Sourdough Breads and Biscuits
Sourdough biscuits were a mainstay for many sheepherders. They may well become a mainstay for you too. The smell and the taste are incredible.
- All-purpose flour to cover the bottom of a kettle or bowl
- 2 cups sourdough starter
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup shortening or bacon drippings, melted
- 2 tablespoons sugar
Combine flour, sourdough starter, salt, baking powder, baking soda, shortening or drippings and sugar, using the “well” method described above.
Knead thoroughly by folding from the outside to the center, using your hands or a spoon. Make bread dough stiffer than biscuit dough. Shape into loaves, oblong or round, or biscuits.
Ease dough for bread into a buttered loaf or round heat-proof bowl or an oiled 12-inch Dutch oven, or for biscuits, shape into small balls in your hand and place them side by side into a
buttered or oiled 12-inch Dutch oven or cake pan. Brush the top with oil. Let them rise, covered with plastic wrap, until double in size.
Dutch Oven and At Home
Heat Dutch oven using 10 hot coals on the bottom. Cover with a Dutch oven lid and place 14 hot coals on top. Bake: Bread loaf about 1 hour (350ºF.) Biscuits 20 to 30 minutes (350ºF.)
According to Julia Child, the internal temperature of bread when completely cooked is 200 degrees F at the center.
An essential to making good pancakes is cooking them on a hot griddle. The griddle should smoke when greased or oiled, and it should sizzle if water is dropped onto it. Make a small
sample cake to see if it turns golden brown instead of light brown or “whitish.” A griddle that is not hot enough will not make good cakes; if it is too hot, cakes will burn. A heavy aluminum or iron griddle, a Dutch oven, or a Dutch oven lid will give pleasing results.
- 1 cup sourdough starter
- 1 cup prepared dry pancake mix or all-purpose baking mix
- 2 eggs
- 3 tablespoons oil
- 1 tablespoon sugar
In a medium mixing bowl, blend sourdough starter, dry pancake mix, eggs, oil and sugar. Do not over-stir. If batter is too thick, thin with milk. Add 1/4 teaspoon baking soda if the dough is too sour. Ladle onto a hot griddle. Turn over when light brown.
Serve pancakes warm from the griddle. The quality diminishes if they are stacked or allowed to rest and cool. Makes 10 to 12.
Pancakes plus — add berries, sliced peaches, pineapple, chopped apples, nuts, raisins and bits of ham to batter for extra nutritious pancakes.