Make Sourdough Biscuits at Home or in Camp
Easy Biscuit Recipe Uses Sourdough Starter
Sep 28, 2009 Sheila Gaquin
Use Sourdough Starter to Make Biscuits - Sheila GaquinThis traditional sourdough biscuit recipe has been passed around for generations. It makes plenty of light, tasty biscuits that can be baked at home or over a campfire
Like all sourdough-based baked goods, these traditional biscuits have a rich, tangy flavor. Whether they are made at home or in camp, they must begin with a healthy, well fed sourdough starter.
Warm up the Sourdough Starter Before Using
The night before making the biscuits, take the sourdough starter out of the refrigerator or ice chest, and feed with a half cup of water and a cup of flour, then let the starter sit in a warm spot over night.
The Sourdough Biscuit Recipe
Mix together these dry ingredients:
Strawberry Mousse Become a Member today for your chance to win great prizes! www.oetkermoments.ca
King Arthur Flour Online Trust only King Arthur Flour for your Specialty Baking Needs. www.KingArthurFlour.com
Ads by Google•2 cups of all-purpose flour
•3 tablespoons of sugar
•1 teaspoon of salt
To the dry ingredients, add:
•2 cups of sour dough starter
•¼ cup of oil
Hand mix the ingredients, then knead the dough for a few minutes. If the dough is too sticky, incorporate a bit more flour. If the dough feels too dry, dampening one hand and then knead the dough some more to work the moisture into the dough without making it pasty.
Cover dough and let it sit for about 10 minutes in a warm place.
Read on
How to make Sourdough Starter
A Cheating Version of a Sourdough Loaf
Book Review – Wild Sourdough by Yoke Mardewi
Forming the Biscuits
Pull off lumps of dough about 2 inches in diameter. Roll the dough lightly between the palms to make round balls. At home, place the dough balls about an inch apart in a well greased 9x13 pan. In camp, place the biscuits in a greased cast iron dutch oven with a lid. Set the biscuits in a warm place until they double in size.
Rising Time for Sourdough Biscuits
It takes about 90 minutes for the biscuits to double in size and touch each other if the temperature is between 65 to 75 degrees F. In camp it can take a lot longer if the weather is cool, so mix the biscuits in the evening, and let them rise slowly overnight. By morning the biscuits are ready to bake for a breakfast treat.
Baking Time
At home, bake the biscuits in a 425 degree F. oven for 15 minutes or until the biscuits are golden brown. In camp, put the lid on the dutch oven, and settle the dutch oven into the hot coals of the camp fire. Use a shovel to scoop some of the coals onto the top of the dutch oven, and to bank more coals around around the sides of the dutch oven. Exact timing is difficult to predict with a campfire, so check the biscuits after 10 minutes to get some idea of how fast they are baking.
Baking Powder Option for Sourdough Biscuits
A tablespoon of baking powder can be added to the dry ingredients when mixing the biscuits. The baking powder shortens the rising time from 90 minutes to about 30 minutes, and guarantees the biscuits will rise even if the temperatures are chilly. Sourdough rises best at room temperature, a condition that can be difficult to provide in camp.
This recipe makes about 18 crowd pleasing biscuits
Read more at Suite101: Make Sourdough Biscuits at Home or in Camp: Easy Biscuit Recipe Uses Sourdough Starter http://www.suite101.com/content/make-sourdough-biscuits-at-home-or-at-camp-a152979#ixzz1BPaRzb9d
Easy Biscuit Recipe Uses Sourdough Starter
Sep 28, 2009 Sheila Gaquin
Use Sourdough Starter to Make Biscuits - Sheila GaquinThis traditional sourdough biscuit recipe has been passed around for generations. It makes plenty of light, tasty biscuits that can be baked at home or over a campfire
Like all sourdough-based baked goods, these traditional biscuits have a rich, tangy flavor. Whether they are made at home or in camp, they must begin with a healthy, well fed sourdough starter.
Warm up the Sourdough Starter Before Using
The night before making the biscuits, take the sourdough starter out of the refrigerator or ice chest, and feed with a half cup of water and a cup of flour, then let the starter sit in a warm spot over night.
The Sourdough Biscuit Recipe
Mix together these dry ingredients:
Strawberry Mousse Become a Member today for your chance to win great prizes! www.oetkermoments.ca
King Arthur Flour Online Trust only King Arthur Flour for your Specialty Baking Needs. www.KingArthurFlour.com
Ads by Google•2 cups of all-purpose flour
•3 tablespoons of sugar
•1 teaspoon of salt
To the dry ingredients, add:
•2 cups of sour dough starter
•¼ cup of oil
Hand mix the ingredients, then knead the dough for a few minutes. If the dough is too sticky, incorporate a bit more flour. If the dough feels too dry, dampening one hand and then knead the dough some more to work the moisture into the dough without making it pasty.
Cover dough and let it sit for about 10 minutes in a warm place.
Read on
How to make Sourdough Starter
A Cheating Version of a Sourdough Loaf
Book Review – Wild Sourdough by Yoke Mardewi
Forming the Biscuits
Pull off lumps of dough about 2 inches in diameter. Roll the dough lightly between the palms to make round balls. At home, place the dough balls about an inch apart in a well greased 9x13 pan. In camp, place the biscuits in a greased cast iron dutch oven with a lid. Set the biscuits in a warm place until they double in size.
Rising Time for Sourdough Biscuits
It takes about 90 minutes for the biscuits to double in size and touch each other if the temperature is between 65 to 75 degrees F. In camp it can take a lot longer if the weather is cool, so mix the biscuits in the evening, and let them rise slowly overnight. By morning the biscuits are ready to bake for a breakfast treat.
Baking Time
At home, bake the biscuits in a 425 degree F. oven for 15 minutes or until the biscuits are golden brown. In camp, put the lid on the dutch oven, and settle the dutch oven into the hot coals of the camp fire. Use a shovel to scoop some of the coals onto the top of the dutch oven, and to bank more coals around around the sides of the dutch oven. Exact timing is difficult to predict with a campfire, so check the biscuits after 10 minutes to get some idea of how fast they are baking.
Baking Powder Option for Sourdough Biscuits
A tablespoon of baking powder can be added to the dry ingredients when mixing the biscuits. The baking powder shortens the rising time from 90 minutes to about 30 minutes, and guarantees the biscuits will rise even if the temperatures are chilly. Sourdough rises best at room temperature, a condition that can be difficult to provide in camp.
This recipe makes about 18 crowd pleasing biscuits
Read more at Suite101: Make Sourdough Biscuits at Home or in Camp: Easy Biscuit Recipe Uses Sourdough Starter http://www.suite101.com/content/make-sourdough-biscuits-at-home-or-at-camp-a152979#ixzz1BPaRzb9d
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