This is an old cookbook from 1983. I'm trying to put sections here so I don't loose it. This is very regional cooking and I used to make several things from this sourdough section when I lived in Arizona.
Title: arizona cookbook
Indian - mexican - Western - Arizona products- backpacking/camping- patio barbecue
golden weat publishers (my book nolonger has covers)
Sourdough
This is the introduction page to the sourdough section.
Western Ways
The southwest is synonymous with cowboys and prospectors, and cowboys and prospectors call to mind sourdough bread and pinto beans.
At round-up time, chuck wagon cooks would follow the cowboys with several weeks' supplies, including a substantial crock of sourdough starter. Today, there are as many recipes for sourdough as there are sourdough enthusiasts. Much of the fun of sourdough cookery, however, does come from experimentation, Basically, the starter is a combination of milk (or water) and flour which is exposed to yeast cells floating in the air. Given a gestation period, the cells start bubbling, and the process of fermentation has begun. One of the pleasantest ways to start an Arizona friendship is to share sourdough starter.
With sourdough bread and pinto beans, old-time prospectors could keep themselves fortified for weeks. "Pinto" is a Spanish word meaning "speckled” and, indeed, pinto beans do have dark speckles of brown on a creamy-white background. However, these brown dabs disappear during cooking, and the beans emerge as a reddish-brownish color.
In Arizona, pintos are commonly referred to as "frijoles,' and frijoles, meat, and chiles are often combined into one dish. “Chile" itself refers to peppers grown in the southwest. Generally, the smaller the chile pods, the hotter the chile.
SOURDOUGH STARTER #1
1 cup MILK
1 cup FLOUR
To begin, place one cup milk in a glass jar or crock nothing metal) and allow to stand at room temperature for 24 hours.
Stir in 1 cup flour. (To speed the process, cover jar with cheesecloth and place outside for several hours to expose dough to the wild yeast cells floating in the wind.)
Leave uncovered in a warm place (80 is ideal) for 2 to 5 days, depending on how long it takes to bubble and sour. (May be kept near the pilot light on a gas range.) If it starts to dry out, stir in enough moderately warm water to bring it back to the original consistency. Once it has a good sour aroma and is full of bubbles, it is ready to use.
This starter is best if you use it at least once a week. If it is not used for two or three weeks, spoon out and discard about half of the starter and replenish it as described above. If you don't plan to use the starter for several weeks or more it is a good idea to freeze it. Since freezing slows down the yeast action, leave it at room temperature for 24 hours after thawing.
Each time you use part of your starter, replenish it with a mixture of equal amounts of milk and flour. Leave at room temperature for several hours until it becomes full of bubbles. Then cover and store it in the refrigerator.
SOURDOUGH STARTER #2
1 cake YEAST dissolved in 2 cups warm WATER
Add 2 cups FLOUR and place in crockery or pottery bowl (NOT in metal)
Let set in warm place for 3 or 4 days.
When it begins to ferment, skim off top. This scum will be quite thick and may have to be skimmed way down. Add enough flour and water to make a consistency of paste. To keep alive, add flour and water same as above and skim off as it works.
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SOURDOUGH POT
Take a gallon crock or wooden bucket and put in the following:
2 cups FLOUR
1 teaspoon SALT
3 tablespoons SUGAR
1/2 teaspoon DRY YEAST
2 cups lukewarm WATER
Stir mixture until a smooth thin paste. Put on lid and set in a warm place to sour. Stir it several times a day. In two or three days the sourdough will be ready.
If no yeast is available, add 4 tablespoons sugar and 1-1/2 teaspoons salt to the starter and it will sour, too, except the process will take about 5 days.
To keep starter active, add one cup unsifted flour and one cup warm water and let stand at room temperature either all night or all day. Do this at least once a week. Always reserve one-half cup or more of starter and store in refrigerator.
SOURDOUGH PANCAKES #1
1/2 cup SOURDOUGH STARTER
2 cups FLOUR
2 cups lukewarm WATER
2 level tablespoons SUGAR
1 teaspoon SALT
3 tablespoons melted SHORTENING or OIL
2 EGGS
1 teaspoon BAKING SODA
To the 1/2 cup of starter add 2 cups of flour and two cups lukewarm water, Beat until smooth and let stand in a warm place overnight.
To the hotcake dough, add sugar, salt and melted shortening or oil. Beat in eggs. Dissolve soda in one tablespoon water and fold in gently. Do not stir after soda has been added. Grease griddle and bake.
SOURDOUGH BUCKWHEATS
Follow pancake recipe, but in place of the flour called for, substitute 1-1/2 cups buckwheat flour and 1/4 to 1/2 cup white flour.
SOURDOUGH PANCAKES #2
cup SOURDOUGH STARTER
1/2 cup warm WATER
1 cup undiluted EVAPORATED MILK
1-3/4 to 2 cups unsifted FLOUR
2 EGGS
2 tablespoons SUGAR
1/2 teaspoon SALT
About 1 teaspoon SODA
Combine starter, evaporated milk, water, and flour in a large bowl, mix to blend and leave at room temperature overnight. The next morning, add eggs, sugar and salt and soda and mix well (don't beat!). Cook on a greased griddle over moderate heat. Do not let griddle smoke! Turn when top side is full of broken bubbles and has lost glossiness. Makes 30 dollar-size or a dozen 6-inch pancakes.
SOURDOUGH BISCUITS
1/2 cup SOURDOUGH STARTER
1 cup milk
2-1/2 cups unsifted FLOUR
3/4 teaspoon SALT
1 tablespoon SUGAR
1 teaspoon double-acting BAKING POWDER
About 1/2 teaspoon SODA
SALAD OIL or BUTTER or BACON GREASE
Mix the starter, milk and 1 cup of the flour in alarge bowl. (Prepare this the night before for breakfast.) Cover the bowl and keep at room temperature to let rise.
Turn this very soft dough out onto 1 cup flour on a bread board. Combine salt, sugar, baking powder, and soda with remaining 1/2 cup flour and sift over the top. With your hands, mix dry ingredients into the soft dough, kneading lightly to get correct consistency. Roll out to a 1/2 inch thickness. Cut out biscuits with a cutter and dip each in either warm bacon grease OR a mixture of half salad oil and half melted butter.
Place close together in a 9 1/2 inch square pan and set in a warm place to let rise for about 1/2 hour. Bake in a moderately hot oven (375 F) for half an hour. (Makes about 14 biscuits.)
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HAYDEN SOURDOUGH BREAD
1 package active dry YEAST
1-1/2 cups warm WATER
1 cup SOURDOUGH STARTER BATTER
2 teaspoons SUGAR
1-1/2 teaspoons SALT
5 cups sifted Family Kitchen or Rose FLOUR
1/2 teaspoon BAKING SODA
In large mixing bowl, soften yeast in the warm water. Blend in starter batter, sugar, and salt. Add 3-1/2 cups flour. Beat 3 or 4 minutes. Cover and let rise in a warm place until double, about 1 1/2 hours. Mix baking soda with remaining 1-1/2 cups flour. Stir into dough. Add enough additional flour, about 1/2 cup, to make a stiff dough. Turn out on lightly floured surface and knead 8 to 10 minutes. Shape into 1 large or 2 medium loaves. Place on lightly greased baking sheets. Let rise in warm place until double, about 1-1/2 hours. Bake in 400 oven for 35 to 40 minutes for medium loaves and 40 to 45 minutes for large loaf.
To shape Round Loaves
Form into ball shape and place on baking sheet. Slightly flatten top with hand and make vertical cuts about 1/4" deep around each loaf at 2-inch intervals with a sharp knife.
To shape French Bread
Divide dough in half. Roll each half into 15x10" oblong. Beginning with wide side, roll up tightly toward you. Seal edges by pinching together. Roll back and forth to lengthen loaf and taper ends. Place diagonally on lightly-greased corn-meal-sprinkled baking sheet. Make 1/4" slashes in dough at 2" intervals.
SOURDOUGH BREAD STICKS
Make dough as directed, but shape into 2 balls. Roll each ball out on floured board to 1/2" thick. Slice dough in long strips, 1/2” wide and roll each strip with your hands on floured board to make them cylindrical. Brush with water and place about l' apart on lightly greased baking sheet. Let rise in warm place for 30 minutes and bake at 400 for 20 minutes,
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SOURDOUGH DATE LOAF
1/2 cup SOURDOUGH STARTER
1-1/2 cups unsifted FLOUR
1 cup undiluted EVAPORATED MILK
2 tablespoons SUGAR
1/4 cup BUTTER or MARGARINE
3/4 cup BROWN SUGAR
1 cup chopped DATES
1/2 cup chopped WALNUTS
2 beaten EGGS
1/2 cup quick cooking ROLLED OATS
1 teaspoon BAKING POWDER
1/2 teaspoon EACH of SODA and SALT
The night before, combine starter, flour, undiluted evaporated milk, and sugar; partially cover and leave at room temperature overnight. Next day, cream butter and brown sugar. Add dates and nuts; set aside. Combine eggs, rolled oats, baking powder, soda, and salt; stir into the sourdough mixture with date mixture. Turn into greased loaf pan (5 x 9 in.) and let rise about 1 hour. Bake in a moderately hot oven (375 F) for one hour. Cool for 10 minutes in pan, then remove from pan to cooling rack. Serve warm or cool. Makes one loaf.
SOURDOUGH BREAD
1 quart SOURDOUGH
1 quart lukewarm WATER
3/4 cup or 1 cup SUGAR
2 tablespoons SALT
6 tablespoons melted SHORTENING
12 cups FLOUR
Mix ingredients in the order given, adding flour last, using enough to make a dough that can be handled. Knead until smooth and elastic. Place in a greased bowl and let rise. It will take longer than yeast bread, Knead it down and let it rise again.
Shape into four oblong loaves and place on a lightly greased cooky sheet. Cover and set in warm place. Let rise to nearly double in size. Just before baking, brush outside with water; make diagonal slashes across the top with a sharp knife. Bake in a 350 F oven for an hour.
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SOURDOUGH BREAD (Short Method)
1-12 cups warm WATER
1 package YEAST (active dry or compressed)
1 cup SOURDOUGH STARTER
4 cups unsifted FLOUR
2 teaspoons EACH SUGAR and SALT
About 1/2 teaspoon SODA
About 2 cups unsifted FLOUR
Pour warm water into a large mixing bowl. Stir in the yeast. Add starter, the 4 cups flour, salt and sugar. Stir vigorously for about 3 minutes with a wooden spoon. Turn into a large greased bowl. Cover with a towel and let rise in a warm place until double in bulk (1-1/2 to 2 hours). Mix soda with 1 cup of the remaining flour and stir in; the dough will be very stiff. Turn dough out onto a floured board and begin kneading. Add the remaining 1 cup flour (or more) to control the stickiness. Knead until satiny about 5 to 8 minutes.
Shape into two oblong loaves or one large round loaf. Place on a lightly greased cooky sheet. Cover. Place in a warm place. Let rise to nearly double in size (about 1 to 1-1/2 hours). Just before baking, brush outside with water; make diagonal slashes across the top with a sharp knife.
Put a shallow pan of hot water in the bottom of the oven. Bake in a hot oven (400 F) until the crust is a medium dark brown (about 45 minutes for oblong loaves and about 50 minutes for the round loaf.)
SOURDOUGH MUFFINS
1/2 cup WHOLE WHEAT FLOUR
1-1/2 cups WHITE FLOUR
1/2 cup melted SHORTENING
1/2 cup SUGAR
1/2 cup EVAPORATED MILK (do not dilute)
2 EGGS
1 cup RAISINS
1 teaspoon SALT
1 teaspoon SODA
1/2 cup SOURDOUGH
Stir only enough to blend. Bake in greased muffin pans at 425 for 25 minutes, In place of the canned milk 1/2 cup water plus two tablespoons dry milk can be substituted.
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SOURDOUGH BREAD (Long Method)
(This recipe takes 24 hours from start to finish. The bread is denser in texture than the loaf made with commercial yeast.)
1-1/2 cups warm WATER
1 cup SOURDOUGH STARTER
4 cups unsifted FLOUR
2 teaspoons EACH of SUGAR and SALT
2 cups unsifted FLOUR (more or less)
1 teaspoon SODA (or more)
Combine water, starter, 4 cups flour, salt and sugar. Mix well, place in a crock and leave at room temperature about 18 hours or until the sponge has doubled in size. Stir in 1 cup of the remaining flour which has been mixed with the soda. The resulting dough will be very stiff. Turn dough out onto a floured board and knead, adding remaining 1 cup flour as needed. Knead until smooth, 5 to 8 minutes. Shape into two oblong loaves or one large round loaf. Place on a lightly greased cooky sheet. Cover and place in a warm place for 3 to 4 hours, or until. nearly double in size. Just before baking, brush with water. Make diagonal slits in the top with a sharp knife. Place a shallow pan of hot water in the bottom of the oven. Bake in a hot oven (400 F) until crust is a medium dark brown (about 45 minutes for the oblong loaves, 50 minutes for the large round loaf).
SOURDOUGH CORN BREAD
1 cup SOURDOUGH STARTER
1-1/2 cups YELLOW CORNMEAL
1-1/2 cups EVAPORATED MILK
2 EGGS, beaten
2 tablespoons SUGAR
1/4 cup melted BUTTER (warm)
1 teaspoon SALT
About 3/4 teaspoon SODA
Thoroughly mix the starter, cornmeal, evaporated milk, eggs, and sugar in a large bowl. Stir in melted butter, salt and soda. Turn into 10-inch greased pan and bake in hot oven(450 F) for 30 minutes. Serve hot.
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GREER NEAL'S SOURDOUGH ENGLISH MUFFINS
1/2 cup STARTER
1 cup MILK
2-3/4 cups FLOUR
1 tablespoon SUGAR
3/4 teaspoon SALT
1/2 teaspoon SODA
CORNMEAL
In a large mixing bowl, combine starter, milk and two cups flour. Mix together, cover and set at room temperature about eight hours (or overnight). Mix 1/2 cup flour, sugar, salt and soda; sprinkle over dough; mix in thoroughly. Turn this very stiff dough out onto a board floured with remaining 1/4-cup flour. Knead about two or three minutes, Roll out to 3/4-inch thickness. Use a 3-inch cutter or tuna can with ends removed to cut nine muffins. Place one-inch apart on cookie sheet. Cover with towel and let rise an hour. Sprinkle both sides with corn meal and bake at 300 degrees in lightly greased electric frypan with cover on for 10 minutes on each side. Split and serve hot with butter and honey or jam.
GREER NEAL'S SOURDOUGH DROP COOKIES
1/2 cup STARTER
1 cup undiluted CANNED MILK
2 cups FLOUR
1 cup BUTTER or MARGARINE
1/4 cups DARK BROWN SUGAR
1 beaten EGG
1/2 teaspoon EACH-SALT & SODA
3 cups CORN FLAKES, crushed
3/4 cup chopped WALNUTS
3/4 cup shredded COCONUT (optional)
Stir starter, milk and 1 1/2 cups flour together in a large bowl. Set aside for two hours. Meanwhile, cream sugar and butter; blend in egg and a mixture of 1/2 cup flour, salt and soda. Stir in corn flakes, walnuts and coconut. Blend both mixtures together. Drop batter from a teaspoon onto greased cookie sheet, placing mounds two inches apart. Bake 15 minutes at 375 degrees. (Makes 60).
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SALT RIVER SOURDOUGH STARTER
1 package active dry YEAST
1/2 cup warm WATER
2 cups sifted Family Kitchen or Rose FLOUR
2 cups lukewarm WATER
1 tablespoon SUGAR
1 teaspoon SALT
In a large mixing bowl, dissolve the yeast in warm water. Stir in flour, lukewarm water, sugar, and salt. Beat smooth with rotary beater. Let stand, uncovered, at room temperature for 3 to 5 days, stirring 2 or 3 times each day. Cover at night to prevent drying.
To keep starter alive: Add 1/2 cup lukewarm water, 1/2 cup sifted Family Kitchen or Rose flour, and 1 teaspoon sugar to leftover starter. Let stand until bubbly and well-fermented, at least 2 days. Cover; refrigerate until used again. If starter is not used within 2 weeks, add about 1 teaspoon sugar to keep it alive. Repeat every 14 days. NEVER STORE THE STARTER IN METAL.
NEVER-FAIL SOURDOUGH BISCUITS
1/2 cups Family Kitchen or Rose FLOUR
2 teaspoons BAKING POWDER
1/4 teaspoon BAKING SODA
1/2 teaspoon SALT
1 cup melted BUTTER
1 cup SOURDOUGH STARTER BATTER
Sift the dry ingredients together. Blend in butter and starter. Pat the dough out on a floured surface, adding a little more flour, if necessary. Cut in rounds or squares and place on greased baking sheets. Cover and let rise 30 minutes or until light. Bake in 425 oven for 20 minutes or until browned and done. (Makes one dozen biscuits.)
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