SOUR DOUGH RECIPES

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 This a great starter.  The longer you keep it going the better it gets!

 SOURDOUGH STARTER

 2 cups flour
 2 cups warm water
 1 package dry yeast

 Make this starter only when you have forgotten to save a start,
 or when you are making if for the first time.  Combine ingredients
 and mix well.  Place in a warm place or closed cupboard overnight.
 In the morning put 1/2 cup of the starter in a scalded pint jar 
 with a tight lid and store in the refrigerator or a cool place for 
 future use.  This is sourdough starter.  The remaining batter can 
 be used immediately for pancakes, waffles,muffins, bread or cake.  
 To use the starter again, (from now on this next step is called 
 setting the sponge)place remainging batter in a medium-size mixing bowl.
 Add 2c. milk and 2cups flour.  Beat well and set in a warm place to 
 develop overnight.  In the morning the batter will have gained 
 1/2 again its bulk and be covered with air bubbles.  It will have
 a pleasant yeasty odor.  Now, set aside 1/2 cup of sponge in the 
 refrigerator jar for your sourdough starter for next time.



 SOURDOUGH PANCAKES

 1 tsp. salt
 1 tbsp. sugar
 1 tsp. baking soda
 1 to 2 eggs
 3 tbsp. melted shortening

 In the evening or 6 to 8 hours before using, set the sponge(batter)
 as above in Sourdough Stater.  In the morning save 1/2 cup for next
 starter in the refrigerator jar.  Add salt, sugar, baking soda,and 
 eggs and blend well.  Addmelted shortening.  Bake on a hot Griddle, 
 turn once. for interesting variations add 1/2 cup of one of the 
 folling whole wheat flour, cornmeal, wheat germ, or bran flakes to
 the batter.  The 2 eggs in ghe recipe will provide the liquid for 
 this addition. 


 SOURDOUGH WAFFLES

 1 tsp. salt
 1 tbsp. sugar
 1 tsp. baking soda
 2 eggs
 1/4 cup melted shortening

 Set sponge as directed in starter recipe but add a little extra 
 flour to make it slighty thicker, and let stand overnight.  Remove
 the usual 1/2 cup of starter for next time.  To the remaining sponge
 add eggs and dry ingredients and mix well.  Add melted shortening
 just before cooking. cook according to directions that come with
 the waffle iron.


  
 SOURDOUGH MUFFINS

 1 1/2 cup whole wheat flour
 1/2 cup sugar
 1 tsp. salt
 1 tsp. baking soda
 1 cups raisins(optional)
 1/2 cup melted shortening
 1 or 2 eggs

 Set the sponge as usual, saving 1/2 cup for next starter.  Sift dry
 ingredients into a bowl.  Make a well in the center.  Mix egg and 
 shortening thoroughly with the sponge.  Pour this into the well in
 the flour and stir only to moisten the flour.  Fill muffin tins
 3/4 full.  Bake at 375 F for 30 to 35 minutes.  Makes 12 large muffins.  


 SOURDOUGH BREAD

 4 cups floure (or more)
 2 tbsp.sugar
 1 tsp. salt
 2 tbsp. shortening
 1/4 tsp. soda
 1 or 2 eggs

 Set sponge as usual, saving 1/2 cup starter.  Sift dry ingredients
 into bowl, making a well in the center.  Add shortening to the sponge
 and mix well.  Add Beaten eggs.  Pour into the well of flour.  Add
 enough flour to make a soft dough for kneading.  Knead on a floured
 board for 10minutes.  Place in a greased bowl.  Cover with a towel
 and let rise in a warm place for 2 to 4 hours or until doubled.
 (If you want bread to rise faster, add some dry yeast dissolved in 
 1/4 cup warm water to the sponge.)  Dissolve the 1/4 tsp. baking soda 
 in a tbsp. of warm water and add to the dough. Knead it in thoroughly.
 Shape dough into loaves in bread pans and set aside to rise.  When
 doubled, bake at 375 degrees for 50 to 60 minutes.


 SOURDOUGH CHOCOLATE CAKE  

 1/2 cup starter
 1 cup milk
 1 1/2 cup flour

 Mix and let stand 2 to 3 hours in
 a warm place untill bubbly and
 there is a clean sour milk odor.

 1 cup sugar
 1/2 cup shortening
 1/2 tsp. salt
 1 tsp. vanilla
 1 tsp. cinnamon
 1 1/2 tsp. soda
 2 eggs
 3 squares melted chocolate

 Cream shortening, sugar, flavorings, salt, and baking soda.
 Add eggs one at a time, beating well after each addition.  
 Combine creamed mixture and melted chicolate with sourdough
 mixture.  Stir 300 strokes or mix at low speed until blended.
 Pour into two layer pans or one large pan.  Bake at 350 degrees
 for 25 minutes or until done.  Cool and frost with cocoa frosting.


COCOA FROSTING

 3/4 cup cocoa
 4 cups powdered sugar
 1/2 cup butter or margarine
 1 tbsp vanilla
 1/4 cup light cream

 Sift together cocoa and powderd sugar.  Cream part of cocoa-sugar 
 mixture with butter or margarine.  Blend in vanilla and cream.  Add
 remaining cocoa-sugar mixture and beat until desired consistency is
 reached.

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