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I wanted to Share with you. Recipes to keep handy in your storage , for just in case. or use everyday as you wish... Good to know these things..
Baking powder will get weak and not do well after a long time stored , even if it is sealed well.. Make your Own. If in a pinch... Cheaper and I think it works better ...Some brands that store sells has fillers.. so Why not make your own..?
Pure Baking Powder:
Shift 3 to 4 times together thru sifter
Take 1 level teaspoonful of Baking soda
1 level teaspoonful o f cornstarch
2 level teaspoonfuls of Cream of tartar , Repeat until you have enough to fill a small can /with lid . use like normal as called in recipes..
********
My sourdough starter is over 3 years old and still going today . as long as you feed it. you can have yeast for your bread. when you need it.. Sourdough bread does take a little longer to rise but worth it.. (Make sure your kitchen isnt cold when rising your bread)
Sourdough Starter.
I package of yeast
1 quart luke warm water
2 T. Sugar
4 Cups Sifted flour
In Large Crock (at least 3 qt size) sotften yeast in lukewarm water, add , sugar , flour , beat to mix . Cover and let rise until light at least 24 hours. Starter may be used at this time or store in root cellar or frig for 7 to 10 days Stir lightly once an awhile too.. It may be kept indefinately, if small amounts of fresh water and flour is added time to time.( will smell like beer, sour, but that is ok. its yeast) ALways Add back exactly the amount you take out when you make bread
Start your bread batter the night before . so by the time you wake up the rest will come easier.
Sourdough Bread
( take out of your beginning starter crock) stir a little before removing the 1 cup of starter
1 cup of sourdough starter add 3 cups warm water and 3 cups of Flour
Let this stand at room temperature, covered for 6 to 12 hours.
REMOVE 1 cup to continue starter, You can keep in frig or add back to original starter.
To the remaining batter:
Add, 1/2 tablespoon sugar (more or less to taste)
2 tsp salt
1/4 cup oil, melted butter, lard or margarine ( your choice)
5 to 5 1/2 Cups Flour or enough to make a stiff dough.( not too stiff)
Knead until smooth and satiny.
Shape into 2 loaves. PLace in Greased loaf pans, and let them rise in warm area , 6 to 12 hours or until doubled in bulk.( poke your finger in dough on the side if the dent stays your dough is doubled)
Bake in moderate oven 375 o degree oven ( depends on your oven) until done. about and hour.
bread will sound hollow whenya thump it with your finger.
Remove from oven, lightly butter top. cool or eat hot...
Sourdough Pancakes:
take out from your starter crock
1/2 cup to 1 1/2 cup of starter add 1 pint of milk or water and add enough flour
( about 3 cups ) to make a fairly thick sponge
Cover and let sit at room temperature overnight
the next morning , take 1 pint ( cup)of the sponge and store in frig or add to to beginning starter.
To the rest of your batter sponge add:
3- 4 T oil
1/4 cup sugar
1/2 tsp salt
1/2 tsp baking soda
1 or 2 eggs.( beaten)
Fold all this into your starter you have in your bowl. Do mix or beat! Let your batter stand 10 to 15 minutes
Cook on hot griddle... Enjoy with Jam , syrup, plain, or with fruit added.. meat or whatever..:)
Baking powder will get weak and not do well after a long time stored , even if it is sealed well.. Make your Own. If in a pinch... Cheaper and I think it works better ...Some brands that store sells has fillers.. so Why not make your own..?
Pure Baking Powder:
Shift 3 to 4 times together thru sifter
Take 1 level teaspoonful of Baking soda
1 level teaspoonful o f cornstarch
2 level teaspoonfuls of Cream of tartar , Repeat until you have enough to fill a small can /with lid . use like normal as called in recipes..
********
My sourdough starter is over 3 years old and still going today . as long as you feed it. you can have yeast for your bread. when you need it.. Sourdough bread does take a little longer to rise but worth it.. (Make sure your kitchen isnt cold when rising your bread)
Sourdough Starter.
I package of yeast
1 quart luke warm water
2 T. Sugar
4 Cups Sifted flour
In Large Crock (at least 3 qt size) sotften yeast in lukewarm water, add , sugar , flour , beat to mix . Cover and let rise until light at least 24 hours. Starter may be used at this time or store in root cellar or frig for 7 to 10 days Stir lightly once an awhile too.. It may be kept indefinately, if small amounts of fresh water and flour is added time to time.( will smell like beer, sour, but that is ok. its yeast) ALways Add back exactly the amount you take out when you make bread
Start your bread batter the night before . so by the time you wake up the rest will come easier.
Sourdough Bread
( take out of your beginning starter crock) stir a little before removing the 1 cup of starter
1 cup of sourdough starter add 3 cups warm water and 3 cups of Flour
Let this stand at room temperature, covered for 6 to 12 hours.
REMOVE 1 cup to continue starter, You can keep in frig or add back to original starter.
To the remaining batter:
Add, 1/2 tablespoon sugar (more or less to taste)
2 tsp salt
1/4 cup oil, melted butter, lard or margarine ( your choice)
5 to 5 1/2 Cups Flour or enough to make a stiff dough.( not too stiff)
Knead until smooth and satiny.
Shape into 2 loaves. PLace in Greased loaf pans, and let them rise in warm area , 6 to 12 hours or until doubled in bulk.( poke your finger in dough on the side if the dent stays your dough is doubled)
Bake in moderate oven 375 o degree oven ( depends on your oven) until done. about and hour.
bread will sound hollow whenya thump it with your finger.
Remove from oven, lightly butter top. cool or eat hot...
Sourdough Pancakes:
take out from your starter crock
1/2 cup to 1 1/2 cup of starter add 1 pint of milk or water and add enough flour
( about 3 cups ) to make a fairly thick sponge
Cover and let sit at room temperature overnight
the next morning , take 1 pint ( cup)of the sponge and store in frig or add to to beginning starter.
To the rest of your batter sponge add:
3- 4 T oil
1/4 cup sugar
1/2 tsp salt
1/2 tsp baking soda
1 or 2 eggs.( beaten)
Fold all this into your starter you have in your bowl. Do mix or beat! Let your batter stand 10 to 15 minutes
Cook on hot griddle... Enjoy with Jam , syrup, plain, or with fruit added.. meat or whatever..:)
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