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Quick Breads

Sourdough Waffle or Pancake Batter


If you think about it, feed your starter and set it out overnight. This is not critical though.
Mix dry ingredients in bowl:
¼ cup whole wheat flour
1/3-cup oat bran (optional, replace with flour if desired)
1 Tbsp. ground flaxseed (optional, replace with flour if desired)
1 tsp. baking powder
¼ tsp. soda
½ tsp. salt
1 Tbsp. sucanat (or brown sugar)
Put liquid ingredients in mixing bowl and whisk together:
1-cup sourdough starter
1 egg
1 Tbsp. canola or olive oil
Stir dry ingredients in the sourdough mixture and stir gently until mixed.
Add milk or water (less for pancakes) as necessary for good consistency.
Spray the waffle iron or griddle with cooking spray before preheating to help prevent sticking. Cook on a hot griddle for pancakes or a hot waffle iron.
 

 

 

 

 
 
 
 
 
   
Quick Sourdough Crescent Rolls
Mix together: 1 cup biscuit mix, 1 Tbsp. sugar, ½ tsp baking soda
Cut in: 2 Tbsp. butter or margarine
Mix in: 2/3 cup starter (more or less to make a soft dough)
1 Tbsp. milk or melted butter (optional)
Gently knead about 1 minute. Divide dough in half. Roll into 2 nine-inch circles on a floured board. Cut each circle into 6 wedges and shape into crescents. If desired, brush with melted butter or milk. Bake 400 F for 12 minutes
Whole Wheat Sourdough Crescent Rolls
Mix together: 1 cup whole wheat flour, 1 tsp baking powder, ½ tsp. salt, ½ tsp baking soda, 1 Tbsp. sugar,
Cut in: 4 Tbsp. butter or margarine
Mix in: 2/3 cup starter (more or less to make a soft dough)
1 Tbsp. milk or melted butter (optional)
Gently knead about 1 minute. Divide dough in half. Roll into 2 nine-inch circles on a floured board. Cut each circle into 6 wedges and shape into crescents. If desired, brush with melted butter or milk. Bake 400 F for 12 minutes
 
 
   
Sourdough Muffins
1 cup flour
1/4 cup sugar
1 tsp. baking powder
1/4 tsp soda
1/2 tsp. salt
1 well beaten egg
1 cup starter
1/4 cup oil
Sift dry ingredients into a bowl; make a well in the center. Combine egg, starter and oil. Add all at once to the dry ingredients. Stir quickly just till dry ingredients are moistened. If your starter is thicker you may need to add a little milk. Fill greased muffin pans 3/4 full. Bake at 400 F about 17-20 minutes. Makes 9-12 depending on the size of your muffin tins. (Convection Oven: 350 F for 15-16 minutes)
Muffin Variations:

Blueberry Muffins: Prepare batter as directed. Gently stir in 1 cup fresh or thawed and drained blueberries.
Jelly Muffins: Fill each muffin cup 1/3 full. Add 1 tsp. tart jelly. Top with remaining batter.
Raisin, nut, chocolate chips, or date muffins: Add ½ cup raisins, chocolate chips, broken nuts, or coarsely cut dates to muffin batter.
Cocoa muffins: Use the following Cocoa Bread Recipe in muffin tins
 
 
 
 
 
   
Cocoa Breada special occasion bread

Mix together dry ingredients and make a well in the center:
1 cup flour (whole wheat pastry, hard white whole wheat, or all purpose flour)
¾ cup white sugar (or ½ cup if you like it less sweet like I do.)
1 tsp. baking powder
¼ tsp. soda
½ tsp. salt
½ cup cocoa
Mix together liquid ingredients:
1 cup sourdough starter
¼ cup oil (vegetable or canola)
¼ cup milk
1 egg
1 tsp. vanilla
1/2 cup chocolate chips and/or chopped nuts


Pour liquid ingredients into the dry and mix together just until moistened. Put the batter into a greased 9X5 inch bread pan. Bake at 350 F until a toothpick comes out clean. About 45-55 minutes. (Convection: 340 F for 35-40 minutes.)
Note: After baking the above loaf Ron and I enjoyed some right out of the oven and we thought it was heavenly. I saved the rest to take and share with my Bible study group the next day. I noticed they didn't gobble it up like we did. One friend said it was "good" but she also said it tasted "healthy". I have to admit that I adjusted the ingredients to make what I consider a decadent treat a bit less decadent. If you are not so into "healthy", adjust the recipe by using white flour, and increasing the sugar to 3/4 cup and oil to 3/8 cup.

 

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