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Sourdough French Bread
1 c. sourdough starter
1/2 c. milk (any type, but I prefer whole milk)
1 Tbsp. sugar
2 tsp. salt
2 Tbsp. shortening
2 1/2 c. flour
Combine milk, sugar, salt, and shortening in a pan. Heat until shortening melts, then cool to lukewarm (about 110 F.) Stir milk into starter. Add flour gradually, forming dough that pulls away from sides of the bowl. Kneed until smooth (about 15 min.), adding flour as needed to keep the dough from sticking to the board. When done, the dough will be fairly heavy, but smooth in texture. Place in a well-greased bowl and raise in a warm place until doubled. Form into a long loaf (about 16 inches long). Place on a greased baking sheet and let rise again, until almost doubled. Cut diagonal slits in top of loaf with a sharp knife, and bake in a 400 degree oven until done, about 30 to 35 min. Remove from pan, and let cool in a draft-free location.
Sourdough Starter
2 c. warm water (about 110º F)
2 1/2 c. flour
1 pkg. active dry yeast (optional)
Get a container for the starter. Crockery is best, but just about anything can be used, except metal. Try to get something with a lid. I use a vinyl plastic food storage container. Mix flour and water (and optionally yeast). Let the starter sit (uncovered or loosely covered) in a warm place until bubbly and sour, about 3 to 5 days.
As a child my family's menu consisted of two choices: take it or leave it.
~Buddy Hackett
Easy boiled egg peeling. Keep lid on for a few minutes after boiling, pressure causes shell to fall off.
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