1 no ingredients
Directions
Make a starter of 1 bottle stale beer with equal parts of flour. Let
set as usuall until you have a sourdough starter (about 3 days) then
mix 1 cup starter with 2 cup warm water, 4 T sugar and 2-1/2 cups
flour. Beat till smooth. Set in gas oven (turn off) and let sit 28
hours. Beat in 3 eggs, 1 T salt, 1 Cup sour cream, 1/3 cup bacon
grease and enough flour to make a soft dough. (about 7-8 cups) knead
till smooth. Let rise till doubled punch down and let rise again.
Form into 2 loves. Let rise. Bake 375 about 30 minutes. IT has taken
anywhere from 3 hours to 12 hours to rise so hang in there. This was
the sourest sourdough I'd ever eaten but it was to die for. from Kylli
Servings: 1 servings
Another Sourdough Starter * Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert
The History of Recipes
It is possible to trace the history of written recipes back into the distant past, in fact as far into history as pharonic Egypt, and possibly even further. Interesting though that maybe, sadly, these early recipes were just simple hieroglyphic instructions for preparing food.
The truth of the matter is, the most ancient recipe found, according to academics is a series of stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a man called Apicius assembled some documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he describes how the roman meals were split into starters, main course and dessert, a style of dining still practiced today. Additionally, he informs us how the ancient chefs were skilled in the use of many different herbs and spices, including a few that are still present in modern kitchens such as bay, rue and parsley. Later, in the fifteenth century, the Crusaders brought back a variety of foods and spices from the East, including spices such as coriander, parsley, and basil. These new spices and herbs was responsible for an increase in publications on food, many of which are now in academic collections. During the following few hundred years, the powerful families of Europe strove to serve up the most extravagent meals, and as a result chefs and their recipes were at a premium. Even so, it was during the nineteenth century that fine cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, verifying, and recording popular recipes of the day. By the time we get to the 1900s, recipe publications were greatly in demand as a result of increased literacy, more spare time and having more disposable income. |
We hope you enjoy this Another Sourdough Starter _ recipe.
