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I have only tried a few times and managed to kill it each time. My kids love sourdough though so I would like to try again. Care to share your successful recipe?
I also found a recipe for sourdough noodles that I would like to try...
http://www.westonaprice.org/foodfeatures/sourdough_egg_noodles.html
Pelmeni Dough
"We recommend the following proportions of ingredients for pelmeni dough: 2 cups wheat flour (the highest quality), 6 egg yolks, 1 cup whey.
"Sift the flour, pour it onto the table and make a well in the center. Mix eggs yolks, salt [they never give a measurement for this, but I would assume a pinch or two], and whey carefully together until homogenous. Pour this into the well in the flour and begin to mix all together until the mass forms a ball. It should be elastic, but not too stiff. Knead and work the dough until it no longer sticks to your hands or to the table.
"You want to let the dough remain at room temperature for 2 to 3 days, adding a bit of flour and kneading once or twice a day. [No mention is made of placing the dough in a bowl and covering it, but I would assume one would do just that. Also, the assumption is that after the 2 or 3 days, your dough is ready to be rolled out, cut, filled and simmered in broth.]
"In order not to have to deal with the dough constantly, if pelmeni are made day after day, we advise you to use the leaven, or sour starter, method which has always been in the armamentarium of folk cuisine. To do this, you will add to a remnant of your dough [made as per instructions above] a mixture that is prepared thus: Bring a cup of salted water to a boil [in a pan], add 2 cups of flour, stirring quickly so that no lumps form. Continue to cook the mixture for another several minutes, then cool slightly and add 3 egg yolks and [a bit more] flour so that an elastic dough is produced. Combine this mixture with the remnant of dough [from above] and carefully knead to amalgamate. Leave this mixture to ferment at room temperature for several days. [Again, in a covered bowl.] In this manner, you will always have a supply of pelmeni dough. The resulting product is very elastic and durable and will not easily tear. [Very important as the dough must withstand being rolled thin, and then cut, filled, sealed and cooked in broth.] In the refrigerator the dough will keep for about a week."
I also found a recipe for sourdough noodles that I would like to try...
http://www.westonaprice.org/foodfeatures/sourdough_egg_noodles.html
Pelmeni Dough
"We recommend the following proportions of ingredients for pelmeni dough: 2 cups wheat flour (the highest quality), 6 egg yolks, 1 cup whey.
"Sift the flour, pour it onto the table and make a well in the center. Mix eggs yolks, salt [they never give a measurement for this, but I would assume a pinch or two], and whey carefully together until homogenous. Pour this into the well in the flour and begin to mix all together until the mass forms a ball. It should be elastic, but not too stiff. Knead and work the dough until it no longer sticks to your hands or to the table.
"You want to let the dough remain at room temperature for 2 to 3 days, adding a bit of flour and kneading once or twice a day. [No mention is made of placing the dough in a bowl and covering it, but I would assume one would do just that. Also, the assumption is that after the 2 or 3 days, your dough is ready to be rolled out, cut, filled and simmered in broth.]
"In order not to have to deal with the dough constantly, if pelmeni are made day after day, we advise you to use the leaven, or sour starter, method which has always been in the armamentarium of folk cuisine. To do this, you will add to a remnant of your dough [made as per instructions above] a mixture that is prepared thus: Bring a cup of salted water to a boil [in a pan], add 2 cups of flour, stirring quickly so that no lumps form. Continue to cook the mixture for another several minutes, then cool slightly and add 3 egg yolks and [a bit more] flour so that an elastic dough is produced. Combine this mixture with the remnant of dough [from above] and carefully knead to amalgamate. Leave this mixture to ferment at room temperature for several days. [Again, in a covered bowl.] In this manner, you will always have a supply of pelmeni dough. The resulting product is very elastic and durable and will not easily tear. [Very important as the dough must withstand being rolled thin, and then cut, filled, sealed and cooked in broth.] In the refrigerator the dough will keep for about a week."
yum!
