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Thread: Sourdough

  1. #1
    Super Member SaraSewing's Avatar
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    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!

  2. #2
    Super Member Lisa_wanna_b_quilter's Avatar
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    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.

  3. #3
    Super Member ScubaK's Avatar
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    speaking of sourdough...has anyone heard of Salt rising bread?
    Would love to know more about this.
    K

  4. #4
    Super Member Lisa_wanna_b_quilter's Avatar
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    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

  5. #5
    Senior Member diannemc's Avatar
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    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!!!!

  6. #6
    Senior Member such a sew and sew's Avatar
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    I would like to start a sourdough starter. i used to have one but can't remember where my recipe went.

  7. #7
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    Quote Originally Posted by such a sew and sew
    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.

  8. #8
    Super Member Lisa_wanna_b_quilter's Avatar
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    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.

  9. #9
    Senior Member such a sew and sew's Avatar
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    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.

  10. #10
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    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.

  11. #11
    Super Member SaraSewing's Avatar
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    I am compiling a bunch of recipes that various friends have given me. When I get it all finished, if any of you would like a copy, just PM me.

  12. #12
    Senior Member such a sew and sew's Avatar
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    Thank you for your help. I'll be starting my starter today.

  13. #13
    Senior Member such a sew and sew's Avatar
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    My starter is working can't wait to make bread. 2 more days

  14. #14
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    CA is great for sourdough better then any other state in the US. Sourdough is made from the wild yeast in the air and all yeast have different tastes that is why you never get the same yummy taste as San Francisco sourdough. But all sourdough is really good, I am sure your is going to be delicious and can't wait for you to tell us how it comes out. When you are making your bread use bread flour it is made from a different wheat then all purpose flour. Also add a teaspoon or 2 of lemon or orange juice. You won't take it but the citric acid makes the dough rise higher. have fun baking

  15. #15
    Super Member crkathleen's Avatar
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    Such a sew, can I put in an order for a loaf of bread? I love homemade but refuse to make it. Can't fit in my clothes as it is now! :roll:

  16. #16
    Senior Member such a sew and sew's Avatar
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    When i make fresh bread, i cool it and then freeze it. If i leave it on the counter all soft and fresh i'm in trouble. And if i have room temperature butter i'm in double trouble. i'll post a pic when i get it done. will probably make it on friday.

  17. #17
    Super Member SaraSewing's Avatar
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    I love fresh bread too. The problem is that when I make 2 or more loaves we don't get to it while it's still fresh. So I "have" to give it away. It's a great way for our neighbors to like me. I think it would be impossible to make just one loaf - hardly worth the effort. My daughter and husband are coming this weekend. He will be my slave for the whole stay if I make him fresh bread. And kneel at my feet if I also fry some into a scone. Ahh ha, I need leaves raked. . . . .

  18. #18
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    Quote Originally Posted by SaraSewing
    I love fresh bread too. The problem is that when I make 2 or more loaves we don't get to it while it's still fresh. So I "have" to give it away. It's a great way for our neighbors to like me. I think it would be impossible to make just one loaf - hardly worth the effort. My daughter and husband are coming this weekend. He will be my slave for the whole stay if I make him fresh bread. And kneel at my feet if I also fry some into a scone. Ahh ha, I need leaves raked. . . . .
    If you make 2 loaves use one and make in into bread pudding. or cut in cubes toss with olive oil and herbs bake at 450 about 10 minutes. you have croutons.

  19. #19
    Super Member TacoMama's Avatar
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    Hadn't thought about croutons.....

  20. #20
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    Quote Originally Posted by diannemc
    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!!!!
    Do you mind sharing your ciabatta recipe? i've tried a couple and haven't been real happy with the results. I know it's a very soft dough.

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