Here’s a couple of recipes to go along with the Sourdough Starter recipe I posted earlier this morning. The first is for sourdough bread, the second, flapjacks. These recipes would be great to use while doing a pioneer unit study with your children! And don’t stop with just these two recipes, try Sourdough Chocolate Cake with cocoa cream cheese filling! Or Sourdough French Bread, Biscuits, Streusel Cake, Sugar cookies, Applesauce Spice Cake…and many more. Bet you didn’t realize sourdough starter was so versatile!
Sourdough Bread—this no-knead bread is no fuss to make and delicious, too. It has a crisp crust and distinctive sourdough flavor from the starter yeast mixture you stir up in advance. It’s easier than you’d think!
- 1 cup Sourdough Starter
- 2 ½ cups all-purpose flour (not self-rising)
- 2 cups warm water (105-115 degrees F)
- 3 ¾ to 4 ½ cups all-purpose flour (not self-rising)
- 3 Tablespoons sugar
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 3 Tablespoons vegetable oil
- Cold water
Mix 1 cup sourdough starter, 2 ½ cups flour and 2 cups warm water in 3-quart glass bowl with wooden spoon until smooth. Cover; let stand in warm, draft-free place 8 hours.
Add 3 ¾ cups of the flour, the sugar, salt, baking soda and oil to mixture in bowl; stir with wooden spoon until smooth and flour is completely absorbed. (Dough should be just firm enough to gather into a ball. If necessary, add remaining ½ cup flour gradually, stirring until all flour is absorbed.)
Turn dough onto heavily floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 ½ hours. Dough is ready if indentation remains when touched.
Punch down dough; divide in halves. Shape each half into a round, slightly flat loaf. Do not tear dough by pulling it. Place loaves in opposite corners of greased cookie sheet. Make three ¼ inch deep slashes in each loaf. Let rise until double, about 45 minutes.
Heat oven to 375 degrees. Brush loaves with cold water. Place cookie sheet in center of oven. Cookie sheet should not touch sides of oven. Bake, brushing occasionally with water, until loaves sound hollow when tapped, about 50 minutes. Remove from cookie sheet; cool on wire racks.
1 cup flour
2 Tablespoons sugar
1 ½ teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
1 beaten egg
1 cup starter
¾ cup milk
3 Tablespoons cooking oil
Serve with molasses or syrup, to taste
Mix the egg, starter, milk, and 2 Tablespoons oil in the bowl. Stir until it’s smooth. Add the rest of the ingredients. Stir until smooth.
Place 1 Tablespoon of oil in a griddle or frying pan and heat it at medium heat.
Use 2 Tablespoons of batter for each flapjack. Fry until bubbles appear in the batter of the flapjack. When the bubbles begin to burst, flip it over and fry the other side until it is golden brown.