Old Time Recipes from Country Folk Magazine
Basic Sourdough Starter
1 c. flour 1 c. water 1 T. sugar 4 T. buttermilk
Mix ingredients in a glass container; cover with a towel and let stand in a warm
place for a few days until it has begun to ferment. As it begins to sour it will have a consistency of butter. Cover and store
in refrigerator. Each time you take out a helping of the starter, you need to replenish it with the same amount of flour and
water.
Sourdough Biscuits
1 c. sourdough starter 1 1/4 c. flour 1 T. baking powder 1 t. sugar 1/2 t. baking
soda 1/2 t. salt 1/2 t. butter 1/2 c. milk or buttermilk
Prepare the batter the night before. Mix dry ingredients together in a bowl and cut
in butter using forks or pastry blender until the mixture looks grainy. Mix milk into the batter and stir into dry ingredients.
Knead the dough until smooth, roll dough out to 1/2” thick and cut with biscuit cutter or upside-down cut or glass.
Place on cookie sheet one inch apart and bake at 400 degrees for 15 minutes.
Curds and Whey
Warm but do not boil 3 cups whole milk and 1 cup cream.
Pour warm milk mix into a pre-warmed deep dish. Add rennet or junket into it, cover
the dish, and set it in a warm place. When the milk becomes a firm mass of curd and the whey looks clear and greenish, set
the pan in ice or a very cold place. Serve with sweetened cream and sprinkle with nutmeg.
