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Leon County Cooks: Mildred Stell
Mildred Stell makes sour dough bread every week. She and her husband Rex eat as much as they can and they give the rest away. Mildred not only cooks bread but she loves to cook brownies from scratch. No mixes for this lady. She entered several items in the Leon County Home and Garden Fair and won Best of Class for her muffins and a blue ribbon for her bars. The Stells were weekenders in Leon County for years, then after both retired from SW Bell they moved here full time. Mildred got her starter from a friend years ago and has kept it alive since then. She does not have a starter recipe, but the one below is mine. The bread recipe is hers using her starter. You should be able to make a starter from my recipe, keep it alive with the ingredients given, and make bread using Mildred’s recipe. Sherry’s Sourdough Starter 1 package active dry yeast 2 ½ cups warm water (105 to 115 degrees) 2 cups all-purpose flour 1 tablespoon sugar or honey Dissolve yeast in ½ cup of the warm water. Stir in the remaining warm water, flour, and sugar or honey. Beat till smooth. Cover with 100% cotton cheesecloth. Let stand at room temperature for 5 to 10 days or till mixture has a fermented aroma and vigorous bubbling stops, stirring 2 or 3 times a day. To store, transfer Sourdough Starter to a 1-quart covered plastic container and refrigerate. Mildred’s Sourdough Bread To make bread take out 1 cup starter and add ¾ cup sugar, 3 heaping tablespoons instant potato flakes and 1 cup hot water. Stir and let set at room temperature all day. That evening place 1 cup starter in large bowl. Save the rest for next time.Add ¼ cup sugar ½ cup cooking oil 1 tablespoon salt 1 ½ cup warm water (110) 6 flour, stirring after each cup Turn dough into greased crock bowl and turn over making the dough covered with oil. Let it rise overnight. In the morning punch down batter and make 3 loaves bread or 2 loaves and 12 rolls. If you choose not to make bread, be sure to take out 1 cup of starter and either give it away or throw it away. Mildred’s Brownies 3 sticks butter or margarine (melted) 1 cup sugar 1 tablespoon vanilla 5 eggs 2 cups flour 2/3 cup cocoa 1 tsp baking powder 1 tsp salt 20-25 small mint patties Preheat oven to 350 and grease 9X13 baking pan. Mix by hand in large mixing bowl using a wire whisk. Melt butter; add sugar, vanilla and eggs. Stir until well blended. Sift flour with cocoa 3 times and add to liquid mixture. Pour into baking pan and cover with mint patties. Bake for 50 to 55 minutes. Cut when completely cool. |
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