Sourdough Batter Food

SOURDOUGH STARTER

Steps:

• In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely.
• Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case of overflow. Check on occasionally.
• When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange color tinge to it, THROW IT OUT! and start over. Keep it in the refrigerator, covered until ready to bake.
• When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful sourdough flavor remains! Sourdough starters improve with age, they used to be passed down generation to generation!
• Use this starter to make the Sourdough Chocolate Cranberry Cake, and the Sourdough Chocolate Cake.

SOURDOUGH BREAD STARTER

Steps:

• Dissolve yeast in 1/2 cup warm water, rest for ten minutes.
• Mix in flour, sugar& remaining water.
• Allow to stand, loosely covered, in a warm place for 3 or 4 days. Use a large (preferably ceramic) bowl as it will rise considerably.
• Every time the batter is used to make a product set aside 1 cup to be used as a"starter" for another batch.
• Keep covered in the fridge (a pint jar works nicely).
• To make it into a basic batter again, add another 2 cups flour& 2 cups warm water and allow to stand at room temp overnight It is now ready to use, but again reserve a cup of the starter.

SOURDOUGH BATTER

Steps:

• Remove starter from fridge and allow to reach room temp.
• Measure out 1 1/2 Cups starter into a warm 2 Qt bowl.
• Return remaining starter to fridge.
• Add 1 1/2 Cups of flour and approx 1 Cup warm water and mix well.
• Since all flours are different, add only sufficient water to make a batter the consistency of a light pancake batter.
• Cover the bowl lightly to prevent drying and let the sourdough batter proof for 8-12 hours at 85-90 degrees.
• When the batter is properly proofed, its surface will appear bubbly and it will exhibit a strong, pungent, sour odor.
• After proofing, measure out the amount called for in the recipe and return the remaining batter to the starter pot.
• Stir and refrigerate.

SOURDOUGH NUT BATTER BREAD

Steps:

• Measure the starter into a large mixing bowl.
• Melt butter; add milk and warm to 85 degrees F.
• Add the salt and sugar and stir until dissolved.
• Add this mixture to the starter and mix well.
• Stir in nuts, raisins, and spices.
• Add the flour, 1 cup at a time, mixing vigorously for 1 minute or so between cups.
• Grease a 4 1/2 x 8 1/2-inch loaf pan and spoon batter into pan.
• Proof, covered, at 85 degrees F for 1 to 2 hours, or until dough rises 1/2 inch above the edge of the pan.
• Preheat oven to 350 degrees F.
• Bake for about 45 minutes.
• Remove loaf from pan and cool on wire rack.

SOURDOUGH WAFFLE OR PANCAKE BATTER

Steps:

• Step 1:.
• Put the sourdough starter in a large bowl and add the buttermilk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.
• Step 2: When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.
• Step 3: Pour some of the batter onto a preheated greased waffle iron (careful not to overfill - the batter expands quite a bit) and cook until the waffle is brown and crisp, then repeat. Or use a small ladle to create pancakes on a preheated oiled pan or griddle, flipping them when they are well browned on the bottom. Serve immediately.
• Tip: If you make waffles in a mini waffle iron, you can freeze them and heat them in the toaster until crispy.

SCHLOTZSKY'S STYLE SOURDOUGH BATTER ROLLS

Steps:

• Mix very warm water, yeast, and sugar. Stir with small wire wisp until well mixed.
• Add half the flour. Stir with small wire wisp until well mixed.
• Add remaining flour, sourdough starter, oil and salt. Stir until batter is consistently smooth.
• Lightly spray and smear a 12 cup muffin tin with cooking spray.
• Pour/scrape batter equally into muffin cups. (about 4 to 4.5 tsp each).
• Spray tops with cooking spray.
• Place in very warm spot (90-110°F). (I usually turn my oven to lowest setting and then turn if off before placing the rolls inside.)
• Let rise until near or at tin top, about 50 minutes. (It is very important to not let them rise any longer than 50 minutes, because they will quickly fall.).
• Bake Method #1 - (Start with slightly warm oven without removing the risen rolls.).
• 1. Leave rolls in oven from previous step.
• 2. Set oven temp to 450°F and allow to cook for approximately 17 minutes. (Time may vary due to your oven and elevation.).
• Bake Method #2 - (Preheated Oven.).
• 1. Remove rolls in oven after previous step and then preheat oven to 450°F .
• 2. Place rolls in oven for 12-14 minutes. (Time may vary due to your oven and elevation.).