Today was my day to deal with my sourdough starter. It had been sitting in the refrigerator for what feels like 6 months being ignored. I stored it in a gallon mason jar, and needed the room, so three days ago I took it out. I poured it all into a bowl, added 1 cup warm water and 1 cup flour. I mixed it well, let it sit, and it was still alive! I’m telling you, I love this starter!
After my starter resurrected, I began my search for recipes. I have made bread and pancakes but knew there had to be more out there for me to do with sourdough starter. In addition to these first two recipes, I made two loaves of bread, except one I kneaded 2 teaspoons of minced garlic into the dough just before the final rise.
Well, this is what I came up with:
The big hit of the day was this Cherry Sourdough Coffee Cake from Better Homes and Gardens “New Cook Book”:
Cherry Filling (or use a can of cherry pie filling)
- 1 1/2 cups fresh or frozen unsweetened pitted tart red cherries
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 2 tablespoons cornstarch
- Water to cover
- 1 1/2 cups all-purpose flour (I used about half white and half wheat flour)
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter
- 1/2 cup Sourdough Starter
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup rolled oats
- 1/4 cup packed brown sugar
- 1/4 cup chopped nuts
- 3 tablespoons all-purpose flour
- 1/4 cup butter
Bring cherries to boil; reduce heat. cover and simmer for 5 minutes. Stir in lemon juice. Combine sugar and cornstarch; add to cherry mixture. Cook and stir until bubbly. Cook and stir 2 minutes more. Cool completely.
Mix the flour, sugar, baking powder, baking soda, and salt. Cut in butter until mixture resembles fine crumbs. Mix Sourdough Starter, egg, and vanilla; add to flour mixture. Stir just until moistened. Spread half of the batter into greased 9X9X2-inch baking pan. Spread Cherry Filling on top. Drop remaining batter in small mounds over filling.
Mix oats, brown sugar, nuts and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter. Bake in a 350 degree F oven for 35 to 40 minutes or until golden. Serves 9.
Next is the Sourdough Chocolate Cake. Now, I will share a recipe with you but it’s not the one I cooked. The one I cooked was not chocolate-y enough. So I searched and found this one. I won’t make it tonight…have to find someone who will eat the first one (I might have my husband take it to work…they eat anything! LOL!):
Sweet Sorrow Sourdough Chocolate Cake
Now, for the recipes I will try. Looking around online I found some wonderful recipes. These are the ones I am dying to try, once I am finished with my baking frenzy today.
This one I will make once I have a supply of homemade candied fruits and peels:
This page has so many recipes, I’m not sure you want me to list them all (but I will):
SOURDOUGH RECIPES from Richard Packham:
EVERYDAY SOURDOUGH BREAD (for five loaves)
SOURDOUGH FRENCH BREAD
SOURDOUGH CINNAMON ROLLS
SOURDOUGH DEEP-FRY BATTER
SOURDOUGH BELGIAN WAFFLES
MIKE’S QUICK BLENDER WAFFLES
SOURDOUGH CARROT CAKE
SOURDOUGH GINGERBREAD CAKE
SOURDOUGH CROISSANTS (makes one dozen)
SOURDOUGH PUMPERNICKEL BREAD
SOURDOUGH PASTRY (PIE CRUST)