Does anyone have recipes for using sourdough starter(Amish friendship bread, Herman, etc.) I have a quick bread recipe but would like to have recipes for pizza crust, cookies or anything else. Thanks, Jean

-- Jean (ritz1@fgi.net), April 17, 2000

Answers

Try your local library, if you have access to one readily (if not, e- mail me back, and I'll write out some of the recipes I have -- lots!).

-- Kathleen Sanderson (stonycft@worldpath.net), April 17, 2000.

Love working with sourdough. Got started when I bought the *Baking with Sourdough* bulletin from Storey Publishing (Bulletin A-50). The bulletin has many recipes and these little booklets are very economical... Contact: Storey Publishing Dept.9400 Schoolhouse Road Pownal,VT 05261.

My favorite recipe using sourdough (besides bread) is for biscuits. Rather simple, but oooohhh, yummy! Sift 2 cups all-purpose flour with one tablespoon sugar, one tablespoon baking powder and a 1/2 teaspoon salt into 2 cups sourdough starter. Mix to make a firm dough. Pinch off pieces of dough and shape into balls about the size of a small egg or so. Place in a well greased cast iron skillet. Let rise in a warm place for 20 minutes or so (it does rise quickly), Then bake in a preheated 400 degree oven for 30 minutes or until brown and crusty. So light and crunchy, and awesome with a bowl of stew. And, other than the fat used to grease the skillet, they are fat-free. With my boys, I end up making a double batch more often than not.

I can't wait to see the other recipes that show up on this site. Thanks for a great question... Judi

-- Judi (ddecaro@snet.net), April 17, 2000.

Hi Jean. I have found a lot of good bread recipes and very good information on cooking with and maintaining a sourdough starter. The site is www.angelfire.com/ab/bethsbread. Have fun with it.

Marilyn

-- marilyn (rainbow@ktis.net), April 17, 2000.

Try going to www.kitchenlink.com and doing a search for sourdough recipes. Bet you'll find more than you ever dreamed existed.

-- Green (ratdogs10@yahoo.com), April 18, 2000.

I've had a sourdough pot for about a year and a half now, and I love it. There are plenty of books out there with recipies, some with just a few among many others and some just about sourdough. A new one I just got, Sourdough Breads and Coffee Cakes (ISBN 0-486- 24529-2) has 104 recipies for sourdough. There's a lot of fancy stuff in there and I don't take it off of the shelf much. My "main" cookbook is Cokking Alaskan (ISBN 0-88240-237-4). It has a decent sourdough section and tons of other recipies and lore that would better suited to a homesteader. I won't waste any more webspace with recipies, but I'll send you my favorite if you email me. -Chris

-- Chris Stogdill (cstogdill@rmci.net), April 18, 2000.

I'm glad I stopped to read this thread. We used to have "Herman" when I was a kid. (Herman was my Grandpa's name and he hated that!) Anyway, I'd almost forgotten about it (some of the best coffee cake I've ever eaten,) and I'd love to find a recipe for Herman again. I'll check out the websites listed and see what they have, or if anyone has the recipe for Herman, please post it. I don't know anyone who has any going right now that I could get some from.

-- Laurie (SUPERGS63@AOL.COM), April 18, 2000.

Laurie, Here is my recipe for "Herman Starter" I don't know if it is the one you want but here goes. 2 cups flour 1 Tablespoon yeast 2 cups warm water 3 Tablespoon sugar 1 teaspoon salt

mix ingredients together, add water, set in a warm room, stir 2 or 3 times a day for 3 days, when it has a yeast odor it is ready to use. Feed 1 c flour 1/2 c sugar 1 cup milk wait atleast 24 hrs. before using after feeding- cab freeze, let stand at room temp. after freezing. Hope this helps you out. I have made pancakes with this recipe and they are good. Good Luck, Jean

-- Jean Harper (jean_67_2000@yahoo.com), April 20, 2000.

Thanks, Jean H. for the Herman starter recipe. Now, any recipes to use with it? (My Grandma passed away a few years ago and no idea where recipes are.) I'm trying this Amish friendship Bread starter right now. Here are the recipes for Amish Friendship Bread Starter and bread, etc.:

INGREDIENTS and PROPORTIONS: Starting the Amish Friendship bread starter-like sourdough bread Sugar-1 cup Milk-1 cup Flour-1 cup Place sugar, milk & flour in a large glass or plastic bowl. Cover lightly with a plastic wrap and sit it on your counter at room temperature. Stir with a wooden spoon everyday for 17 days. On day 18 do nothing. On days 19,20, & 21 stir. On day 22 add 1 cup sugar, 1 cup milk & 1 cup flour stir again. On days 23,24,25 & 26 stir. On day 27 add 1 cup milk, 1 cup sugar & 1 cup flour stir. Its now ready to use to make the bread, and to give away 2 cups of the starter for 2 friends, 1 cup to make the bread and 1 cup to keep the starter going. (See separate recipe for keeping it going.) When you give away a cup of the starter, give these directions for keeping it going and the recipes for using it. Keeping a starter going once started: -Do not refrigerate -Do not use metal spoon or metal bowl -Do not cover tightly-cover loosely with plastic wrap Day 1-do nothing Day 2-Stir with wooden spoon Day 3-Stir with wooden spoon & place in a bowl large enough to hold thru Day 10 Day 4-Stir Day 5-Stir Day 6-Add 1 cup each flour sugar milk Day 7-Stir Day 8-Stir Day 9-Stir Day 10-Add 1 cup each: flour sugar milk stir & put 1 cup mixture into each of 3 containers. Keep 1 (with recipe) for yourself and give other 2 (with instructions sheet on how to keep the starter going and the recipe for using it in bread) to friends. Ingredients for Amish Friendship Bread (using the starter) 1 cup oil 1/2 cup milk 3 eggs 1 teaspoon vanilla 2 cups flour 1 cup sugar 1 1/2 teaspoons baking powder 2 teaspoons cinnamon 1/2 teaspoon salt 1/2 teaspoon baking soda 1 box (5.1 ounce) instant vanilla pudding mix 1 cup chopped nuts cinnamon sugar (about 1 tablespoon cinnamon to 1/4 cup sugar)

PROCEDURE: Mix oil, milk, eggs & vanilla with the starter mix well. In a seperate bowl mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix, and nuts. Add to liquid mixture & stir thoroughly. Pour into 2 large well greased (buttered) 9-by-5-inch loaf pans (or 1 bundt pan) that have been sprinkled with a mixture of cinnamon, sugar and flour. Sprinkle more cinnamon & sugar on top of unbaked loaves (or cake). Bake at 325 1 hour or until tests done.

REQUIRED UTENSILS: wooden spoon-glass/plastic bowl-loaf pans Notes. TIME-CONSUMING: 1 1/2 hours-27 days DIFFICULTY RATE: Fair WARNINGS: This is a fermented bread starter-its supposed to grow-bubble-smell strong-but NOT supposed to change colors or grow mold-if molds, or fungus grow on it- throw the whole thing out-wash and dry your utinsels well & begin making the starter again. Making this bread-bringing it to new neighbors & sharing the starter mix is a great way to make new friends. Make sure they have a copy of the recipes for using, starting and making it.

RECIPE FOR AMISH FRIENDSHIP BREAD 1 cup starter 2/3 cup oil 2 cups flour 1 cup sugar 3 eggs 1 1/2 tsp. baking powder 1 1/2 tsp. cinnamon 1/2 tsp. vanilla 1/2 tsp. salt 1/2 tsp. baking soda options: 1 cup raisins, choc. chips, nuts, dates,apples, etc. Preheat oven to 350 degrees. Grease 2 loaf pans; sprinkle with sugar. (extra sugar besides what the recipe calls for!) In bowl, combine ingredients. Fold in any options. Pour into prepared pans. Bake for 45-50 minutes. Cool on rack 10 mins. and remove. Cool completely. AMISH YEAST BUNS good for pot luck 3 pakages dry yeast 1 cup warm water 2 cups hot milk 1/2 cup oil 1/2 cup sugar 6-8 cups flour 1 tablespoon salt Throw half of flour and the rest into food processor. Mix well and add more flour until it forms a soft ball. Knead in machine for 45 seconds. Allow to rise. Punch down and make into rolls. Allow to rise, again Bake at 400* for 15 to 20 minutes. Brush with butter while warm.

My favorite recipe using sourdough (besides bread) is for biscuits. Rather simple, but oooohhh, yummy! Sift 2 cups all-purpose flour with one tablespoon sugar, one tablespoon baking powder and a 1/2 teaspoon salt into 2 cups sourdough starter. Mix to make a firm dough. Pinch off pieces of dough and shape into balls about the size of a small egg or so. Place in a well greased cast iron skillet. Let rise in a warm place for 20 minutes or so (it does rise quickly), Then bake in a preheated 400 degree oven for 30 minutes or until brown and crusty. So light and crunchy, and awesome with a bowl of stew. And, other than the fat used to grease the skillet, they are fat-free.

-- Laurie (SUPERGS63@AOL.COM), April 20, 2000.

Laurie, I only have 2 recipes using Herman here they are Herman coffeecake 1 cup flour 1c starter, 1/2 sugar. 1/3 cup oil, 1 tsp. baking powder,1 egg, 1/2 c raisins, 1/4 cup nuts in a large bowl mix flour, sugar, baking pwd. and salt, add starter, oil, egg, raisins, and nuts, stir to mix well. Spread in a greased and flowered 8 or 9 inch square pan sprinkle with topping, bake at 350degrees 30-35 mins topping: 1/2 cup brown sugar, 11/2 tsp. flour, 11/2 tsp. cinnnamon and 11/2 tsp. white sugar, cut in 2 tablespoons butter untill crumbly

Herman cookies: 11/2 cup flour, 2 tablespoon unsweetened cocoa, 1/2 tsp. each baking pwd. baking soda, 1/8 tsp. salt, 1 c packed brown sugar 1/2 c shortening at rooom temp. 2 eggs, 3/4 tsp vanilla, 1/2 c herman starter 1/2 c chopped nuts(optional) chocolet frosting IN a medium bown mix flour, cocoa, baking pwd, baking soda, and salt. set aside in a large bowl mis well sugar shortening and dggs, vanilla and starter. stir in mixture and nuts untill well blended. Drop by teasp 2 in. apart on greased cookie sheet. bake in preheated oven 8 to 10 mins or untill bottoms of cookies or edges are lightly brown, remove to racks to cool frost if desired. Hope I didn't make too many mistakes in typing this out as I was looking at the recipes. Enjoy Jean

-- Jean Harper (jean_67_2000@yahoo.com), April 21, 2000.

Thanks, Jean. That coffee cake recipe was exactly the one I was looking for. Can't wait to surprise my mom with her starter and the recipes! Thanks again--

-- Laurie (SUPERGS63@AOL.COM), April 21, 2000.