Home Bread-Bakers v096.n059.6

recipe: sourdough cornbread/ sourdough potato bread

Fri, 22 Nov 1996 06:33:43 -0500 (EST)
The following recipe is one of the best cornbreads Ive tasted using my
sourdough starter. Eaten hot from the pan, it is moist and wonderful
My sourdough starter has just the right " tang" to it now and I hope you
enjoy this recipe as much as I do

(adapted from a " Sourdough Jack" recipe )

1 cup active sourdough starter brought to room temp
1 1/2 cups evaporated milk*
1 1/2 cups yellow cornmeal
2 tbs sugar
2 eggs beaten
1/4 cup melted butter, margarine ( could be oil )
1/2 tsp salt
1/2 tsp baking soda

Combine stater, milk *( evaporated produces a richer product ),cornmeal,
sugar and eggs. Blend well. Stir in melted butter, salt and soda. Blend to
combine. Batter will be thin. Pour into a well greased 10 inch round cast
iron skillet. Bake 450 20 to 30 minutes or tested done ( when touched with
finger will spring back ).SERVE HOT for best flavor and texture.
Note: you could probably bake in a 9 inch round skillet for a higher bread.

This is another wonderful sourdough bread recipe I'd like to share with you.
The loaves rose high and beautiful.Chewy crust and moist, creamy white


1 cup active sourdough starter, bring to room temp
1 1/2 cups warm water
2 cups bread flour
1 cup mashed potatoes, plain & warm
3/4 cup warm water
2 tsp salt
1/2 cup oil or melted butter or margarine
1/3 cup sugar
6 1/2 to 8 1/2 cups bread flour

Combine the first four ingredients in a large non metalic bowl and blend
well. Cover and  let rise until light and bubbly, overnight in a cool
kitchen or several hours in a warm kitchen.  This is a must do step!
Stir down this " sponge" ( light bubbly batter ) and add the 3/4 cup warm
water, salt, oil, sugar and half the flour ( start with 3+ cups )  and mix
well. Gradually stir in enough remaining flour until you create a soft
pliable, non sticky dough, kneading to this consistency and
only adding more flour as needed to prevent stickiness. Dough should be
soft and smooth  yet pliable.
Then place dough in an oiled bowl, turn to coat, cover and let
rise double in a warm place ( about 2 hours ). Punch down dough with floured
hands and cut dough in half. Let rest 10 minutes on the counter.
Shape into loaves and place into 2 greased  9 x 5x 3 inch loaf
pans. Cover and let rise to top of bread pans or light. Bake in a preheated
375 degree oven for about 45 mins or until golden and done. remove from pan
to finish cooling on racks. Yield 2 loaves.

NOTE: notice, there is no yeast in the recipe. The active
 sourdough starter is all
that you need. Also the " sponge" method is used. That is, starter
is added to  ( or yeast mixture in a non sourdough recipe )
part of the flour mixture and thus is fully activated. So when the remaining
flour and ingredients are added, the dough has a head start so to speak,
and the dough can rise sucessfully and light.

P.S. some people add yeast to their sourdough recipes to insure lightness
and rising. This is all a matter of perspective on sourdough recipes and
techniques. My philosophy has always been very open minded on bread
making. Bake stuff the way you like it! :)

Enjoy the recipes and feel free to email me on them :)


Joan,"Flour Power"
Joan at Rosskat@pipeline.com
`[1;33;42mRainbow V 1.18.3 for Delphi - Registered