Dad's Sourdough Recipes

Yesterday I was digging through one of my keepsake boxes and came across and old floppy disk of my Dad's. On the floppy were some of his recipes. I talked to Mom and she said that at some point the recipes were written down on paper and that they got wet so Dad took to putting them down on the computer and saved them to disk. I looked at the properties of the files and found they were last modified in January 1992. So for the next few posts I will post up the recipes UNEDITED from the floppy as is.

To start off with will be his Sourdough recipes.

SOURDOUGH STARTER
1 two gallon Crock - may be larger
1 plastic cover for Crock
2 packages of Active Dry Yeast
2 quarts of Luke Warm Water
4 tablespoons of Sugar
8 cups of Sifted Flour

1. SOFTEN Yeast in a small amount of the Luke Warm Water
2. BEAT in Flour and Sugar
3. COVER and let Rise in a Warm Corner until Light and Slightly
Aged (36 to 48 hrs.)

Starter may be kept in refrigerator from 7 to 10 days without attention. It should then be stirred and the amount for one of the recipes used. An equal amount of sifted flour and luke warm water should be mixed with the remaining Starter in the Crock.

IT IS BEST TO USE THE STARTER DAILY!

SOURDOUGH BREAD
1 cup of Milk
1/3 cup of Sugar
1/3 cup of Shorting
1 teaspoon of Salt
1 package of Active Dry Yeast
2 tablespoons of Luke Warm Water
1 and 1/2 cups of STARTER
5 cups of Sifted Flour

SCALD Milk, ADD Sugar, Shorting and Salt. STIR to Melt Sugar and Shorting. COOK or COOL to Luke Warm. DISSOLVE Yeast in Luke Warm Water. BEAT together the cooled Milk mixture, Yeast, Starter and 2 cups of Flour. ADD remaining Flour to make Stiff Dough. TURN onto a Floured Surface, KNEED for 10 to 12 minutes; ADD only enough Flour to keep from sticking. PLACE in a Greased Crockery Bowl, TURNING to Grease all sides. COVER with a Towel in a Warm Corner and Let Rise 1 and 1/2 hours. PUNCH Down, Let Rise again for 3/4 hour. PLACE in a Greased Dutch Oven or Two 9 x 5 x 3 inch Loaf Pans and let Rise until Double (about 1 hour). BAKE in Dutch Oven using a two inch layer of Oak Coals on the Top and Bottem of the oven for 30 minutes to 1 hour. TEST often for last 30 minutes. Or BAKE Loaf Pans in a 400 degree Pre-Heated Oven for 40 minutes. TURN OUT to Cool.

THE MORE YOU BAKE, THE BETTER IT GETS!

SOURDOUGH BISCUITS
2 Cups of Sifted Flour
1 Tablespoon of Sugar
1 Tablespoon of Baking Powder
3/4 Teaspoon of Salt
2 Cups of "Starter"
3 Tablespoons of Softened Butter

MIX Flour, Sugar, Baking Powder and Salt in a large bowl. POUR in "Starter" and MIX to make a Firm Dough. (You may have to add a little more Flour). ROLL out the Dough on a Floured Bread Board with a Rolling Pin or a Glass until the Dough is about 3/8 of a inch thick. CUT the Dough with a Biscuit Cutter or a Glass. FLOUR both sides of each Biscuit and place it in a GREASED Dutch Oven or a 9 x 12 x 1 inch Bread Pan. PLACE Biscuits in Pan or Dutch Oven touching each other but don't crowd them together. BALL the Scrap Dough, ROLL it out and CUT it until there is no more Scrap Dough. SIT the Biscuits in your Cooking Container in a Warm Place for 15 minutes. BAKE in Dutch Oven over 2 inches of OAK Coals with 3 inches of Coals on top of oven lid, for 30-35 minutes checking often during the last 10 minutes. Or BAKE in Baking Pan in a 400 degree Pre-Heated Oven for 25-30 minutes.

EAT UM WHILE THEY'ER HOT!

SOURDOUGH FLAPJACKS
2 & 1/2 Cups of Sifted Flour
1 Cup of "Starter"
2 Cups of Luke Warm Water
2 Large Eggs (Well Beaten)
2 Tablespoons of Sugar
1/3 Cup of Whole Canned Milk
2 Tablespoons of Cooking Oil
1 & 1/2 Teaspoons of Salt

MIX Flour, "Starter" and Water in a Large Bowl. KEEP Covered & Warm
Overnight. STIR in Remaining Ingredients the Next Morning. LET Í‚é‚ø‚ô‚õ‚ò‚å‚ Bubble 12 Minutes. COOK on a Greased Griddle using 1\4 Cup of Batter for each "Flapjack". BROWN each "Flapjack" on Both Sides (Flipum). Makes 2 dozen 5 inch "Flapjacks".

SERVE HOT WITH BUTTER AND A HEAVY CANE SYRUP OR A THICK MOLASSES!