Sourdough Starter Noodles

Sourdough starter can be used in so many recipes, and when you are feeding a good batch to keep the maturity & yeast going, you start looking for even more ways!

This is an easy egg noodle recipe using your sourdough starter. It gives the noodles a lighter texture and a “sour cream” taste. That’s the best way I can explain that perfect yeast taste.

Sourdough Starter Noodles made with fresh ground wheat flour.

Ingredients:

  • 1 whole egg
  • 1 egg yolk
  • 1 cup of mature sourdough starter
  • 1 tbsp of olive oil
  • 2 1/2 cups flour
  • Pinch of salt.

Directions:

  1. Whip your egg yolk & egg until fluffy.
  2. Pour eggs into a large bowl.
  3. Add your sourdough starter & stir.
  4. Add your salt & stir.
  5. Add your flour 1/2 cup at a time. Stir until a little sticky.
  6. Coat with the olive oil.
  7. Cover with a towel & allow to swell for about 30 minutes in a warm location.
  8. Once they have sat for approximately 30 minutes, uncover the mixture and using some flour make into balls.
  9. Keep each ball coated with flour and place back into the bowl.
  10. Sprinkle flour on a clean surface and roll a ball into a thin “crust”.
  11. Slice into thin ribbons and set on a cookie sheet.
  12. Continue to your next ball.
  13. NOTE: I normally stop at 4 balls of dough in making the noodles. The remaining balls of dough I put in a freezer safe bag & freeze for the next time I need noodles.
  14. Set your oven on its lowest setting & place your cookie sheet in your oven with the door cracked until the noodles are dried.
  15. You can also use your dehydrator.
  16. Once dried, bag up & keep in the refrigerator or freezer until used fairly soon. These are not meant for long term storage
  17. To use, drop in boiling water or broth and cook like normal egg noodles.
Roll your dough into small fist size balls.
Place your noodles on a cookie sheet

Until Next Time,

Mrs. Kay Rice

Dehydrating Potatoes for The Pantry

While potatoes can remain stored in a cool place for a fairly long time, its always a good idea for back up.

Potatoes are perfect for dehydration & long term storage and only take about 15 to 20 minutes to rehydrate for use.

This method can be used for both sliced & hashbrown shredded potatoes. However, do NOT skip over any of the steps.

  • Wash your potatoes well.
  • Cut out any blemishes, soft spots & the eyes.
  • I do not peel my potatoes, but if you wish to do so, go for it. The peel is where the vitamins are.
  • Slice in thin slices OR shred your potatoes. Dont do both in the same drying session.
  • Immediately place in cold ice water to prevent browning & discoloration.
  • THIS IS IMPORTANT DO NOT SKIP! When all of your potatoes are done. Rinse from the cold water. And place potatoes in a large pot of boiling water with about 1/2tsp of canning salt. This will prevent the potatoes from turning a funky black during the dehydrator process.
  • Blanche your potatoes for about 5 min. You want them still very firm but easy to stick a fork in. To soft and the fall apart.
  • Drain potatoes well away from hot water.
  • Layer slices on your dehydrator shelves. Slices should not overlap. Hashbrowns can touch bgg but dont pile.
  • Dehydrate at 160 degrees F for at least 6 hours.
  • Check often as you want absolutely no moisture at all in them. Many times I do this step overnight.
  • To store, I put in Mason jars and vacuum seal my jar lid then store!

Until next time,

Mrs. Kay Rice