[NFB-Krafters-Korner] Fwd: sourdough applesauce cake

[Ramona]

The best way to get sourdough starter is to make it. If someone gives you some, just continue to feed it and use it. Most people keep it in the fridge, but freezing works just fine. When you thaw it, it will be very active. To make it, use equal parts water and flour in a gallon jar or large crock. Mix together and add 2 tablespoons of sugar and/or 1 pk. yeast. Let it set at room temperature for 24 to 48 hours. Check every couple of hours to be sure it will not overflow. It may be _very active. After the activity has been reduced, save 1 to 2 cups and throw the rest away. This initial batch will not have very good flavor. Feed what you save with equal parts water and flour and refrigerate or let stand at room temperature. Then use half in bread or cake or muffins or something and enjoy it! Feed what you save and keep in fridge unless you want to use it in pancakes every day; then do not refridgerate. This is the old-fashioned starter, not the milk starter that many call friendship starter being passed around now and used in cakes and quickbreads. The old-fashioned starter can certainly be used in sweet items, but should not be mixed with the sweet milk starter. One more thing: do not use self-rising flour. Either white or wheat flour is fine. Most people like to keep using the same kind of flour when feeding, but either works. The flavor is different, and most people prefer one or the other.  
Best,
RamonaOn Apr 28, 2022 8:24 AM, Bernice Bird via NFB-Krafters-Korner <nfb-krafters-korner at nfbnet.org> wrote:
>
> How do you get sour dough starter? 
> Bernice 
>
> -----Original Message----- 
> From: NFB-Krafters-Korner <nfb-krafters-korner-bounces at nfbnet.org> On Behalf Of Ramona via NFB-Krafters-Korner 
> Sent: Thursday, April 28, 2022 10:13 AM 
> To: nfb-krafters-korner at nfbnet.org 
> Cc: Ramona <walhoframona at gmail.com> 
> Subject: [NFB-Krafters-Korner] Fwd: sourdough applesauce cake 
>
>
>
> Ramonahope address is right this time. 
>
> Ramona---------- Forwarded message ---------- 
> From: Ramona <walhoframona at gmail.com> 
> Date: Apr 26, 2022 11:29 AM 
> Subject: sourdough applesauce cake 
> To: nfb-crafters at nfbnet.org 
> Cc: 
>
> > I am packing to move and found this recipe some of us talked about a few weeks ago. So I'm taking a break in case somebody wants to try it. 
> > 1/2 can. soft butter or oil; 2 can. sugar; beat 2 whole eggs into 
> > that. add 1-1/2 can. sourdough starter. and 1 no. 303 can applesauce 
> > (approximately 2 cups. add 2 tsp. vanilla; 1 tsp. cinnamon; 1/2 tsp. 
> > clove; 1/2 tsp. alspice mix together and beat for 1 minute or 100 
> > strokes. separately, mix from 2 to 3  cups flour (wholewheat or white, 
> > but not self rising, depending on how thick you want the batter; 1-1/2 
> > tsp baking soda; 1/2 tsp. salt; and 2 more tbl) sugar. Add 1 can. nuts 
> > andst or 1 can. raisins and stir gently. I often use 3 cups of 
> > wholewheat flour. IF it really is too thick, a little milk will take 
> > care of it. I like a big, fat cake. grease and flour a 9 by 13 in. 
> > cake pan or bunt pan. bake at 350 dg. from 50 min. to 75 min, 
> > depending on your oven and altitude. Cake is done when knibe comes out 
> > clean. After removing from oven, let stand 5 minutes. Then turn upside 
> > down on baking rack. You can eat plain or use a thin glaze, but there 
> > is plenty of flavor without the glaze. Some people like it for looks. 
> > Now I had better get back to the boxes. I can remember this well 
> > enough to try out my new oven. Best, Ramona 
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