Cowey-Struble recipe

Cowey-Struble

Buchanan Dam, United States

混合物

Unknown
流体 Flour Other
Cowey-Struble

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Since 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.

Characteristics

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.

味道

Recipe

Starting ingredients

Feeding ingredients

1
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.

Working method

1
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

Result

Struble-Cowey

It was good with biscuits and pancakes.

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Comments

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.