Rustic Sourdough Pasta

Rustic Sourdough Pasta (adapted from Mummy, I Can Cook)

Yields: 6 servings

1/2 cup sourdough starter
1 1/2 cups flour
2 eggs

Pour the starter into your mixing bowl.
Add the flour and egg, and mix until it forms a ball (this takes forever)....
Allow the dough to sit on the counter for a few hours, up to overnight. It won't rise much, if at all.
Dump the ball out onto a floured counter.
Roll it out as thin as you can possibly make it.
Slice the noodles into whatever shape you like (and fill it , too, if you want).
You can now either boil them immediately to eat, or allow them to dry on the counter.

Hope you like this one. Happy Baking.

Sourdough Orange Cake

Sourdough Orange Cake
From Trick or Treat

1 cup sourdough starter
1 cup all purpose flour
1/2 cup sugar
1/4 tsp salt
1/4 melted butter/oil
1/2 cup fresh orange slices
1/4 cup orange juice...
1 tsp baking soda

Method

Preheat oven @ 180° C. Grease 7 inch round pan. Cut orange segments out of their connective membranes and place them in a bowl.

In a small bowl, combine orange juice, butter, sourdough starter, soda and salt.

Pour in orange juice mixture to the flour, mix until well incorporated. Add in orange slices, stir until just combined.

Transfer batter onto prepared pan and bake for 25-30 minutes or until a skewer inserted comes out clean in a preheated oven.

Cool in pan 5 minutes, unmold and transfer onto rack to cool.

Might be a good vitamin C boost too! Happy baking!

Winter has set in for us in Idaho and it seems like the perfect time to have a cup of coffee and a piece of Sourdough Coffee Cake and curl up in front of the fire. We found this recipe on Food.com by AlaskaStephanie. We hope you like it.

Sourdough Coffee Cake

About This Recipe
"One more way to use your starter! Sometimes I skip the topping and just drizzle white frosting over the top."

Ingredients:

Cake:
1 cup sourdough starter
1/3 cup vegetable oil
1 egg (slightly beaten)
1 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon

Topping:
1 teaspoon cinnamon
1/2 cup brown sugar
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon flour

Directions:
1. Combine sourdough starter, oil and egg
2. Stir together dry ingredients and add to sourdough mixture.
3. Put dough into greased 9 inch square pan.
4. Crumble topping ingredients together (I use a pastry blender) and sprinkle topping on top of batter.
5. Bake for 35 minutes at 350°.
6. Enjoy

Hope this warms you up in these cold winter months. Happy Baking!

We get so many calls about our cultures, what do I do when I get it, what do I use, it isn't doing what you say in the time or it is doing this too fast...

Our best advice when it comes to sourdough is to play with it, experiment with it, try things.

Sourdoughs are amazing things. Each has it's own personality and traits. I have to laugh at mine sometimes because they react so different to the same treatment. I had 3 out at one time and working with them. One took off like a race horse out of the gate. Quick activation. Fast leavening. Just wow. One was average. Just took the suggested time and amount of flour and water. Was happy to be going along at an average speed. My third one was being slow and moody. It was stubborn to activate. It wanted more attention. Didn't rise as fast. But it was well worth the wait.

When customers call with all these questions, our best advice is to play with your culture. Try new things. Try different flours. The seasons can affect sourdoughs. Some like more flour and water than others. You don't need to be precise. Just try and see what works best for you. This is why we suggest that when you first activate your culture that you split it and keep a back up, in case you do something that can't be reversed.

By trying and experimenting, you might come across that amazing bread that no one else has ever come up with. That is the fun in baking with sourdough. The possibilities are endless.

Let us know what your favorite "experiment" with sourdoughs have been....happy baking.