I have loved cooking with sourdough ever since I lived in Alaska in the early 60s. The problem is that the starter keeps growing, just like Topsy! I give it away, I use it as often as possible, but I still end up with more than I can use. I’m open for any sourdough recipes you may have, so please send them to me!
This recipe starts out with 1/2 cup of starter, and since I had extra without having to prepare it the night before, this was a good recipe to use today.
In a medium-sized bowl, mix together:
1/2 cup starter
1/4 cup milk (I used skim)
1 cup unbleached flour
1/2 cup sugar
NOTE: I used real sugar in this first mixture because I believe it is necessary to help the starter to “work.” Cover and let this mixture stand for 2 hours in a warm spot. I put mine in a sunny kitchen window.
In a separate bowl, cream together:
1 cup butter (I used Smart Balance 65% buttery)
1 cup sugar (I used Splenda)
When well mixed, add 1 tablespoon molasses (I used blackstrap). Then add one egg and continue to mix thoroughly.
2 cups rolled oats
1 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup raisins (or dried cranberries or dried blueberries)
1/2 cup chopped nuts (optional)
Into this, mix the starter mixture.
The batter will not be as stiff as most of us are accustomed to when we make plain oatmeal cookies. Using a teaspoon, drop the batter onto greased baking sheet about two inches apart. Bake at 375 degrees F. for 12 minutes. Depending on your oven, it may take a couple minutes longer, but mine came out at 12 minutes. I got 4 dozen in this batch.
A hui hou!