BY Margaret Herter<\/p>\n
From the book European and American Professional Sourdough Cooking Recipes, George and Berthe Herter<\/span><\/p>\n Dip into a clean bowl from the sourdough pot 3 cups of sourdough. Add three level Tbs. of sugar, 4 tsp. of cooking oil and two whole eggs. Mix together well. Add 1 1\/2 tsp. of baking soda mixed in a tbs. of warm water. \u201cFold in and bake as quickly as possible in the waffle iron. Good sourdough must be about 50% baked hot air. The secret of fluffy sourdough waffles is adding the soda very fast, and at the very last minute before baking.<\/p>\n San Francisco Sourdough Bread<\/span><\/strong> Submitted by: Donna Ingredients:<\/strong> Directions: On Sourdough<\/strong> — from the book. \u201cNever cover a sourdough pot airtight as the yeast needs a little air to work in. Flour is the fuel of your sourdough pot. Keep your sourdough pot in condition even in your refrigerator when not in use by adding a level tablespoon of flour every few days. Take your sourdough pot from the refrigerator twenty-four hours before baking. Keep the sourdough pot in a warm place. Add flour and water the night before you use the sourdough to get it working and bubbling well. If you add flour at the time of baking.\u201d sourdough has a doughy, bland flavor.<\/p>\n Moral indignation is jealousy with a halo.<\/span><\/strong><\/p>\n H. G. Wells<\/p>\n","protected":false},"excerpt":{"rendered":" BY Margaret Herter From the book European and American Professional Sourdough Cooking Recipes, George and Berthe Herter Dip into a clean bowl from the sourdough pot 3 cups of sourdough. Add three level Tbs. of sugar, 4 tsp. of cooking … Continue reading
\nUse a good sourdough starter, one you have tended to, for best flavor.<\/p>\n
\n4 3\/4 cups bread flour
\n3 tablespoons white sugar
\n2 1\/2 teaspoons salt
\n1 (.25 ounce) package active dry yeast
\n1 cup warm milk
\n2 tablespoons butter or margarine, softened
\n1 1\/2 cups starter
\n1 egg beaten with 1 tablespoon water
\n1\/4 cup chopped onion<\/p>\n
\n1 In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3\/4 cups flour gradually, you may need more depending on your climate.
\n2 Knead 8 to 10 minutes. Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.
\n3 Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.
\n4 Brush egg wash over tops of loaves, and sprinkle with chopped onion.
\n5 Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.<\/p>\n