July 16, 2012


In a recent Facebook conversation, several folks asked for my sourdough recipes. I used to make sourdough bread for my diabetic father many years ago, so I hunted around and sure enough, I found some of the recipes. (Clutter is my enemy but sometimes I'm glad I'm a saver.)

I haven't made these in 25 years or so, and I don't have any photos, but here are the ones that I found. Dad never ate sugar - he finally decided that the small amount of honey in the starter was acceptable because starter has to have some kind of sweetener to start working - but I can't find the recipe for the sugarless bread that I used to make. I also made sugarless pancakes and pretzels with my sourdough starter, but those recipes too are lost. Here are the ones I was able to resurrect from a very old binder.


1 pkg dry yeast
2 1/2 cups warm water (110* F)
2 Tbsp honey
2 1/2 cups flour

Mix in a 2-quart glass mixing bowl. Cover and place in a warm area (85*) to ferment for 2-3 days. Store in a clean plastic container with fitted cover in refrigerator. Cover must have a hole to allow gases to escape. If a clear liquid collects on top, stir down when ready to use. Replenish at least once a week with equal portions of warm water and flour, cover and leave out of refrigerator overnight.

SOURDOUGH DINNER ROLLS (from Sourdough Cookery)

1 1/2 cups sourdough starter
2 Tbsp sugar
1/2 tsp salt
3 Tbsp butter, melted
1 egg, beaten
1 3/4 to 2 cups flour

To starter add sugar, salt, and melted butter. Add beaten egg. Add 1 cup flour and beat until smooth. Turn out and knead until smooth, adding flour if necessary. Place in greased bowl, turn once. Cover with cloth, set in warm place and let rise about 2 hours. Punch down and repeat process to allow dough to double again. Punch dough down and shape into rolls. Place on greased baking sheet. Set in warm place and let rise about 30 minutes. Bake at 400* for 20 minute. Makes 1 1/2 dozen.


2 cups flour
1 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1/2 cup butter
1/2 cup buttermilk
1 cup sourdough starter
melted butter

Sift together flour, salt, baking soda and baking powder. using a passtry blender or fork, cut in butter or margarine until mixture resembles corn meal. Mix buttermilk and starter together. With a fork stir in starter mixture until a soft dough forms. Turn out and knead gently for 30 seconds. Roll dough to 1/2" thickness. Cut into 2" round biscuits. Place in lightly greassed baking pan with sides touching. Brush tops with melted butter. Cover and let rest 30 minutes. Bake at 425* for 12-15 minute. Makes 12 to 15 biscuits.

SOURDOUGH BREAD (My own recipe)
NOTE: you have to make the Ambrosia Batter a day before making this bread.

1 recipe Ambrosia Batter (** Recipe is below)
1/4 stick softened butter
1 Tbsp honey
1 tsp salt
1 egg
1 cup warm water
4 cups flour, stir after each cup
1 1/2 to 2 cups additional flour. Knead very well. Separate and shape into two loaves, place in greased pan, cover and let rise 2 hours.
BAKE about 40 minutes at 400*


1 cup starter
1 cup water
1 1/2 cups flour
1 cup flour
3/4 cup warm water


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1 comment:

  1. Thank you so much Kathi, for typing these up. We will certainly have to try these recipes. :) They sound great!
    Blessings in Christ,


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