Thursday, October 13, 2011


Sourdough biscuits

 oh the taste, smell and texture of sourdough! I found a fantastic publication on bread making which had a great spread on sourdough , here are two recipes and how to make the starter.

no knead sourdough

To get started on your starter.....
Boil 3 medium potatoes with skins on until cooked through. Drain and peel, mash into a puree and let cool 1 hour.
Add enough water until you have a soupy liquid.
this is your potato water
Sourdough starter
2 c thick potato water
2 Tbs sugar
2 c all purpose flour
Mix into crock until smooth. Cover with a cloth and let sit on counter for at least 3 days. Now begin feeding your starter daily with 1/4 c four, 1/4 c water and teaspoon of sugar, mix in and recover. Your starter is ready to use after the first 3 days but a longer wait is preferred. Remove starter as needed for recipes and continue to feed daily.
*wheat flour not recommended for use in sourdough breads

No Knead Sourdough
3 1/2 c all purpose flour
1/4 tsp active dry yeast
1 3/4 tsp salt
2/3 c sourdough starter
1 1/2 c water
course cornmeal for dusting
Combine  flour, yeast and salt, whisk together. In another bowl combine sourdough starter and water, add to flour mixture until wet sticky mass. Cover bowl with plastic and let sit at room temp for 12- 18 hours. Dust wooden cutting board with cornmeal and turn out dough, let rest covered with linen towel 1-2  hours. Do not add more flour.
Preheat oven to  450 and heat a 3 1/2 Dutch oven in it, remove pot and sprinkle with more cornmeal. With two scrapers scoop dough up and place in hot pan Cover and bake 35 min, remove cover and bake additional 15 minutes. Cool  and slice.
NOTE- I actually placed my dough into a stone wear pan and let it rise the second time there  at room temp, the pan was not preheated and the bread turned out just fine. This can simplify the process for you.

Sour dough biscuits

2 c all purpose flour
2 c sourdough starter
1/2 tsp salt
1 Tbs honey
2 tsp baking powder
2 Tbs butter cut into small pieces
2 Tbs melted butter

Heat oven to 350 Grease 10 in cast iron skillet, set aside.
Mix all ingredients except for melted butter. Pinch off egg size pieces and place in pan touching. Brush tops with melted butter and let set in warm place 10 minutes. bake 35-40 minutes.

This magazine is published by Mother Earth News. Volume 5  the ISBN is 70989 35863. It sells for $6.99 and is worth every penny. Filled with recipes for breads, quick breads,  oils and butters. It even has jam, sandwiches and gluten free tips. I highly recommend it!

Lamb Around
Funky Junk

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