Try searching for sourdough pancakes. Often they don't need to sit. Usually you use the part you'd normally throw away (I just can't do that!!).

Deanna

I am wanting to make bread out of this. I know there are other choices, such as pancakes, but certainly it should be usable for bread, probably not as good as if it went through the usual slow, long path to completion, but edible bread.

Ginny

I was just thinking about the same thing today. The only way I can think of is to add dry yeast for a faster rise. Have you tried using your sourdough to make cakes? I've used mine making coffee cake; it turned out pretty good. Another idea is to prepare the dough early on and let it proof in the fridge. When you get home, take the dough out to finish rising then bake away.

I collected some recipes using excess sourdough, some are from aaa-recipes.com/ but could not make the link today, a year must make a difference. I need to type them into my computer if the link no longer works but don't have the time just yet. The only thing that comes up is 5 item or less recipes.

I have Sourdough Applesauce Walnut Bread, SD Apricot Walnut Bread, SD Applesauce Cake, Rustic Country SD Bread, Montana SD doughnuts, SD refrigerator biscuits. Mastercook II site has SD scones. I also have a SD pancake recipe which is available in different sites, one being the Oregon trail starter site. It also has a chocolate cake recipe which turns out excellent. My pancake recipe uses some ww flour. You can also google for SD English muffins recipes which are a great way to use up excess SD.

These recipes use either some yeast or baking soda/powder to speed up the process and they are what you would call quick bread recipes but with sourdough.

Here's one for today:

Sourdough Refrigerator Biscuits

1 pkg. yeast
1/2 cup warm water
6 cups AP flour
2 T. sugar
2 T. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup shortening
1 cup sourdough starter
2 cups buttermilk

Add 1 pkg yeast to 1/2 cup warm water and a pinch of sugar. Let stand 5 minutes.

Combine the next 5 ingredients, then work shortening into mixture. Add yeast mixture and stir.

Combine SD starter and buttermilk and mixinto the dough to form a sticky ball. Place container in refrigerator overnight. The dough is good for 3 or 4 days.

Remove as much as needed and carefully roll out on well floured counter. Roll; to 1/2 inch thickness and cut with floured biscuit cutter. Place on lightly greased baking pan. Bake at 400 degrees F for 15 to18 minutes. Yields 4 dozen.

Note: If you don't have time to wait for the rise times, have you looked at the No-knead recipes and videos at the Breadtopia site? This is so easy and you can leave the dough out overnight or in the fridge and take it out when you are ready to make it with little effort. I especially like the Sicilian No Knead bread recipe, now that I have a huge supply of durum flour in my freezer.

Here's a site that has several recipes for using up your starter. This is the site that has the chocolate cake I liked, it is the one bowl cake towards the bottom on the right hand column. Don't get lost!

Here is a link that might be useful: Joan's Sourdough Page

OK, I typed these. I have not tried these yet..

SOURDOUGH SCONES
2 cups AP flour
2 tsp. baking powder
1 tsp baking soda
½ tsp salt
¼ tsp turmeric
2 Tbsp granulated sugar
5 Tbsp butter or margarine, cold
½ cup raisins
1 cup sourdough starter
Preheat oven to 425 degrees; grease a cookie sheet. In a large bowl, combine the flour, baking powder, baking soda, salt, turmeric and sugar. Cut in the butter with a pastry blender. Add the fruit and pour in the sourdough starter. Mix quickly. Turn the dough onto a floured surface and knead lightly. Pat into an 8 inch circle and cut into 8 wedges. Transfer the scones to the cookie sheet and bake for 15 minutes. Cool on a wire rack. The scones may be glazed with egg white and sprinkled with sugar, if desired.
Doll House Bed & Breakfast, Ocala, Florida

MONTANA SOURDOUGH DOUGHNUTS
2 eggs
1 cup granulated sugar
1 cup sourdough starter (purchased or homemade)
½ cup buttermilk
1 Tbsp melted lard or cooking oil
4 ½ cups sifted all-purpose flour
1 tsp. baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground nutmeg
Fat for frying

Beat eggs and sugar together. Add starter, buttermilk, lard, and sifted dry ingredients. Mix well. Turn out dough and knead on lightly floured board until smooth. Roll to ½ -inch thickness and cut with a 2 ¾-inch doughnut cutter. Put on greased cookie sheet and let rise for 30 minutes. Fry in hot deep fat (370 degrees F) until golden brown and done. Roll in sugar. Makes about 3 dozen

STRAWBERRY SOURDOUGH BREAD
1 ½ cups all-purpose flour
1 ½ cups strawberries, sliced
½ tsp. baking soda
¾ cups granulated sugar
2 eggs
1 cup walnuts, chopped
¾ cups sourdough starter
.
Heat oven to 350 degrees F. Butter and lightly flour an 8 ½ x 4 ½ inch loaf pan.

In a large bowl lightly beat the eggs. Mix in the oil and sugar, and sourdough. Add the flour and baking soda. Stir until flour is just blended.
Fold in the strawberries and walnuts. Do not over-blend or the bread may be tough.

Pour the batter into pan and bake on center rack in oven for 1 hour and 20 minutes until an inserted pick comes out clean. Turn out onto wire rack to cool. Cut and serve.

You can add 1/8-t. SAF-Instant Yeast per loaf to speed up sourdough bread production. That's what I use when I'm pressed for time.

-Grainlady