Pineapple-Cheese Sourdough Muffins

I have in my notes this recipe was "great". I remember how good they were and it was back in the '80s. I am a sucker for anything with cheese, or pineapple for that matter. The smell that fills the house while they bake is amazing. The recipe takes 1/2 cup of sourdough starter which should be removed from the refrigerator a few minutes before using. This recipe makes 15 to 18 muffins.

1-3/4 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
3/4 cup shredded Cheddar cheese (3 oz)
1 egg
1/2 cup sourdough starter
1/3 cup vegetable oil
1 cup crushed pineapple
1/2 cup milk

Grease 18 muffin cups or line with paper liners. Preheat oven to 375F. In a large bowl, stir together flour, baking powder, baking soda, salt and sugar. Stir in cheese until evenly distributed. In a medium bowl, beat the egg. Stir in sourdough starter, oil, pineapple with juice and milk. Add to flour mixture. Stir with a fork until the dry ingredients are just moistened. Fill prepared muffin cups 2/3 to 3/4 full with batter. Bake in preheated oven 18 to 20 minutes or until golden brown. Remove from muffin cups. Serve hot.

Cinnamon Sourdough Biscuits

These biscuits use the sourdough starter from a previous post. I've made them several times and they are heavenly. They are wonderful for breakfast, along with a strong cup of coffee. The aroma that fills the house is memorable. The recipe comes from the book, "Sourdough Cookery" by Rita Davenport. This book is a great wealth of easy and wonderful sourdough recipes. I found this recipe made about 16 biscuits.

Remove 1 cup sourdough starter from your supply in the refrigerator. Let stand at room temp for a few minutes before mixing in.

1-1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup shortening
1/2 cup raisins
1 cup sourdough starter
2 Tablespoons melted butter

Grease a baking sheet; set aside. Preheat oven to 425F. In a large bowl stir together flour, baking powder, baking soda, salt, brown sugar, cinnamon and nutmeg. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Add raisins and sourdough starter. Stir until well blended. Turn out onto lightly floured surface. Knead dough about 30 seconds. Roll out dough 1/2 inch thick. Cut the biscuits with a biscuit cutter or glass dipped in flour. Arrange on pan with sides of biscuits touching each other. Brush tops with melted butter. Bake in preheated oven 12 to 15 minutes or until tops are golden brown. Remove from pan. Serve hot.

Note: The original recipe says it makes 20 to 22 biscuits - 2 to 2-1/2 inches across. I use an old biscuit cutter and it makes 16.

Basic Sourdough Starter

I have always loved sourdough bread and other baked goods. The aroma is the best part of the experience. Years ago I was into sourdough and began a 'starter', which is what you use as the basis of any sourdough recipe. You grow your starter until it begins to ferment, then keep in the refrigerator until you use it. The starter must be maintained by 'feeding' periodically. The older the starter is, the better the flavor develops. The gold-miners in California were known for their sourdough breads; they would carry and protect the 'starter' while they travelled. Starters were known to have been passed down from generation to generation. I had one for a couple of years once and it was really good. It becomes something that is alive, and you must feed and nurture. It's kind of rewarding in a funny sort of way. Once you start it though, you must bake at least every 10 days. So don't do it if you are going to be on a low carb diet. The recipe is from 'Sourdough Cookery' by Rita Davenport. I will follow this week with ways to use the starter and recipes.

2 cups all-purpose flour

3 Tablespoons sugar

1 envelope active dry yeast(1 Tablespoon)

1/2 teaspoon salt, if desired

2 cups warm water(105F, 40C)

In a 4 to 6 cup non-metal container, combine all ingredients. Beat with a wooden or plastic spoon. Sourdough is very sensitive to metal. Fermentation will dissolve small lumps. Cover bowl with a cloth. You want the yeast organisms in the air to permeate the mixture, so don't seal the bowl off tightly. Set in a warm place, free from drafts(85F, 30C) Let ferment for 2 to 3 days. Stir the mixture several times a day. Check after 3 days that the mixture is bubbly and beginning to smell good. Refrigerate starter until use, in a container with an air vent or hole in the top. Label container. Replenish every 7 to 10 days by stirring equal parts flour and water into starter. Let stand at room temperature overnight. Return to refrigerator. If a clear or yellow liquid forms on top just stir it in. If the liquid is brown or pink, throw it away.

To use: Remove amount of starter needed for your recipe. Let sit at room temp for a while before using, until it looks bubbly again. Keep the unused starter in the refrigerator.