beat with rotary beater 2 minutes. Blend salt and baking soda
together until smooth. Sprinkle over batter and fold in gently. Fold in flour
until batter is smooth. Pour into 2 (8- or 9-inch) greased and floured pans.
Bake at 350 degrees F for 25 minutes. When done, cake will spring back when
pressed lightly with fingers and will shrink slightly from sides of pan.
Cool and frost with your favorite frosting.
Chocolate Sourdough Cake #2
1 cup starter
1 cup milk (or evaporated milk)
2 cups flour
1 1/2 cups sugar
1 cup oil
2 tsp vanilla
1 tsp salt
1 1/2 tsp baking soda
3/4 cup cocoa
2 eggs
Preheat oven to 350 degrees Fahrenheit. Combine starter, milk,
and flour, let ferment 2 to 3 hours or until bubbly. Cream sugar,
oil, salt, vanilla, baking soda, and cocoa. Add eggs one at a
time, beating well to incorporate as much air as possible. Combine
both mixtures, trying to not deflate the sugar mixture, but make
sure the mixtures are well blended. Divide batter between two
greased nine inch cake pans and bake for 40 to 45 minutes or until
done. Cool in pans for five minutes, then turn out and finish
cooling on wire rack. Frost as desired
Sourdough Chocolate Cake #3
(12 servings)
1/2 c Sourdough starter
1 1/2 c All purpose flour
2 c Sugar
3/4 c Powdered cocoa (not instant)
2 ts Baking powder
2 ts Baking soda
1 c Milk
1/2 c Vegetable oil
3/4 c Cold coffee
1 ts Vanilla
Few people bake cakes from scratch anymore unless they
can produce something that's not possible with a mix. This sourdough
chocolate cake falls in that category. It's got a fudge-like quality you
can't get any way except with sourdough and since it's all mixed in one
bowl, it's almost as easy as a boxed cake.
Put the starter in a large bowl, cover loosely and allow to stand at
room temperature until active and bubbling -- at least one hour. Then
add the rest of the ingredients, in the order given, beating well after
each addition. It is not necessary to sift or premix any of the
ingredients as long as you are careful to get the baking powder and soda
evenly mixed.
Grease and flour two 9-inch round cake pans, pour in the batter, which
will be thin, and bake in a preheated 350°. oven for about 30 minutes,
or until the layers test done when poked with a toothpick. The cake will
have pulled away from the sides of the pan.
Allow to cool about 10 minutes before removing from pans, then finish
cooling the layers on wire racks. Do not frost until the cake is
completely cold.
A mild chocolate butter cream frosting is nice with this cake.
Sourdough Flapjacks
2 cup sourdough starter
1 cup lukewarm water
21/2 cups flour
2 large eggs, well beaten (or Egg Beaters)
2 Tablespoons sugar (or sugar substitute)
1/3 cup canned evaporate milk
2 Tablespoons cooking oil
1 teaspoon baking soda
Mix starter, water and flour; remaining ingredients the
Let mixture bubble 10 minutes while griddle is heating.
Cook on lightly oiled griddle.
Biscuits
2 cups all-purpose flour
1 Tablespoon sugar
1 Tablespoon baking powder
3/4 teaspoon salt
2 cups sourdough starter
2 to 3 Tablespoons softened butter
Mix flour, sugar, baking powder and salt
Add the starter.
Mix to make a firm dough.
Grease a 12 inch iron skillet with lard
Pinch off walnut sized balls. Place in pan.
Let stand in a warm place 10 to 15 minutes.
Bake in 400 degree oven for 24 to 30 minutes.
Quick Breakfast Casserole
6 servings
4 slices sourdough bread
4 eggs
1/4 cup milk
1 pound breakfast sausage
2 cups shredded Cheddar cheese
Spray a 7 x 10-inch dish with vegetable spray, then line the bottom with
sourdough bread slices.
Crumble sausage into skillet, then brown. Pour over bread.
In a bowl, beat eggs and milk together, then pour over sausage. Top with
cheese and bake at 350 degrees F until cheese is melted and egg is done to
desired firmness.
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SOURDOUGH STEAK
1 (3 pound) round steak
1 cup all-purpose flour
2 teaspoons onion salt
2 teaspoons paprika
1 teaspoon black pepper
1 cup sourdough starter
3/4 cup shortening
Tenderize meat, then cut into serving size
pieces.
Mix flour and remaining ingredients. Dip
steaks into the Sourdough Starter, then into the flour. Fry in 1 inch of
hot grease.
Serves 6 to 8.
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