contact us
©2008 Alaska Herb Tea Co.
Anchorage, Alaska
1-800-654-2764

SOURDOUGH STARTER INSTRUCTIONS

2 cups flour

2 cups warm water

Dry culture from your starter package

Use a wooden or plastic spoon to stir the mixture until smooth. (Metal does not work) Cover the container with plastic wrap and a towel and place it in a warm area for 36-48 hours.  Gently stir several times a day.   Your starter should give off a light yeasty aroma.  Cover your container (after 2 days) and let it rest in the refrigerator.     To use your starter, simply remove the amount called for in the recipe and add to the other ingredients.

TO REPLENISH STARTER

After using a portion of the starter, replenish with equal amounts of flour and warm water.  For example, if you used 1 cup of starter, use 1-cup flour and 1 cup warm water to your starter.  Stir well with a wooden spoon, cover and let stand in a warm place until bubbly, 3-5 hours.  Refrigerate after 3-5 hours.

SOURDOUGH PANCAKES

1-cup starter

½ teaspoon salt

1 tbls oil or butter 

1 tbls sugar

½ tsp soda

Mix starter and oil/butter in a bowl.  Add sugar, salt and soda.  Mix well.  Pour into a hot, lightly oiled griddle.  Turn the pancakes when they are covered with bubbles and are fluffy.

SOURDOUGH WAFFLES

2 cups sourdough starter

2 eggs

2 tsp baking powder

2/3-cup milk

1-½ cups flour

1 ½ tsp salt

8 tbs butter-melted (or ¼ lb)

1/8-cup sugar

Mix the starter, milk, melted butter and eggs together.

In a separate bowl, mix all the dry ingredients and add wet ingredients.  Lumps are OK.  Let sit for 15 minutes.  Cook the waffles and Enjoy!

SOURDOUGH FRENCH BREAD

1 tbl spoon yeast

1-cup warm water

2 tsp sugar

2 cups starter

1 tsp salt

3-4 cups of flour

Dissolve yeast in warm water.  Add starter, salt, and sugar in a glass bowl and mix well. Add the dissolved yeast.  Stir in 3 cups of flour.  Add more flour as you knead to make a smooth elastic dough.  Coat the dough lightly with oil.  Place in a bowl and cover in a warm spot.   Let rise until double. (About 45 minutes to 1 hour)  Punch down.  Cover and let rise until double again.  Bake at 475 degrees for 13 minutes or until done.

SOURDOUGH HONEY WHOLE WHEAT BREAD

1 pkg active dry yeast

1-cup warm water

1 tsp salt

2/3-cup sourdough starter

½ cup honey

1 ½ tbl spoon butter (melted)

4 cups whole-wheat flour

Dissolve yeast in 1-cup warm water.  Mix yeast, starter, honey, salt and butter with 3 cups flour.  Add more flour as needed to make elastic dough.  Cover and let rise until double in size. (About 45 minutes to 1 hour)  Punch down and place in a greased bread pan and let double again.  Cook at 400 degrees F. for 35 – 40 minutes.  It should sound hollow when thumped.  Enjoy!

SOURDOUGH DINNER ROLL

1 package active dry yeast

½ cup warm water

1-cup sourdough starter

1 tbls sugar

2 cups flour

1 pinch salt

4-tbl-spoon oil

In a large bowl combine yeast and warm water. Add sourdough starter, flour, salt and oil.  Mix well. Let rise (about 30 minutes)

Shape into 16 rolls.  Place on a greased pan and let stand 30 – 40 minutes to rise again. Bake at 350 degrees F for 20 minutes or until brown. (Depending on your oven)