|Dinner Every Day: A Year in Menus and Recipes|
|by Linda Durrwachter; Teresa Elder|
Dinner Every Day is a cookbook and meal planner that provides full menus for the evening meal of every day in the year (plus a few for holidays an...
Results 1 - 10 of 13 for sourdough sponge
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Set the sponge and let stand ... method as for Sourdough Bread. Do not ... third time with cold water and bake 2 to 3 minutes longer. Makes 2 French loaves.
You can make your own starter and sponge with this recipe. ... it. This is sourdough starter. The remaining ... soda to the starter, as it kills the yeast.
Cream the oil ... blend in the sourdough sponge and then the ... sides of the pan. Allow to cool for 10 minutes. Turn cake out on waxed paper until cold.
Prepare Sponge. When sponge ... spoon. VARIATIONS: QUICK SOURDOUGH BREAD: For Sponge, ... sprinkle additional caraway seeds or rye flakes over tops of loaves.
You can reactivate ... water to starter (sponge). With age, ... in preheated oven 425 degrees for 20 to 25 minutes until browned. Makes 20 to 22 biscuits.
Let ferment 2 to 3 hours, covered with a damp towel, in a warm place until bubbly and there is a clean sour milk odor. Add:
Sourdough was basic for ... to the remaining sponge: 1/2 tsp. ... let rise again. When doubled, bake on 350 degrees for about a half hour to 40 minutes.
After removing the ... starter from the sponge proceed as follows. ... muffin tins 3/4 full. Bake at 375 degrees for 30-35 minutes. Makes 12 large muffins.
Set the sponge for Sourdough Hotcakes the night ... with fork and blend all ingredients. Add 2 tablespoons melted fat. Bake on hot griddle. Turn only once.
Sourdough hot cakes differ ... in that the sponge is leavened with ... or bran flakes to the batter. (Two eggs will provide the liquid for this addition.)
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