Sourdough Starter
Sourdough Rolls Or Pizza Crust
Sourdough Applesauce Cake
Sourdough Cake



Biloxi Sun Herald

Starting sourdough bread takes time, but as any of these home chefs will
tell you, the bread and cakes are worth the wait. Sourdough starters must
be used every five to seven days. Since the starter is constantly being
fed, a nice gesture is to share a cup of the starter with a friend or
relative. Be sure to give them the feeding schedule.



Sourdough Starter

1 package active dry yeast
2 cups lukewarm water
2 cups flour
1/2 cup sugar
1 cup water
1 cup milk

In a large glass jar or crockery pot, dissolve yeast in warm water. Add
flour; beat until smooth. Let stand overnight at room temperature for five
days. Stir each day. On fifth day add sugar, water and milk. Refrigerate,
stirring daily for another five days before using. Starter may be kept in
refrigerator indefinitely. Always replace used portion with equal amount
of flour and water.




Sourdough Rolls Or Pizza Crust

1 cup flour
3/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable oil

Combine all ingredients; mix well.

Shape dough into 1 1/2-inch balls. Bake on greased sheet at 425 degrees,
10-15 minutes or in muffin tins at 350 degrees for 25-35 minutes. For
pizza, separate dough lightly and spread in pizza pan. Bake at 425 degrees
10 minutes. Remove from oven and top as desired. Bake until cheese melts
and meats are cooked.

- Submitted by R. L. "Bob" Whitmyer




Sourdough Applesauce Cake

1/2 cup shortening
2 cups sugar
2 eggs
1 1/2 cups sourdough starter
1 1/2 cups applesauce
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon allspice
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
2 tablespoons sugar
2 cups flour
1/2 cup chopped nuts
1 cup raisins
ICING:
1 cup butter, softened
About 2 cups confectioners' sugar
1 egg yolk
Maple flavoring to taste
1/2 cup whipping cream
1 teaspoon sugar

For cake: Cream together shortening and sugar. Beat in eggs. Stir in
starter, applesauce, cloves, cinnamon and allspice. Set aside. In small
bowl blend salt, baking soda and sugar. Sprinkle over batter. Stir in
gently. Add flour; stir until smooth. Add nuts and raisins; stir well.
Pour into 2 greased and floured 9-inch round cake pans. Bake at 350
degrees 25-30 minutes or until toothpick in center comes out clean. Cool
in pans 10 minutes.

To make icing: Combine butter, sugar and egg yolks. Mix well. Add
flavoring and salt; set aside. Whip cream with 1 teaspoon sugar; fold into
icing. Frost cake.

- Submitted by R. L. "Bob" Whitmyer







Sourdough Cake

1 cup sourdough starter - fed and rested
1 cup milk or evaporated milk
2 cups unbleached all-purpose flour
1 1/2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon salt
1 1/2 teaspoons baking soda
3/4 cup natural cocoa
2 eggs

In a medium sized mixing bowl, combine the starter, milk and flour. Let
this sponge work for 2-3 hours in a warm place, till it is bubbly and has
a pleasing sour-milk aroma.

In a second bowl, cream together the sugar, oil, vanilla, salt, baking
soda and cocoa. Add the eggs one at a time, beating well after each
addition. You want to incorporate as much air as possible during this
process. Gently combine the creamed mixture with the sourdough mixture,
mixing just till everything is well-combined. Grease two 9-inch cake pans,
divide the batter between them, and bake the cakes in a preheated 350
degree oven for 40-45 minutes, or until they are starting to pull away
from the sides of the pan, and a cake tester inserted in the center comes
out clean. Remove the cakes from the oven, allow them to cool for 5
minutes, then remove them from the pan to cool completely. Frost if
desired, or top with any non-melting decorating sugars and decorate with
jimmie mixes or sugar decorations.

Yield: two 9-inch round cakes.

- Submitted by Maryjane Choate


Clipping-Cooking
Posted By: Diane Spangenberg:
From Ann In Fla



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