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Sourdough biscuits
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GusandEdie    Posted 09-20-2002 at 06:07:36       [Reply]  [No Email]
Anybody out there got a really tasty starter recipe for them? When I was just a little boy my dad had the best ones you ever spread butter on. Sure would enjoy having them again. Thanke folks.....

June in SD, PANCAKES TOO    Posted 09-20-2002 at 09:18:46       [Reply]  [Send Email]
I found a recipe for Sourdough pancakes.

Take 2 cups of starter from the crock; add 1 cup each flour and water. Cover bowl and allow to stand in a warm place overnight. Next morning stir in 1 teaspoon to 1 tablespoon sugar, 1/2 teaspoon of baking soda, salt to taste (about 1/2 teaspoon), and 1 well beaten egg. If too thick add more water; if too thin add more flout. Stir in 2 tablespoons melted butter; allow to stand for a few minutes, then bake on both sides. Serves 6.

If you want to make miner bread, biscuits, or cakes, you would probably use lard. In fact much of country cooking uses lard whick is more plentiful on a small farm than butter. Isn't that right Hogman?

Hogman**UH,WELL    Posted 09-21-2002 at 02:39:43       [Reply]  [No Email]
most Folks includin Us just never fool with makin lard anymore. Partly cause of it's cloggin ability but also renderin it is no picknic.
Back in tha days of My youth fall hog butcherin was a big project'n We set tha big ole cast iron kettle out in tha yard,built a good wood fire under it and rendered all tha fat.
I would not reccamend doin it in tha kitchen, sorta like settin Your castin pot on tha stove makin bullets.

BUT to My way of thinkin they ain't no better pie crust under tha Sun'un one made with GOOD clean Hog lard'n a mixin bowl settin in a bigger mixin bowl of crushed ice!!!!!!

June in SD to Hogman re:lard    Posted 09-21-2002 at 05:03:36       [Reply]  [Send Email]
The last time I had homemade lard was about 11 years ago in FL. I have trouble believing that something natural is worse for you than a manmade super refined yellow ointment to which hydrogen has been added to make manmade salad oil stand up stiff enough to make sticks of make believe butter. I hate to sound like a conspiracy theorist, but big business has been busy this year showing us how far they will go to make money. The margarine people have been pushing the market hard ever since those squeezy bags of white stuff with a yellow pellet came on the market when butter was rationed, during the war. "Ain't wars grand." Lard and butter are going the same way that milk that used to slide down the side of the glass went. Now I want you to use your noodle and tell me what those back country folks who live to be 80, 90, 100, and 110 grew up on. Eggs, butter, bacon, lard, greens from the garden, tomatoes picked with a salt shaker in hand. My Grandma Mac died in 1976, she was 93 years old. She and my mom fried creullers in lard, and my Mom made the best pie crust in the world. It didn't flake in those hard modern cardboard flakes that factory made pies have, even crisco pies have. It melted in your mouth. Kinda like those leftover pie dough cookies she used to make. I still take Pork fat and cut it off the chops or roasts and save it in the freezer, then boil it in water on the back of the stove over low heat until it starts to sizzle, and while it probably isn't as pure as the stuff in the cast iron vat in your back yard, it sure makes fried eggs taste better than oil. Course if I can afford the half rotten storebought bacon made by factory farms, I save bacon fat for eggs and Potatoes. I had organic chemistry in college and I know what hydrogen added to those long chains of carbon makes, and pork fat doesn't have half the hydrogenated fat that beef and venison have. Pork fat has a way to go to get to be tallow. It is good stuff and you can still get lard in those little pails. So, God bless the small farm pig farmers, may they keep growing good stuff for us. I assume you are one of them.

HOGMAN****O_U_C_H    Posted 09-21-2002 at 12:19:32       [Reply]  [No Email]
OH WOE IS ME! Hel1 hath no fury like a Lady lard lover-----
JUNE Bless Your heart Your wonderful and I will not deny a thing You said. What I realy had in mind was tha quantity used and ta wheather veggie oil thats been well worked over by Methane gas is worse or worser for Ya I won't argue.

My $28,000 Heart remanfacturin has made Me a tad more fearful of grease. Ya might say even ta be'un down right gunshy of tha stuff. Course, it took 78 years ta get that plugged.

When I was a chunk of a lad so ta speak it was a common thing ta take a nice thick slice of homemade light bread,smear it up real thick with plain ole cold lard, sprinkle a bunch of sugar on it and "dine in style". Today I'd probabley upchuck on tha first bite....

June in SD    Posted 10-28-2002 at 15:16:54       [Reply]  [Send Email]
Hogman. Where are you. Are you okay?

June in SD    Posted 09-20-2002 at 08:29:54       [Reply]  [Send Email]
Hi. I don't know if it is tasty or not, but I have two encyclopedias of cooking plus other collections and I found this one.
Sourdough starter
1 tsp active dry yeast
1/4 cup warm water
2 tablespoons sugar
1 Tablespoon cider vinegar
1 teaspoon of salt
2 cups all purpose flour
Use potato water for the warm water

Dissolve the yeast in warm water. Add the next four ingredients. Add enough potato water to make a creamy batter, about 2 cups. Put in a stone crock or bowl, cover and let stand in a warm place for 2 - 3 days to ferment. It will become bubbly and have a sour odor. Makes about 2 1/2 cups.
To renew starter add all ingredients except yeast to reserved 1/2 cup and make a new batch of sourdough.

Sourdough bread
2 cups of sourdough starter
3 cups all purpose flour
1 1/2 tablespoons butter, melted
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon baking soda

Start mixing dough about 8 hours before bread is to be baked. Put Sourdough Starter in bowl. Add 2 cups flour and remaining ingredients except soda, water and milk; mix well. Add enough more flour to make a dough that is fairly stiff. Shape into a ball and put in a greased bown. Grease top of dough. Cover and let stand in a warm place for 4-6 hours. Dissolve soda in a little water and knead into dough, mixing thoroughly. Put in well-greased loaf pan 9 X 5 X 3 inches. Brush with milk. cover and let rise until doubled in bulk. Bake in preheated hot oven (400 degrees) for about 45 minutes. Makes 1 loaf. Remove Hot bread from pan and let cool on a rack. Do not cut while hot. Allow to cool until just warm before cutting.

Patria    Posted 09-20-2002 at 07:58:40       [Reply]  [Send Email]
Hi GusandEdie
These are my mom's recipes.Can't say wether the final product will bring back those wonderful memories of your childhood but they are great!


1 Pkg yeast
5 Tbsp lukewarm water
3/4 Cup Crisco
5 Cups Flour
5 tsp Baking Powder
1 tsp Soda
2 tsp Salt
3 Tbsp Sugar
2 Cups Buttermilk

Dissolve yeast in water; set aside. Blend Crisco with dry ingredients with pastry cutter. Combine yeast mixture with buttermilk;add dry ingredients, making a stiff dough. Place in covered container and store in refrigerator.

Pinch off dough as needed. Roll out and cut biscuits. Place on cookie sheet and put in cold oven. Turn oven on to 450 degrees. As oven warms to baking temperature, biscuits rise and bake. This dough will keep in refregerator 1 to 2 weeks.My recipe doesn't say how long to bake,my mom would 'play-by-ear' so you have to keep your eye on things.
This one I used to call it Marathon Bread

Sour Dough Bread

Starter: 1/2 c. sugar, 2 t. instant flake potatoes, 2 C. warm water, 1 pkg. dry yeast. Mix well and let stay on cabinet for one week. Remove 1 cup to make bread.

Step 1: (morning) Sour dough starter must be fed every 3 to 5 days as follows: Remove from refrigerator and add 3/4 c. sugar, 3 tsp. instant potatoes, 1 c. warm water. Mix well and let stand out of refrigerator all day. Remove 1 c. to use in making bread and return rest to refrigerator as starter.
Step 2: (evening) Place 1 c. of starter in large bowl, add 1/4 c. + 1 t. sugar, 1/2 c. corn oil, 1 t. salt, 1 and 1/2 c. warm water, and 6 cups flour. Make into stiff ball. Roll in corn oil and put into large greased dish pan. Cover lightly with saran wrap. Leave on counter overnight to rise.
Step 3: (next morning) punch down with fist. Divide into 3 parts. Knead each part on floured surface and put into 3 greased loaf pans, brush with corn oil. Cover lightly with saran wrap. Let stand and rise 6 to 12 hours.
Step 4: (evening) Bake on bottom rach at 350 degrees for 45 minutes or until brown. Cool; remove from pans after about 30 minutes. Brush with butter when removed from oven.

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