Here are some sour dough recipes

Sourdough Pancakes
1 c. flour
1 c. starter
2 T. oil
1 1/2 t. baking powder
1/2 c. milk
1 egg

Sourdough Oatmeal Muffins
1 1/2 c. flour
1/2 c. brown sugar
1 t. baking soda
1/2 c. buttermilk
1/2 c. oil1 c. rolled oats
1 t. salt
1 egg
3/4 c. starter

Stir ingredients just until mixed. Batter should be lumpy. Fill greased muffin tin 2/3 full. Bake 375_ 30-35 minutes.


Sourdough Raisin Muffins
1 1/2 c. flour
1/2 c. brown sugar
1 t. baking soda
3/4 c. starter
1/2 c. oil
1/2 c. whole wheat flour
1 t. salt
1 egg
1/2 c. milk
1 c. raisins
Mix ingredients and fill greased muffin tin 1/2 full. Bake 375_ 30-35 minutes. Makes 1 dozen.

Sourdough English Muffins
1/2 c. starter
2 3/4 c. flour
3/4 t. salt
1 c. milk
1/2 t. baking soda
3 T. cornmeal Mix and let rise 8(?) hours.
Knead in 3 T. cornmeal. Roll dough and cut 3 inch diameter; let rise. Cook on a griddle 8-10 minutes per side.

Sourdough Oatmeal Cinnamon Raisin Bread
1 pkg. yeast
1 T. salt
5 T. melted butter
1 c. starter
1 1/2 t. baking soda
4 t. cinnamon
5-6 c. flour
2 c. warm water
2 T. molasses
1 1/2 c. oatmeal
1/2 c. sugar
1 1/2 c. raisin

Boil Warm water to just hotter than it is comfortable to keep your finger in. Mix yeast, salt, and 2 1/2 c. flour. Add hot water and mix on high 2 minutes. Stir in 3 T. melted butter, molasses, starter, oats, and baking soda. Add 2 c. flour and knead 8-10 minutes. Let rise until double (1 hour). Knead 2 minutes and divide in half. Roll a rectangle 9 x 12 in. Brush with 2 T. melted butter. Sprinkle with sugar and cinnamon; spread raisins in single layer. Roll and pinch seam. Brush with oil. Let rise until double (1 hour). Bake 400_ 35-40 minutes.


Pieter's Bread - Donna's Sourdough Variation
2 1/2 c. water
2 pkg. dry yeast
1 T. salt
1 1/2 c. Arrowhead Mills 7-grain cereal
3 c. flour
1c. starter

Bring 2 1/4 c. water to a boil and add cereal. Let cool to lukewarm. Mix flour, salt and yeast. Warm 1/4 c. water to just hotter than it is comfortable to keep your finger in. Add hot water to the dry ingredients and mix. Add cooled cereal and starter. Let rise 45 minutes until doubled. Stir again and pour onto a greased cookie sheet. Let rise 70 minutes. Bake 485_ 22 minutes. (Serve sliced the thin way, toasted. Good with orange marmalade.)

Sourdough French Bread
1 1/2 c. water
1c. starter
1 pkg. dry yeast
4 c. flour
2 t. salt
2 c. flour + 1/2 t. baking soda

Warm water to just hotter than it is comfortable to keep your finger in. Add hot water to the dry ingredients and mix. Add the starter and mix again at high speed for 2 minutes. Let rise until double (1-2 hours). Stir in remaining flour and baking soda. Knead for 8 minutes. Divide in half. Let rise until double (3/4-1 hours). Slash and brush with water. Bake 400_ 35-45 minutes.

Sourdough Breadsticks
Use dough from French Bread. Shape into breadsticks. Bake 400_ 20 minutes.