Okay here is the recipe for my sour dough.. I use it for pizza dough mostly I mix it up in the morning and use it in the evening (I don't like a sour taste so that's why I use in in the evening before it starts to sour).. Barb Sourdough Recipes Adventures in sourdough. The food staple of miners The way we like um in Idaho City Sourdough Starter 2 c. warm water into container-add 1 pkg. active dried yeast OR 1 yeast cake OR 1 level tbsp. dried yeast Add- 2 c. of white flour Mix these ingredients to form smooth paste, leave lid loose fitting, then place the container in warm place overnight or longer if a more tangy flavor is desired, twenty-four hours at least is recommended. By this time the SOUR- DOUGH MIXTURE will be made up of small bubbles and should give off a pleasant alcoholic aroma. This SOURDOUGH STARTER can be kept in the refrigerator as long as you replenish what is taken out for baking. (If the STARTER is not to be used for several weeks it can be frozen or dried to keep if from spoiling. In the dried form, the yeast goes into a spore stage, which is like dried yeast will keep for a long time. Water and warmth bring the yeast back to an active stage).While in the refrigerator the low temperature will cause the bubbles to disappear and a clear liquid will rise to the surface- this is normal. Just stir before using . (Local prospectors and Indians would skim this liquid from the top, ferment it and use it as alcoholic liquor). Each time you wish to use your STARTER you must first pour out 1 c. of STARTER and set it aside as a STARTER for the next baking effort. This cup of STARTER is then returned to the container and the amount taken out is replenished by adding flour and warm water-NOTHING ELSE- The mixture will improve with time and once the fermentation is under way this cup of STARTER will be sufficient to sour the flour overnight. Let it work in the pot for at least a day before storing in refrigerator. Biscuits 1 cup starter 2 cups flour 1 cup water 2 tbsp sugar 1 tbsp salt 1/4 tsp baking soda Roll out your dough to 3/4" thickness, cut to the desired shapes, place a little bit apart on a lightly greased backing pan. Put in a warm place to rise (proof) to about double size. Bake for about 10-12 minutes or till brown at 350 degreese F. You can also do drop biscuits or fry biscuits by putting in oil. Cinnamon Rolls 3 cups starter 5 cups white flour 1 1/2 cups water 1/2 tsp baking soda 3 tbsp sugar 1 1/2 tbsp salt Flour counter top and knead dough, it will be soft. Roll out into a circle, cover with soft oleo, sprinkle with sugar and cimmamon. Roll up dough and slice into 1 inch slices, place in sprayed or greased pans and let rise until double in size. Bake at 350 degrees until golden brown. Pizza dough 3 cups starter 5 cups white flour 1 1/2 cups water 1/2 tsp baking soda 3 tbsp sugar 11/2 tbsp salt Flour counter top, knead dough, it will be soft. Roll out pizza dough and place on greased or sprayed pizza pans. Cover with sauce and cheese, then the toppings you like, bake at 375 degrees until bottom of crust is brown.

Here is a pizza recipe I made up very good.....Barb BBQ Chicken Pizza (made by Barbara Lorensen) Crust made from the sour dough recipe in my cook Book. ingredients: BBQ sauce Hickory Smoked kind Ground Turkey or Chicken Strips fried Can of Chunk Pineapple drained Pound of Bacon fried and crumbled Pizza Cheese the yellow and white kind shredded Purple onion chopped First make the sour dough crust from my cook book....... Drizzle the BBQ sauce on the crust a thin thin layer then spread it around....... Next take the turkey or chicken and fry it season to your taste... Cover the crust with the meat................ Next add the fried crumbled Bacon................ Then the onion.............. Then the Cheese...................... Last add the chuck pineapple............ Bake at 350 till crust is brown on the bottom....... This is very good Pizza............. ----- Original Message ----- From: <lllorensen@sbcglobal.net> To: "PA Dutch" <PADUTCH-LIFE@rootsweb.com> Sent: Tuesday, August 14, 2007 9:18 AM Subject: [PD-LIFE] sour dough starter > Okay here is the recipe for my sour dough.. > I use it for pizza dough mostly I mix it up in the morning and use it in > the evening (I don't like a sour taste so that's why I use in in the > evening before it starts to sour).. > Barb > > Sourdough Recipes > > Adventures in sourdough. The food staple of miners > > The way we like um in Idaho City > > Sourdough Starter > > 2 c. warm water into container-add 1 pkg. active dried yeast OR > > 1 yeast cake OR > > 1 level tbsp. dried yeast > > Add- 2 c. of white flour > > Mix these ingredients to form smooth paste, leave lid loose fitting, then > place > > the container in warm place overnight or longer if a more tangy flavor is > > desired, twenty-four hours at least is recommended. By this time the SOUR- > > DOUGH MIXTURE will be made up of small bubbles and should give off a > > pleasant alcoholic aroma. > > This SOURDOUGH STARTER can be kept in the refrigerator as long as you > > replenish what is taken out for baking. (If the STARTER is not to be used > for > > several weeks it can be frozen or dried to keep if from spoiling. In the > dried > > form, the yeast goes into a spore stage, which is like dried yeast will > keep for a > > long time. Water and warmth bring the yeast back to an active stage).While > in > > the refrigerator the low temperature will cause the bubbles to disappear > and a > > clear liquid will rise to the surface- this is normal. Just stir before > using . > > (Local prospectors and Indians would skim this liquid from the top, > ferment > > it and use it as alcoholic liquor). > > Each time you wish to use your STARTER you must first pour out 1 c. of > > STARTER and set it aside as a STARTER for the next baking effort. This cup > > of STARTER is then returned to the container and the amount taken out is > > replenished by adding flour and warm water-NOTHING ELSE- The mixture > > will improve with time and once the fermentation is under way this cup of > > STARTER will be sufficient to sour the flour overnight. Let it work in the > pot > > for at least a day before storing in refrigerator. > > Biscuits > > 1 cup starter > > 2 cups flour > > 1 cup water > > 2 tbsp sugar > > 1 tbsp salt > > 1/4 tsp baking soda > > Roll out your dough to 3/4" thickness, cut to the desired shapes, place a > little bit apart on a lightly greased backing pan. Put in a warm place to > rise (proof) to about double size. Bake for about 10-12 minutes or till > brown at 350 degreese F. You can also do drop biscuits or fry biscuits by > putting in oil. > > Cinnamon Rolls > > 3 cups starter > > 5 cups white flour > > 1 1/2 cups water > > 1/2 tsp baking soda > > 3 tbsp sugar > > 1 1/2 tbsp salt > > Flour counter top and knead dough, it will be soft. Roll out into a > circle, cover with soft > > oleo, sprinkle with sugar and cimmamon. Roll up dough and slice into 1 > inch slices, place > > in sprayed or greased pans and let rise until double in size. Bake at 350 > degrees until golden brown. > > Pizza dough > > 3 cups starter > > 5 cups white flour > > 1 1/2 cups water > > 1/2 tsp baking soda > > 3 tbsp sugar > > 11/2 tbsp salt > > Flour counter top, knead dough, it will be soft. Roll out pizza dough and > place on greased or sprayed pizza pans. Cover with sauce and cheese, then > the toppings you like, bake at > > 375 degrees until bottom of crust is brown. > > > ------------------------------- > To unsubscribe from the list, please send an email to > PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message