Sourdough Pancakes.

Mix the night before using:

2 cups flour

2 cups milk

1 cup starter

Let stand overnight at room temperature.

When ready to bake, add:

2 eggs, beaten

1 teaspoon baking soda

1 teaspoon salt

Stir batter until well mixed.

Grease griddle if necessary.

Our or spoon pancake batter onto hot griddle. When bubbly and puffed, turn and brown other side.

Serve with your favorite syrup.

Makes 16 pancakes.

For future use, add:

1 cup water to original jar

1 cup flour

1 tablespoon sugar

Keep refrigerated.

Sourdough Biscuits.

Mix the night before using:

1 cup sourdough starter, at room temperature

1/2 cup warm water

1 cup all-purpose flour

Let stand overnight at room temperature.

About 1 hour before serving, turn dough out 1 cup of the flour on a breadboard.

Combine remaining 1/2 cup flour with baking powder, soda, salt and sugar.

1-1/2 cups flour

2 tablespoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon sugar

Bacon drippings or butter

Knead flour lightly into batter.

Make a well in the dough and mix dry ingredients into the batter, kneading lightly to get correct consistency for rolling dough without sticking.

Roll to 1/2 inch thickness.

Cut biscuits with a cutter or into 2"x 3" rectangles.

Brush tops with warm bacon drippings; or warm butter.

Place biscuits 1/2 inch apart on baking sheet, or close together in a 9 inch square pan, and set in a warm place to rise about 1/2 hour.

Bake at 400 degrees about 20 minutes.

For outdoor cooking, place biscuits in a cast iron skillet, cover with foil and place on grill 3" from hot coals.

After 10 minutes, lift foil to be sure biscuits are not burning.

Cook 5 minutes longer or until done.

Makes 14 biscuits.

Sourdough Starter.

A good starter was one of the most precious possessions on the ranch or the trail.

Cooks were known to sleep with the starter on cold nights to keep it alive.

Using commercial yeast to make the starter is a short cut. In the old days, cooks made their own yeast with a batter of flour, potato water, salt, sugar and yeast cells from the air to furnish the enzymes.

This was a tricky process and explains why a good starter was so valuable.

1 package active dry yeast

1/4 cup lukewarm water {potato water is good}

2 cups warm water

1-1/2 cups flour

1 tablespoon sugar

Using a quart size fruit jar or crock, dissolve yeast with 1/4 cup water.

Allow to stand several minutes then stir in water, flour and sugar.

Cover with a cloth.

Leave overnight at room temperature.

Stir down several times as mixture rises to top. The longer the mixture stands at room temperature, the stronger the sour taste.

Replace cover and refrigerate until ready to use.

To maintain an ample supply of starter, each time you use it, replenish it with equal amounts of warm water and flour.

Makes about 2 cups.

Sourdough Cornmeal Bread

1 package active dry yeast

2 cups warm water {about 110 degrees}

3/4 sourdough starter

1/3 cup vegetable shortening, melted

2 cups yellow cornmeal

6 cups all-purpose flour

2 teaspoons salt

Soften yeast in water for several minutes.

Stir in starter, oil and cornmeal.

With a heavy spoon, gradually stir in enough flour to make a stiff dough. 

Turn dough out onto a board and knead about 5 minutes until smooth, adding flour as necessary to prevent sticking. Place dough in a greased bowl, grease top, cover and let rise in a warm place until double in bulk, about 1-1/2 hours.

Punch dough down and divide in half. Knead gently until smooth.

Shape each piece into a round. Smooth top and pull down slightly to make a seam underneath.

Place loaves on a baking sheet, cover and let rise until double, about 1-1/2 hours.

Bake at 375 degrees about 30 minutes, or until top is golden brown.

Cool on racks.

Makes 2 loaves.

Favorite Sourdough French Bread

1/2  cup milk

1 cup water

1-1/2 teaspoons vegetable oil

1 package active dry yeast

1/4 cup warm water {about 110 degrees}

1-1/2 tablespoons sugar

2-1/2 teaspoons salt

4-3/4 cups all-purpose flour

3/4 cup sourdough starter

1 egg white mixed with 1 tablespoon cold water.

Mix water, milk and vegetable oil.

Bring to a boil and then cool. 

Dissolve yeast in warm water.

Add yeast, sugar and salt to cooled milk mixture and stir until sugar and salt are dissolved.

Add flour and sourdough starter. Stir well, but do not knead. Place in a large bowl, cover and let rise until double in bulk, about 1-1/2 hours.

Turn onto a lightly floured board and divide into two portions. Pat or roll each portion into a 15"x10" rectangle.

Beginning at the long end, roll up tightly and seal edge by pinching together. With a hand on each end, roll gently back and forth to taper ends. Place on baking sheet.

With a sharp knife, make 1/8" deep cuts diagonally along loaf about 2" apart.

Cover and let rise until a little more than double.

Preheat oven to 425 degrees.

Bake 15 minutes.

Reduce heat to 350 degrees and bake 15 to 20 minutes longer.

Brush top and sides with a mixture of 1 egg white and 1 tablespoon cold water.

Bake 5 minutes longer.

Cool.

Makes 2 loaves.