[Smokey Jeff]

I did my sour dough in my new oven, this is the first pre seasoned oven I have gotten, it works very well. The rolls were done to a nice brown and not burning on the top. I love this recipe it came from an old friend that has moved away and I see him very rarely. I always love to share them with friends and family. We have a place up in forest lakes and I cook as much as I can in the cool summer.

[KidCurry]

Would loves to see some pics.  Can to share the recipe?

[Smokey Jeff]

Here is my recipe
2 Cans evaporated milk
5 Tbsp.Sugar
5tsp Salt
3tsp baking powder
Mix well then mix in 3 cups sourdough starter Mix again until all lumps are mixed in. Add 1 cube melted butter, then add 6 cups flour, mix well and add 2 to 3 cups flour, knead for 10 to 15 minutes. Let rise covered container in refrigerator for about hours.
Take oven out and let warm in sun, pan out rolls and let raise in oven in warn place.

use about 26 charcol briquettes use 6 on the bottom and twenty on top, cook until golden brown. about 45 to 60 minutes. Turn oven 180 degrees after 30. Remove heat from bottom for last 10 Minutes, to not burn on bottom.

Sourdough starter 1C warm water
1 tsp yeast
1 cup flour


Let sit for a day and add 1/2 cup flour and 1/2 cup warn water for 3 days on fourth day you are ready to bake. Do not use metal container to make starter it reacts with it. use glass or plastic.

Will add pic when I do this again.

[Three4Que]

Thanks for the recipe.  Anyone have one for making your starter without the yeast though?

[KidCurry]

thanks Jeff!!

[Tek465]

Thanks for the recipe.  Anyone have one for making your starter without the yeast though?

It's really hard.
Mix Flour and water to a pancake consistency and set it outside covered with cheesecloth.(But from what I heard is that some natural yeast is already in with the flour. It's everywhere, just dormant) Then give it a stir every day and replace half of the mixture till it gets bubbly. (If you catch the wrong stuff and it smells terrible, just start over)(And use purified water instead of chlorinated tap water.)

You can also try using potato water or dipping unwashed grapes into the mixture, but I can get it going with just the flour and water method. You can also add just a little vinegar (any flavor) to get the right bacteria going.

My starter takes about 6 hrs to start rising, it's just not as active as commercial yeast. But it works great for pancakes and no-knead bread.

http://www.breadtopia.com/basic-no-knead-method/

[Three4Que]

Cool, thanks so very much.  I've been craving sour dough pancakes and bread since I read this post!