Hi -
Here are some posted by Cathe a while ago on another thread - not cookies, but close and they all sound yummy !
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
Sourdough Waffles
These are light, crispy and have an incredible flavor. It’s a great way to use your sourdough starter when you don’t have the time to make bread and the enzymes will help digest your breakfast. Double the recipe and make extra to freeze.
1 cup sourdough starter
1 cup whole wheat or spelt flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1 egg
1 tablespoon olive oil
2 teaspoons maple syrup or honey
3/4 cup milk (dairy or non-dairy)
Mix together starter, flour, salt, baking soda. In separate bowl, beat together egg, oil, sweetener, and milk. Stir milk mixture into flour mixture and mix well. Add additional milk if batter is too thick. Let batter rest while you preheat the waffle iron. Follow manufacturer’s directions for amount of batter to use. Bake until waffle no longer steams. Serve with yogurt and fresh fruit or butter and fruit-sweetened jam.
Makes 4 (regular 4-square) waffles
Note: Extra waffles can be refrigerated or frozen. To reheat, just toast in the toaster.
Sourdough Corncakes
One of the best things about this recipe is you mix up the batter the night before and in the morning, you can have pancakes without all the work. These cakes are crispy on the oatside and very chewy. They have a strong, sour taste that might not appeal to young children but my husband and I love them.
1 1/2 cups cornmeal
1 1/2 cups whole wheat, spelt, or rye flour
1/3 cup sourdough starter
2 3/4 cups water or milk
1 teaspoon salt
2 eggs
2 tablespoons maple syrup or honey
Place cornmeal, flour, starter, and water or milk in bowl. Mix well. Cover with a towel and let mixture sit overnight in cool place.
Stir salt into dough. In separate bowl, beat eggs and sweetener together. Beat into batter. Let dough sit while griddle heats. Place about 1/4 cup batter on hot, oiled griddle for each pancake. Bake over medium heat about 3 to 4 minutes until sides look dry and bubbles form on cake. Turn and bake about a couple minute longer. Make sure to cook through because undercooked pancakes will be very sour.
Makes about 25 pancakes
Note: Extra pancakes can be refrigerated or frozen. To reheat, just warm on griddle or in skillet.
Sourdough Biscuits
Another great use of sourdough starter – quick and easy to make. Based on recipe from The Book Lover’s Cookbook.
1 cup whole wheat or spelt flour
1 tablespoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon sugar
1/4 cup cold butter, diced
1 cup sourdough starter
2 tablespoons melted butter or oil
Place dry ingredients in food processor and pulse to mix. Add butter and pulse until mixture resembles coarse meal. Pour starter into a mixing bowl. Stir in flour mixture. Add extra flour if necessary so you can knead the dough for about 30 seconds. Roll out onto floured board to 1/2-inch thickness. Use a biscuit cutter or a glass about 2 1/2-inches in diameter to cut biscuits. Place them on un-oiled baking sheet. Brush generously with melted butter or oil. Let rest for about 15 minutes. Preheat oven to 425º. Bake for 12 to 15 minutes, or until bottoms are golden.
Makes about 16 biscuits
Sprouted Wheat Flour
Sprout 2 cups winter wheat berries for 1 to 2 days, or until sprouts are length of the seed. (Use 1 ½ gallon or 2 quart jars.) Spread sprouts on two large baking sheets. Dry in very low oven for about 8 hours. Grind wheat to flour. If you don’t have a grain grinder, use a blender, seed grinder, or coffee grinder. Store in covered jar.
Yield: 2 cups flour
, of course he said "They won't eat that stuff", so its still in the kitchen. I hate to throw it out (can't stand waste) but else can I do with it (perhaps use it as a doorstopper, its that heavy.)
: (I'm not the best baker but I like to try), but I think it would be neat if we could compile some recipes from the veteran NT bakers (with tried and true recipes for breads, cookies, cakes, rolls, etc.). I am especially thinking about baking since the holidays are near. Just a thought.
