"Tight times are with us. With each passing day, inflation accelerates and takes a bigger and bigger chunk out of our weekly salary. The average American family already spends nearly 1/2 of its income on food."
Judith Klinger (The Food Inflation Fighter's Handbook, 1980)
(available free on the Internet Archive)
Sourdough Starter
- 1 cup of flour
- 1 tablespoon of sugar or honey
- 1 teaspoon of salt
- 1 cup of water
Mix well, then cover loosely. Let sit for 2 to 3 days on the counter, stirring two or three times a day.
Each time you use some of your starter in a recipe, replenish the pot with an equal amount of half water, half flour, i.e. if your remaining starter is 50g, add 50g flour and 50g water. (See also: Feeding Sourdough Starter) About every three times add a large dash of salt and 1 teaspoon of honey or sugar.
Keep your starter in the refrigerator if you are not using some every three days or so. If you are going to be away, put it in the freezer, and take it out 48 hours before you want to use it again.
Sourdough Whole Wheat French Bread
Makes 2 loaves
- 1-1/2 cups warm water
- 1 package or 2-1/2 teaspoons dry active yeast
- 1 cup sourdough starter
- 4 cups unsifted flour (2 cups white and 2 cups whole wheat)
- 2 teaspoons salt
- 2 teaspoons honey
- 1/2 teaspoon soda
- About 2 cups flour, unsifted
Dissolve yeast in warm water in large bowl. Stir in the starter. Add 4 cups of flour, salt, and honey. Stir for 3 to 4 minutes. Cover with towel and set in warm place to rise until doubled (about 1-1/2 hours).
Mix soda with 1 cup of remaining flour, and stir into dough. Knead on floured board for about 8 to 10 minutes. Add additional flour if necessary.
Form oblong loaves. Place on greased or lined cooking sheet and let rise until doubled.
Place a shallow pan filled with 1/2 inch water in oven and preheat oven to 400°F.
Brush tops of loaves with water or egg white, then slash diagonally with a sharp knife. Put loaves on the oven shelf above the pan of water.
Bake 45 minutes until medium brown and hollow to the ear when tapped.
Sourdough English Muffins
Makes 12 to 16 muffins
1/2 cup sourdough starter
1/3 cup dry milk powder
3/4 cup plus 2 tablespoons water
2-3/4 cups unsifted all-purpose flour (half white and half whole wheat)
1 tablespoon honey or sugar
1 teaspoon salt
1/2 teaspoon baking soda
About 1/4 cup cornmeal
In a large bowl, combine starter, milk powder, water, and 2 cups flour. Mix with a large spoon until well blended. Cover; let stand 8 hours or overnight.
Mix together 1/2 cup of remaining flour, sweetener, salt, and baking soda. Sprinkle over dough, and mix in. Turn stiff dough onto board that has been sprinkled with remaining flour. Knead dough 2 to 3 minutes, until no longer sticky. Add flour if necessary. Roll dough 3/4 inch thick, using rolling pin or a bottle.
Cut with 3-inch biscuit cutter or a can with both ends removed. Dampen both sides of each muffin very lightly with water, using fingertips, and dip each side into cornmeal. Set on a sheet of waxed paper.
Cover, and let rise 45 minutes in a warm place.
Bake on skillet at medium heat, 8 to 10 minutes per side.
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