Sourdough - Recipes
Here are some pointers we just received and wish to pass along from a visitor from Alaska. Sounds like the real deal. Our thanks for the suggestions.:
Hi, I just ran across your sourdough page and have a few comments.
From Don Alexander's Galley
Here follows several very fine recipes for sourdough pancakes or flapjacks, take your pick 'cause they're all real good. These cakes are especially delicious when cooked out-of-doors over an open campfire when you're fishing, hunting, out gold prospecting or mining. I'd honestly like to give the right folks credit for their recipes but for the life of me I simply don't recall who gave what...it's been a few years.
The sourdough starter is the basic ingredient for everything you will make that's called sourdough whatever. Sourdough is simply home-grown yeast! Given the hosts of flour and warm water, the yeast spores break down the starch into sugar, permitting fermentation to take place. In bread baking, the sourdough acts primarily as the leavening or raising agent. The sourdough base is often called a sponge and from it springs bread, biscuits and flapjacks. The sponge has also been used to heal burns and wounds and even make a kind of hooch. Sourdough fed generations of miners, trappers, mountain men and pioneers--and, later on, farm and city families.
There are two ways of getting sourdough starter: make it or else get some from a friend. Starter can easily be maintained for years, if treated properly. Sooner or later you'll do something stupid and lose your starter. No need to fret, my friend, just mix up another new batch. Keep the working starter in any kind of a coverable container, crock, mason jar or the like, but don't ever store the starter in a metal container. Before using the crock, mason jar, etc. scald the container well to kill unwanted bacteria spores. Old timers say that in cold weather the starter will lose some of it's potency so revive it with a tablespoon of pure cider vinegar. The lid to the container should never be tightly closed or sealed in order to permit yeast spores to be attracted from the surrounding air...and allow the sponge to vent gas to the atmosphere
The real sourdough starter, like the old timers used, did not use yeast! The less yeast used the richer and headier the sourdough becomes but the trickier the recipes are.
After each use be sure to replenish the starter by adding enough flour and water to restore the mixture to its original consistency and let the sponge work in the container at least a day before storage back in the refrigerator. Note: a teaspoon of sugar may be added to the starter during the replenishment.
(Special thanks to Sports Afield for their article printed September, 1972 and based on "The Complete Sourdough Cookbook" by Don and Myrtle Holm, Caxton Printers, Ltd., Caldwell, Idaho (c) 1972.)
DON'S LONG-TIME FAVORITE: SOURDOUGH, SOUR CREAM, BLUEBERRY PANCAKES. This fine recipe came from Mrs. Edith Smith when I lived in Pampa, Texas sometime during the mid 1970's.
Night before: remove starter from the refrigerator and either get it to room temperature or use warm water. Empty all of the starter into a large clean bowl and add: 1 - cup water, 1 1/2 - cup flour and 1 - teaspoon sugar. Mix well, cover with several folds of damp paper towel or a dish towel, to keep crust from forming, and leave overnight at room temperature. Next morning: take out 1 - cup of the replenished starter and put back in a well scalded container for refrigeration for use next time. To the rest of the starter add: 3 - tablespoons sugar, 1/2 - teaspoon salt, 1/4 - cup Wesson oil ( or such), 2 - eggs well beaten. Mix thoroughly with beater then add 1/1/2 - teaspoon baking soda. Beat thoroughly with the beater to make sure all the soda is well blended. Let sit while you fry bacon or sausage then fry the cakes/flapjacks.
Alternate: after saving 1 - cup of the starter, add 1 - egg, 2 - tablespoons Wesson Oil, 1/4 - cup dry milk (or Pet) and beat thoroughly. Then combine 1 - teaspoon salt, 1 - teaspoon soda, 2 - tablespoons sugar with a little water and blend together until smooth with no soda lumps. Add this to the above combined ingredients and mix well before frying on hot, lightly greased griddle. THIS IS THE ONE I LIKE BEST! Note: If the batter is too thick it may be thinned with milk.
Serving Instructions: As each cake comes off of the griddle, add a spoon size glob of sour cream rather than butter... on top of the very top cake in the stack spoon on blueberries and juice then sprinkle on some powdered sugar. Will serve 2 - 4 hungry folks. Enjoy em while their hot, Mmmm. good! This recipe for flapjacks makes a cake that by my way of thinkin' seems to stay with a person longer than the Regular Sourdough Pancake below. Ya gotta decide for yourself which recipe is best for your galley.
REGULAR SOURDOUGH PANCAKE RECIPE
Into a medium size clean mixing bowl pour one cup of room temperature sourdough starter. Add two tablespoons of cooking oil and stir well. Beat one egg and stir in to the starter along with two tablespoons of sugar. Stir in three-fourths cup of flour then. Next mix one teaspoon of soda with one-quarter teaspoon salt in a small amount of water or milk and quickly stir into the batter. The sourdough batter will now begin to foam and rise in the bowl. Let the batter stand while bacon or sausage is cooked. Now fry the pancakes in a skillet or on a griddle. Note: The amount of flour added to the batter will determine its thickness, for thinner cakes add less flour. Note: Bisquick may be substituted for the flour.
Butter each cake as it comes off the grill. Serve em while they're hot with whatever syrup ya like.
Hope you enjoy these flapjacks 'cause they're sure 'nough good eating; and, don't forget to add flour and water to the remainder of the starter for replenishment.
Copyright: Don Alexander, Santa Fe, N.M. - April, 1990
Copyright: Don Alexander, Yarnell, AZ., Update - January,1999
Any errors or omissions in ingredients or proper credit for the recipes are strictly unintentional. The recipes are published for your personal enjoyment. Please send any comments to: Cowboy Showcase e-mail