1 pkg active dry yeast
2 1/2 cups warm water (105-115)
2 Cups all purpose flour
1 Tbl Sugar or Honey
Dissolve yeast in 1/2 cup of the warm water. Stir in the remaining warm water,
flour and sugar. Using a wooden spoon, beat until smooth. Cover with 100% cotton
cheesecloth (I just used a towel). Let stand at room temperature (75-85) for 5-10
days or until mixture has a fermented aroma and vigorous bubbling stops, stirring
2-3 times a day. (Fermentation time depends on room temperature; a warmer room
will hasten the fermentation process).
To store, transfer Sourdough starter to a 1 quart plastic container. Cover and chill.
To use, stir starter. Measure amount of cold starter called for in recipe; bring to
room temperature. Replenish starter after each use: For each 1 cup removed, stir
3/4 cup all-purpose flour, 3/4 cup water and 1 tsp. sugar or honey into remaining
starter. Cover with cheese cloth; let stand at room temperature 1 day or until
bubbly. Cover with lid; chill for later use.
Sourdough Cinnamon Rolls (Wilson Family Recipe)
¼ tsp Salt
¼ tsp Baking Soda
2 tsp Baking Powder
1 ½ Cups Flour
1/3 Cup Shortening
1 Cup Starter Mix
Mix Salt, Soda, Baking Powder and Flour. Cut in Shortening. Mix in Starter Mix.
Roll out dough into a rectangle and pour on melted butter (use as much as you like)
and sprinkle with cinnamon sugar. Roll up and cut into slices, the easiest way is
using a piece of thread. Place on greased jelly roll pan or in a greased 9×13-inch
pan. Bake at 400°F for 15 minutes.
Sourdough Buiscuits (Wilson Family Recipe)
1 Cup Sour Dough Starter
½ Cup Milk
1 Tbl. Sugar
½ tsp. Salt
½ tsp. Soda
1 tsp. Baking Powder
1 ½ – 2 Cups Flour
Melt ¼ cup butter in pan. Cut out biscuits and turn in butter in pan. Bake at 375°F
for 25-30 minutes.