Sourdough Bread

•  6 c bread flour
• 1/4 c sugar
• 1 tsp salt
• 1 c starter
• 1/2 c oil
• 1 1/2 c warm water

Mix all ingredients in large bowl. Spray top with oil. Cover lightly with foil and let rise 8-12 hrs. Push down and knead just a little. Divide into 3 parts. Knead each part 10-15 times on floured surface. Put in greased loave pans - brush or spray with oil. Cover with oil paper (spray also) and 2 dish towels. Let rise in pan 8-12 hrs. Bake at 350° for 30-40 min, (I bake about 33 min), Remove from pans, brush top with butter. Cool on racks.

To make rye or wheat bread substitute 2 cups flour for rye or wheat.

Freezes well.

Sourdough Crackers

1 cup Flour
1/2 teaspoon salt
1 cup unfed ("discarded") sourdough starter
1/4 cup (4 tablespoons) butter, room temperature
2 tablespoons dried herbs of your choice, optional
oil for brushing
coarse salt for sprinkling on top

Mix together the flour, salt, sourdough starter, butter, and optional herbs to make a smooth (not sticky), cohesive dough.
Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
Preheat the oven to 400°F.
Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
Working with one piece at a time, roll the dough to about 1/16" thick. The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible.
Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers.
Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here.
Prick each square with the tines of a fork.
Bake the crackers for about 20 minutes, until the squares are starting to brown around the edges.
When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage.
Yield: about 100 crackers, 20 servings.

French Bread

* 5 1/2 - 6 cups all-purpose flour
* 2 packages active dry yeast
* 1 1/2 teaspoons salt
* 2 cups warm water (120 degrees F to 130 degrees F)
* Cornmeal
*1 egg white, slightly beaten
*1 tablespoon water

In a large mixing bowl stir together 2 cups of the flour, yeast, and salt.
Add the warm water to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Let sit for 10 min.
 Beat on high speed for 3 minutes stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (about 1 hour).
Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes.
Meanwhile, lightly grease a baking sheet. Sprinkle with cornmeal.
Roll each portion of the dough into a 15x10-inch rectangle. Roll up, starting from a long side; seal well. Pinch ends and pull slightly to taper. Place seam side down on prepared baking sheet.
 In a small bowl stir together egg white and water. Brush some of the egg white mixture over loaves. Let rise until nearly double in size (35 to 45 minutes).
P
reheat oven to 375 degrees F. Using a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf. Bake for 20 minutes. Brush again with some of the egg white mixture. Continue baking for 15 to 20 minutes more or until bread sounds hollow when lightly tapped. Immediately remove bread from baking sheet. Cool on wire racks. Makes 2 loaves

Sourdough Pretzel Rolls

From:motherearthnews.com

Makes 18 rolls

Ingredients:
 1 cup fed sourdough starter
 1 tsp salt
 2 tbsp or sugar
 2 tsp instant dry yeast
 1½ cup unbleached, all-purpose flour
 2 cups bread flour
 1 tbsp melted butter
 ¾ to 1 cup warm water

1. Mix all ingredients to combine. Knead by hand until smooth and elastic, about 15 minutes, or using a stand mixer for 8 - 10 minutes. Place in a greased bowl, cover and let rise in a warm place until almost doubled, about 2 hours.
2. Gently deflate dough. Cut into 18 pieces. Roll each piece into a tight ball. Set on a parchment lined baking sheet. Cover and let rise 30 – 45 minutes or until puffy.
3. Preheat oven to 425 degrees Fahrenheit. Fill a large saucepan or Dutch oven about half full of water and bring to a boil. Carefully add ½ cup baking soda to the boiling water. Return to a boil.
4. Gently drop rolls into the water, no more than 2-3 at a time. Simmer about 30 seconds, turn and simmer an additional 30 seconds. Remove rolls with a slotted spoon and return to the baking sheet. Repeat with all remaining rolls.
5. Score the tops of the rolls if desired. Rolls may also be sprinkled with flake salt or poppy seeds. Bake for about 30 minutes or until golden brown.
Let rolls cool for at least 15 minutes before eating. Using a sourdough starter will help keep the rolls fresh for a day or two, but like most rolls these are best served the same day they are baked.

Sourdough Hamburger Buns

From redstaryeast.com

Makes: 18 Buns

Dough:
¾ cup warm water
1 cup fed sourdough starter
1 Tbsp vegetable oil
1½ tsp salt
1 Tbsp sugar
2-3 cups bread flour
2¼ tsp (one package) active dry yeast

1 egg, room temperature

Egg Wash:
1 egg
1 Tbsp water

Combine all of the ingredients except for the egg in mixing bowl for 4 minutes on medium speed. Add egg and beat 1 minute. Gradually add more flour and knead 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough doubles.

Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 18 pieces. On lightly floured surface, shape each piece into a smooth ball. Place on greased cookie sheet. Flatten to a 4-inch diameter. Cover; let rise until indentation remains after touching. With scissors, make an “X” on the top of each roll. If desired, brush with egg wash (combine egg and water). Brush tops of rolls. Bake in preheated 400º F oven 15 to 20 minutes. Remove from cookie sheet; cool.

Sourdough Bread

King Arthur's Kitchen

1 Cup fed Sourdough Starter
1 1/2 Cups lukewarm Water
5 Cups All-purpose Flour
1 TBSP Sugar
2 1/2 tsp Salt

Directions:
1. Combine the starter, water, and 3 cups of the flour. Beat vigorously for 1 minute.
2. Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.
3. Add the remaining ingredients: 2 cups of flour, sugar, salt, and sour salt, if you're using it. Knead to form a smooth dough.
4. Allow the dough to rise in a covered bowl until it's relaxed, smoothed out, and risen. Depending on the vigor of your starter, it may become REALLY puffy, or it may just rise a bit. This can take anywhere from 2 to 5 hours.
5. Gently divide the dough in half.
6. Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover with lightly greased plastic wrap and let rise until very puffy, about 2 to 4 hours. Don't worry if the loaves spread more than they rise; they'll pick up once they hit the oven's heat. Towards the end of the rising time, preheat the oven to 425°F.
7. Spray the loaves with lukewarm water.
8. Make two fairly deep diagonal slashes in each: cutting it with scissors works well.
9. Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.

Pumpkin Rolls

Makes 24 rolls

2 pkg yeast

1 cup warm milk (110 - 115 degrees)

1/3 cup soft butter

1/2 cup sugar

1 cup pumpkin (canned or cooked)

3 eggs - divided

1 1/2 tsp salt

5 1/2-6 cups flour


In a mixing bowl, dissolve yeast in warm milk. Add butter, sugar, pumpkin, 2 eggs, salt and 3 cups flour. Beat until smooth. Stir in enough flour to make a soft dough. Knead on floured surface until smooth, about 6 - 8 minutes. Place in greased bowl, cover and let rise about 1 hour (until doubled).


Punch dough down, divide in half, shape each into 12 balls. Roll each into an 8-inch rope. Tie each rope into a knot and tuck ends under. Place 2 inches apart on baking sheets. Cover and let rise about 30 minutes.


In a small bowl, mix remaining egg and 1 TBSP water. Brush over tops of rolls, sprinkle with sesame or poppy seeds if you like. Bake at 350 degrees for 17 minutes or until golden.

Fluffy Homemade Hamburger Buns

Fluffy Homemade Hamburger Buns

7 cups all purpose flour
4.5 teaspoons (2 pkgs.) active dry yeast
3 cups milk
1/2 cup butter (cut into pieces) or vegetable oil
1/2 cup sugar or honey
3 teaspoons salt
2 eggs

In the bowl of a stand mixer, combine 3 cups of flour with the yeast. In a separate bowl, combine milk, butter, sugar, and salt, and heat to 120°F. Add hot liquids to flour/yeast mixture and beat for 2 minutes. Add eggs and mix to combine. Add enough additional flour to make a soft dough. Turn dough out onto floured surface and knead for 3-5 minutes. Place dough in bowl, cover with wet tea towel, and let rise in a warm place for one hour, or until doubled in size. Turn dough out on to floured surface and divide into 24 pieces. Shape each into a ball and flatten slightly. Place on greased baking sheets; cover baking sheets or place into oven with a bowl of hot water below. Let rise 30-60 minutes or until doubled in size. Remove rising buns from the oven and preheat oven to 350° F. Bake buns, one sheet at a time, for 13-15 minutes, or until lightly browned. Remove from pans and cool on wire rack.

Fluffy Overnight Biscuits

Makes 12 biscuits

Ingredients:

2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening or lard
1 cup buttermilk, chilled

Directions:
Make sure all of your ingredients are really cold.

Preheat oven to 400 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick square. Use a knife and cut the dough into 12 squares. Place on the cookie sheet and put in the oven.

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

To make these overnight biscuits, combine the dry ingredients, butter, and shortening in a bowl and put in the refrigerator. In the morning add the buttermilk and finish making them.

Super Fluffy Buttermilk Pancakes

Makes about 40 pancakes.
Preparation time: 20 minutes
Cooking time: 30 minutes on a 6 pancake griddle.

Ingredients:
4 cups all-purpose flour
1 tablespoon baking powder
2 teaspoon baking soda
2 teaspoon salt
1/2 cup white sugar
2 tablespoons butter, melted
3 cups buttermilk (or 3 cups milk soured with 2 TBSP white vinegar or lemon juice)
4 eggs
Additional milk -  to thin to desired consistency
cooking spray

Directions:
     If using milk and vinegar instead of buttermilk, combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".

    Pre-heat griddle and spray with cooking spray.

    Combine flour, baking powder, baking soda, and salt in a medium mixing bowl. Melt butter and whisk sugar into it (this keeps the butter from hardening into clumps). Whisk the butter mixture and eggs into the buttermilk or soured milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone, May need additional milk to thin the batter. Don't get it too runny or else the pancakes will be flat.

    Pour 1/4 cupfuls of batter onto the griddle and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side.

Homemade Flour Tortillas

Homemade Flour Tortillas

3 cups flour
1 teaspoon salt
1 teaspoon baking powder
⅓ cup vegetable oil
1 cup warm water

INSTRUCTIONS

• Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
• Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.
• After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.
• When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container or zippered bag till all tortillas are cooked. This will keep them soft and pliable.
• Wipe out the pan in between tortillas if flour is started to accumulate.
• Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a container (with a cover) that will hold the stacked tortillas. Microwave, uncovered for 15-25 seconds (start with 15) or until warm, then cover to hold heat while serving.
• The tortillas will keep well stored in an airtight container or zippered bag at at room temperature for 24 hours or can be frozen indefinitely. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in freezer.

Banana Nut Bread

Banana Nut Bread


Whisk together thoroughly:
1 1/2 cups flour
1/2 cup whole wheat flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground nutmeg

Stir in:
2/3 cup chopped pecans (or other nuts)

Whisk together in a large bowl:
1 egg
3/4 cup packed brown sugar
1 1/3 cups mashed ripe bananas (2 - 3)
6 Tbsp oil
1 tsp vanilla

Pre-heat oven to 375°F. Grease bread pans.

Add the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. do not over mix. The batter should not be smooth. Divide the batter among the bread pans. Bake until an inserted toothpick comes out clean - about 45-60 minutes. Let cool for 2 - 3 minutes before removing from the pan.

Thin Pizza Crust

Thin Pizza Crust
Makes two 10-inch pizzas

3/4 cups (6 ounces) lukewarm water
1 teaspoon active-dry or instant yeast
2 cups (10 ounces) unbleached all-purpose flour
1 teaspoon salt

Set the oven to 500°F or as hot as it will go and let it heat for at least half an hour before making the pizza.

Combine the water and yeast in a mixing bowl, and stir to dissolve the yeast.Add the flour and salt to the bowl and mix until you've formed a shaggy dough.

Turn the dough out onto a clean work surface along with any loose flour still in the bowl. Knead until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes. The dough should still feel moist and slightly tacky. If it's sticking to your hands and countertop like bubble gum, work in more flour, one tablespoon at a time, until it is smooth. (Or mix in a mixer with a dough hook)

Let sit for 10 or more minutes - or put in the refrigerator and use within 3 days.

Press dough out on greased pizza pan. For an extra-thin crust, roll it with a rolling pin. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.

Bake for about 3 - 5 minutes and then top with toppings and bake until bottom is lightly browned

Zucchini Bread (To try)

Ingredients
2 cups sugar
1 cup canola oil
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon grated lemon peel
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded zucchini (about 2 medium)
1/2 cup chopped walnuts or pecans
Directions
1. Preheat oven to 350°. Grease two 8x4-in. loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon peel, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts.
2. Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool. Yield:2 loaves (12 slices each).
Nutritional Facts


1 slice equals 229 calories, 11 g fat (1 g saturated fat), 26 mg cholesterol, 165 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Cinnamon Rolls

Mix:
2 Tbsp yeast
1/3 cup sugar
1 cup milk
1 cup warm water
1 cup whole wheat flour.

Let sit until creamy.
Mix in:
About 5 cups white flour
2 tsp salt
1/4 cup softened or melted butter
1 egg

Knead. Let rise 1 hour. Roll out, butter & sprinkle brown sugar and cinnamon (liberally).
Cut & let rise on greased pan.

Bake at 375 for 15 - 25 minutes

(From Karen Pedigo)

OATMEAL MUFFINS

OATMEAL MUFFINS

1 egg
1 cup flour
1 cup buttermilk*
1 tsp baking powder
1/2 cup brown sugar
1/2 tsp baking soda
1/3 cup vegetable oil
1/2 tsp salt
1 cup oats

Pre-heat oven to 400° F. Grease or line muffin tins with cupcake liners.

Beat egg with fork. Stir in buttermilk, brown sugar and oil. Add oats and stir to combine.

Sift together flour, baking powder, baking soda and salt. Add to creamed mixture and stir just until flour disappears. Batter should be lumpy. Do not over stir.

Fill prepared muffin cups 2/3 full. Bake for 20 – 25 minutes or until light brown. Yield: 12 Muffins

*Alternative for fresh buttermilk

1. 1/4 C dry buttermilk powder plus 1 C water

2. Sour 1 C of milk by putting 1 Tbsp vinegar in a cup and adding milk to measure 1 C. Let stand 5 – 10 minutes.

You can store cooled muffins in the freezer. At serving time, wrap each muffin in a paper towel and microwave on defrost or 30% power for 60 – 90 seconds.

Hoagie Rolls

1 1/2 tsp. (about 1/4 oz) active dry yeast
1 1/2 cups warm water, divided
2 tsp. sugar, divided
2 tbsp. olive or vegetable oil
2 tsp. kosher salt
2 cups bread flour
2 cups all-purpose flour
Directions

In a small mixing bowl, add yeast to 1/4 cup water. Sprinkle 1 tsp. sugar over the mixture and let sit for 5 minutes, or until frothy/foamy. Add remaining 1 1/4 cups water and 1 tsp. sugar. Add oil and stir to combine.

Combine salt and flours in a medium mixing bowl. Using a stand mixer, or by hand, add the wet mixture to the dry mixture. Beat until smooth on medium speed. If dough is too wet, add a little more dough to make the dough soft.

On a lightly floured surface (or in the mixer bowl with bread hook), knead dough until smooth and elastic, about 5-6 minutes.

Lightly grease a large bowl with a bit of oil and place dough into bowl, turning once to coat. Cover with dish towel and let rise for 45 minutes, or until doubled in size.

Line a baking sheet with parchment paper and set oven to 400 degrees.

Punch down dough and, on a lightly floured surface, divide into 8 balls. Shape each ball into a long oval, roughly the size of the hoagie roll you wish to make. Arrange long ovals on parchment paper about 2 inches apart. Slice a 1/4-inch deep slit across the top of each piece. Cover again and let rise an additional 25 minutes.

Bake for 10-15 minutes, or until golden brown. Remove from oven and let cool on wire rack.

Sourdough Bread and Bread Bowls

Sourdough Bread Bowls

Yield: 8 Boules or 2 Loaves

Ingredients
For the sponge:
1 cup fed sourdough starter
1 1/2 cups lukewarm water
3 cups all-purpose flour

For the dough:
1 tablespoon granulated sugar
2 1/4 teaspoons salt
2 cups bread flour
1 tbsp. water (optional)

To finish:
1 egg white lightly beaten with 1 tbsp. water
Water in a spray bottle

Instructions for Bread Bowls

• In a large mixing bowl or the bowl of an electric mixer, combine the starter, water, and all-purpose flour. 
• Mix together with a fork or wooden spoon until smooth. Cover with plastic wrap and let sit at room temperature for 4 hours.
• Transfer the bowl to the refrigerator and chill overnight, at least 12 hours.
• Remove the bowl from the refrigerator and add the sugar, salt, and bread flour to the sponge. Mix until a ball of dough begins to come together. If some of the dry ingredients will not incorporate into the dough, add the additional 1 tablespoon of water to moisten them. Continue kneading the dough (on low speed if using an electric mixer) until the dough is smooth and elastic, about 5-6 minutes. 
• Form the dough into a ball and transfer to a large lightly oiled bowl, turning the dough once to coat in the oil. Cover with plastic wrap and let rise in a warm spot until doubled in volume, 3-4 hours.
• Line a baking sheet with parchment paper. Transfer the dough ball to a lightly floured work surface and gently deflate the dough. Divide the dough into eight equal portions. Form each piece of dough into a ball, and tuck any loose edges or seams underneath. Place seam-side down on the prepared baking sheet. Repeat shaping with the other 7 pieces of the dough. Transfer the shaped boules to the prepared baking sheet. Cover loosely with lightly oiled plastic wrap. Let rise in a warm place until nearly doubled in volume, about 2-3 hours.
• Place a baking stone or large dutch oben in the oven and preheat the oven to 425? F. Allow the pot to preheat for at least 20 minutes. Just before baking, lightly slash the top of each boule using a sharp serrated knife. Brush the exposed surface of the loaves with the egg wash. Spray the loaves lightly with water. Slide the entire baking sheet onto the baking stone or carefully place 4 boules in the dutch oven with the top on. Bake about 28-32 minutes, rotating the pan halfway through baking, until the crust is golden brown. If baking with the dutch oven repeat once the first four have been baked. Transfer the finished boules to a wire rack and let cool at least 30 minutes before slicing and serving.

Instructions for loaves

Once the dough is read to be shaped divide it into two equal portions. Working with one piece of the dough, press gently into a rough rectangular shape. Make an indentation along the length of the dough with an outstretched hand. Press the thumb of one hand along the indentation while pulling the upper edge of the dough down over the hand to enclose the thumb. Tightly roll the dough towards you while forming into a rough torpedo shape, about 6 x 8 inches. If there is a seam, pinch it shut. Place seam-side down on the prepared baking sheet. Repeat shaping with the other half of the dough. Transfer the shaped loaves to the prepared baking sheet. Cover loosely with lightly oiled plastic wrap. Let rise in a warm place until nearly doubled in volume, about 2-3 hours. Bake as directed.

*Using a baking stone or dutch oven is what creates this amazing crust. If you have a dutch oven please use it! If not this bread can still be baked using a baking sheet. I am not sure how the crust will turn out.

*To Freeze The Dough: Let dough complete all it risings. Shape into a ball and place in a freezer bag. Freeze. When ready to use defrost. When defrost shape into a loaf or boule and allow to rise until doubled in size. Bake as directed.

To Freeze the Baked Bread: Allow the bread to cool completely wrap well and freeze. When ready to eat defrost on the counter for an hour or two. Reheat in a 350 degree oven until heated through.

Sourdough Starter

Sourdough Starter

Ingredients

• 2 cups warm water
• 1 tbsp. sugar or honey
• 1 tbsp. active dry yeast
• 2 cups unbleached all-purpose flour

Instructions:

• Pour the water into a 2-quart glass or ceramic jar or bowl. Stir in the sugar or honey to dissolve. 
• Stir in the yeast.
• Gradually whisk in the flour. Cover loosely with a clean kitchen towel or dishcloth (not plastic wrap) and place it in a warm area. 
• Let it develop 2-5 days, stirring once a day due to the separation that will occur. 
• When bubbling has subsided and a sour aroma has developed, stir once more and refrigerate until ready to use.

Storing and Maintaining Your Starter

Once your starter is stored away in the refrigerator, it only needs to be replenished once every two weeks or so. You should feed your starter each time you remove a portion for use in baking, but if it has been two weeks and you don’t intend to bake with it immediately, simply remove a cup of the starter and discard. For every 1 cup of starter removed, replace with 1 cup of flour and ½ cup of water. Stir to blend, and let sit at room temperature for at least 12 hours before returning to the refrigerator.

Caramel Pecan Refrigerator Cinnamon Rolls

Cinnamon Rolls - Caramel Pecan Refrigerator

Makes: 24

2 pkg. Yeast

1/2 Cup Warm Water

2 Cup  Lukewarm Milk

1/3 Cup Sugar

1/3 Cup Vegetable Oil or Shortening

3 tsp. Baking Powder

2 tsp. Salt

1 Egg

5-6 Cup Flour

4 Tbsp. Butter

1/2 Cup Sugar

1 Tbsp. + 1 tsp. Cinnamon

Dissolve yeast in water, stir in milk, add 2-3 cups of flour.

Beat until smooth.

Mix in remaining flour.

Knead, let raise until double.

Grease (2) 9x13x2 pans

Caramel Pecan Sauce - for (2) 9x13 pans
Melt 1 Cup of brown sugar and 1/2 Cup of butter
Remove from heat
Stir 2 Tbsp. of Corn Syrup
Pour in pans and sprinkle 1/2 Cup of Pecans per pan

Divide dough in 1/2, Roll out, spread with butter, sprinkle with cinnamon & sugar, Roll up, Cut into 12 slices & place in pans.

Refrigerate 12-48 hours.

Take pans out of refrigerator while oven is preheating. If they need to rise longer, let them.

Preheat oven to 350 degrees F
Bake 30-35 minutes