Section 1

Easy Sourdough Biscuits

��

Easy Sourdough Biscuits :

The night before you are planning to bake biscuits for breakfast, add together in a large bowl :

v 1 cup sourdough starter � 9 oz at 166% hydration

v 2 cups milk (1/2 & 1/2 is best) � 16 oz (or you can use 1 cup canned milk and 1 cup water)

v 1/4 cup melted butter(cooled) or oil � 2 oz

v 2 cups all purpose flour � 8.8

v Stir well and cover lightly, leave overnight at room temperature. Next morning add together in another bowl :

v 2.5 cups all purpose flour � 11 oz

v 1 Tablespoon sugar - .5 oz

v 2 teaspoons salt - .42

v 1 Tablespoon baking powder -.5 oz

v 1 teaspoon baking soda - .16 oz

Stir all of the dry ingredients together and then add the dry ingredients all at once to the large bowl of starter mixture. Mix together and pour out onto a well floured surface. Knead enough times to make the dough workable and keep the dough ball covered in flour on the outside but don�t knead in too much flour because you want the dough to be sticky in the middle. The dough is supposed to be wet. Gather up the dough making sure there is enough flour on the top and bottom and roll out �� inch thick dough. Using a 3 inch biscuit cutter, cut out the biscuits and flatten them slightly when you place them on a greased baking sheet. Pop into a 400F oven and bake for 15-18 minutes, turning the pan halfway for even browning. Tear one biscuit in half to make sure they're done, butter, enjoy! When finished you can brush butter on the tops. This makes about 18 large biscuits.

Baker�s Percentages

Sourdough Starter�� 9 oz�� - 40.2%

Water/milk �� 16 oz�� - 71.5 %

Oil�� 2 oz�� - 8.9 %

Salt�� .4�� - 1.8 %

Baking powder/soda�� .21�� - 0.9%

Flour� �� 19 oz� �� - 84.9 %

Total weight of dough�� 2 lbs 14.6 oz�� - 208.2 %

Total flour�� 1 lb 6.4 oz�� - 100%

Total water�� 1 lb 5.6 oz�� - 96.6