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• The Ozark Trail: Cowboy News
Photo detail 10/03/08, The Western Sun. Photo credit, J. Heston. Location: Roark Mountain, Missouri
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Sourdough Bread

To make starter batter:

Dissolve 1 package active dry yeast in 1/2 cup warm water. Stir in 2 cups sifted, all-purpose flour, 1 teaspoon salt, and 1 tablespoon sugar. Beat till smooth.

Let stand, uncovered, at room temperature 3 to 5 days. Stir 2 or 3 times daily; cover at night. (Starter should have "yeasty" not sour smell.) Cover, and refrigerate till ready to make bread.

1 package active dry yeast
1 1/2 cups warm water
1 cup starter batter
2 teaspoons salt
2 teaspoons sugar
5 1/4 to 5 1/2 cups sifted all-purpose flour
1/2 teaspoon salt

Oven 400°F

To make bread:

In large bowl, soften yeast in warm water (110°F). Blend in starter batter, salt and sugar.

Add 3 1/2 cups flour. Beat 3 to 4 minutes. Cover; let rise till double (about 1 1/2 hours). Mix soda with 1 1/2 cups flour; stir into dough. Add enough additional flour for a stiff dough.

Turn out on lightly floured surface; knead 8 to 10 minutes. Divide dough into half; cover and let rest 10 minutes. Shape in 2 round or oval loaves.

Place on lightly greased baking sheets. With sharp knife, make diagonal gashes across top. Let rise till double (1 1/2 hours). Bake at 400°F for 35 to 40 minutes. Brush with butter.

To keep starter: Add 1/2 cup water, 1/2 cup sifted, all-purpose flour, and 1 teaspoon sugar to lefover starter. Let stand till bubbly and well-fermented — at least 1 day.

Store in refrigerator. If not used within 10 days, add 1 teaspoon sugar.

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This recipe was printed in the book, Ozark Root Digger, compiled by Chick Allen and his daughter Evelyn Fullerton.
The Ozark Trail: Cowboy News is a place to gather biographies and share great stories about the musicians making bluegrass music what it is today

Enjoy!
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