The Dublin Progress (Dublin, Tex.), Vol. 96, No. 46, Ed. 1 Wednesday, April 11, 1984 Page: 3 of 14
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• ' i'll
Wednesday, April 11,1984
The Dublin Progress
ooking with
Now that we are con- get your starter,
eluding our sourdough The proper place to
feature, I wonder if you store your starter is in
are as confused as I am? your refrigerator on the
After reading five dif- bottom shelf. The lower
ferent recipe books on temperature slows down
Sourdough cooking, I have the starter's activity. This
five totally different prevents the starter from
recipes for starters. One eating all the flour and
book • will ' contradict then dying due to a lack of
another. S5*I assume the food. It also prevents it
best sourdough starter is from becoming so sour
the one that works best for that it overpowers all the
you. If you really like the other tastes in your brea^
taste of sourdough produc- The starter is most ac-
ts, maybe you should ex- tive aroilnd 85*. As the
periment and try several temperature drops, it
different starters, becomes less and less ac-
Hopefully, you will find the tive. At around 38°, the
starter best adapted to starter is only slightly ac-
your needs and environ- t,ve- ^ *13 S'**1
ment to store it in the
All of the books do agree refrigerator, if you only
on one thing. Sourdough
causes your bread to rise,
because of the carbon
use it periodically.
If you know that you
won’t be using it for
dioxide gas given off by severa* months, you may
want to freeze it. It will
withstand several
the sourdough plants
which are trapped in the , , „
dough. The gluten in the [1r®ezing3 and thawings,
flour stretches tremen- thawing, let your
dously when it becomes starter gradually come to
wet. This ability to stretch ro°m temperature,
is what keeps the gas bub- • Don’t expose your star-
ves trapped in the dough. £r0 to temperatures over
Therefore, the dough puffs 95 • H‘8h^ temperatures
up. This rising is what are ,very h£ety to kill the
causes the lightness of starter They are also
favorable to the growth of
sourdough and
breads as well.
yeast
less pleasant micro-
The sourdough micro- organismS'
organism belongs to the t Hopefully, the sourdough
same family of plants that feature has given you
yeast does. These som,e ,helP al hin‘s *n
organisms are found all working with sourdough.
over the world. They are As 1 already stated’ ‘here
present in the air almost are h“ndreds of methods
everywhere. That is why for 3ta*in8, y°ur °rwn
many people want to start sourdough starter. Im
their own starter from sure there are at least as
scratch many different ways of
I have found there are PreParingfoods with sour-
dough. Whatever works
best for you and your par-
ticular needs, is what we
hundreds of methods of
starting a starter. But still
there are many who . , ... ,
believe that a proven star- are mainly striving for.
Unnntr nAnlrinn untrt OAiir.
Happy cooking with sour-
dough.
ter culture is the only
place from which to
Oatmeal Date Breqd
1V« cups sifted flour
1V4 teaspoons baking powder
1 teaspoon salt
Vi teaspoon baking soda
Vt cup brown sugar, firmly packed
Vt cup rolled oats
1 teaspoon grated lemon peel
% cup buttermilk
2 eggs, beaten
V* cup vegetable oil
Vt cup sourdough starter
1 cup pitted dates
Sift flour, baking powder, soda and salt. Take 1 cup
pitted dates, cut real fine, and coat with 1 tablespoon
of the sifted flour mixture; then add to the remaining
dry ingredients with the brown sugar, the rolled oats
and lemon peel.
Blend the liquid ingredients and add all at once to
the flour mixture. Stir in the sourdough starter until
everything is well moistened. Pour into a greased 9x5-
inch loaf pan. Bake at 350° for an hour. Let stand for
10 minutes before removing from pan to cool. When
completely cool, wrap in foil or plastic wrap and store
in refrigerator. Serve with butter or cream cheese.
This.bread can be toasted.
THE
Young Homemakers
w w
WM yofDaMtaV
wlllpresenta y
fashion show *
Tuesday, April 17 at6:30
AT THE
DUBLIN NURSING CENTER
715 Sheehan
Public is invited
no admission
Aunt Cora’s Biscuits
ltt cups sifted flour
3 tablespoons baking powder
1H teaspoons baking soda
2 tablespoons sugar
1 teaspoon salt
Vi cup shortening, melted
1% cups sourdough starter
Place flour in bowl, add starter in a well, then add
melted shortening and the dry Ingredients. Turn out
onto a lightly floured board and knead until conalsten-
cy of bread dough, or of a satiny finish. Pat or roll out
dough to a H-inch thickness, cut, and put on a greased
pan, coat all sides. Let rise over boiling water for ft
hour. Bake at 425* for 15 to 20 minutes.
Alaskan Sourdough Bread
1 cup sourdough starter
IV* cups warm water »
4 tablespoons melted lard
Vt cup sugar
1 tablespoon or 1 package dry yeast
1 teaspoon baking soda
1 tablespoon salt
8 cups flour
Combine ingredients, adding the flour gradually,
and knead until the dough is smooth. Place in a
greased bowl in a warm place to rise until doubled in
size. Knead it down and once more let it rise. Shape
into loaves and bake at 375* for about 1 hour or until
done.
Sourdough Waffles
Vi cup sourdough starter
1 cup milk
lVi cups flour
1 egg, separated
4 tablespoons margarine, melted
Vt teaspoon baking soda
Vi teaspoon salt
Vt teaspoon cream of tartar
1 tablespoon sugar
The night before you plan to serve waffles for
breakfast, make a batter of the starter, milk and
flour; cover and let set overnight. When the batter is
very light, stir in the remaining ingredients, except
the white of the egg and cream of tartar. Add the
cream of tartar to the egg white, beat until very stiff
and fold into the waffle batter last. Let this whole bat-
ter set for 20 minutes. Bake as usual on heated waffle
iron. Makes 4 waffles and can also be used as hotcake
batter.
Burnt Sugar Spice Cake
2 cups flour
1 cup sugar
1 teaspoon baking soda
Vi teaspoon salt
1 teaspoon cinnamon
Vi teaspoon cloves
Vi teaspoon nutmeg
% cup vegetable shortening or butter
Vi cup buttermilk
3 tablespoons burnt sugar syrup
2 eggs
Vt cup sourdough starter
Vi cup finely chopped nuts
Sift together the flour, sugar, baking soda, salt, cin-
namon, cloves and nutmeg. Add the shortening, but-
termilk, burnt sugar syrup, the eggs and starter. Beat
for 3 minutes with mixer. Fold in the chopped nuts.
Bake in a greased and floured 13x9^-inch pan for 35
to 40 minutes at 350°.
Burnt Sugar Syrup
Vt cup granulated sugar
Vi cup water
Put the sugar in a small skillet and stir over
medium high heat until melted and very dark.
Remove from heat and add the water. Stir in well.
SHAMROCK FASHIONS, INC.
Outlet Store
NAME BRANDS FOR LESS
* *
SPECIAL GROUP OF
Jr. Separates $10.00 each
Compare at $40.00 each
Mon.-Fri. !M
Sat. 9-3
♦
403 E. Blackjack
Dublin 445-3530
The Dublin Progress
(USPS) 161-1880
P.O. Drawer R
Dublin, TX 76446
Phone (817)445-2244
Published each Wednesday by
Erath Publishers, Inc.
All Rights Reserved
This nmpeper I'seerree the right to edit all copy
received hr pubUcetten.
BobBrincefield General Manager
Pena Spinks......................Advertising
Jim Cross .................... News
Robin Telford.............-.......Production
MarieHelm .........................Reporter
iwiwiiWMsw^iri" “i—it rwM—
CMtr.WJIprjMr; -Ho-W. UMmt**; a**-***.»»
__Send address changes to The Dublin
Progress, P.O. Drawer R, Dublin, Texes 76446.
MEMBER 1964
TKXAS Pines ASSOCIATION
PAR COUNTRY CLUB
members & guests
POVERTY DANCE
Sat., April 14th
8 p.m.-Midnight
Music By
“Peltier Bros. Band”
from Ft Worth
playtng a variety
of music from
country to rock.
COME JOIN THE FUN
%ooooo-»o«x>^ooooooooixx>o>a^x>oo<x
toot
Dr. Joe Robert Pate
Has temporarily relocated his
office to the portable building
behind Hall & Cleveland Phar-
macy.
445-3346
County Homemaking
By Barbara Whiting
Most of us would like to
decrease shopping yet in-
crease our savings when
we buy. Often, it’s the little
things that help us to be
better shoppers and ac-
complish these goals.
Here are some tips for
sharpening your shopping
skills:
Plan your spending.
Making a list will help you
do this.
Shop for the best buy.
Compare prices and
quality. Go to several
stores when it is possible
and practical. Read and
understand guarantees.
Look for U.S. grades and
inspection stamps.
Remember that you don’t
always need the highest
quality.
Buy only what you need.
Read labels and tags.
Labels give information.
They can help you under-
stand what you are buying
and how to use it.
Count your change. Check
to see that things are
weighed correctly, and
check sales slips.
Know where to buy. For
example, your local
discount drug store may of-
fer lower prices on some
items that you usually buy
at the grocery store.
Knew when to save
money. Get food buys by
shopping off-season,
following holidays, at an-
niversary sales and at
weekend sales.
Shop carefully and take
time to think about making
large purchases.
For major purchases, find
out about charges for in-
stallation, delivery, ser-
vice and credit.
Read before you sign to
make sure you understand
contract.
Use coupons to save
money on items. But don’t
buy an unneeded item just
because you have a coupon
for it.
Purchase only from
reliable dealers.
Couple Plans To Marry-Mr. and Mrs. Bill Yates
have annodnoed the engagement of their daughter,
Cynthia L., to Billy E. Harrison of Austin. The bride-
elect, a graduate of Dublin High School and Cisco
Junior College, is employed as a C.A. by Dr. B. E.
Harrison of Austin. The son of Dr. and Mrs. B. E.
Harrison of Austin, the prospective bridegroom
graduated from John H. Reagan High School and at-
tended E.T.S.U. and Concordia Lutheran. He is em-
ployed by Waterloo Electric. The couple is planning a
May 26 wedding in Dublin and will reside in Austin.
4-H Club Reports
By Scotty Hayes
Announce Engagement—Mr and Mrs. William L.
Cowan of Dublin announce the engagement and ap-
proaching marriage of their daughter, Carol Ann, to
Ted Matthew Petjtijohn. He is the son of Mr. and Mrs.
D. H. Pettijohn, also o'! Dublin. The bride-elect is a 1983
graduate of Dublin High School and a freshman at the
University of Texas at Austin. Her fiance graduated
from Dublin in 1980 and was a 1983 graduate of
Tarleton. He is currently a graduate student at the
University of Texas at Austin where he is pursuing a
doctorate in chemistry. Marriage vows will be ex-
changed June 2 at 7:30 p.m. in the First Baptist Church
of Dublin. All friends and relatives are invited to at-
tend, said a family spokesman.
Erath County 4-H’ers did
exceptionally well in the
Tarleton State University
Invitational 4-H Judging
contests and in the District
8 4-H Horse Judging con-
test.
The 26 local 4-H members
participating were Troy
Lee Pope, Jerry Faught,
Melissa McDonald,
Thomas Faught, Kelly
Helms, Jennifer Jackson
and Vicki Reeves in horse
judging; Jeff Pendleton,
John Loutherback and Kirk
Keeney in livestock
judging; Heath Haedge,
Alan VanderHorst,
Heather Haedge, Kevin
Averhoff, Travis Turley,
Dana Howard, Michael
Reese, Kim Johnson,
George Cruz, Jason Car-
penter, Holly Haedge, Kim
Turley, Tammy Eubanks,
Jay Anderson, Jeff Ander-
son and Randy Howie in
dairy judging.
Thomas Faught placed
as tenth high individual in
the Invitational Horse
Judging contest. In the
District 8 Horse Judging
Contest, the team of
Thomas Faught, Kelly
Helms, Jennifer Jackson
and Vicki Reeves placed
first. This team will advan-
ce to the state competition
held during State 4-H
Roundup in June at Texas
A&M. The horse judging
teams are coached by
Norman Fryar.
the 10 high point in-
dividuals in the In-
vitational Dairy Judging
Contest. These were Kim
Johnson, High Point In-
dividual; Michael Reese,
second high; Dana
Howard, third high; Travis
Turley, fourth high; Kevin
Averhoff, sixth high;
Heather Haedge, seventh
high; Alan VanderHorst,
eighth high; and Heath
Haedge, ninth high.
Team placings ;n the
dairy judging were: first,
Erath County, Alan \ ^n-
derHorst, Randy Howlt,
Kim Johnson, Dan.
Howard; second, Er >lh
County, Mike Reese, Jeff
Anderson, Heather
Haedge, Tammy Eubanks;
third, Erath County, Holly
Haedge, Kevin Averhoff,
Kim Tuirley, George Cruz;
fifth, Erath County, Jay
Anderson, Travis Turley,
Heath Haedge. Jason Car-
penter.
Coaches for the dairy
judging teams are Kirk
Johnson and Kurt
Averhoff
SunbeltSavings
Mrmbfr FSLIC
301 N. Patrick 445-3356
Open 9-1 this Saturday to open IRA’s.
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The Dublin Progress (Dublin, Tex.), Vol. 96, No. 46, Ed. 1 Wednesday, April 11, 1984, newspaper, April 11, 1984; Dublin, Texas. (https://texashistory.unt.edu/ark:/67531/metapth777950/m1/3/: accessed June 28, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Dublin Public Library.