Hi all,
Here is a good sourdough recipe. My husband and I made these together
earlier this week. We had a fun time in the kitchen baking and then the
tasting MMMM good. Hope you make the rolls, they are easy. Start with the
stater then the batter then the roll recipe.
Sally E.
* Exported from MasterCook *
Basic Sourdough Starter
Recipe By : Frugal Gourmet
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1 cup water
4 Tablespoons buttermilk
1 Tablespoon sugar
1 cup flour
Mix all of this together and place it in a glass or stainless-steel bowl. Do
not use aluminum. Cover this with a towel and allow to stand in a warm place
for a few days, or until it has begun to ferment and has a wonderful sour
smell. The starter should be the consistency of pancake batter and it can be
covered and stored in the refrigerator.
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* Exported from MasterCook *
Sourdough Batter
Recipe By : Frugal Gourmet
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups starter
1 1/2 cups flour
1 cup water -- tepid
This must be made about 12 hours before you are going to begin the
bread-making or roll process. Just do it at night before you go to bed. It
takes only a minute. Remove the starter from the refrigerator and allow it
to come to room temperature. Measure out 1 1/2 cups of starter and put it
into a 2 quart mixing bowl. Add 1 1/2 cups flour and 1 cup tepid water. Mix
this well, cover, and allow to sit overnight, unrefrigerated. This is called
" proofing ", and when the batter is ready, the natural yeast will have
spread thruoghout the dough and it will be bubbly and offer a strong
sourdough odor . When ready to bake, measure out the amount of batter called
for in the recipe and return the remaining batter to to your starter bowl
in the refrigerator. Remember that you must replenish your starter by
adding back what you take out. Return the same amount of water and flour
that you have removed. Just whip it up and stir it into the starter bowl.
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* Exported from MasterCook *
Sourdough Green Chile Rolls
Recipe By : Frugal Gourmet
Serving Size : 24 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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2 cups sourdough batter
1 package dry yeast
1 cup water -- tepid
3 teaspoons sugar
1 teaspoon salt
6 cups all-purpose flour
2 4oz cans Ortega green chiles -- diced
Preheat oven to 375 degrees F.
Make your batter the night before. Cover and let it sit out. Dissolve the
yeast in the water. Mix with the sourdough batter and then stir in the sugar
and salt , and the green chile peppers. Finally, stir in the flour. I use
my Kitchen Aid dough hook so there is no pain to this method. Knead with a
machine or by hand until the dough is very smooth and elastic. Place the
dough on a plastic tabletop and cover with a large metal bowl. Allow to
double in bulk, about 1 1/2 hours. Punch the dough down, knead it a bit, and
then shape into 24 small rolls. Place on a baking sheet and bake for about
15 minutes or until golden brown.
This recipe makes 2 loaves of bread or you could make one loaf of bread and
12 rolls.
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