I started some new sourdough starter to make bread, rolls, pretzels, etc. My last starter I used up without adding to it, which is a shame because I had that starter for years. Sourdough starter is natural yeast. Why do I want to make and use it instead of just buying yeast? Well, commercial yeast is not bad per se. It is usually a by-product of whiskey distilleries. But quite often the production of it involves a great deal of hoopla and manufacturing. Also, it costs money. Making my own starter is free! and simple, and easy.

How to make sourdough starter:
1. You’ll need 2 tablespoons of whole wheat flour and one and a half tablespoons of warm water. Tap water should be fine but if your water is hard you may want to use bottled water. Mix in a glass or plastic container, bowl or jar. I used glass. Loosely cover and let sit at room temperature for 24 hours.

2. After 24 hours mix in flour and water, same amounts. Loosely cover and let it sit again for 24 hours. Repeat for a total of 7 days.

3. After day 3 you should see bubbles on the surface, which show that yeast is developing and making gas.

4. After 7 days you will have about a cup and a half of sour dough starter. Then you can put it in a permanent container and refrigerate it. On day 7 you’ll have enough starter to bake a loaf of bread with enough left over to keep feeding for next time. If you want to store a larger quantity, just make more by adding more flour and water using the same measurements as before.

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Ingredients:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
1 cup soft butter
1 1/2 cups white sugar
1 egg
1 teaspoon pure vanilla extract

Directions:
- Preheat your oven to 375 degrees F/190 degrees C. Mix together the flour, baking powder, baking soda, and salt. Set aside.
-In a separate larger bowl, cream together the butter and sugar. Mix in the egg and vanilla. Then slowly add in the dry flour mix.
-Roll teaspoonfuls of dough into balls, then put on cookie sheets. I very lightly grease the cookie sheets with butter; this gives the cookies an extra buttery taste.
-Bake 8 to 10 minutes in the preheated oven, or until golden/lightly browned. Let stand on cookie sheet two minutes, then enjoy!

Cookies will be soft until they cool completely. Once cooled they will be crisp but chewy on the inside. My kids prefer them warm, I like them either way. They are very good! and you can add sprinkles or frosting. Really though, these cookies are so good plain!
More recipes in my book Veggie Mama

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After all that hard work my sons did in the garden, I made them fudge

Thanks for visiting FamilyEarthprint.com!

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I got this recipe off the interwebs about how to make Olive Garden (a popular Italian resturant with awesome bread sticks) type bread sticks. They came out ok, My husband and the boys said they tasted good. We also had turnips greens from the garden and angel hair pasta with sauce and meatless meatballs.

This blog entry written by Trula Breckenridge. Thanks for visiting Family Footprint!

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