Back to the Sourdough
My favorite use for the sourdough is flapjacks. When we first started and would have leftover batter, I could sometimes add some ingredients and make fine biscuits for lunch. But, the familiy grew, their routines changed drastically and biscuits weren't needed at lunch. And, I got better at estimating how much batter to fix.
For a time, we had a lot of outdoor cats who craved the carbs and I made extra flapjacks for them and the dogs.
Second favorite recipe was the chocolate cake. The texture resembles a cold water cake. When one of the children had a pioneer history day, we sent a chocolate cake so the class could sample some of the sourdough without a flapjack cooking mess.
I find myself wanting lighter bread than I've ever been able to get with sourdough. I have made it, but don't care much for it. I guess I should give it a try at this lower altitude and also expect the heavier texture, but try to like it.
I tried using the sourdough for the basis of those Herman cakes that were so popular in the 90's. I was missing something. Although taking one of those and adding a can of cranberry sauce made an interesting coffee cake.
I've had recipes for banana bread and cornbread that I've not tried to any great extent because I'm lazy. The regular way to make these has been working quite well.
Sourdough isn't very demanding, but neglect will kill it. Using it frequently is the best way to keep a light and tasty starter. I found if I used it even every other day, it didn't require refrigeration, but could sit on the counter. I have gone to keeping it in the refrigerator because I think it stays lighter in the cooler atmosphere.
Giving it a treat of extra sweetener from time to time or adding a can of beer to the batter makes for a perpetually happy sourdough. I like to use chunky things along with flour such as cornmeal, oatmeal, coarsely ground wheat or grain mix. I get a 7 grain mix in both flake and coarse grind at the health food store that I like to add. Bulgar works great. I've used the Hodgson Mills brand of Bulgar which has some additional soy in it to great success.
For a time, we had a lot of outdoor cats who craved the carbs and I made extra flapjacks for them and the dogs.
Second favorite recipe was the chocolate cake. The texture resembles a cold water cake. When one of the children had a pioneer history day, we sent a chocolate cake so the class could sample some of the sourdough without a flapjack cooking mess.
I find myself wanting lighter bread than I've ever been able to get with sourdough. I have made it, but don't care much for it. I guess I should give it a try at this lower altitude and also expect the heavier texture, but try to like it.
I tried using the sourdough for the basis of those Herman cakes that were so popular in the 90's. I was missing something. Although taking one of those and adding a can of cranberry sauce made an interesting coffee cake.
I've had recipes for banana bread and cornbread that I've not tried to any great extent because I'm lazy. The regular way to make these has been working quite well.
Sourdough isn't very demanding, but neglect will kill it. Using it frequently is the best way to keep a light and tasty starter. I found if I used it even every other day, it didn't require refrigeration, but could sit on the counter. I have gone to keeping it in the refrigerator because I think it stays lighter in the cooler atmosphere.
Giving it a treat of extra sweetener from time to time or adding a can of beer to the batter makes for a perpetually happy sourdough. I like to use chunky things along with flour such as cornmeal, oatmeal, coarsely ground wheat or grain mix. I get a 7 grain mix in both flake and coarse grind at the health food store that I like to add. Bulgar works great. I've used the Hodgson Mills brand of Bulgar which has some additional soy in it to great success.
posted by JudyA | 6:57 AM
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