Mendenhall Sourdough Gingerbread

Servings: 4
Ingredients:

1 c  Active Sourdough Starter          1/2 c  Hot Water
1/2 c  Molasses                          1/2 t  Salt
1 t  Baking Soda                       1/2 c  Firmly Packed Brown Sugar
1 ea Large Egg                       1 1/2 c  Unbleached Flour
1 t  Ginger                              1 t  Cinnamon
1/2 c  Shortening

Cream brown sugar and shortening and beat. Then add molasses and egg,
beating continuously. Sift dry ingredients together and blend into hot
water. Then beat this mixture into creamed mixture. As the last step, add
the sourdough starter slowly, mixing carefully to maintain a bubbly batter.
Bake in pan at 375 degrees F for about 30 minutes or until done. Serve
with ice cream or whipped cream while still hot if possible.

Sourdough Cornbread

Servings: 4
Ingredients:

1/2 c  Active Sourdough Starter            2 T  Margarine, Melted
1/2 c  Cornmeal                            1 t  Salt
1 T  Sugar                             1/2 c  Sour Cream or Yogurt
2 ea Large Eggs, Stirred                 1 c  Unbleached Flour
1/2 t  Cream Of Tartar                   1/2 t  Baking Powder

Mix ingredients in the above order, stirring only enough to blend the
mixture. Pour into a buttered pan. Bake in a 375 to 400 degree oven for
about 15 minutes.

Sourdough Pizza Shells

Servings: 4
Ingredients:

1 c  Sourdough Starter                   1 T  Shortening, Melted
1 t  Salt                                1 c  Flour

Mix ingredients, working in the flour until you have a soft dough. Roll
out into a flat shape. Dash oil over a dough sheet and place dough on it.
Bake about 5 minutes. It doesn’t take long, so watch carefully. Have
pizza sauce and topping ready and make pizza as usual. Then bake as usual.

Sourdough Sams

Servings: 4
Ingredients:

1/2 c  Active Sourdough Starter          1/2 c  Sugar
2 T  Shortening                          2 c  Unbleached Flour
1 t  Baking Powder                       1 ea Large Egg
1/2 t  Nutmeg                            1/4 t  Cinnamon
1/2 t  Baking Soda                       1/2 t  Salt
1/3 c  Buttermilk or Sour Milk

Sift dry ingredients, stir into liquid, roll out and cut with regular
donut cutter. Then heat some oil in a deep fryer to 390 degrees F and fry.

Makes about 17 Doughnuts with holes. Just before serving dust with
powdered or cinnamon sugar.

NOTE:
These doughnuts are virtually greasless. And if you want you can make
several batches at a time and freeze. They keep well and to me taste
after a while in the freezer. Take out as many as needed and thaw and put
sugar on or eat plain.

Sourdough Banana Bread

Servings: 12
Ingredients:

1/2 c  Shortening                          1 c  Sugar
1 ea Large Egg                           1 c  Mashed Bananas
1 c  Active Sourdough Starter            2 c  Unbleached Flour
1 t  Salt                                1 t  Baking Powder
1/2 t  Baking Soda                       3/4 c  Chopped Walnuts
1 t  Vanilla OR                          1 t  Grated Orange Peel

Cream together the shortening and sugar, add egg and mix until blended.
Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir
flour and measure again with salt, baking powder and soda. Add flour
mixture and walnuts to the first mixture, stirring until just blended.
Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour
or until toothpick comes out clean. Cool to cold before slicing.

Bran Date Bread

Servings: 12
Ingredients:

1 1/4 c  Unbleached Flour, Sifted        1 1/2 t  Baking Powder
1 t  Salt                              1/2 c  Active Sourdough Starter
3/4 c  Buttermilk or Sour Milk             1 c  Finely Chopped Pitted Dates
1 c  All Bran                            1 t  Grated Lemon Peel (ZestOnly)
2 ea Large Eggs, Beaten                1/4 c  Vegetable Oil
3/4 c  Firmly Packed. Brown Sugar

Sift dry ingredients together. Dust dates with 1 T flour mixture, then add
to the bowl. Then add the brown sugar, all bran, and grated lemon peel.
Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil. Add all
once to flour mixture with the sourdough starter, stirring until well
moistened. Pour into greased or waxpaper lined loaf pan about 9 x 5-inches.
Bake at 350 degrees for 1 hour. Allow to stand 10 minutes in pan and then
remove from pan and cool until cold. Wrap in plastic wrap or foil and
place in Refrigerator.

Use cream cheese or home made butter on this bread for an out of this world
taste.

Sourdough Pumpernickle

Servings: 10
Ingredients:

1 1/2 c  Active Sourdough Starter            2 T  Caraway Seeds, Chopped
2 c  Unsifted Rye Flour                1/2 c  Boiling Black Coffee
1/2 c  Molasses                          1/4 c  Dry Skim Milk
2 t  Salt                                3 T  Melted Shortening
1/2 c  Whole Milk                      2 3/4 c  Unbleached Flour
1 pk Active Dry Yeast

Pour boiling coffee over chopped caraway seeds. Let the mixture cool and
then add it to the rye flour and starter which have previously been mixed
well. Let stand for 4 to 8 hours in a warm place, preferabley overnight.

Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached
flour and yeast. Mix well. Cover the bowl and let rise to double. Then
knead on floured board and shape into two round loaves on baking sheet.
Let rise until double again and bake at 350 degrees for 30 minutes or until
done.

Sheepherder Bread

Servings: 18
Ingredients:

1 1/2 c  Active Sourdough Starter            4 c  Unbleached Flour
2 T  Sugar                               2 T  Shortening, Melted
1 t  Salt                              1/4 t  Baking Soda

Into a large bowl, sift the dry ingredients, and dig a well in the center
of the sourdough starter. Blend the dry mix into the starter from the
edges with enough flour to knead until smooth and shiny. Place in greased
bowl and let rise until almost double. Shape into 2 loaves and place in
greased bread pans. Bake at 375 degrees F until done.

Mary Rogers’s Sourdough Biscuits

Servings: 4
Ingredients:

1/2 c  Active Starter                      1 c  Milk
2 1/2 c  Flour                             1/3 c  Lard or Shortening
1 T  Sugar                             3/4 t  Salt
2 t  Baking Powder                     1/2 t  Baking Soda
1/4 t  Cream Of Tartar

At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup
of the flour. Let set overnight if the biscuits are wanted for breakfast.
If wanted for noon, the batter maybe mixed in the morning and set in a warm
place to rise. However, unless the weather is real warm, it is always all
right to let it ferment overnight. It will get very light and bubbly.

When ready to mix the biscuits, sift together the remaining cup and a half
of flour and all other dry ingredients except the baking soda. Work in the
lard or shortening with your fingers or a fork. Add baking soda dissolved
in a little warm water to the sponge and then add the flour mixture.

Mix into a soft dough. Knead lightly a few times to get in shape. Roll
out to about 1/2 inch thickness or a little thicker,and cut with a biscuit
cutter. Place close together in a 9 x 13-inch pan, turning to grease tops.
Cover and set in a warm place to rise for about 45 minutes. Bake in a 375
degree oven for about 30 to 35 minutes. Leftovers are good split and
toasted in a sandwich toaster.

Aunt Cora’s Biscuits

Servings: 4
Ingredients:

1 1/2 c  Sifted Unbleached Flour             3 t  Baking Powder
1 t  Salt                            1 1/2 t  Baking Soda *
2 T  Sugar                             1/4 c  Shortening, Melted
1 1/2 c  Sourdough Starter

* More Baking Soda may be added if the starter if very sour.

Place flour in bowl, add starter in a well, then add melted shortening and
dry ingredients. Mix lightly and turn out onto a lightly floured board and
knead until the consistency of bread dough, or of a satiny finish. Pat or
roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat
all sides of biscuits with melted butter. Let rise over boiling water for
1/2 hour. Bake at 425 degrees F for 15 to 20 minutes.