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SOURDOUGH

Sourdough is a yeasty starter for leavening hotcakes, waffles, muffins, bread and even cakes. It was used by those who lived alone, or in small groups.--miners, trap- pers or homesteaders. Sourdough became the basis for the “Staff of Life”, Bread could not be made with- out it, so the ‘starter’? became a precious possession.

STARTER

To make sourdough starter, for best results use glass or pottery containers. Never use a metal container or leave a metal spoon in the starter.. A good starter con- tains only flour, water and yeast. It has a clean, sour odor and the liquid will seperate from the batter after standing several days, but this doesn’t matter.

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This is your Sourdough Starter. The remaining bat- ter can be used immediately for pancakes, waffles, or what you will. Sourdough Starter will keep almost in- definetely in the clean glass or pottery container. The starter may also be dried for easy storing or sharing.

To dry Starter: Drop by teaspoonfuls on wax paper.

f Turn frequently until dry. Store in covered jar. To re-

constitute crumble two or three circles of starter in ¥% cup of warm water. Let stand overnight or until bubbly. Then add % cup water and % cup flour. Let

stand overnight or until bubbly. Use as directed in

recipes,

SOURDOUGH HOTCAKES...for three people

Set aside “%cup of sponge in the refrigerator for your sourdough starter for use next time. To the remaining sponge add:

1 or 2 eggs

1 tblsp oil

1 tsp soda dissolved in 1 tblsp water 1 tsp salt

1 tblsp sugar

Beat with a fork and blend in all ingredients. If wished, you may add several tablespoons of non-fat dry milk powder to any of the sourdough recipes at this point. Add soda/water mixture just before baking. Bake in a hot pan, turning only once. Serve hot with your favourite syrup, honey, jelly or butter.

For interesting variations add “cup whole wheat flour, cornmeal, wheat germ or branflakes to the batter. (Two eggs will provide the liquid for this addition.)

In a bowl, mix well: 2 cups flour 2 cups warm water ° ‘ 1 pkg. dry yeast or 1 yeast cake Place in a warm spot or closed cupboard pone In the morning put % of the starter in a sterilized pint jar, cover and store in a cool place or refrigerate for fut- | SOURDOUGH BREAD

ure use. Leave lots of room for expansion in the con- | get the sponge as for Hotcakes and let stand in a warm tainer. place overnight or for 6 to 9 hours. Save % cup for the

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SOURDOUGH WAFFLES

Use the basic Hotcake recipe adding two extra tblsps of oil. Add the fat, then the soda water mixture and bake at once in your waffle iron.

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next starter. To remaining sponge, which should be “about 2 cups, add: 4 cups sifted flour (or more) 2 tblsps sugar 2 tblsps fat 1 tsp salt (% tsp soda added later)

Sift dry ingredients into bowl. Make a well in the center. Add fat to the sponge and mix thoroughly. Pour into the well with flour. Add enough flour to make a soft dough for kneading. Knead on a floured board for 10 to 15 minutes. Place in a greased bowl. Cover with a towel and let rise ina warm palce for 2. to 4 hours or until size is doubled. Dissolve the % tsp ” sodain a tblsp of warm water and add to dough. Knead thoroughly. Shape dough into loaves in pans and set to rise. When doubled, bake at 375 degrees F for 50 to 60 minutes.

SOURDOUGH MUFFINS

In the evening, or 6 to 8 hours before using, set the

sponges as for hotcakes. Save 4 cup for the next starter

and to remaining sponge add: 1 tsp salt ¥% cup non-fat dry milk ¥% cup melted fat 1 or 2 eggs - “1 tsp soda dissolved in 1 tblsp water 1% cup whole wheat flour ¥ cup sugar % cup raisins (optional)

Sift dry ingredients into a bowl making a well in the center. Mix egg and fat thoroughly with sponge. Add this to well in the flour. Stir only enough to moisten flour. Add soda water mixture just before filling muffin tins.

The addition of % cup raisins, blueberries or cran- berries gives a special creat ‘Fill greased muffin tins % full. Bake at 375 degrees F for 30-35 min. Courtesy-Alaska Cooperative Extension

211 Smith St.

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