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Show LIKE SOURDOUGH? HERE'S HOW TO GET 'STARTER' If you've a hankerin' for sourdough, here's one way to get a starter, suggests Grant Esplin, Beaver County Agent. Russell R. Keetch, Extension sheep specialist from the University Uni-versity of Utah, offers the recipe: Pour two cups of warm water wat-er in a large crock. Add two packages of dry yeast and stir until dissolved. Add one-fourth cup of sugar and one cup flour. Let rise in the crock overnight in warm place if you want to use it the next morning. Keep in refrigerator after that. When you want to use it again, let it rise in a warm place overnight. Always save at least one-half cup of sourdough as a starter for your next batch. Build it up occasionally by adding wat-I wat-I er, sugar and flour. (Jut on tne range, is.eei.cn said, "a cupful of starter, some flour and water and maybe a little sugar is all you need to make pancakes or biscuits.'' But at home, he added, you may like this lighter variation for pancakes: Skim the scum from the starter. Stir together two cups of starter, one cup milk, one-fourth one-fourth cup sugar and three eggs, well-beaten. Sift together togeth-er 1 cups flour, two teaspoons tea-spoons soda and one teaspoon salt. Stir until batter is almost al-most iump-free. Don't over-stir over-stir or your "cakes" will be ' too much like saddle leather. For biscuits, try this: Sift together lVi cups flour, 2 teaspoons baking powder, V4 teaspon soda and teaspoon salt. Cut in y4 cup shortening. Stir in 1 cup starter. Knead 6 to 10 times. Roll -inch thick, cut, and let rise in warm place for an hour. Bake at 400 for 20 minutes. |