Sour Dough Starter

INGREDIENTS:

1 pkg dry or cake yeast in 1/2 c. warm water
2 c. all-purpose flour
2 c. water
1 tbsp. sugar

DIRECTIONS:

Soften yeast in 1/2 cup warm water. Stir in flour, warm water and sugar. Beat until smooth. Cover and let stand at room temperature until bubbly. This may take a day or two. During this time stir 2 or 3 times daily, then refrigerate. Renew (as directed below) every 5-10 days.

Sour Dough Spice Cake

INGREDIENTS:

1 cup sour dough
2 eggs
1 teaspoon cinnamon
1 teaspoon salt
1 cup sugar
1 cup milk
1/2 cup shortening
1 teaspoon vanilla, nutmeg, cloves
1 1/2 teaspoon baking soda
2 cups flour

DIRECTIONS:

Beat well. Add raisins if desired. Use 9×9 pan.
Bake at 350°F for 45 minutes.

INGREDIENTS:

1 cup sour dough
2 eggs
1 teaspoon cinnamon
1 teaspoon salt
1 cup sugar
1 cup milk
1/2 cup shortening
1 teaspoon vanilla, nutmeg, cloves
1 1/2 teaspoon baking soda
2 cups flour

DIRECTIONS:

Beat well. Add raisins if desired. Use 9×9 pan.
Bake at 350°F for 45 minutes.

 

Sour Dough Pumpkin Bread

INGREDIENTS:

2 1/4 teaspoons active dry yeast
2 1/2 cups bread flour
1 cup pumpkin pie mix (with spices added)
1 cup sour dough starter
1/2 teaspoon salt
2 tablespoons vital wheat gluten (optional)
2 tablespoons butter or oil

DIRECTIONS:

Put all ingredients into bread machine or follow your user’s manual. Select correct bread cycle and medium crust color, then press start.
Substitution Notes: If you’re using fresh pumpkin instead of canned, be sure it is well drained. You can add 1 teaspoon pumpkin pie spice OR 1/2 teaspoon cinnamon and 1/2 teaspoon ground ginger.

If you don’t have sour dough starter, you can substitute 1 cup bread flour (of course, it will no longer be sour dough!)