DateMay 4, 2011

Sourdough biscuits

  • 1 1/2 c. flour
  • 11/2 tsp salt
  • 1/4 tsp soda (baking soda not Coke.)
  • 1/4 c. warm water
  • 2 tsp baking powder
  • 1/4 c. shortening
  • 1 1/2 c. sourdough starter

Sift flour with baking powder, soda and salt.  Cut in shortening.  Stir in starter and water.  Knead out like biscuits.  Cut out and put in a greased pan.  Let rise one hour or until light.  Bake at 425 for 20 minutes.


Wet spring

This is starting out as one of those years. We have went from snow and frozen. To rain and mud.

Grand total of work accomplished on the home place zero. The hill-side is so muddy you slide down it instead of walking across it.

I have seen the sun out maybe five times in the past two months!

Old fashioned potato sourdough starter

Boil 3 or 4 potatoes until they disintegrate and cool them to room temperature without draining.  Stir vigorously to make a gruel of the softened potatoes, adding water if needed to make about 2 cups of liquid.  Combine potato gruel with 2 – 2 1/2 cups flour and 1-2 TBSP sugar in the sourdough pot and mix with a non-metallic spoon.  The starter should be thick and creamy, not stiff.  Thin with water or thicken with flour if needed.  Cover pot loosely and set in a warm place.  When mixture begins to bubble after a day or two, nourish the starter by adding and stirring in 1/2 cup each of flour and water, and 1 tsp. sugar.  Starter is ready to use when it is full of bubbles and gives off a good, clean sour aroma, usually 3-5 days.

Leave at least 1/2 c. starter in pot when using in a recipe.  Rebuild by adding equal amounts of flour and water to the pot, stirring in 1/2 c. of each for each cup of starter used.  Store the replenished starter in the refrigerator, covered but not sealed shut and use it at least once every 2 weeks.  Cold will make the starter sluggish, revive it the night before by adding a little flour and warm water and letting it stand at room temperature overnight.  Add an occasional spoonful of sugar if starter needs reviving.

A clear liquid forming on top of the starter is natural, just stir it in.  If mold appears or if it turns color, toss out and start again.  Occasionally transfer starter to another container and scrub out the pot.  Avoid using metal bowls and utensils, metal baking pans are ok.