A Successful Experiment
I have been on a journey with sourdough for a few weeks. My first attempt was going really well, and then I killed it. I had just baked a beautiful, tasty loaf of bread to have with chicken soup, we were looking forward to the next delicious thing, and it died. Murdered by a crock-pot full of that very soup we were enjoying with our bread. Lesson learned. Heat and humidity over a long period of time = moldy starter.
So, I started another starter last week, and it's doing well. Part of the process of sourdough is discarding some every day, to make room for feeding it. I don't like to just throw away the discard, so I use it to make other recipes. Some have been well received by Kev and the kids, others have not. Today's biscuits, though, got top marks from everyone.
Kev even called me on the way to work and said, "save that recipe because those are a winner!" High praise from that man. I ate mine with Nature Nate's Honey, and it was heavenly.
Here is the recipe, in case you'd like to try.
1 Cup Starter
1 Cup Flour (I used unbleached organic white, but you can use all-purpose or any combo)
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1/2 cup ghee (can sub butter)
Preheat oven to 425
Mix dry ingredients together in large bowl, cut in ghee or butter until mixture is crumbly. Stir in starter until just mixed and soft dough forms. My starter was thin, so I added a little more flour. It's optional, but I let my dough sit for a while, loosely covered. Once you are ready, turn out dough on lightly floured surface, and roll to about 1/2 inch thickness. I cut mine with a glass and then re-rolled the scraps. Bake for about 12 minutes, watching near the end for your desired golden brown color. Eat up!