3501 fondue sourdough rarebit hole Recipes

note, rising times are long and i did not list under prep time, sourdough starter- left out at room temp and bubbly, warm water, bread flour, plain prepared mashed potatoes, warm water, salt, oil or melted margarine or butter, sugar, bread flour

bubbly ,active, sourdough starter, self rising flour ( flour with baking soda already mixed in ), oil, warm water, egg, melted butter, cinnmaon, sugar, syrup for buns, melt, brown sugar, water, butter in saucepan .

sourdough starter, milk, butter, bread flour, sugar, active dry yeast, salt

all purpose flour, baking powder, baking soda, salt, cooking oil (i use a vegetable/canola blend), sourdough starter (allow to come to room temperature)

dry yeast, water, sourdough starter, salt, sugar, olive oil, all-purpose flour

fresh squeezed orange juice, zest of 1 orange, buttermilk, canola oil, lightly beaten, real vanilla extract, all-purpose flour, oatmeal, sugar, baking soda, cinnamon, sourdough starter, cranberries (cut big berries in half)

sponge, whole wheat bread flour, instant yeast, water, sourdough starter, dough, instant yeast, whole wheat bread flour, brown sugar, cinnamon, malt syrup, salt, raisins , soaked in hot water and drained well, boiling/baking, baking soda, honey, egg white (optional)

hard cider, room temperature, sourdough starter, sugar, bread flour , about

sourdough starter (see my separate recipe), water, molasses, canola or other light oil, white all-purpose or bread flour, whole wheat organic flour, salt, xanthan gum (health food specialty or celiac section), orange zest ( rind cut fine), breadmaker yeast

sourdough starter, milk, warm water, bread flour, sugar, salt, active dry yeast or bread machine yeast, cornmeal

sourdough starter ., all-purpose flour, tblspns sugar, active dry yeast, salt - if desired, warm water ., quick overnight starter ., warm water, active dry yeast, all-purpose flour

sourdough starter, recipes for homemade sourdough starter the we tried, we had the best results with nancy silverton s from breads from the la brea bakery (villard, 1996). the recipe below is a slightly abbreviated and simplified version of her recipe. you will need an instant-read thermometer, cheesecloth, and a 1-gallon container (ideally, 1 with a lid). make sure that your hands and all utensils that come in contact with the ingredients are clean. use king arthur, hodgson mill, or heckers/ceresota all-purpose flour or gold medal or pillsbury bread flour. make sure to use filtered or bottled water; chlorinated tap water may affect the development of the culture. the starter will be ready to use in about 2 weeks.

sourdough starter, warm water, flour, salt, sugar, baking soda, cornmeal to sprinkle in the baking pans

unbleached white flour, baking soda, baking powder, salt, unsalted butter or vegetable shortening, sourdough starter, melted butter

canola oil, granulated sugar, egg, mashed ripe banana, sourdough starter (i use herman, but any will do), pure vanilla extract, ground cinnamon, ap-flour, salt, baking powder, baking soda

flour, sugar, cream of tartar, baking soda, salt, butter, sourdough starter

sourdough starter (listed separately on recipezaar), flour, sugar, qt. of lukewarm water, salt, melted shortening

butter, garlic powder, dried basil, sourdough bread, garlic minced