One of my favorite books for pioneer recipes is Cookin With Home Storage by Peggy Layton. I keep this book on my desk, compared to most which are on a bookshelf. I’m starting some sourdough and thought I would share what I learned in Peggy’s book.
Sourdough Starter – It wasn’t until the Danish people immigrated to Utah that years was brought to raise the breads. Before then, they made a started which they called “Sourdough.” It was made by combining flour, salt and enough warm water to make a spongy dough. This was put in a crock with a loose lid and kept warm for several days, during which time it bubbled and formed it own yeast. These breads weren’t as light as yeast breads but the wonderful flavor made up for it. Sourdough was a favorite of the sheepherders in Sanpete County and still is. It was used for breads, biscuits , and pancakes.
Dehydrating Your Sourdough Start
You can dry your start and store it for later use. Spread a very thin layer on a piece of plastic wrap. Dry it in a dehydrator or allow it to air dry. When one side is dry, turn it over to allow it to dry on that side. When it is completely dry, break it into pieces and grind it into a powder. Store in an airtight container in your refrigerator. To re-start it, just add water or milk until you get it back to the original consistency. When using a reactivated starter, allow it to set at room temperature for 8 hours.
- 2 1/2 C Warm Water
- 2 1/2 C. Flour
- 1 tsp Active, dry yeast
- Stir together and allow it to set for 3-5 days in a warm place to ferment.
Leesrmvc…
thanks, nice post….
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Health And Beauty…
i read your article and loave it so much ,thank you so much….
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