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Things to do with sourdough starter

post #1 of 21
Thread Starter 
I keep my sourdough starter out on the counter and feed it a lot. It keeps it nice and active, but I also have a lot of sourdough starter. I don't like to throw it away, so I end up making lots of things with it. I'd love to see what recipes other people have.


I keep my starter pretty close to pancake batter consistancy, so I don't add any more flour. I add...

1 egg
3T sucanant
about 2T oil
about 3T milk
1t baking powder

You don't HAVE to use the baking powder but it makes them extra fluffy. Mix everything up and cook like normal pancakes.
post #2 of 21
Could you tell me a bit about making a sourdough starter? I would love to do this.
post #3 of 21
Thread Starter 
Cinnamon Oatmeal Bread

2 cups starter
1 egg, beaten
½ cup milk
1 cup sucanat
½ tsp salt
½ cup butter
1 1/2 tsp cinnamon
1 cup oatmeal
2 cups flour
½ cup chopped nuts (optional)

Mix all ingredients and pour into a greased loaf pan. Let proof until risen ½ inch over the edge of the pan
(3-6 hours, depending on speed of starter or in the fridge over night). The oatmeal will be almost completely predigested by the starter.

Bake at 375 for 50-60 minutes
post #4 of 21
Thread Starter 
Originally I made a starter following the Wild Fermentations directions. I had never done it before though and thought mine was bad. So, I bought one and now I know my first one was okay, anyway. The one I bought was $2.50 at Whole Foods in the baking supply section. It was a San Francisco starter. They say it's easier to buy one if you are a novice.

Here's some good instructions. http://frugalliving.about.com/od/fru...doughstart.htm

Here's the one I bought.
post #5 of 21
Thread Starter 
BTW I used whole wheat flour not white and after following the directions it gave to get it going I ignored the rest. I fed mine 3 times a day to make it strong, now I feed it twice a day. I also don't take any out until I'm going to use it and I don't throw any away. Like I said I keep mine out on the counter.
post #6 of 21
Thread Starter 
Pie Crust

(1 crust)
1/2 cup starter
1 1/2 cup flour
3T oil, butter or lard
4T ice water

Mix all of the ingredients until blended except water. Add water to make rollable dough. Cover and let rise until doubled. Roll out.
post #7 of 21
Thread Starter 
English Muffins

1/2 c milk at room temp
1/3c starter
2t sucanant
1/2t salt
2 1/2-3c flour

Mix the milk, starter, sugar and salt.

Drizzle in just enough water so that a dough forms a ball.

Oil a cookie sheet and spread with cornmeal. Roll out the dough on a lightly oiled surface about 3/8 inch thick. Cut into 3 inch rounds. Place on the cookie sheet. Sprinkle with cornmeal.

Cover lightly with plastic and let stand until doubled or in the fridge overnight.

Over med heat warm a lightly greased frying payn. Cook muffins on each side until golden, about 10 min a side.

Cool on a wire rack and split and toast to serve.
post #8 of 21
Thread Starter 
Coffee Cake

1 cup Sourdough Starter
1 cup flour
1/2 cup sucanat
1 egg
1/2 cup oil
1 1/2 tsp vanilla

1/2 cup sucanat
2 tsp cinnamon
1/4 cup butter
chopped nuts

Beat egg and sugar together; mix in oil and vanilla. Add in flour and starter. Pour into greased 9-inch baking dish.
Let sit for 3-6 hours, depending on speed of starter, or overnight in refridgerator.

Topping: Mix sugar and cinnamon, cut in butter to make a crumbly. Sprinkle over batter. Top with nuts.

Bake at 375 degrees until toothpick comes out clean.
post #9 of 21
nice thread!

Sourdough Pizza Crust:
1 1/2 c Sourdough starter
1 T olive oil
1 t Salt
1 1/2 c Flour

Preheat oven to 450F. (Some people prefer hotter. Try 550F if your oven will take you there.)

Mix ingredients, working in the flour until you have a soft dough. If the dough gets too dry, add some more starter. If you've used all the starter, add a bit of water.

Once you've kneaded the dough, cover it and let rest for 1/2 hour. This lets the dough relax, so forming the pizza is easier. This recipe does not require the rising capabilities of sourdough, it just uses the taste of the starter.

Once the dough has rested, roll out into a flat round pie-like shape. Once you have a nice round pie shell, you may pre-bake it or top it and bake it. When you're ready to top the pizza, rub a bit of olive oil on the surface, as this helps keep the crust from getting soggy. The top with your ingredients.


ps, i also use this pizza crust recipe to make ~crackers~i just roll out the dough thinly, poke it with a fork to keep it from puffing up too much and brush with olive oil before baking. it's also nice to add a few spice to the dough or sprinkle with spices/sea salt.
post #10 of 21
Sourdough Spice Cake
This moist, delicious cake is a great way to use your sourdough starter.

1 cup sourdough starter
1 cup applesauce
1 cup whole wheat pastry flour
1/2 cup wheat or oat bran
1/2 teaspoon ground cinammon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/4 cup milk (dairy or non-dairy)
1/4 cup oil
1/2 cup pure maple syrup, brown rice syrup, or honey
1 egg, beaten
1 cup walnuts, chopped
1 cup raisins

Preheat oven to 325ºF. Oil 9-inch cake pan or springform pan. In large bowl, mix together starter, applesauce, flour, bran, cinammon, nutmeg, cloves, baking soda, and milk, oil, sweetener, and egg. When completely combined, fold in walnuts and raisins. Pour batter into prepared pan. Bake one hour, or until tester inserted in middle comes out clean.

Serves 12
post #11 of 21
Thanks for this thread!
post #12 of 21
Thread Starter 
Peanut Butter Cookies

1/2c sourdough starter
1/2c peanut butter
1/2c butter
1/2c brown sugar
1c flour
1/2t baking powder
1/2t baking soda
1/2t vanilla
1 egg
1/4t salt

Mix the starter, peanut butter, butter, brown sugar and flour. Mix in remaining ingredients and roll into small balls. Press down with a for at 90' angles. Bake at 350 for 12-14 min on an ungreased cookie sheet.

Makes 2 dozen.

I used whole wheat flour.
post #13 of 21
i have some sourdough starter that a friend gave me. it has been in my fridge for a couple months and i havent done anything with it. is it still good? what do i do now?
post #14 of 21
Thread Starter 
You probably just need to revive it. If it has a little brown liquid on top (hooch) just stir it back in, if it has a lot pour it off and add back an equal amount of water. After that just leave it out on your counter and 2-3 times a day give it 1/2c flour and water.
post #15 of 21
Great thread! I'm going to try those English Muffins.

Sourdough waffles- these always turn out so nice and light!

1.5 c. starter
1 egg
2 Tbsp olive oil
1 tsp baking soda
1 Tbsp honey
1/2 tsp salt

Combine all ingredients. Add a little ground flax or some blueberries if you like. If batter seems too thin, add a bit of flour. If it's too thick, add a little water. Cook according to waffle iron instructions. If you make a big batch, freeze leftovers and reheat in toaster.

btw, I like mine with maple syrup, coconut milk, and sliced bananas. Mmmmm
post #16 of 21
Originally Posted by lao80
I see that this website gives some directions for making starter with whole wheat flour. Does anyone here do that? Does it work as well as white flour? I'd love to try it...I always thought it had to be white for some reason...
post #17 of 21
I used whole wheat flour and it worked great.
post #18 of 21
Can someone post the basic starter recipe and instructions?? Pretty please?
post #19 of 21
My starter is all whole wheat and it's wonderful. I keep it out and feed it at least weekly (per my mom's directions - she made it). Actually she said to feed it every time I use it, and to use it at least once a week. If I'm not going to use it for a few days I'll stick it in the fridge.

So far I've made waffles with GREAT success, and a loaf of bread that wasn't great. Need a new bread recipe I think it may have been the whole wheat, though, that made the bread so heavy. What should I do to help with that?

BTW, waffles are just pancake recipe with a little extra oil (though I don't put too much extra - a Tablespoon or so) I also sweeten with agave instead of sugar.
post #20 of 21
Everything you ever wanted to know about starter - http://www.howstuffworks.com/framed..../starters.html
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