The Villa Park Women’s League Dinners come with tested recipes. This is from January 2015, A Taste of San Francisco.<\/p>\n
Sourdough Bread<\/span> Primary batter\u2014Do 12 hours before making the bread:<\/p>\n Ingredients:\u00a0\u00a0<\/strong><\/p>\n Directions;\u00a0<\/strong><\/p>\n To make the bread\/biscuits<\/p>\n Ingredients:<\/strong><\/p>\n Directions:<\/strong><\/p>\n Serves:\u00a0\u00a0<\/strong>1 loaf or 10 biscuits\/rolls<\/p>\n Source:\u00a0\u00a0<\/strong>\u00a0 Villa Park Woman’s League Gourmet<\/p>\n","protected":false},"excerpt":{"rendered":" The Villa Park Women’s League Dinners come with tested recipes. This is from January 2015, A Taste of San Francisco. Sourdough Bread EJU NOTE: Since getting this from Ginger a couple months ago I\u2019ve made this recipe about 20 times\u2014other than feeding the starter (1 minute) and the proofing time (30 minutes), it literally takes … Continue reading “Sourdough Bread”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[28],"tags":[58],"class_list":["post-7734","post","type-post","status-publish","format-standard","hentry","category-breads-rolls-muffins","tag-vpwl-oct-2012"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7734","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=7734"}],"version-history":[{"count":5,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7734\/revisions"}],"predecessor-version":[{"id":8246,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7734\/revisions\/8246"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=7734"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=7734"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=7734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nEJU NOTE: Since getting this from Ginger a couple months ago I\u2019ve made this recipe about 20 times\u2014other than feeding the starter (1 minute) and the proofing time (30 minutes), it literally takes 7 minutes and yes, I timed it. I put down saran or parchment to knead the dough so clean up is less than 10 seconds. Some recipes recommend putting a pyrex bowl with an inch of water into the oven when you first turn it on to add some moisture. I didn\u2019t see any real difference and have done it both ways.
\nSource: Ginger Kleerup<\/p>\n\n
\n
\nNOTE: Biscuits are faster to bake than bread \u2013 but the traditional round San Francisco Sourdough is my favourite. Further NOTE: the recipe makes 1 loaf or about 10 biscuits, you will need to double or triple for
\nyour party. Assume \u00bc loaf or 2 biscuits per person.<\/li>\n<\/ol>\n\n
\n
\n— OR roll out with floured rolling pan (or pat with floured hands) until about 1\/2 inch thick and cut with floured biscuit cutter.
\nCarefully lift and baste with butter. Place close together on pan.<\/li>\n