Monday, March 1, 2010

This is a great recipe for sourdough starter. Having this on hand really makes good use of your food storage and is wonderful for digestion, not to mention your pocketbook! And its yummy!!!
Sourdough Starter
08:55, 2006-Apr-26 .. 3 comments .. Link


About 5 days ago I started a batch of sourdough starter. I am using Sally Fallon̢۪s recipe from her book Nourishing Traditions. She uses equal parts freshly ground rye berries and water.

I started with 2 cups of each (per her instructions) I ground the rye berries up in my mill...

and mixed with water in a bowl......

Then poured into a gallon size glass jar. I put a double layer of cheese cloth over the top and secured it with a rubber band.

After 24 hours I poured the whole mix into a clean bowl and fed my starter with 1 cup freshly ground rye berries and 1 cup water and poured it all into a new clean gallon size jar.

I have been repeating these steps each day. At the end of 7 days, which will be this Wednesday, I will be ready to use it in various recipes. I plan on trying out her bread recipe and maybe do a bit of experimenting on my own.

After one week, you can put it in the refrigerator in an air tight jar and feed it less often, unless you are using regularly then you can feed it daily. Sourdough that is fed and cared for can last for years. I am not sure how long mine will last as I have done this once before and kept it going for awhile before I forgot all about it! I will keep you posted on my progress!

Our food co-op president just sent out an e-mail about making sourdough interesting tip I hadn't heard before is to put the loaf in boiling water for a minute before baking, as you would bagels or soft pretzels. Apparently this helps give that chewy outer crust characteristic of the good sourdoughs. I haven't made any yet but will be attempting it soon.

Muffins Galore. Make ahead mix!

Make ahead muffin mix

8 cups all-purpose flour
2/3 cup sugar
1/3 cup baking powder
1 tablespoon salt
1 cup vegetable shortening

In a large bowl, combine dry ingredients. With a pastry blender, cut shortening into dry ingredients until evenly distributed. Put in a large airtight container. Store in a cool, dry place. use within 3 months. Makes 10 cups of muffin mixMELT IN YOUR MOUTH MUFFINS
2 1/3 cups of muffin mix
1 egg, beaten
1 cup milk

Preheat oven to 400 degrees.

Put muffin mix in a medium bowl. Combine egg and milk in a small bowl, add all at once to muffin mix. Stir just until mix is moistened. Batter should be lumpy

Fill greased pans 2/3 full (or use cupcake liners). B ake 15 to 20 minutes, until golden brown. Makes 12 large muffins.

Fill each cup 1/3 full with batter. Drop 1 teaspoon jelly or jam on top of batter, fill cups 2/3 full with more batter.

Add 1 cup grated Cheddar cheese to Muffin Mix before adding liquid ingredients

Add 1 cup chopped dried apricots to liquid ingredients before adding liquid.

Add 1/4 tsp cinnamon and 1/4 tsp nutmeg to muffin mix. Mash 1 banana and add to liquid ingredients before adding liquid to mix.

Add 1 cup well-drained blueberries to liquid ingredients before adding to muffin mix.

Decrease milk to 2/3 cup. Add 1 cup crushed pineapple with juice to liquid ingredients before adding to muffin mix

Melt 6 tablespoons butter/margarine. Stir in 6 tablespoons brown sugar. Place 1 tablespoon of brown sugar mixture and 2 -3 pecans in bottom of each muffin cup. Fill cups 2/3 full with batter.


2 1/3 cups muffin mix
1/2 cup chopped nuts
1/4 teaspoon cloves
1 cup sweet applesauce
1/4 cup milk
1 egg, beaten

Preheat oven to 400 degrees

Combine muffin mix, nuts and cloves. In another bowl, combine applesauce, milk and egg. Add all at once to dry ingredients. Stir just till moistened. Fill greased pans 2/3 full

Bake 15-20 minutes. Makes 12 large muffins

Sweet, tart & irresistible

1 cup raw whole cranberries
1/2 cup sugar
2 1/3 cups muffin mix
1 cup evaporated mil,
1 tablespoon melted butter or margarine
Hot Butter Sauce

Preheat oven to 400 degrees. Generously grease muffin pans.

Combine cranberries and sugar and let stand a few minutes.

Put muffin mix in a medium bowl. Add evaporated milk and butter to sweetened cranberries. Add cranberry mixture all at once to muffin mix. Stir just until moistened-batter will be lumpy. Fill prepared pans half full. Bake 15-20 minutes until golden brown. Serve hot with warm butter sauce. Makes about 24 cakes.

Hot Butter Sauce
1/2 cup butter
1 cup sugar
1 cup cream or evaporated milk
Dash of nutmeg

Combine butter, sugar and cream or evap milk in small saucepan. Cook over medium heat about 3 to 5 minutes, until butter melts and sugar is dissolved. Do not boil. Remove from heat. Add nutmeg. Serve warm.

Makes about 1 1/4 cups sauce.