Rustic Biscuits
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Instead of just white flour, I added a small amount of
cornmeal and whole wheat to give the biscuits a more rustic flavor. This is a
large batch of biscuits for when the whole clan arrives for Sunday morning
breakfast.
Rustic Sourdough Biscuits
In a medium bowl mix:
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2 cups vigorous Sourdough Starter � 18 oz 166% hydration
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1.5 cups Milk � 12 oz
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1/2 cup oil or melted Butter � 4 oz
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1 Tablespoon Malt Syrup/or substitute 1 Tablespoon Brown
Sugar � 1 oz
In a medium large bowl mix the dry
ingredients:
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4 cups all purpose flour � 17.6
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1/4 cup Whole Wheat flour -� 1 oz
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2 Tablespoons of Cornmeal - .5 oz
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2.5 teaspoons Salt - .5 oz
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1 teaspoon Baking Soda -�
.16 oz
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4 teaspoons Baking Powder - .65 oz
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Stir dry ingredients together and then add the first bowl
of wet ingredients to the second bowl of dry ingredients, stir gently with a
fork until a soft sticky dough is formed. Add more all purpose flour if
the dough is too sticky. I had to add about another 1/3 of a cup of flour. Pour
out on a well floured surface and knead just enough to have the dough gather
into a ball and be smooth and pliable. This dough will still be somewhat sticky
on the inside, just keep the outside covered with flour as you roll it out and
cut biscuits with a biscuit cutter. If the dough is kneaded too much or you add
so much flour while kneading that it is no longer sticky inside, it will be a
tougher biscuit. So handle the dough gently and quickly and get the cut
biscuits onto a baking sheet lightly greased or sprayed with pan spray. Pop the
biscuits into a preheated oven at 400 degrees for 12 - 15 minutes. Eat while
hot with dripping butter/honey/jam etc. Enjoy! This
makes about 2 dozen large biscuits.
Copyright
December 2006
Baker�s Percentages Sourdough
Starter�������� 18 oz�������������������� - 69.6% Water/milk
��������� ��������� 12 oz����������� ��������� - 46.4 % Oil��������������������������������� 4 oz������������ ��������� - 15.5 % Salt������������������������������� .5�� ��� ������������������ - 1.9 % Baking
powder/soda���� .21������������������������ - 0.8% Flour� ������������������ ��������� 19.1 oz�������� ������� � - 73.8 % Total
weight of dough�� 3 lbs 5.8 oz����������� - 208.0 % Total
flour��������������������� 1 lb 9.9
oz����������� - 100 % Total
water������������������� 1 lb 7.2 oz������������ - 89.8 %