Here's my Sourdough Bible of the moment, friends. It's doing me well, and I can't wait to try more recipes from it. I used up my first batch of starter. I thought that was maybe it for my interest in sourdough. Then, I started missing it. I guess it really is like a pet! So this coming warm weekend I'll be fermenting some more.
I also made the prune cake I was talking about in my last post. It was DELICIOUS. As usual in any recipe I doubled the cinnamon, and added a teaspoon of baking soda, as there was no additional yeast to this quick bread and I was scared it wouldn't rise at all. I took it to work (didn't tell them it had prunes) and everyone loved it. Recipe below.
Finally, I show you the back of this grotty book I bought at an estate sale for $.25 because I want you to see what a triumph Rita herself is (click to photo to enlarge). I'd like to take a photo of myself and my bread like this. I also need some hot rollers to achieve this hairstyle, most perfect for practicing the domestic arts. The book says she was a TV chef. Anyone know anything about this? I must look it up! Make Rita's prune bread, and enjoy!
Sourdough Prune Nut Bread
(from the book above)
2 cups sourdough starter
3/4 cup sugar
1/2 cup wheat germ
3/4 teaspoon salt
1/2 ( to 1) teaspoon cinnamon
1 egg, beaten
1/2 cup milk
1/2 cup powdered milk
1/2 cup all-purpose flour
1 cup cooked, drained prunes, chopped.
1/2 cup chopped nuts (i used almonds)
1 tsp baking soda (optional)
Measure sourdough starter into a large bowl. Add sugar, wheat germ, salt, cinnamon, egg, milk, and powdered milk. Mix well. Fold in flour, prunes, and nuts. Pour into a well greased loaf pan. Bake at 350 degrees for 50 minutes or until done. Cool 5 minutes before removing from pan. Makes 1 loaf.