Farmer Boy Recipe - Sourdough Starter & Biscuits

These are similar to that which Laura wrote about her Ma using.  These recipes come from the vast collection I salvaged from my mother's estate after her death.  They are hand-written and dated as, 1879.  I have no idea if they were my great-great grandmother's or something that was passed on to her.  They were not easy to read, since the writer wrote in "Broken English" (a mix of English and German).  I had to translate and interpret the directions.  I have used these recipes, along with a 35 year old starter that I had already.  But if you need to begin from scratch, you should be able to do it with this recipe.

Before you begin, I suggest you read this through and make a copy to have on hand.  Sourdough can be used to make all sorts of baked goods.  A starter (or sponge, as it is sometimes referred to) is a wild yeast living in a batter of flour and liquid.  There are a bunch of these yeast micro-organisms living around  us everywhere.  Wild yeasts are rugged indidviduals, much like the pioneers of our old west.  They have to survive all kinds of environments and extreme circumstances.  Some make delicious loaves of bread; others create yogurt and cheese out of milk.  Still others help produce the fermentation necessary to make beer, wine and other alcoholic beverages.  Active yeast can be bought in the grocery store today.  This is the kind we will use for this recipe. But, my ancestor didn't have that privilege.  She had to make her sponge from existing forms of yeast in her environment.  But, most likely, she was given a starter from someone else.  And all she had to do was let it continue to grow, as I did with mine.  The micro-organisms live and breed off the sugars in grain, or flour.  They need moisture and they breathe, like we do, giving off carbon dioxide.  Because of these actions of growth, you'll need to take certain precautions in storing your starter.

1. Use a glass or plastic container that can hold 3 times the amount of the ingredients. Starter expands as it ferments. (Grows)
2. Never use silver or silver-plated spoons to stir the starter - they can ruin the taste and might stop the growth.
3. Cover the container loosely, to allow some air in and some breathing room.
4. Store at about 80 degrees F. for 3 to 5 days, until the mixture begins to bubble.  Stir it 3 to 4 times each day.
5. Once the bubbles begin, you should refrigerate or keep it in a very cool environment.  And it is ready to use!
6. Your starter should be replenished ,(or fed) with 1 cup of flour and 1 cup of water for every 1 cup of starter that you use.
7. If you don't use your starter within 10 days, you should feed it 1 cup of flour and 1 cup of water and stir it well.  If a clear liquid rises on the top - it is OK; just stir it back into the mix.  If it turns a dark orange or pink color, and gives off a rotton eggs smell, you'd better start over!

I am not about to give you my ancstor's recipe for sourdough starter that she used to make it from scratch, for fear someone would actually attempt it and end up in the hospital or worse!  But I will tell you that it involves a festering potato, water, sugar and flour.  This would be a great science experiment in my mind; and nothing to try at home!  It is a wonder they lived through it! :)

So, here is my updated recipe for the starter made from scratch:

Farmer Boy Sourdough Starter



Take 1 package of Active Dry Yeast and mix it in a medium-sized bowl with 1 cup of flour and 3/4 cup of warm (80 degrees F.), Chlorine-free water.  Add 1 Tablespoon of sugar and stir.  Cover the bowl and leave it in a warm place in your kitchen for at least 3 days.  Stir it whenever the spirit moves you.  When it smells sour, ti's done!  It should be bubbly and have a consistency close to pudding.  The consistency will vary with the season.  Place it in a glass container with a cover.  I use an old (clean & sterilized) half gallon ice cream bucket.  Follow those other directions for feeding it.  Once you have finished all these steps, it should be ready to go and you should be on your way to enjoyment!

If it doesn't work the first time - you know the old saying, "Try, try again!"  Don't give up - you are smarter than yeast!  :)

Now, that was the easy recipe!  Here is the other recipe:
                                               Farmer Boy Sourdough Biscuits

Ingredients:

• 1/2 Cup - sourdough starter *(see note at bottom)
• 1  Cup - milk
• 2 Tablespoons - sugar
• 1 teaspoon - salt
• 1 teaspoon - baking powder
• 1 teaspoon - baking soda

Directions:  In a large bowl, mix the starter and milk, with 1 cup of all-purpose unbleached flour.  Cover the bowl and keep it at room temperature to rise till about doubled.  (Could take 1 to 2 hours)  Turn this dough out onto 1 cup of flour on a bread board.  Add the sugar, salt, baking powder and soda, and sift another 1/2 cup of flour over the top.  Mix with you hands adn knead lightly.  (Don't over do it or it will get tough!)  Roll out to about an inch thick.  (You can use a rolling pin or just flatten it with your hands.) Cut the bicuits with a cutter.

Place the cut out biscuits into an oiled iron skillet, right next to each other.  Press each one lightly with your thumb in the center of each. (This will help them to expand as they bake.)  If you wish, you could brush them with melted butter at this time.   Cover the skillet with a towel.  Place it in a warm place to rise again.  (At least 1/2 hour)  Bake in a pre-heated oven, 375 degrees F. for about 30 minutes.  Take them out of the oven and out of the skillet.  You should have about a dozen biscuits.

*Note: My starter has more than just all-purpose flour in it.  Over time, I have developed it into a unique flavor that I like.  You can do the same with yours, after you have it developed and fed the first time.  I've included rye flour, buckwheat (which isn't really flour), whole wheat, wheat germ and a few secret ingredients.  But you'll have to decide what you'd like.  You may decide that the basic recipe is good enough!

• If your starter goes flat on you, with no bubbles or sour taste - you can add a pinch of yeast to help it along.  If it gets too sour - add a pinch of sugar.  And remember to keep it cooled.  It can even be frozen without any problems. (But then you'll have to defrost it before using it!) And heat will kill it!  Always bring it to room temperature to use it in baking.  Keep in mind - recipes that call for regular yeast can be adapted to use with sourdough, but don't be surprised if they don't rise as much! (It's not your fault - it's the nature of the wild yeasts.)  Have fun with sourdough and experiment!  And be sure to take out a cup of it to share with others!

With a little experimentation and good recipes, you'll have a fun time in the kitchen.  Be sure to check by here for more old-timey recipes.  If you try any of these, please be sure to leave a comment here, on the blog site, to let us all know how it went.  Thanks. The Old Man in the Bib Overalls

Take a look at "By the Shores of Silver Lake" to see what Laura wrote about Mrs. Boast's encounter with Sourdough Starter.