I've begun baking with yeast. I now have a sourdough starter refreshing itself, a sack of yeastrolls (which I'll do better with next time, and a partial loaf (all that's left of it) of sourdough french bread.

I used a recipe for the yeast rolls out of LaVece Hughes' book Cooking with my Friends (windpub.org, 2003), to which next time I will either add more yeast (Bob's suggestion) or powder and soda (on the advice of Norma Jane). The french sourdough loaf recipe, along with sourdough starter, came from the Forest Oak Towers' Cookbook (cookbook publishers inc, 1995) I inherited from Grandmother Rose.

The recipes, as published, follow:


Yeast Rolls

3 1/2 c flour
i pkg dry yeast
1 1/4 c milk and 1 egg
1/4 c sugar
1/4 c shortening
1 t salt

In mixing bowl combine 1 12 c flour and yeast. Heat milk, sugar, shortening and salt just till warm. Stirring cansstantly till shortening almost melts. Add to dry mixture. Add egg. Beat at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. BY HAND, stir in remaining flour to make a soft ball. Shape into a ball. Place in lightly greased bowl, turn once to grease all surface. Cover and let rise in warm place till double, 1 1/2 to 2 hours. Punch down; turn out on floured surface and cover. Let rest 10 minutes and shape into desired rolls. Dip in melted butter, press in middle with dull blade and cut 2/3 through. Fold over and place in sheet cake pans. Cover with a damp cloth. Let rise in warm place for 30-40 minutes. Bake at 400 degrees for 10-12 minutes. 2-3 dozen rolls.

Sourdough Starter

1 pkg. active dry yeast
2 c. warm water
2 c. flour

Combine preceding ingredients in bowl. Let stand 48 hours. Stir occasionally. Add water if it dries out. Ready to use when it has good sour smell. Put aside 1 cup in tightly sealed glass jar. Refrigerate. Should be renewed every two weeks. Put into large bowl; add 1 cup flour and 1 cup water and let stand in warm place until it bubbles.

Sour Dough French Bread

1 c. starter
1 1/2 c. warm water
4 c. unsifted flour
2 tsp. salt
1/2 tsp soda (optional)
2 additional c. flour

Combine starter, water, 4 cups flour, and salt in bowl. Let rise 18 hours; add 1 cup additional flour and soda if desired. Knead until smooth (about 5 minutes); add more flour if necessary. Put into loaf pan (floured and greased). Bake at 400 for 45 to 50 minutes until crust is dark brown.