HENRY, my Alaskan Sourdough Starter!

If you've seen the video on YouTube (posted below), here are a few recipes to get you started! Personally I'd like to make recipes that do NOT require commercial yeast, but this is a good start. The pancakes are really good!

SOURDOUGH PANCAKES

Into a separate bowl, the BATTER BOWL, mix the following ingredients:  (you can experiment later)

2 cups Sourdough Starter

2 Tbsp. Sugar (this is to brown the pancakes)

4 Tbsp. Oil

1 egg

½ tsp. salt (optional)

1 tsp. soda (this is to sweeten pancakes)

• In the Batter Bowl, dump Sourdough Starter, sugar, egg and oil (salt optional). Mix well. 
• Add soda when griddle is hot.  True aficionados dilute soda in 1 Tbsp. of warm water and fold gently into batter.  (I sprinkle soda on top of batter and whip quickly for a very brief time).  Batter doubles in size and changes to a lighter color.  NEVER fold or beat mixture a second time.

Spoon onto hot griddle and E N J O Y.

CINNAMON ROLLS

Mix together in a glass or plastic bowl:

1 cup starter

1 cup water (120 degrees or nukes for 45 seconds)

2 cups flour

1 Tbsp. sugar

Mix together and let stand overnight in a warm place (at least 12 hours).  For more sour taste, let stand 24-36 hours.

Add:

1 cup milk (scalded and cooled to 120 degrees or nuked for 45 seconds)

1/3 cup butter, melted

½ tsp. salt (optional)

2 eggs

2 cups flour

to mixing bowl with above sourdough mix.  Then sprinkle

1 Tbsp. Fast acting Yeast

(a pinch of salt is optional)

on top and begin mixing.  Add enough flour to make batter into dough.

• If (when) mixer stalls, turn out dough onto bread board (countertop is okay) and knead in more flour until dough barely sticks to fingers (or more flour if you wish).
• Form dough into ball and place in bowl to rise.  (if you wish, put ¼ cup vegetable oil in bowl and then roll dough to get a thin covering of oil on surface to prevent crusting.)
• Let rise one to four depending on temperature until dough doubles in size.
• Punch dough down.  Divide into two balls and let rest for 15 minutes.  Roll each ball (one at a time) into 12 x 8 rectangle.  Brush on melted butter. Then add (to your taste) a sprinkling of brown sugar, white sugar, cinnamon, raisins.  Roll up from one of the long sides.  Seal seams.  Slice dough into 12 pieces.  Place rolls in two greased (or Teflon) pans (round if you wish an oblong (12 rolls fit easily into a 9 x 12 pan).  Cover and let rise until nearly double.  Bake at 375 degrees for 20-25 minutes.  Cool, remove from pan (if you wish).  Brush on powdered sugar icing (for a change use almond instead of vanilla.

SOURDOUGH BREAD

Mix together in a glass or plastic bowl:

1 cup starter

1 cup water (120 degrees or nuke for 45 seconds)

2 cup flour

1 Tbsp. sugar

Mix together and let stand overnight in warm place (at least 12 hours).  For more sour taste, let stand 24-36 hours.

Add:

            1 cup milk (scalded and cooled to 120 degrees or nukes for 45 seconds)

            1/3 cup butter, melted

            2 cups flour

to mixing bowl with above sourdough mix.  Then sprinkle

            1 Tbsp. Fast acting Yeast

            (a pinch of salt is optional)

on top and being mixing.  Add

            Enough flour to make batter into dough.

If (when mixer stall, turn out dough onto bread board (countertop is okay) and knead in more flour until dough barley sticks to fingers (or more flour if you wish).

• Form dough into ball and place in bowl to rise.  (If you wish, put ¼ cup vegetable oil in bowl and then roll dough to get a thin covering of oil on surface to prevent cracking.)
• Let rise one to four hours depending on temperature until dough doubles in size.
• Cut ball of dough in half.  Fold each chunk of dough twice to make a rough loaf form and place into greased bread pans (unless you are using Teflon pans). Allow to rise another hour or so (until it doesn’t seem to be rising any more – or until you have to get it in the oven and cooked so you can carry on with your life).
• Bake at 375 degrees for 40-50 minutes.  Tap on tops; when they sound solid they’re done (usually, a golden brown).  Remove from oven, remove from pans onto wire rack and rub the top with margarine or butter.
• Eat hot for good fresh taste, but leave overnight (in plastic bag after cooling) to develop best sourdough taste.