I recently got a starter of sourdough that is supposedly back to the alaskan gold days. The old guy who I got it from has had it for 18 years, and he got it from his old aunt, etc, etc, Anyway, it has a wonderful flavor and I have been enjoying trying lots of recipes. I would love if any of you could share your favorite sourdough recipes!

I make sourdough cheese bread. Just chop up little bits of your favorite cheese as you are mixing your dough. I generally use asiago, but whatever your flavor is would work fine.

speaking of sourdough...has anyone heard of Salt rising bread?
Would love to know more about this.
K

My great Grandma used to make salt rising bread. I have never made it or even eaten it in years and years. There is a recipe for it at
www.allrecipes.com

I have started making ciabatta bread..OH MY GOSH!!! It is good..I put cheese in it yesterday for the first time and it is great!! I am going to get as big as the house!..I am all by myself during the week and I just want to eat!!!!

I would like to start a sourdough starter. i used to have one but can't remember where my recipe went.

here is the recipe
.Day 1

1 c flour
1 c warm water
1 packet yeast
mix all together in a large jar or crock. DO NOT cover tightly or the gas will make it explode. cover with a towel and let it sit in a warm spot

Day 2
1/2 c flour
1/2 c warm water
stir into the batter/starter from day one.

repeat this for 4 more days then just let it sit out another day or so. you now have your starter. refrigerate it. Remember to leave it out the night before you will use it and freshen it up with equal flour and warm water.

Another note on sourdough starter. Use regular yeast not rapid rise or use a much bigger pot to hold it. I used rapid rise without thinking and came home to sourdough starter oozed all over my counter.

Thank you for your reply,I'm going to give it a try. But i need to ask. how much starter do i use for a loaf? If I remember correctly It's about a 1/2 cup then replace the same amount to the starter mixture? Hope I'm not bugging.

Are you just using the sour dough starter and nothing else for the bread to rise?? if so I would use about 2/3 cup if you are using the starter along with yeast then 1/2 c. If only using starter it takes a lot long to rise about 3-4 hours.
What you do the night before is take the starter out of the fridg and add 1/2 c flour and 1/2 c warm water let it set on the counter over night then use it the next day. You don't have to add anything after you use it unless you want to. other wse just put it back in the fridge until you are ready to use it again

I hope I am not confusing you.