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Beyond Baltimore: End of the Road Sourdough, Part 3

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Sourdough tips:

  • Store starter in the refrigerator.
  • A "winey" smell is normal indicating healthy starter.
  • Always feed the starter when some is used and once every 10 days when stored. Add 2 tablespoons nonfat dry milk per cup of warm water, 1/4 cup sugar, and 1 cup of flour.
  • Never store starter in a metal container or use metal utensils. Do not cover tightly.
  • Stir, beat, or shake the starter daily.
  • You can freeze starter. Thaw for 24 hours in the refrigerator, then feed and stir well.

Sourdough Biscuits, Pancakes, and Doughnuts

1 cup sourdough starter

1 cup flour

1 teaspoon baking powder

1/2 teaspoon soda

1/4 teaspoon salt

1/4 cup oil

Sift flour, baking powder, soda, and salt together. Add sourdough starter and oil. Roll out on floured board until one inch thick. Cut with a biscuit cutter, place on greased cookie sheet; let rise for 20 minutes in a warm place. Bake 10 to 12 minutes at 375 degrees.

Sourdough Pancakes use the same recipe, but add one beaten egg and enough milk for desired consistency and pour onto a hot griddle. Makes 12 to 15 pancakes.

Sourdough Doughnuts use the same recipe, but add 1/4 cup sugar and one beaten egg. Pat dough out onto a floured surface until one inch thick; cut dough with a doughnut cutter. Fry in hot oil, turning the doughnuts over so that both sides are golden brown. Makes one dozen doughnuts.

For more recipes and more of Reed Hellman’s signature culinary adventures, visit his Website at You can follow his monthly columns in Recreation News and read his feature articles in Business Monthly.




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