Cowey-Struble recipe


Buchanan Dam, Stati Uniti d'America


Liquido Farina Altro

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dal 1919

It was given to me in 1975, with a known history of 55 years. It was started at an unknown time. My mother-in-law taught me, as it was a family tradition. I baked biscuits with it at least twice a week. They were requested if friends were coming for dinner.


Sometime around 2005, Ruth add potato water to Nadine's starter. It changed from smelling sweet and fresh to smelling like dug dirt. The starter's behavior changed. It didn't bubble like it used to do and taste changed. I changed the water that would collect on the top of the starter when it was sitting. I tried using a little bit of starter to grow more again, but that didn't change it much.

Sapore e aroma


Ingredienti di partenza

Ingredienti per il rinfresco

When there is one cup of starter remaining, add one cup flour and one cup water. Allow to sit for 24 hours before using or replacing in the refrigerator.

Metodo di lavorazione

Recipe for biscuits ½ cup sourdough starter 1 cup milk 1 teaspoon sugar 1 teaspoon baking powder 2 ½ cup white flour ¾ teaspoon salt ¼ teaspoon baking soda oil to roll the pinched biscuits



It was good with biscuits and pancakes.

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Since the starter changed, I quit using the starter and do not share it. Something changed and we get scratchy throats from it. I have a very small reserve because I hoped that one day, I could figure out how to save it.