Sourdough Quick Scones

I grew up with the word scone meaning dough stretched or rolled and fried in oil. Now I live further East, and I see that I have to explain myself, because these are not like their English baked cousins of the same name. Whatever you like to call them, these are delicious! Years ago the basic recipe came from my Aunt, which you can find here: Quick Scones.  I have since modified the recipe to use with a Sourdough Start. These are fluffier with the start added, and I prefer them this way now. We love them for breakfast.

Sourdough Quick Scones

2 1/2 c. flour
1/2 c. sourdough start
4 tsp. sugar
1 Tbsp. baking powder
2 tsp. salt
1 c. water

Mix all ingredients in a bowl to make a dough. Let it rest 5 min. while you heat  about 1/2 inch of oil in a skillet over medium heat. Turn dough out onto floured surface and pat or roll to 1/2 inch thickness. Cut with a pizza cutter into 2 1/2 inch squares or pieces. Stretch each piece of dough a little before you place into hot oil. Fry until golden, drain on paper towel. Serve rolled in sugar or with butter and jam or honey butter. 

Notes: If you want to try my regular yeast scones, the recipe is here: Ever-ready Scones.

Jenny

Winter Squash Sourdough Bread

Every time I make this, I just love it. You can use any winter squash like banana or Hubbard, or if you don't have any of that, use canned pumpkin. The golden slices are slightly sweet. This recipe is from Pat's Sourdough and Favorite Recipes book.

Winter Squash Sourdough Bread
1 1/2 c. sourdough start
1/2 c. butter or margarine, melted
1 c. dark brown sugar
1 tsp. ginger
1 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon
2 c. cooked, mashed winter squash
1/2 c. milk
7-8 c. flour

Add the melted butter to the sourdough start and mix. Add all other ingredients in order and knead until smooth and elastic, about 5-8 min., adding a little more flour if necessary. (If you are using a mixer with kneading attachment, the dough will clean the sides of the bowl when there is enough flour.  If you are kneading by hand, work flour into dough until it is soft, but not sticky.) Set in a greased bowl, turning to grease the top of dough and cover with a damp cloth.  Let rise until double in size. Punch down. Make into 3 loaves and place in pans. Let rise until double in size.  Bake in a pre-heated 375 degree oven for 45 min.

Notes: If you need a sourdough start recipe, find one here. If you want to make a yeast bread like this without the sourdough, try Butternut Squash Bread.  You can substitute any winter squash you like in that too.

Jenny

Sourdough Boston Brown Bread

This is a super-yum amazing batter bread!  I love, love it.  If you need to make your own sourdough start so you can try this click here. (If you like raisins, you DO want to try this!)

Sourdough Boston Brown Bread
1 Tbsp. molasses
2 c. raisins
2 c. cold water
1 c. sourdough start
2 tsp. soda
1/2 tsp. salt
2 3/4 c. flour
1 c. sugar
2 1/2 Tbsp. melted butter
1 egg
1 tsp. vanilla
1 c. chopped nuts

Mix molasses, raisins and water together in a saucepan.  Heat and cook on medium heat for 15 min.  Cool.  Add soda and stir.  Place raisin mixture in a mixing bowl.  Add sugar, sourdough start, salt, vanilla, egg and melted butter.  Mix well. Add flour and stir.  Add nuts.  Pour into 2 greased loaf pans.  (You can use this Quick Bread Tip.)  Bake at 350 degrees for 1 hour.  Test with a toothpick for doneness.

Jenny

Sourdough Ezekiel Bread

This bread has taken effort over time to get it right.  It has become a favorite with my older children and makes great breakfast toast.  We eat one loaf fresh, and I freeze the others for another day's craving. Don't be tempted to leave out the sugar or the honey, optimal flavor goes with including both. If you need a sourdough start recipe, click here.

Ezekiel 16:19 My meat also which I gave thee, fine flour, and oil, and honey wherewith I fed thee...

Sourdough Ezekiel Bread
2 c. sourdough start at room temperature
4 c. whole wheat flour
1/2 c. sugar
1/2 c. honey
1 Tbsp. yeast
1 Tbsp. salt
1 c. wheat germ
1/2 c. vegetable oil
2 1/3 c. hot water
(more flour, whole wheat or white, to form dough)

In a mixer fitted with a dough hook combine all ingredients except extra flour, and mix well.  With mixer running, add more flour a little at a time until the dough forms a ball and cleans the sides of the bowl. It will probably take 4-6 cups more flour.  Knead for about 5 min. or until dough is elastic. Let rise until double. Punch down and form into 4 loaves, and place in greased pans.  Let rise again.  Bake at 350 degrees for 40 min.

Notes: I use all whole wheat flour and the result is a dense, chewy bread.  If you like a lighter crumb, use white flour and you could use warm milk for part of the liquid.
Jenny

Sourdough Zucchini Cake

I have a cookbook for using sourdough that I have been enjoying lately.  There were several cakes in it, but not a zucchini cake, so I've done a bit of this and that to several recipes and converted it to sourdough.  The result was yummy!  I'm putting the recipe here for safe keeping.  You can try it too, if you like. (If this looks good, but you don't want a sourdough version, here is a regular Zucchini Cake)

Sourdough Zucchini Cake
3 c. grated zucchini
2 c. sugar
1 c. oil
1/2 c. sourdough start
4 eggs
Combine in a large bowl and stir.  Add:
3 c. flour
1 1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 c. chopped walnuts
Stir together.  Pour into a greased 9x13 pan and bake at 350 degrees for 45 min.  Cool and frost with Cream Cheese Frosting.

Notes: here is a link for a recipe to make your own Sourdough Start.

Jenny

Sourdough Cinnamon Pull Apart

I've been playing with a sourdough starter for a while now.  So far, this is the biggest hit at my house, so I thought I'd share.  If you need a recipe to make your own start, try this one.

Sourdough Cinnamon Pull Apart
recipe for Sourdough Biscuits
1/2 c. melted butter
1 c. Sugar
1 1/2 tsp. Cinnamon
Glaze:
1 c. powdered sugar
2 Tbsp. milk
1/2 tsp. vanilla

Make biscuit dough as directed.  Combine cinnamon and sugar. Roll small balls of dough in melted butter, then in the cinnamon sugar mix and crowd them into a pan. Let rise 20 min. and preheat oven to 425 degrees.  Bake for 15 min.  Mix glaze ingredients with a whisk until smooth and drizzle over warm bread.  Serve immediately.

Jenny

Sourdough Cornbread

We tried this cornbread this week, and it is wonderful! It is moist, and has a faint sourdough tang.  We ate it with butter and honey.

Sourdough Cornbread
3/4 c. sourdough starter
2 c. flour
2 c. cornmeal
1/2 c. sugar
1/2 tsp. soda
1 tsp. salt
2 tsp. baking powder
3 eggs, beaten
1 c. milk
1/2 c. oil
1/2 c. green chilies, chopped (opt)
1 c. shredded cheese (opt)

Grease a 12 inch Dutch oven and set aside.  Mix starter, flour, cornmeal, sugar, soda, salt, and baking powder together. Then add beaten eggs, milk, oil, chilies and cheese.  Stir well and pour into Dutch oven.  Bake at 350 for 35 min. (8 coals on the bottom, 16 coals on the top.)  Goes great with Taco Soup.

Notes:  I made this without the cheese and chilies, and poured it into a greased 9x9 pan for baking in my oven.  I will try it with the cheese and chilies if I serve it with Mexican dishes.

My friend made this with blue cornmeal and shared the photo!  Looks a bit like chocolate cake, doesn't it? Super fun! Thanks, Jessi.

Jenny

Sourdough French Bread

I wouldn't be here if I didn't LOVE a new recipe!  This one is new to me.  I tried it yesterday and we were all pleased with the results.  The photo shows the difference between a loaf with an egg wash (on the right) and one without.  The egg wash gives a more elastic crust.

Sourdough French Bread
In a mixer fitted with a dough hook, mix together:
4 c. flour
2 Tbsp. yeast (rapid rise)
6 Tbsp. sugar
4 tsp. salt

Add 4 c. hot water and mix.

Add 2 c. sourdough starter and mix
Add 4 c. flour and begin kneading, adding more flour until dough becomes elastic and not sticky to the touch.  It will clean the mixing bowl and form a ball around the dough hook.  Let rise 1 hour.  Punch down.

Flour a surface, I used my cutting board, and turn dough out onto it.  Cut dough into thirds.  Flour your hands and pinch and pull each third into a long loaf.  Place on a greased baking sheet which has been sprinkled with a little cornmeal. Let rise 20 min.  At this point you can egg wash if you like: beat one egg white and 1 Tbsp. water together, brush on the loaves with a pastry brush, slash the top of the loaf diagonally a few times and bake at 350 for 25-30 min. or until golden brown.  On the loaf without the egg wash, I spread some butter over it while it was hot.

Jenny

Sourdough Biscuits

This is a pioneer recipe.  If you need a starter recipe, click here.

Sourdough Biscuits
1 c. starter
1 tsp. soda
1 tsp. salt
1 c. warm water
1 tsp. sugar
1 Tbsp. shortening
3 1/2 c. flour

Place the flour in a bowl, make a hole in the center and add starter.  Stir in all other ingredients.  Gradually mix more flour to make a stiff dough.  Pinch off enough dough to form a ball.  Roll it in melted butter or shortening and arrange in a cake pan.  Let rise 20 min. Bake at 425 until done, about 15 min.
Jenny

Sourdough Buttermilk Pancakes

These pancakes have that traditional sourdough tang.

Sourdough Buttermilk Pancakes
1 1/2 c. starter
2 eggs
1 c. buttermilk
2 Tbsp. melted butter or oil
1 c. flour
2 Tbsp. sugar
1 tsp. baking soda
1 1/2 tsp. salt

Use starter at room temperature.  Separate the eggs and stir yolks into the starter.  Warm the buttermilk to lukewarm and stir it and the butter and flour into the starter.  Combine the sugar, salt and soda and sprinkle it over the top of the batter.  Fold it in with a large spoon.  Beat the egg whites until they peak and fold them into the batter.  Cook on a hot griddle. 

You could try one of these yummy pancake syrups: Milk Syrup, Cinnamon Syrup, Buttermilk Syrup

Jenny

Sourdough Bread

This is a pioneer recipe, and very good. The bread in the photo has 1/2 whole wheat flour, so it is more brown than the original recipe will be.  Use this starter if you don't have one of your own.

Sourdough Bread

Place in mixer: 2 Tbsp. yeast
7 c. flour
2 Tbsp. sugar
1 Tbsp. salt
2 c. starter
3 c. warm water
1 c. melted shortening

Mix for 5 min. Let rise 1 ½ hours. Mix 1 tsp. baking soda and 3 c. flour, add to the mixer. Knead 8 min. Let rise until double. Bake at 400 degrees for 35-40 min. Makes 4 loaves. You can use loaf pans or shape them round on a baking sheet.
Jenny

Sourdough Starter

Sour dough is fun to play with.  Use this starter with Sour Dough Bread and Sour Dough Pancakes or any other sour dough recipes you may want to try!

Sourdough Starter Batter

3 c. flour 2 ½ c. warm water
1 Tbsp. yeast 1 Tbsp. sugar

Blend all together in a large glass or plastic bowl (not metal) with a wood or plastic spoon. Beat until smooth. Cover with a thin towel and set in warm spot for 24 hours. The mixture should show bubbles and have a yeasty smell. (Makes 4 cups)

Use the amount of starter needed for recipe and put remaining starter in a crock or wide mouth canning jar with a loose lid. Always keep 1 cup of starter as a base for making more.  Store it in the fridge. If you are using it for bread, it is best to let it stand at room temperature for 8 hours before using.

If you want more, add 2 c. warm water, 2 ½ c. flour and 1 Tbsp. sugar to the 1 c. starter batter. Mix well and let stand at room temperature overnight or at least 8 hours before using.

This is what the start looks like when it is ready.

Jenny