# From email@example.com (Lynn Alford)
Subject: Recipes from the Sourdough Jack cookbook
Note: Sourdough Jack was a place that one could order sourdough
starters from. My copy of the recipe book dates from 1969 (actually
this is my husbands. It's all his fault. :-) ). Anyone in San Francisco
care to find out if Sourdough Jack or Sourdough Jack's Country Kitchen
is still around?
To one cup of starter add two cups of water, and two 1/2 cups of flour.
Let sit for 8-12 hours, depending on how warm your kitchen is and how
active your culture is.
After proofing, remove one cup starter and return it to your sourdough
pot. To the remaining sourdough add
2 tablespoons cooking oil
1/4 c instant dry milk or evaporated milk
Beat thoroughly. Combine in a separate cup:
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons sugar
Blend together until smooth. Sprinkle evenly over the dough and gently
fold the dry ingredients into the dough. Heat up a griddle until fairly
hot then pour batter by the tablespoon on the griddle. The pancakes
should cook quickly.
Apple Pancakes-grate some tart apples into the batter then cook.
Banana Pancakes-thinly slice or mash banana into the batter then cook.
Crepes- add 1/2 stick butter melted and tablespoon of cognac.
Personal note...I have also used this basic batter thinned down just a
little to make Ethopian type cakes. Serve with several sorts of curry
(all items in the curries should be finely chopped.) To eat, tear off a
piece of sourdough, use that to pick up the curry of your choice and
eat. A fun way to eat your meal, if slightly messy! This idea came to
me because of going to an Ethopian restaurant and realising that the
texture of the bread/pancakes was very much like my sourdough.