Friday, January 18, 2013

Sour Dough Starter

By revered Wyoming chief, outdoorsman, historian, writer and all-around good guy.
Neil Waring

Easy to find sour dough recipes, especially on the western sites I frequent. Here is a good Old Time Sour Dough Starter recipe.

2 cups flour

2tbsp. sugar

1 tbsp. salt

1 ½ cups water

1 tbsp. vinegar

Mix up all the white stuff in a good stone crock. Pour in the water and mix-er-up

When is pretty well smoothed out pour in the sour stuff – the vinegar.

Cover with a dish towel or if you have it the new-fangled cheese cloth.

Set in a warm place, on the stove or fridge works well. It will sour in 8 to 12 hours, I like to leave it for 12. You will know when it is ready because you will smell the yeast.

There you have it Sour Dough Starter

After using add more water and flour  (at a ratio of about a cup to a cup)and it should last, if refrigerated, for years

Sourdough has also been called Chuck wagon bread, Cellar biscuits, Yeast dough, Forever dough and even Magic dough


1 1/2 c. sifted flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/4 c. softened butter
1 cup of your good ol’ starter

Stir dry ingredients together - add butter, then add starter and mix. Roll dough 1/2" thick, cut  

Let rise about an hour  bake hot about 425 degrees for 20 minutes.

Should make about a dozen, unless you cut them real big


1 cup starter
2 cup flour
2 cup milk
1 tsp. salt
2 tsp. baking soda
3 tbsp. melted shortening
2 tbsp. sugar
2 eggs

About 12 hours before serving hot cakes, mix starter, flour, milk and salt

Makes about 30 nice small cakes


No comments: