74005 whole wheat biscuits also Recipes

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

whole wheat flour, double-acting baking powder, salt, canola oil, plain soymilk , as needed

whole wheat flour, honey, baking powder, baking soda, salt, butter, cold and cubed, buttermilk, egg, slightly beaten

whole wheat pastry flour, baking powder, stevia powder, salt, coconut oil, at room temperature, almond milk

whole wheat flour, baking soda, baking powder, salt, butter, room temperature, sourdough starter

soft white whole wheat flour, baking powder, baking soda, salt, egg , plus enough yogurt to make 2/3 cup, melted butter or 1/3 cup oil

butter or 1/2 cup margarine, whole wheat flour, baking powder, salt, sugar or 1 tbsp splenda substitute, nonfat milk

whole wheat flour, salt, baking powder, skim milk, honey, canola oil

whole wheat flour, white flour, baking powder, sea salt, butter (cold ), milk (cold )

white whole wheat flour, baking powder, salt, nonfat dry milk powder, ground flax seeds, unsalted butter (cut in small cubes ), water

whole-wheat flour, all-purpose flour, baking powder, baking soda, sugar, salt, unsalted butter, cold , cut into pieces, buttermilk, cold

whole wheat flour, brown sugar, baking powder, salt, shortening, milk, honey butter

whole wheat flour, all-purpose flour, baking powder, salt, chilled reduced-calorie stick margarine, skim milk, all-purpose flour, vegetable cooking spray

whole wheat flour, self-rising flour, beef bouillon , packet, powdered milk (optional), garlic cloves (crushed ), whole egg (beaten ), molasses, canola oil, water, water

whole wheat flour, self rising flour, baking powder, flax seed meal, canola oil, buttermilk, milk