SANDRA'S SOURDOUGH-AGAVE HOAGIE ROLLS

 

Soft and perfect sourdough-agave hoagie rolls, my 3 favorite ways I use them are:
- Italian Subs
- Italian Meatball Subs
- Moose/Venison French Dips

Yield: 10 Hoagie Rolls

Bake: 20 Minutes

INGREDIENTS:

Sponge:

1/4 cup pre-fed sour dough starter (stir beforehand)

1 cup AP (All-Purpose) Flour

1 cup warm water

Mix together all the sponge ingredients in a large glass measure, cover with plastic wrap, and let sit a minimum of 12 hours before making rolls.

Sponge you'll prepare 12 hours
prior to making sour dough bread
and will leave at room temperature

Replenish Starter (replenish, cover and let sit out for 12 hrs, then return to frig):

1 cup warm water

1 cup AP flour

Using a wooden spoon and a glass measuring cup, mix together replenish starter ingredients and pour into jar with sour dough starter. Cover and let stand at room temperature 12 hours before refrigerating.

Don't forget to replenish your
starter after removing
a portion for your sponge
~~~~
Sandra's Sour Dough Starter
recipe

Dough:

2-1/4 teaspoons regular yeast

1/2 cup warm water

1 tablespoon agave

2-1/3 cups all-purpose (AP) flour; plus

1/2 cup whole wheat flour (or the same AP)

2 teaspoons kosher salt

4 tablespoons 'cold' butter, cut into small cubes

1 tablespoon melted butter, for brushing rolls halfway through baking

METHOD

For the dough, in a stand mixer bowl fitted with a dough hook, dissolve yeast and 1/2 cup warm water, add agave, stir with a spoon and allow to proof for 5-10 minutes.

Stir in sponge, add AP flour (and whole wheat flour, if using), and kosher salt. Turn mixer on #2 to combine, increase speed to #3 and continue mixing until dough comes away from sides of bowl to form ball (adding additional water 1 TB at a time if needed, depending upon surrounding humidity environment). Continue to knead on #3 for 4 minutes.

While mixer is running, add the cold butter a few cubes at a time and give mixer time to incorporate, then repeat process until all the butter has been added (do not rush this step).  Let the dough continue to knead for 3 additional minutes.

Place dough on oiled plastic wrap. Clean mixing bowl, then lightly spray with canola oil, place dough ball back into bowl and turn over to coat in oil all around. Cover with plastic wrap. Nest bowl on kitchen towels, both underneath and around it.  Let dough rise until doubled for approximately 1 hour.

Prepare a rimmed baking sheet (1/2-sheet pan size) by lining it with parchment paper; set aside.

Turn dough out onto a lightly oiled surface; knead into a flat disc, cut into 8 equal balls. Shape each ball into 6" long rolls. Place rolls onto the prepared baking sheet, cover with a plastic wrap and allow to rise until doubled, about 30-40 minutes.

Meanwhile, allow oven to preheat to 375 degrees at end of dough rising time. Set aside an instant read thermometer.

Cut light lengthwise slashes atop of each roll. Bake for 10 minutes, removed par-baked rolls and brush with melted butter, then return to oven and continue baking 10 minutes longer, or until internal temperature reads 192 degrees.

Remove rolls from oven and place them right-side-up onto a cooling rack. Cover rolls completely with clean kitchen towels and let cool for a minimum of 2 hours before storing in a plastic bag.

Store at room temperature for 2 days, then refrigerate to store longer. If you freeze the rolls, be sure to double wrap each roll individually in plastic wrap, then place them in a Ziploc bag that you'll need to label and date. ~ Enjoy!

SANDRA'S SOURDOUGH and AVOCADO PANZANELLA

It's terrific how these pickled red onions become so crispy

while being refrigerated in this flavorful brine

giving you a delicious sweet-salty vib...

Servings: 4

Prep: 10 Mins.

Toast bread cubes: 12 Mins.

Let stand: 10 Mins.

Sourdough Baguette (recipe)

INGREDIENTS

Panzanella:

2 cups cubed sourdough baguette (measure after cubing)

2 cups chopped tomatoes (measure after chopping)

1/2 teaspoon kosher salt

3 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

1/4 cup sliced pickled red onions

2 tablespoons thinly sliced fresh basil leaves

1/4 teaspoon freshly ground black pepper

Final addition:

1 avocado, cut into 1/2" cubes

METHOD

Preheat the oven to 325 degrees F. Arrange the bread cubes on a rimmed baking sheet in a single layer. Bake until lightly toasted, about 12 minutes.

Pickled Red Onions (recipe)

Meanwhile, place chopped tomatoes in a colander placed over a bowl, and toss them with 1/2 teaspoon kosher salt. Let stand 10 minutes to allow excess liquid to drain, discard juices in bowl.

Whisk the olive oil and vinegar together in a large bowl. Add the toasted sourdough cubes, chopped tomatoes, pickled red onions, basil, and pepper; toss to coat.  Let stand for 10 minutes for flavors to meld.

Just prior to serving, gently fold in the cubed avocado, and then serve. ~ Enjoy!

SANDRA'S SOURDOUGH SMASHED-AVOCADO BRUSCHETTA

A little bit of heaven in every bite,
and these snacks are so easy to prepare 
with ingredients I generally have on hand...

Yield: 8 slices as a side, or 16 as an appetizer

Prep: 10 Mins.

Bake: 10 Mins.

INGREDIENTS

Sourdough:

Click here for recipe:
sourdough baguette

1 (12") sourdough baguette

1 fresh garlic clove, halved crosswise (for rubbing on hot toasted bread)

Spread:

1 smashed avocado

Bruschetta:

1 (14.5-oz can) diced Italian seasoned tomatoes*, drained (then squeezed with hands, and chopped finer)

3 large fresh basil leaves, julienned

1 tablespoon balsamic vinegar

1 tablespoon Mazola oil

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Garnish:

Feta cheese crumbles

METHOD

Preheat the oven to 350F.

In a small bowl, add the tomatoes, basil, balsamic vinegar, oil, and salt and pepper. Mix thoroughly and let sit for 10 minutes at room temperature.

Smash the avocado in a separate small bowl; set aside.

Cut baguette in half lengthwise, place on a baking sheet, and bake until golden brown, about 10 minutes.

Remove from oven, while bread is hot, rub each slice with garlic clove halves. Spread each with smashed avocado, then top with tomato mixture. Garnish with feta crumbles. Slice crosswise into 8 (to serve as a side), or 16 pieces (to serve as an appetizer). ~ Enjoy!

~~~~~~~~~~~~~~~
Tip:

* Feel free to use (as I sometimes do when I have them on hand), fresh roma tomatoes vs canned - it will take about 1-1/2 cups, de-seeded and juiced, then finely chopped.

SANDRA'S ALASKAN SOURDOUGH CINNAMON ROLLS

A spectacular recipe that you'll be making again and again,
making you want to maintain your sourdough starter over time...

Yields: 12 Rolls

Prep: 30 min. + rising

Bake: Appx. 35 mins.

INGREDIENTS

DOUGH:

--Proof:

2-1/2 teaspoons rapid rise yeast

3/4 cup warm 2% milk

1 tablespoon fireweed and clover honey

--Additional dough ingredients:

1 cup 'unfed' sourdough starter (stirred, and let it come to room temp--before feeding)
1/2 cup granulated sugar

1/3 cup unsalted butter, melted

2 large eggs, beaten

1/2 teaspoon table salt

3-1/2 to 4 cups all-purpose flour
1 TB water, if needed

FILLING:

1/2 cup packed dark brown sugar (or light)
1/2 cup granulated sugar

1 tablespoon ground cinnamon (depending upon your preference)

1/3 cup unsalted butter, room temperature

--3/4 cup raisins and/or chopped pecans (optional)

FROSTING:

1/4 cup unsalted butter, softened

3 oz. cream cheese, softened

1 teaspoon vanilla extract

1/8 teaspoon table salt

1-1/2 cups confectioners' sugar, sifted
1 TB milk, if needed

METHOD

Add yeast and 1 tablespoon honey in warm milk in the stand mixing bowl with the hook attachment; mix to combine and let set 5 minutes to proof.

To the stand mixer with the yeast mixture, add the sourdough starter, sugar, butter, beaten eggs, flour and salt; beat on low speed until dough is combined and wrapping around hook; adding 1 TB of water, if needed. Turn speed to medium to knead dough in stand mixture for 8 minutes.

Place in a greased medium glass bowl, turning once to grease the top of dough. Cover with plastic wrap (underside sprayed) and let rise in a no-draft warm place until doubled, about 1 to 1-/12 hours. (I do so in my oven, no heat.)

Roll dough out on a lightly floured surface into an 21" x 16 rectangle. Spread softened butter in an even layer, retaining 1” on top long edge for sealing roll. Next, sprinkle brown sugar, granulated sugar, and raisins; each to within 1” of top edge. Roll up jelly-roll style, starting with a long side; pinch seam to seal. (Dough should shrink into a 13" long log when rolling up.) Cut into 12 equal slices; place rolls in a sprayed glass 13x9" baking dish, cut side down and seams facing in. Cover with plastic wrap (underside sprayed), and let rise in a warm place just until doubled, about 40 mins to 1 hour. (Do not over-rise or roll centers will begin to pop up, as they will rise a bit more during baking.)

Meanwhile, prepare frosting, using a hand mixer and a medium bowl; beat butter, cream cheese, vanilla and salt until blended; gradually beat in the sifted confectioners’ sugar until smooth, cover; set aside.

When rolls in baking dish have risen. Preheat oven to 400F.

Bake, uncovered, for 15 minutes, turning half way. Reduce heat to 300F and finish baking for 20 minutes until golden brown.

While hot, spread all the frosting evenly over roll tops. Finish cooling completely, uncovered in baking dish on a wire rack, until frosting has fully cooled and set. ~ Enjoy!

~~~~~~~~~~~~~~
Tip:

To quickly reheat, simply place a roll on a serving saucer and place in microwave on high for 20 seconds.

SANDRA'S SOURDOUGH TWISTED BAGUETTES

Oh, the aroma of freshly baked bread loaves!!!!!

These sourdough twisted baguettes are absolutely divine...

Yield: 2 twisted baguettes
Prep: 15 - 20 Mins.

Rising: (Appx 2 - 2-1/2 hrs total)

Bake: 20 Mins.

INGREDIENTS

1 cup lukewarm water

1 cup sourdough starter, unfed

2-1/4 cups all-purpose flour, divided

1 teaspoon kosher salt

1 teaspoon honey

2 teaspoons instant yeast

--1 egg lightly beaten with 1 tablespoon water, for glaze

METHOD

In the bowl of the stand mixer fitted with the dough hook, combine water, starter, and 1-1/4 cups of flour, mixing until smooth.

Mix in the salt, honey, and instant yeast, then the additional 1 cup of flour. Mix until dough pulls away from the sides of the bowl, On low (#2), let machine knead the dough for 7 minutes in the stand mixer.

Transfer dough to a oiled bowl (also, oil top of dough ball) to rise, covered with plastic wrap, for about 1 to 1-1/2 hours, or until doubled in size.

Gently deflate dough, and divide it into four pieces. Knead each slightly on an oiled work surface to remove excess air bubbles. Shape each piece into a 14" long rope, and twist two together to form baguette; pinching ends and tucking them under. Repeat with other two ropes.

Place two twisted loaves, at least 3" apart, on a silpat- or parchment-lined baking sheet. Cover the loaves with lightly sprayed plastic wrap, and let them rise for 1 hour, or until doubled in size. Near the end of the rising time (about 15 minutes remaining), preheat oven to 450F.

Gently brush the risen loaves with egg-water glaze.

Bake loaves for 20 minutes, turning half way for even baking. (Loaves are perfectly cooked when an internal temp reaches 190F on an instant-read thermometer.)

Remove loaves from oven, transfer to a baking rack. Cover with a clean kitchen towel to completely cool before slicing or storing. ~ Enjoy!

~~~~~~

Here is my newest recipe using one of these baguettes:

SANDRA'S SOURDOUGH SMASHED-AVOCADO BRUSCHETTA

SANDRA'S MORNING ALASKA WHOLE-WHEAT SOURDOUGH BREAD LOAF

This is a 1-hour initial rise ~ No stand-mixer required:

The longer the initial dough ball rise,
the stronger the sourdough flavor becomes
(e.g., 1-hour vs a 9-12 hour rise time)...

Yield: (1 loaf)

Prep: 7 Mins.

Total rising time: 1-2 hours

Bake: 35 Mins.

INGREDIENTS

Proof:

1-1/2 cups lukewarm water

1 teaspoon active yeast (not rapid or instant)

1 tablespoon light agave (or honey)

Sponge:

1/2 cup ripe (fed) sourdough starter

Dry:

2 cups All-Purpose Flour

1 -1/2 cups Whole-Wheat Flour (I use King Arthur)

1-1/4 teaspoons kosher salt

--2 teaspoons Mazola oil

(For top and bottom of dough ball, so it doesn't stick or form crust while rising)

--2 tablespoons unsalted butter, melted

(For brushing top of loaf through mid-baking time, and post-baking time if you desire a more-tender and golden brown crust)

METHOD

Add to a small glass/plastic bowl, the lukewarm water, yeast, and agave; stir to combine. Let proof for 5 minutes.

Meanwhile, in a medium glass/plastic bowl, add the flours, kosher salt, and sponge. Once the yeast mixture has proofed, add it to this mixture. Mix with a wooden spoon to combine. The dough will look rough and shaggy. Use clean hands to shape into a ball.

Place 2 tablespoons Mazola oil into a separate medium/glass bowl. Place the dough ball into the oiled bowl, swirling it around to coat; turn over and swirl a bit more. Spray bottom of plastic wrap and cover bowl. Place in a warm, non-draft area and let rise for 1 hour, or until doubled. (Save plastic wrap.)

Spray a loaf pan and set aside.

Lightly oil working surface (not flour), and knead dough for 5-10 minutes, just until smooth and dough bounces back when depressed with your thumb.  Roll into a loaf shape, and place in prepared pan. Cover with reserved plastic wrap, and let rise until doubled, about 1 hour.

Meanwhile, 15 minutes prior to final rise, preheat oven to 375F.

After loaf has fully risen, spray a sharp knife with oil and cut a 1/2" slit lengthwise across the top of loaf.

Bake for 15 minutes, and note which direction you take pan out of oven, turn pan and brush top of loaf with melted butter then return to oven to continue baking an additional 20 minutes, or until the internal temperature reaches 192F.

Remove from oven, leaving loaf in pan and place, uncovered, on rack to cool for 5 minutes. Remove loaf from pan and place upright on rack, cover with clean kitchen towel and allow to completely cool before slicing.  

Wrap loosely in plastic wrap to store at room temperature up to 2 days. ~ Enjoy!

SANDRA'S OVERNIGHT ALASKA SOURDOUGH BREAD LOAF

This is a 9-hour initial rise ~ No stand-mixer required:

The longer the initial dough ball rise,
the stronger the sourdough flavor becomes
(e.g., 1-hour vs a 9-12 hour rise time)...

Yield: (1 loaf)

Prep: 7 Mins.

Total rising time: 9-12 hours

Bake 35 Mins.

INGREDIENTS

 

Proof:

1-1/2 cups lukewarm water

1 teaspoon active yeast (not rapid or instant)

1 tablespoon light agave (or honey)

Sponge:

1/2 cup ripe (fed) sourdough starter

Dry:

3-1/2 cups All-Purpose Flour

1-1/2 teaspoons kosher salt

--2 teaspoons Mazola oil

(For top and bottom of dough ball, so it doesn't stick or form crust while rising)

--2 tablespoons unsalted butter, melted

(For brushing top of loaf through mid-baking time, and post-baking time if you desire a more-tender and golden brown crust)

METHOD

Add to a small glass/plastic bowl, the lukewarm water, yeast, and agave; stir to combine. Let proof for 5 minutes.

Meanwhile, in a medium glass/plastic bowl, add the flour, kosher salt, and sponge. Once the yeast mixture has proofed, add it to this mixture. Mix with a wooden spoon to combine. The dough will look rough and shaggy. Using clean hands, shape into a ball.

Place 2 tablespoons Mazola oil into a separate medium/glass bowl. Place the dough ball into the bowl, swirling it around to coat; turn over and swirl a bit more. Spray bottom of plastic wrap and cover bowl. Place in a warm, non-draft area and let rise overnight for 9-12 hours...the longer the rise time, the more sourdough flavor you'll achieve. (Save plastic wrap.)

Spray a loaf pan and set aside.

Lightly oil working surface (not flour), and knead dough for 3-5 minutes, just until smooth and dough bounces back when depressed with your thumb.  Roll into a loaf shape, and place in prepared pan. Cover with reserved plastic wrap, and let rise until doubled, about 1 hour.

Meanwhile, 15 minutes prior to final rise, preheat oven to 375F.

After loaf has fully risen, spray a sharp knife with oil and cut a 1/2" slit lengthwise across the top of loaf.

Bake for 15 minutes, and note which direction you take pan out of oven, turn pan and brush top of loaf with melted butter then return to oven to continue baking an additional 20 minutes, or until the internal temperature reaches 192F.

Remove from oven, leaving loaf in pan and place, uncovered, on rack to cool for 5 minutes. Remove loaf from pan and place upright on rack, cover with clean kitchen towel and allow to completely cool before slicing.  

Wrap loosely in plastic wrap to store at room temperature up to 2 days. ~ Enjoy!

SANDRA'S ALASKA SOURDOUGH GLAZED COFFEE CAKE

There's no better way to start your day than

with a piece of this incredible sourdough coffee cake

and a nice cup of hot coffee...

Servings: (9)

Prep: 10 Mins.

Bake: 30 to 35 Mins.

INGREDIENTS

Cake

1 cup 'fed' sourdough starter  

--[Click this link for "Sandra's Homemade Sourdough Starter"]

1⁄3 cup Mazola oil

1 large egg

1 cup all-purpose flour

3⁄4 cup granulated sugar

1⁄2 teaspoon kosher salt

1 teaspoon baking soda

1/2 teaspoon double-acting baking powder (or regular)

1 teaspoon ground cinnamon

Topping

1 teaspoon ground cinnamon

1⁄2 cup dark brown sugar

1 tablespoon all-purpose flour

2 tablespoons unsalted butter, cold, cut into 1/4" cubes

Glaze

1 cup confectioners' sugar, sifted

2-1/2 tablespoons 2% milk

1/2 teaspoon bourbon vanilla extract (or regular vanilla extract)

METHOD

Preheat oven to 350F. Spray a 9" square baking dish; set aside.

In a medium bowl, whisk the egg. Add the sourdough starter and oil, whisk to combine.

In another bowl, sift through a sieve the remaining cake dry ingredients; add to sourdough mixture and switch to a spoon to combine batter.

Place batter into the prepared baking dish.

In a small bowl, add the cinnamon, brown sugar and flour topping ingredients.  Work in the cold butter using a pastry cutter until crumble-topping resembles the size of small peas. Sprinkle topping crumbles over batter in baking dish.

Bake for 30 to 35 minutes, just until a toothpick inserted in center comes out clean.

Meanwhile, prepare the glaze in a small bowl by sifting the confectioners' sugar, stir in milk and bourbon vanilla extract, and whisk to combine.  Once cake is done baking, drizzle the glaze over the top while warm.  Let the cake cool, then cut into 9 equal squares. Serve with your favorite cup of coffee. ~ Enjoy!

SANDRA'S SOUR DOUGH BREAD -- with wheat and herb options

A wonderful texture and tremendous flavor
you're bound to fall in love with...

Yield: 1 loaf

Bake: 35 Minutes

INGREDIENTS:

Sponge:

1/4 cup pre-fed sour dough starter (stir beforehand)

1 cup AP (All-Purpose) Flour

1 cup warm water

Mix together all the sponge ingredients in a large glass measure, cover with plastic wrap, and let sit a minimum of 12 hours before making sour dough bread.

Sponge you'll prepare 12 hours
prior to making sour dough bread
and will leave at room temperature

Replenish Starter (replenish, cover and let sit out for 12 hrs, then return to frig):

1 cup warm water

1 cup AP flour

Using a wooden spoon and a glass measuring cup, mix together replenish starter ingredients and pour into jar with sour dough starter. Cover and let stand at room temperature 12 hours before refrigerating.

Don't forget to replenish your
starter after removing
a portion for your sponge
~~~~
Sandra's Sour Dough Starter
recipe

Dough:

2-1/4 teaspoons regular yeast

1/2 cup warm water

1 tablespoon agave

2-1/3 cups AP flour

1/2 cup whole wheat flour (or the same AP)

2 teaspoons kosher salt

--Herb Options: 2 tsp (more/less, to taste) finely chopped fresh rosemary 

   or 1 tsp dried (or any other herb you desire)

2 tablespoons melted butter, for brushing loaf halfway through baking, including when finished baking

METHOD

For the dough, in a stand mixer bowl fitted with a dough hook, dissolve yeast and 1/2 cup warm water, add agave, stir with a spoon and allow to proof for 5-10 minutes.

Stir in sponge, add AP flour (and whole wheat flour, if using), salt (and herb option(s), if using). Turn mixer on #2 to combine, increase speed to #3 and continue mixing until dough comes away from sides of bowl to form ball (adding additional water 1 TB at a time if needed, depending upon surrounding humidity environment). Continue to knead on #3 for 8 minutes.

Place dough on oiled plastic wrap. Clean mixing bowl, then lightly spray with canola oil, place dough ball back into mixing bowl and turn over to coat in oil all around. Cover with plastic wrap. Nest bowl on kitchen towels, both underneath and around it.  Let dough rise until doubled for 1-1/2 hours.

Turn dough out onto a lightly oiled surface; knead into a rectangle shape of your loaf pan. Let rest 5 minutes, then place in a sprayed, dark loaf pan, reshaping loaf a bit if need be. Cover with a clean cloth, and allow to rise until doubled, about 30-45 minutes.

Meanwhile, allow oven to preheat to 375 degrees at end of dough rising time. Set aside an instant read thermometer.

Bake for 15 minutes, removed par-baked loaf and brush with melted butter, then return to oven and continue baking 20 minutes longer, or until internal temperature reads 192 degrees. (Note: If using a light or glass loaf pan, cooking times will vary in that it'll take longer to bake and won't brown as nicely.)

Brush loaf final time with melted butter while loaf is hot and still in pan, slide a knife around edges to loosen, then remove loaf from pan to a rack on its side. Cover loaf completely with clean kitchen towels and let cool for a minimum of 2 hours before storing in a plastic bag.

Store at room temperature for 2 days, then refrigerate to store longer. ~ Enjoy!

A loaf of
Sour Dough-Rosemary Bread
I started last night (i.e., the sponge)
and finished the actual bread-baking portion this morning

SANDRA'S HOMEMADE SOUR DOUGH STARTER

Keep starter on hand to use in preparing sour dough recipes found throughout 

"Sandra's Alaska Recipe" site. 

Starters can be thick or thin but both will work equally well, 

although the amount of flour needed in an actual recipe will vary 

according to consistency of the starter and 

the surrounding humidity of your particular environment...

Yields Approximately 2-1/2 cups

Prep Time 10 minutes

INGREDIENTS

2 cups all-purpose flour

1 envelope Active Dry Yeast or 2-1/4 tsps.

2 cups warm water (100° to 110° degrees)

METHOD

Combine flour and un-dissolved yeast in large plastic, ceramic or glass bowl (don’t use metal).  Gradually add warm water to flour mixture and beat until smooth.  (Batter may be stiff, but will relax as it ages or when brought back to room temperature after refrigeration.)  Cover with a cloth towel or cheesecloth; let stand in warm place until mixture is bubbly and sour-smelling, about 2 to 4 days. Starter may darken, but if it changes to another color, discard and start over.  

The initial sour dough starter
that is prepared and ready to be transferred to an
airtight container

Transfer to a 2-quart or larger mason jar or plastic container with tight-fitting lid.  Refrigerate until ready to use.

Sour dough starter
that has fully fermented 2-4 days at room temperature,
which is ready to use or to be refrigerated, which will need to be
replenished weekly

To keep starter alive you need to replenish it:  Once a week, stir in equal amounts of all-purpose flour and warm water (100° to 110°F).  (For example, for every 1 cup of starter removed, replenish with 1 cup flour and 1 cup water.)  Beat using a wooden spoon (not metal) until smooth.  Cover with a towel or cheesecloth and let stand in warm place until mixture is bubbly and sour-smelling, for a minimum of 12 hours.  Use immediately or cover tightly and refrigerate until ready to use.

In preparing actual sour dough recipes,
you'll be required to use different amounts of sponge and it's
best to use sour dough starter straight from the refrigerator
(yes, it's prior to replenishing it)... 

~~~~~~~~~~~~~~~~~~~

Tips:

A few dynamics of sourdough: 

The less-used your starter is, the more fermented liquid on top, the more sour it's likely to be; i.e., a starter that hasn't been fed for weeks will yield a dough that rises slowly and tastes quite tangy. 

On the other hand, a starter that's fed regularly, i.e., once a week, will yield a less-sour dough tang and one that will rise more quickly.

FOR MY 

SOUR DOUGH BREAD -- with wheat and herb options, 

CLICK the LINK below:

SANDRA'S SOUR DOUGH BREAD 

-- with wheat and herb options

SANDRA’S SWEET SOURDOUGH ZUCCHINI BREAD with a GLAZED TOPPING

This is one of two brilliantly glazed and textured
sweet sourdough zucchini loaves
we like as is, with whipped cream on top
or French vanilla ice cream...

Yields: (2 loaves)

Prep:  15 Mins.

Bake/Cook: 50 Mins.

INGREDIENTS

Wet:

3 eggs, slightly beaten

1-1/2 cups *sourdough starter (see below)

2/3 cup vegetable oil

2 teaspoon vanilla extract

Dry (sifted):

2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons ground cinnamon

½ teaspoon ground cloves

¼ teaspoon fine-grain kosher salt

1-½ teaspoon baking soda

2 teaspoons double-acting baking powder (or regular)

Folding additions:

1 cup chopped walnuts (or pecans)

1 cup grated zucchini (or apple, or pear)

¾ cup raisins (or any other dried fruit)

-------------

Glazed Topping (optional):

½ cup unsalted butter

2 teaspoons milk

½ cup dark brown sugar

 METHOD

Preheat oven to 350 degrees.  Prepare two buttered and sugared loaf pans, and set aside.

In a large bowl, add the wet ingredients, and mix with a wooden spoon to combine.  Sift the dry ingredients through a sieve over the wet ingredients into large bowl, and incorporate into batter. 

Fold in remaining ingredients.

Evenly distribute batter between both prepared loaf pans.

Bake for 50 to 60 minutes until a wooden toothpick inserted in center comes out clean.

Meanwhile, (if making glaze option) prepare the glaze ingredients by placing them in a small saucepan over medium heat.  Bring to a boil while whisking constantly.  Boil for 2 minutes, and spoon equally over warm loaves in loaf pans.  Use a pastry brush to distribute topping until it’s absorbed.  Carefully remove loaves when cool enough to handle. ~ Enjoy!

[This photograph and link was featured on April 7, 2012 @ http://remarqs.com/?q=dessert%20recipes&source=pic&cid=2&new=y]

~~~~~~~~~~~~~~~~~~~~~

Sandra's Sourdough
Starter (How to...)

Tip:  

I ordered my *Sourdough Starter Packet from Alaska Herb and Tea Company a couple of months ago.

I’m pulling out my old recipes now that I have a batch active again.

Click on link below photograph on left to start your own batch of Alaska Sourdough...

SANDRA’S ALASKA SOURDOUGH STARTER (HOW TO...)

1-1/2 cups of starter sufficiently bubbly
and ready to use in my
Sweet Sourdough Zucchini Bread
with a Glazed Topping... 

Initially Yields: (4 cups)

INGREDIENTS:

2 cups all-purpose flour

2 cups warm water

*Dry culture from sourdough starter package

METHOD

Using a wooden spoon (not metal), stir the mixture in a medium glass bowl until smooth.  Pour the mixture into a glass quart-size mason jar, and cover with plastic wrap securing with a rubber band.  Place in a warm area atop a kitchen towel for 48 hours while gently stirring a couple of times per day.  Move container to refrigerator. 

To use starter, remove amount called for in recipe, and let sit covered in a glass container, covered, overnight to come to room temperature and become bubbly.

Meanwhile, replenish your sourdough starter with equal amounts of flour and warm water, i.e., 1 cup all-purpose flour, and 1 cup warm water; stir with wooden spoon, cover, and let stand in warm place until bubbly, for about 3 to 5 hours, then refrigerate.

I’ll be posting recipes using my sourdough starter as time allows. ~ Enjoy!

~~~~~~~~~~~~~~~~~~

Tips:  I ordered my *Sourdough Starter Packet from the Alaska Herb and Tea Company a couple of months ago, and I’m pulling out my old recipes now that I have a batch active again.

Sweet Sourdough Zucchini Bread
with a Glazed Topping