Converting Regular Recipes to Sourdough
Source of Recipe
Marla
List of Ingredients
Converting Regular Recipes to Sourdough
Recipe
"Sourdough Cookin" bt Dean Tucker
"Nearly any thing that can be baked can be made with sourdough. Some of
the recipes in this book are just old favorites that I have converted. As far as I am
concerned with out exception it has improved them.
There are really only two things to remember, the first is to control the leavening
action and the second is to keep the thickness or wetness the same.
For instance, if you are going to convert a cookie recipe add a cup of starter and a
teaspoon of soda. This is pretty well standard for cookies, cakes or pasteries. By
adding the soda and starter you have introduced more leavening action. If the recipe
calls for baking powder leave a teaspoon of it out. If the recipe doesn't call for it try it
the way it is with the starter and soda. If the results are heavy just put a little in.
When you add the sourdough start you are adding more flour and milk. Cut the flour
in the recipe back about a half of a cup and this will usually take care of it. If you
cut the flour back much more than that be sure to cut some liquid out to. If you dont
your batter will be too thin. If the recipe calls for milk try substituting buttermilk.
Buttermilk and sourdough really compliment each other.
Just remember, adjust the leavening ingredients and keep the thickness the same."
Hope this helps....not very detailed but might be useful. He has a lot of interesting
recipes in his book.....sourdough dumplings, sourdough applesauce cake, burnt sugar
cake, sourdough date loaf, sourdough spice nut cookies, sourdough old joe froggers
(this is a kind of old fashioned gingery spice cookie), sourdough glazed doughnuts,
sourdough pfeffernusse doughnuts, sourdough blueberry slump, sourdough popovers,
and many others.
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