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OLD-TIME SOUR DOUGH STARTER
2 1/2 C. milk, 1/2 yeast cake, 2 1/2 flour, 1 tsp sugar,
Mix and let set 2 days in a wam place to work. Save 1 Cup and put in pint jar with a tight lid. Refrigerate.
Southdough starter (without yeast)
2 C. lukewarm potato water, 2 C. flour, 1 T. sugar or honey,
Make potato water by cutting up 2 potatoes and boiling in 3 C. of water until tender. Remove the
potatoes and measure 2 C. of liquid. Mix water, flour, and sugar or honey into a smooth paste. Store at room temperature for
a few days. It should double in size. It's ready to use.
SOURDOUGH BUTTERMILK PANCAKES
1 1/2 C. starter, 2 eggs, 1 C. buttermilk, 1 C. flour, 2 T. sugar, 1 TSP baking
soda, 1 1/2 TSP salt
Let starter sit at room temperature for an hour or so till
warm. Separate eggs and stir yolks into starter. Stir in flour, oil, and buttermilk. Combine sugar, salt, and soda then mix
into batter. Beat egg yolks and fold into the batter. Cook on warm griddle or frying pan.
SOURDOUGH BISCUITS (VERY OLD RECIPE)
1 C. Starter 1 TSP soda, 1 TSP
salt, 2 TSP sugar, 2 T Shortening , 3 1/2 C sifted flour
Put flour into bowl. Make a well lin the center
and add the starter and other ingredients. Mix. You may want to add more flour to the consistency you desire. Batter should
be stiff. Roll out the batter and cut into biscuit shapes and bake on cookie sheet or do as the pioneers did and roll in melted
butter and arrange in a Dutch oven with the sides touching. Let rise 20-25 minutes. Bake at 425F until brown. About 15 minutes.
SOURDOUGH FRENCH BREAD
1 1/2 CUPS OF WARM WATER, 1 PACKAGE OF DRY YEAST, 1 CUP OF SOURDOUGH STARTER,
4 CUPS FLOUR, 2 TSP FLOUR, 2 TSP SALT, 1/2 TSP SODA
WATER INTO THE BOWL AND ADD THE DRY YEAST. DISSOLVE , THEN ADD THE STARTER, FLOUR AND SUGAR. STIR VERY WELL UNTIL WELL MIXED.
COVER AND LET SIT AT ROOM TEMPERATURE UNTIL DOUBLE IN BULK. ( APPROX 2 HOURS). TURN THE DOUGH ONTO
THE FLOURED COUNTER AND KNEAD UNTIL SATINY. YOU WILL PROBABLY NEED TO ADD A LITTLE MORE FLOUR.
SHAPE INTO A LOAF. ( OBLONG OR ROUND). PLACE ON A BAKING SHEET AND COVER WITH A DAMP CLOTH AND LET RISE
UNTIL NEARLY DOUBLE IN SIZE. BRUSH VERY GENTLY WITH OIL . BAKE AT 450 F UNTIL NICELY BROWNED. ABOUT
35 TO 40 MINUTES.
2 TB molasses, 2 pkgs yeast, 2 cup buckwheat flour, 1/2 tsp baking soda,
1/2 tsp salt, 1 T drippings, 1/4 pound chunk salt pork, ( or oil ), 1/2 cup brown sugar.
The night ( or 8 hours ) before serving put 1/2 cup of warm water in the bowl, stir
in the molasses, and crumble yeast on the top. When the yeast has softened, stiir in another 2 cups of tap water and both
the flours. Cover with a cloth and let stand at room temperature ( under 70 F. , refrigerate if the room is hotter to
make the sponge.
Next morning remove 1 cup of the sponge to a jar as a starter for the next batch. Store in the
refrigerator . Dissolve soda and salt in 1/2 cup hot water and add drippings. Beat this into the sponge until well mixed.
Heat the griddle and grease with salt pork.Cook until bubbles form
and burst, then turn over & cook equally as long. As you stack cakes on the warm plate , sprinkle each with
a little brown sugar.
The starter will keep for a number of days in the refrigerator. For your next batch of cakes, make
the sponge by mixing the starter with 2 tablespoons molasses, 2 cups very warm water, 1 1/2 cups buckwheat flour,
and 1 cup whole wheat flour. Let stand overnight, then procceed as before, setting a new cup before adding final ingredients.
DATE NUT BREAD
2 3/4 CUP FLOUR,
4 TSP BAKING POWDER, 1 TSP SALT, 3/4 CUP BROWN SUGAR, 3/4 CUP NUTS, 1 PKG PITTED CHOPPED DATES, 1 BEATEN EGG, 1 1/4
CUP MILE, 3 TB LIGHT BAKING OLIVE OIL
SIFT THE FLOUR, BAKING POWDER, & SALT, STIR IN THE BROWN SUGAR,
AND THE NUTS & THE DATES, COMBINE EGGS & THE MILK, STIR IN DRY INGREDIENTS, ADD MELTED SHORTENING. LAST,
BAKE 350 F. IN A LOAF PAN. 35-40 MINUTES.
MARY'S HOMESTEAD HANDBOOK
GRAINS AND RECIPES
FOR BAKED GOODS
THE HANDBOOKS ARE NOW GOING TO BE
THEM & WE HOPE THE FREE RECIPES WILL BE A HELP TO YOU.
above handbook has the recipes about sourdough baking.
Here is some more information and education for you from
the MARY'S HOMESTEAD HANDBOOK called GRAINS AND RECIPES FOR BAKED GOODS.
GUIDELINES FOR GRAINS
Packaged flour from the supermarket lasts 10 months before opening. There is long-term storage
that lasts 10-15 years. This is stored in a cool place. If you are just storing 3 months grains use plastic or glass.
Store in a cool place. If you are going to store grains like wheat, rye, split, or triticale berries, you will need
a wheat grinder. The best way is to store grains for a longer period of time and to invest in a wheat grinder.
HINTS FOR USING WHEAT
If possible, grind wheat just before you use it to retain its full
nutrition. It is rich in vitamin E and wheat germ, both of which are soon lost after grinding.
Wheat sprouts are
good as a snack or in salads. The sprouts add vitamin C and vitamin A to your diet.
USES FOR WHEAT
cereal for breakfast, chili, substiture for potatoes in stew, substitute for rice in fruit salad, add (cooked) to tossed salad.
WHEAT FLOUR FOR WHITE FLOUR SUBSTITUTION
1 C. minus 2 T. WHEAT FLOUR=1 C. white flour.
OIL PASTRY FOR YOUR PIE
2 CUPS ORGANIC WHITE FLOUR, 2 TSP SALT, 1/4 CUP MILK , 1/2 CUP LIGHT OLIVE OIL
SIFT TOGETHER THE FLOUR AND THE SALT, POUR THE OIL AND THE MILK INTO A CUP, ADD ALL AT ONCE TO THE FLOUR MIXTURE AND FORM
INTO 2 BALLS, PLACE EACH BALL OF THE DOUGH BETWEEN 2 SQUARES OF WAXED PAPER. ROLL THE DOUGH INTO A CIRCLE, ROLL OFF
THE WAXED PAPER AND SLIDE THE DOUGH INTO THE PIE PAN. THIS MAKES 2 SINGLE OR 1 DOUBLE CRUSTS. BAKE A SINGLE PIE CRUST FOR
15-20 MINUTES AT 400 F.
THIS IS AN OLD TIME RECIPE
FOR CHOCOLATE PIE
1 CUP SUGAR, 3 TABLESPOONS
CORNSTARCH, 2 TABLESPOONS FLOUR, 1 TSP VANILLA, 2 CUPS MILK, 1 EGG, 2 T. COCOA, 1 T. BUTTER
MIX THE CORNSTARCH, FLOUR, SALT AND THE COCOA
AND ADD THE MILK SLOWLY. BE SURE TO STIR UP ALL THE LUMPS. I PUT 2 T. OF THE FLOUR IN THE PAN AND THEN ADD A LITTLE MILK AND
MIX IT UP AND THEN ADD MORE MILK. I MIX THE COCOA IN WITH THE SUGAR.
COOK UNTIL IT BEGINS TO THICKENN IN
A DOUBLE BOILER PAN ON A NON-STICK PAN. USE A LOW FLAME STIRRING IT CONSTANTLY. BEAT THE EGG AND ADD A SMALL QUANITY
OF THE CHOCOLATE PUDDING TO THE EGG. YOU USE 1 OR 2 T 'S. COOK UNTIL THICK THEN ADD 1 T OF BUTTER AND 1 TB OF VANILLA.
COOL AND THEN PUT IN A BAKED PIE SHELL. SERVE IT IF YOU WISH WITH WHIPPED CREAN AND NUTMEG ON THE TOP.
2 CUPS CANNED OR FRESH PUMPKIN,
12 OUNCE OF WHOLE OR EVAPORATED MILK , OR USE 1/2 CUP DRY INSTANT MILK, 2 EGGS ( SLIGHTLY BEATEN ) OR 1 T. EGG POWDER
WITH 3 T WATER, 3/4 CUP BROWN SUGAR OF YOU MAY USE 1 T POWDERED STEVIA EXTRACT AND 1 T MAPLE SYRUP, 1/2 TSP SALT, 1/2
TSP CINNAMON, 1/4 TSP EACH GINGER, NUTMEG AND CLOVES.
FOR THE FILLING:
BLEND ALL THE INGREDIENTS
AND POUR INTO A UNBAKED PIE SHELL. BAKE FOR 45- OR 60 MNUTES IN A PREHEATED OVEN
YOU MAY USE SWEET POTATOES INSTEAD
OF THE PUMPKIN FOR THIS PIE. ANOTHER OPTION IS WINTER SQUASH.