Soft Sourdough Bread




You can use all bread flour for a lighter bread, or the whole wheat for a different flavor.
½ c. bread flour




1 ½ Tbsp. white sugar




1 ¼ tsp. salt




1 ¼ tsp. active dry yeast




½ c. warm milk    




1 Tbsp. butter, softened




1 c. sourdough starter




½ c. + ? c. bread flour




1 c. + 1 T. whole wheat flour
In a large bowl, combine ½ c. bread flour, sugar, salt, and dry yeast. Add milk and softened butter. Stir in starter. Mix in remaining flour gradually; you may need more depending on humidity.
Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a buttered loaf pan, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.
Shape into loaf. Allow to rise for 1 hour, or until doubled.
Bake at 375°F for 30 minutes, or until done.



Remove from the pan to a wire rack. I wrap it in a towel so that the moisture will be trapped and soften the crust.

Sourdough Crackers
1 cup "discarded” sourdough starter




¼ cup room temperature lard from pastured pork (or coconut oil or softened butter)




1 cup whole wheat or spelt flour, or as much as you need to make a stiff dough




½ tsp. salt




Olive oil for brushing




**seasoned salt is best** Coarse salt, garlic, Italian seasoning, etc. for sprinkling on top




**roll to about ?”**
In a large bowl, combine the sourdough and the lard and mix thoroughly. Mix the salt in with ¼ cup flour and add to the sourdough mixture. Knead it all together in the bowl, adding as much flour as necessary to make a stiff dough. Cover the dough with plastic wrap or put a lid on the bowl to prevent it from drying out. Leave the dough at room temperature for at least seven hours.
Seven or more hours later, preheat the oven to 350°.
Take a portion of the dough (about 1 cup fits on my large cookie sheet) and roll it out in between 2 pieces of parchment paper, until it is very thin, about 1/8 inch.  Pour a little bit of olive oil on the rolled out dough and spread it to the edges of the dough with a pastry brush or your hand.  Sprinkle liberally with coarse salt or topping of choice.  Cut the dough vertically and horizontally into quadrangles with a pizza cutter. Transfer the parchment paper onto cookie sheet and bake for 15-20 minutes or until just golden brown.  Repeat in batches.  
For extra crispy crackers, turn the oven off with the crackers still inside.  They’ll crisp up as it cools down. NOTE: Do not use this method with an electric oven, as it will still create heat even once turned off. You’d have to let quite a bit of heat out by leaving the door open for a few minutes, then check the crackers every 10 minutes or so until they’re crispy but not burnt.

Sourdough Waffles




The starter is used for flavor, so a starter from the fridge or a fiercely bubbling starter on the counter, or a new starter that's not quite ready—they're all just as good.
Makes 8 standard 4 ½-inch square waffles – 2 full-size waffles on our waffle-iron.
                                           1 cup all purpose flour




1 ½ tsp. baking powder          




2 Tbsp. sugar




1 tsp. salt                                




2 eggs




½ cup milk




8 ounces sourdough starter    




3 Tbsp. butter, melted              
In medium bowl, combine flour, baking powder, sugar, and salt. Whisk until well combined.
In separate medium bowl, whisk eggs and milk until combined. Add sourdough starter and whisk until completely blended. Add flour mixture and butter and stir until combined. Depending on thickness of starter, you might need to adjust batter. It should be the consistency of pancake batter. Add flour or milk as needed to reach that consistency.
Cook in waffle iron according to manufacturer's directions.

Quoted:


I am definitely going to try the sourdough waffles



Slightly melted milkshake is a good comparison. My mom said hers is like a thick soup. I suppose I'll try adding some water gradually and see if that helps.



How does sour dough do in a bread machine? I was offered one for free, but had no use for it

Quoted:
I am definitely going to try the sourdough waffles

Slightly melted milkshake is a good comparison. My mom said hers is like a thick soup. I suppose I'll try adding some water gradually and see if that helps.

How does sour dough do in a bread machine? I was offered one for free, but had no use for it