Sourdough - Recipes

From the late Grant Matthews, Murtaugh, Idaho

SOURDOUGH STARTER:

2 cakes yeast
1 cup warm water
Let soak 30 minutes and stir to dissolve.

In a crock (or any vessel that is not metal-plastic will do) place 3 cups flour. 
Add yeast mixture to the flour and mix well.

Allow to set 24 hours then add 1/2 cup water and one cup flour.  Mix well.  Do this every day for three days and the starter will be ready to use.

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Sourdough Rolls (or bread) 

Dump some flour (about 6 cups) in a large mixing bowl.  Make a well in the center.
Add 3 tbsp olive oil
2 tbsp sugar
2-3 tsp baking powder
1 tsp salt
Stir these together in the well in the center of the flour.  Add starter.
Start feeding in the flour from the edges.  This is best stirred by hand.  Disposable plastic gloves come in handy.

When mixed well, break off balls of dough to form rolls.  Place just touching each other in a greased pan.  Spray tops with cooking oil to help brown the tops.  Allow to raise in a warm spot for about one hour until about doubled in size.  Bake for 15 to 20 minutes in a 450-475 degree oven or over the coals in a Dutch oven.  Also will make good bread.

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