A cool turkey with lollipop "feathers"!! And I got out my "real" turkey from the freezer and put it in the refrigerator to start thawing. Can't wait!!I started a batch of sour dough starter yesterday. With sour dough you can make rolls, bisquits, cinnamon bread, bagels, muffins, pizza dough, and even pancakes. I am going to make rolls for Thanksgiving with my starter.
Yeast Starter:
1 pkg. active dry yeast
1/2 cup warm water
2 cups warm water
2 cups all purpose flour
1 tbs. granulated sugar or honey
Preparation:Sprinkle the yeast over the first amount of warm water and sugar, stir and let set 10 mins. Add second amount of warm water and flour, beat until smooth, cover with a cheesecloth and let set in a warm place for several days ,stirring several times per day. When ready the starter should have a sour smell with small bubbles gently rising to the surface. The whole precess will take from 5 to 10 days depending to some extent on the time of year. Place in a jar and refrigerate.
TO REPLENISH For each cup of starter used, add 3/4 cup of warm water , 3/4 cup of flour , 1 tsp. of sugar or honey and stir well. Cover loosely and allow to set at room temp. for AT LEAST one day. Refrigerate.
FEEDING: If starter is not used regularly stir in a tsp. of honey or sugar about every 10 days.
1 pkg. active dry yeast
1/2 cup warm water
2 cups warm water
2 cups all purpose flour
1 tbs. granulated sugar or honey
Preparation:Sprinkle the yeast over the first amount of warm water and sugar, stir and let set 10 mins. Add second amount of warm water and flour, beat until smooth, cover with a cheesecloth and let set in a warm place for several days ,stirring several times per day. When ready the starter should have a sour smell with small bubbles gently rising to the surface. The whole precess will take from 5 to 10 days depending to some extent on the time of year. Place in a jar and refrigerate.
TO REPLENISH For each cup of starter used, add 3/4 cup of warm water , 3/4 cup of flour , 1 tsp. of sugar or honey and stir well. Cover loosely and allow to set at room temp. for AT LEAST one day. Refrigerate.
FEEDING: If starter is not used regularly stir in a tsp. of honey or sugar about every 10 days.
Sourdough Cinnamon Rolls
Yield: 8 servings
1 cup active sourdough starter
2 teaspoons salt
2 tablespoons shortening
2 1/2 cups unbleached flour
1/2 cup dry skim milk
3 tablespoons sugar
1/2 cup whole milk
1 1/2 teaspoons baking soda
Butter
1/4 to 1/2 cup brown sugar mixed with 1 teaspoon cinnamon
Sticky Mixture:
2 tablespoons melted butter
1 tablespoon liquid coffee
2 tablespoons brown sugar
1/2 teaspoon cinnamon
Dash of salt
Mix first seven ingredients together, working in the flour until a good dough results. Divide the dough into two parts, rolling each out into thin cakes about 1/4 inch thick.Do the following with each half: Dot with butter, then sprinkle with brown sugar-cinnamon mixture. Roll dough into 12-inch long pieces. Cut off 1 inch slices and place in prepared pan (mix Sticky Mixture ingredients and place in the bottom of a baking pan). Let dough rise about an hour and bake at 325 degrees F.Serve with sticky side up.
Here is a site to find some cool recipes for your starter:
Sourdough Home - Some Recipes
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