Posted by sherry on November 23, 2000 at 10:22:31:
In Reply to: Friendship Cake Information posted by Debbie on November 22, 2000 at 17:10:20:
: I was wondering if anyone could help me with some information on Friendship Cakes...I got the starter from my sons teacher and everything has been going along great...I reached the 20th day when I was suppose to add another 2 cups of sugar and 2-10oz jars of maraschino cherries w/juice...I was out of sugar and had to wait a day before adding these items...will this affect the mixture?...is it critical to add the items on the exact day?...what if we are out of town for a day and it doesnt get stirred for a day?...How will I know if its not doing right?....This is my first time making this and I have NO instructions other than a simple typed recipe...I sampled the cake my sons class made and its absolutely delicious...I would be happy to share the recipe with anyone also...Id sure appreciate any help/information anyone could give me...thank you and Happy Holidays! :) (I wasnt sure if I should post this here, I was searching the interent for information on Friendship Cake when I came across this sight!)....
: Debbie
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: San Francisco Sourdough recipe for two loaves:
Sponge: 1 2/3 cups unbleached bread flour 1 1/3 cups warm water 1/2 cups
starter Mix until mixture reaches batter
consistency Let sit until bubbly
Dough: Add the following to the sponge: 3 cups unbleached white flour 1 2/3
tsp salt Mix until mixture reaches a dough-like
consistency Knead for 10 minutes Let rise until doubled Punch down Cut into
2 using a knife shape into loaves Proof until a bit
more than doubled in size
Bread: Bake for 50 minutes in an oven pre-heated to 400 degrees F.
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Csally/wv (7:20:27 pm) : * Exported from MasterCook *
Old Time Sourdough
Recipe By : MM
Serving Size : 2 Preparation Time :0:00
Categories : Breads-Yeast
MMMMM--------------------------STARTER-------------------------------
2 c Water 1 pk Yeast
2 c Flour
MMMMM----------------------SOURDOUGH BREAD---------------------------
4 c Flour 2 tb Sugar
1 ts Salt 2 tb Grease
Starter:
Combine the three ingredients and let sit over night in a warm place.
Use of Starter: Each time you use the starter, pour off 1/2 cup or
more to use in you next baking effort. Do not keep starter in a
metal container. A glass or potter container works best. The starter
will usually keep for several months in the refrigerator but frequent
use will renew the starter and keep it fresh. Never add anything to
your starter except plain flour and warm water. Set starter the
night before use by adding flour and water (2 cups each). Remove
your fresh cup of starter and use the bubbly batter in the bread
recipe.
Bread:
Sift the dry ingredients into a bowl. Pour in sponge and mix (also
grease). Knead the dough for ten minutes, then allow to rise for
three to four hours. Disolve 1/4 teaspoon baking soda in 1 Tb. water
then knead into dough
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Velma, TN (7:57:48 pm) : These recipes are coming from Cookbook USA
SOURDOUGH PUMPKIN ROLL
Ingredients :
3/4 c. plus 2 tbsp. flour
2 tsp. pumpkin pie spice
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 tsp. grated lemon rind
1/2 c. sourdough starter
1 c. powdered sugar
CREAM CHEESE FILLING:
2 (3 oz.) pkgs. cream cheese
4 tbsp. margarine
1/2 tsp. vanilla
Preparation :
Mix cheese, margarine, and vanilla until smooth. Grease and
flour 15 x 10 jelly roll pan. Combine flour, salt, spice, and
baking powder. Beat eggs (in separate bowl) until thick and creamy.
Add sugar gradually. Stir in pumpkin, lemon rind, and sourdough
starter. Fold in flour mixture until just blended. Spread evenly
in pan. Bake at 375 degrees for 12-15 minutes until top springs
back when touched. Invert on clean towel dusted with powdered
sugar. Roll jelly roll style. Cool completely. Unroll cake,
spread with cream cheese filling. Sprinkle evenly with walnuts
(reserving 1 tablespoon). Reroll and place side seam on bottom of
plate. Pipe with whipped cream and top with chopped nuts. Yield 8
servings.
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Velma, TN (7:59:18 pm) : Cookbook USA
SOURDOUGH MUFFINS
Ingredients :
1 1/2 c. whole wheat flour
1 tsp. salt
1 c. raisins
1/2 c. melted shortening
1/2 c. sugar
1 tsp. soda
2 eggs
Preparation :
After removing the 1/2 cup of starter from the sponge proceed as
follows. Sift dry ingredients into a bowl, make a well in the
center. Mix eggs and shortening thoroughly with the remaining
sponge. Pour this into the well in the flour and stir only to
moisten the flour. Fill the muffin tins 3/4 full. Bake at 375
degrees for 30-35 minutes. Makes 12 large muffins.
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Velma, TN (8:28:34 pm) : Cookbook USA
SOURDOUGH PUMPERNICKEL BREAD
Ingredients :
1 1/2 c. starter
2 tbsp. chopped caraway seeds
2 c. unsifted rye flour
1/2 c. boiling hot black coffee
Preparation :
Pour boiling coffee over chopped caraway seed. Let cool and then
add to the flour and starter which have been mixed well. Let stand
overnight and then add: 1/4 c. powdered skim milk 2 tsp. salt 1 pkg.
dry yeast 3 tbsp. melted shortening 1/2 c. whole milk 2 3/4 c. white
flour Set in a covered bowl until it rises double. Then knead on
a floured board and shape into 2 round loaves on a baking sheet.
Let rise until double and bake for 1/2 hour or more, until done.
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Terry,tx (8:35:41 pm) : from "Old Fashioned Home Baking
Tropical Sourdough Coffee Cake
1/2c sourdough starter
1 (8-1/4oz) can crushed pineapple
1tbl cornstarch
1tbl lemon juice
1-1/2c all-purpose flour
1/2c sugar
1/2tsp baking powder
1/2tsp baking soda
1/4tsp salt
1/2c butter or margarine
1 beaten egg
1/4c milk
1tsp vanilla
1/4c sugar
1/4c all-purpose flour
2tbl butter or margarine
1/4c coconut
1/4c almonds
Bring starter to room temp. Grease 9x9x2 loaf pan and set aside.
Pineapple filling: in a med. saucepan combine undrained pineapple,
cornstarch, and lemon juice. Cook and stir til thickened and bubbly. Cool.
In a large mixing bowl stir together the 1-1/2c flour, the 1/2c sugar,
baking powder and soda, and the salt. Using a pastry blender, cut in the
1/2c butter till mix resembles fine crumbs. In a small mixing bowl stir
together egg, milk, vanilla, and starter. Add to the flour mix. and stir
just until moistened.
Spread 2/3 of the batter in the prepared pan. Spread pineapple filling on
top. Drop remaining batter in small mounds on the filling. In a med. bowl
combine the 1/4c sugar and the 1/4c flour. Cut in 2tbl butter till mix
resembles coarse crumbs. Stir in coconut and nuts; sprinkle over the batter.
Bake in a 350 oven for 35-40 min. or till golden. Cool in pan on a wire
rack. Cut into sqs. Serve warm or cooled. Serves 9
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CC/CA (00:02:25 am) : BASIC SOURDOUGH STARTER
2 c. white flour
1 pkg. dry yeast or a yeast cake,
crumbled
2 scant c. water (that's barely warm)
(There are several ways to start a starter, but this is as good as any, and
not a difficult one. Just remember NOT to mix or store your sourdough
starter in metal containers.)
1. Stir well 2 cups white flour, 2 scant cups water that is barely warm and
1 package dry yeast or a yeast cake, crumbled.
2. Set in a warm place (not TOO warm) or a closed cupboard overnight and
allow to work. This is called the "sponge".
3. In the morning put 1/2 cup of the starter in a scalded pint jar with a
tight cover and store in a cool place. This is your sourdough starter. The
remaining batter can be used immediately in hot cakes, waffles, bread, cake
or in other sourdough recipes.
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CC/CA (00:05:26 am) : SOURDOUGH CINNAMON - NUT ROLLS
1 tbsp. active dry yeast
1/4 c. warm water
1 1/2 c. sourdough starter
3/4 c. milk
1 tsp. vanilla extract
2 tbsp. sugar
1 tsp. salt
1 tbsp. melted margarine
3 1/2 to 4 1/2 c. all-purpose flour
1 1/2 tsp. cinnamon
1/4 c. sugar
2 tbsp. softened margarine
1/2 c. chopped walnuts
1/2 to 3/4 c. raisins
Drizzle Topping (see below)
Sprinkle yeast over water. Set aside to soften 5 minutes. In a large bowl,
combine softened yeast, sourdough starter, milk, vanilla, 2 tablespoons
sugar, salt and 1 tablespoon melted butter or margarine. Stir in enough
flour to make a medium-stiff dough. Turn out onto a lightly floured surface.
Clean and grease bowl; set aside. Knead dough 8 to 10 minutes or until
smooth and elastic. Add more flour if necessary. Dough will become softer as
it is kneaded. Place in greased bowl, turning to grease all sides. Cover
with a cloth and set in a warm place free from drafts. Let rise 2 hours or
until doubled in size. In a small bowl, combine cinnamon and 1/4 cup sugar;
set aside. Grease 2 (8 inch) square or 2 (9 inch) round baking pans; set
aside. Punch down dough. Turn onto lightly floured surface. Roll out dough
to a 24 x 10 inch rectangle. Spread softened butter or margarine over dough,
leaving a 1-inch strip on 1 long side uncovered. Sprinkle buttered area
evenly with cinnamon-sugar mixture. Sprinkle with chopped nuts and raisins,
if desired. Beginning on covered long side, roll up jelly-roll fashion.
Pinch edges to seal. Cut roll into 24 slices. Arrange cut side down in
prepared baking pan with sides touching. Cover with a cloth and set in a
warm place free from drafts. Let rise about 1 1/2 hours or until doubled in
size. Preheat oven to 400 degrees. Bake 25 to 30 minutes or until golden
brown. Cool in pans for 5 minutes.
--PREPARE DRIZZLE TOPPING:--
1 1/2 c. powdered sugar
1 to 2 tbsp. milk
3 drops vanilla
Beat until smooth. Turn baked rolls out of pans onto a rack. Turn top side
up. While still warm, drizzle with topping. Makes 24 rolls.
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CC/CA (00:06:27 am) : SOURDOUGH PIZZA CRUST
1 c. flour
3/4 tsp. baking soda
1 c. sourdough starter
2 tsp. baking powder
1/2 tsp. salt
1/2 c. vegetable oil
Combine all the ingredients; mix well. Sprinkle dough lightly with flour and
spread in pizza pan. Bake at 425 degrees for 10 minutes. Remove from oven
and top as desired; bake until cheese melts.
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CC/CA (00:08:22 am) : SOURDOUGH ENGLISH MUFFINS
1 c. starter
3/4 c. buttermilk
2 3/4 c. flour
6 tbsp. cornmeal
1 tsp. baking soda
1/4 tsp. salt
Mix starter and buttermilk. Add sifted flour, 4 tablespOons cornmeal, soda
and salt. Stir well. Turn out onto floured board. Knead until smooth and
elastic adding more flour if needed. Roll dough to 3/8 inch. Let rest a few
minutes. Cut dough into muffins. Sprinkle sheet of wax paper with half of
remaining cornmeal, put muffins on and sprinkle the rest of cornmeal over
top. Cover and let rise until light (about 45 to 60 minutes). Bake on
medium, lightly greased grill about 30 minutes. Turn often. Cool, split,
toast and serve with butter. Makes 12 to 14 muffins.
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CC/CA (00:10:44 am) : HERMAN SOURDOUGH STARTER
2 c all-purpose white flour
2 c. milk
1 c. sugar
1/3 c. warm water
2 tbsp. (2 pkg.) active dry yeast
Sprinkle 1 tablespoon sugar over the warm water. Sprinkle yeast over this
and let stand in a warm place to double in size, about 10 minutes. Mix milk,
sugar, flour and yeast mixture in a large plastic of glass container (about
a 5-quart size). Stir, using only a wooden spoon or paddle since Metal
objects retard Herman's natural growth. Cover loosely or place glass plate
over top of container so Herman can breathe. Herman doubles, even triples at
times of vigorous rising. Place Herman in a warm place overnight. Next day
refrigerate, loosely covered, and try to stir each day. Yeast-type mold may
begin to form on the surface after 48 hours if you don't stir daily. On the
5th day, measure out 1 cup Herman for yourself to bake with. Measure out
another cup to give a friend as a gift, provided you can part with it. Then
feed the Herman you have left with: 1 cup all-purpose white flour, 1 cup
milk, 1/2 cup sugar. Stir well. Keep in refrigerator in the same large
container, loosely covered. Stir every day. On the 10th day, if you wish,
measure out another cup of Herman to give to a friend. Because he has grown,
you should have enough to bake a Herman recipe plus start the process of
feeding him once again. If you are not using Herman often, just add a
tablespoon of sugar every 5th day and continue as long as forever.
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SueA, CA (00:48:47 am) : Sourdough Fennel Biscuits
1 cup sourdough starter, at room
temperature
1/2 cup warm water (90?)
About 2 3/4 cups all-purpose flour
l/4 cup olive oil
1 1/2 teaspoons fennel seed
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 egg white, lightly beaten
In a bowl, mix starter, water, and 1 cup flour. For sourest flavor, cover
and let stand in a warm place until bubbly and sour smelling, 12 to 24
hours. To speed, omit standing; proceed. Stir in oil.
Crush 1/2 teaspoon of the fennel seed; set aside remaining seed. In a bowl,
stir crushed fennel, baking powder, salt baking soda, and 1 3/4 cups more
flour. Add starter mixture; stir until dough cleans side of bowl.
Turn dough out onto a lightly floured board and knead for about 30 seconds;
add flour if required to prevent sticking. Flour board, then roll out dough
into a 6 by 14-inch rectangle.
Brush dough with egg white; sprinkle with reserved seed. Cut into 2- by
3-inch rectangles. Place biscuits about l/2 inch apart on a 12- by 15-inch
baking sheet.
Bake in a 450? oven until deep golden, about 15 minutes. Transfer to a rack
and serve warm or cool. Makes 14 biscuits.?
From Sunset Annual 1988
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(01:18:21 am) :
SOURDOUGH ITALIAN CHEESE PEPPER BREAD
1 1/4 cups warm water (90?)
1 cup sourdough starter, at room temperature
3 to 3 1/2 cups bread flour
1 package active dry yeast
1 teaspoon each salt, sugar, and freshly ground pepper
2/3 cup grated parmesan cheese
Cornmeal
In a large bowl, stir 1 cup water, starter, and 1 1/2 cups flour until
smooth. For sourest flavor, cover and let stand in a warm place undl bubbly
and sour smelling, 12 to 24 hours. To speed, omit standing; proceed.
Soften yeast in remaining water; stir into starter mixture with salt, sugar,
pepper, and parmesan. According to 1 of the following ways, mix in remaining
flour and knead. Dough will be very soft and sticky, even after kneading.
By hand. Add 1 cup flour. Beat steadily with a heavy spoon until dough is
very stretchy, about 35 minutes. If your arm tires, let dough rest up to 15
minutes, then continue. With spoon, beat in 1/2 to 1 cup more flour to make
a very soft, somewhat sticky dough. Leave in bowl.
With a dough hook. Mix in 1/4 cups more flour on low speed, then beat on
high speed undl dough is very stretchy when hook is lifted from it, about 10
minutes. Gradually beat in 1/4 to 3/4 cup more flour until dough pulls
cleanly from bowl but still feels somewhat sticky. Leave in bowl.
With a food processor. Place 1 3/4 cups more flour in container (at least
8-cup capacity) with plastic or metal blade. With motor running, pour
starter mixture into feed tube. Whirl unhi dough is very stretchy when
pulled with a finger, about 1/2 minutes; if motor starts to slow down, let
it rest briefly before completing mixing. Gradually add up to 1/4 cup more
flour to make a very soft, somewhat shcky dough. Scrape dough into a large
bowl.
When dough is kneaded, cover bowl with plastic wrap. Let rise in a warm
place until double, 2 to 3 hours. Do not punch or stir dough down. Grease a
12 by 15-inch baking sheet and generously sprinkle with cornmeal. Using a
bowl scraper or stiff plastic spatula, gently ease dough out onto sheet.
With floured fingers, gently tuck outer 1/2 inch of dough edge underneath
itself to shape a round loaf.
Sprinkle dough with about 2 tablespoons flour; cover with a flour-dusted
cloth. Let stand at room temperature until dough holds a slight impression
when pressed with a finger, about 10 minutes.
Bake on bottom rack of a 400? oven until deep golden, about 30 minutes. Let
cool on a rack at least 30 minutes. Serve warm or cool. Makes 1 loaf, about
2 pounds.?