Alaska Sourdough Biscuits and Basic Starter |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 75 |
|
This one was on the back side of Halibut Tempura. Ingredients:
2 1/2 cups lukewarm water |
1 tablespoon baking yeast |
3 cups flour |
1 1/2 cups active starter |
1 cup warm water |
1 cup flour |
1 1/2 cups flour |
1 teaspoon salt |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
Directions:
1. Sprinkle yeast on water and allow to dissolve for 5 minutes. Gradually stir in flour, beating until smooth. Pour into crock or jar, cover loosely with cheesecloth or foil, and set in a warm place to ferment for a couple of days. Mix starter, water and flour. Set in warm place to work overnight. To your sponge, add 1 cup flour. Stir. Mix 1/2 cup flour, salt, baking powder, and baking soda. Add all at once to dough, stirring with fork. Turn onto floured board, knead lightly, and cut out. Place on baking pan, brush tops with butter and allow to rise in warm place until doubled in bulk. Bake at 400* for 20-25 minutes. Prep time is for actual baking only.
|
|