The Easiest Way to Make a Sourdough Starter
This is the BEST sourdough starter recipe for beginners! No measuring, no discards, no feedings required! It is the only sourdough starter method I have ever used and have been baking sourdough breads for almost 40 years!
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Grandma Johnson's biscuits
[White Lily recipe, makes 12]
Ingredients
2 cups White Lily Enriched Unbleached Self-Rising Flour1/4 cup butter or shortening3/4 cup buttermilk or milk2 tablespoons butter, melted
Instructions
Preheat the oven to 475°F. Place flour in a large bowl. Using a pastry cutter or fork, work butter or shortening into flour until crumbs are the size of peas. Add buttermilk, stir with a fork just until flour is moistened. Turn dough onto a lightly floured surface. Gently roll dough with a floured rolling pin until 1 inch thick. Cut out biscuits using a floured 2-inch biscuit cutter or the rim of a cup. Place biscuits on a baking sheet where the edges touch. Reform the scrap dough to make additional biscuits. Bake 8 to 10 minutes or until golden brown. Remove from oven. Brush tops with butter and enjoy.
[Grandma Johnson's way, makes ~20]
Ingredients (Remember--Just eyeball it!):
• 5.5ish cups of White Lily self-rising flour
• 3/4ish of a cup of Crisco shortening
• 2.5ish cups of buttermilk
• Butter (to grease the pan and rub on the cooked biscuits)
Instructions:
• Grease a baking sheet with butter & preheat oven to 470°
• Measure and sift the flour into large bowl #1
• Measure out 31 heaping spoonfuls of flour from bowl #1 and place into large bowl #2
• Make a 'well' in the flour left in bowl #1
• Add shortening to bowl #2
• Use your hands to incorporate the shortening into the flour until it's like a pea shape
• Add 1 cup buttermilk to bowl #2 and mix -- do NOT overmix!
• Add more buttermilk (by the 1/4 or 1/2 cup) and continue mixing
• At this point, the dough will be very wet!
• Add the dough to the 'well' in bowl #1
• Start adding some of the dry flour to the dough, all the way around the bowl, rolling the dough to incorporate some of the dry flour into the dough until the dough isn't very sticky to the touch. Just work your pan. Don't get too much flour. Get enough to make 'em soft... and that's it!
• Go clean your hands. :)
• Put some of the dry flour onto your (clean) hands
• Grab a ball of dough off of the side of the dough mound, roll it into a ball, place it in the corner of the greased baking sheet and press it with your knuckles
• Repeat until you've filled your baking sheet (Grandma made 21 biscuits in this video)
• Bake 20 minutes. (Check after 15 minutes!!!)
• Remove your biscuits from the oven.
• Take your stick of butter and rub it alllllll over the tops of the biscuits
• Flip the biscuits over. Rub the butter allllll over the bottoms!!
• Flip the biscuits upright
• Cut the biscuits open and insert butter or cheddar cheese into them!
• Share your biscuits with family and friends. :)
How To Make THE BEST Sourdough Biscuits
Lots of folks make sourdough bread, but did you know that sourdough biscuits and flapjacks were a staple of our diet in years past? They taste amazing! ~~CLICK BELOW FOR RECIPE & MORE~~
Pastry Cutter:
SOURDOUGH BISCUITS
2 1/4 cups plain flour
2 T oil (coconut, Crisco, ect.)
1 t baking powder
1 t salt
1 t sugar
Mix well with pastry cutter
1 1/2 cups starter
1/2 cup buttermilk (more or less to get the right consistency)
You can let them rise a bit in the pan for even lighter biscuits!
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Nathan's Sourdough Biscuits
My oldest Nathan first showed me about sourdough and how easy it was to work and cook with. These biscuits are a variation of my Mom's Butter Biscuits, only I use my sourdough starter instead of buttermilk.
Ingredients:
1 cup all purpose flour
1 1/2 teaspoons baking powder (not bacon powder)
1 teaspoon kosher salt
8 tablespoons (1 stick) salted butter
1 cup sourdough starter
Directions:
1. Mix dry ingredients in a mixing bowl and whisk together until blended.
2. Cut butter into dry ingredients until no large pieces of butter remain.
3. Mix in sourdough starter and mix until ragged dough ball forms and all dry ingredients incorporated (you may have to use a little more than 1 cup of starter).
4. Turn out dough onto a lightly floured surface and flatten out to 3/4 of an inch thickness.
5. Fold over dough from one side to another and flatten back out to 3/4 of an inch thickness. Do this 8 time total.
6. Cut out biscuits and place on lightly greased pan or cast iron skillet.
7. Cover and set aside in a warm location to rise for 1 hour.
8. Bake at 450 degrees for 25-35 minutes or until done.
Sourdough Biscuits - Food Fixin' Friday
Welcome to The Faithful Farmer Momma and Friday's Food Fixin' episode. Today, we will be making fresh, from scratch Sourdough Biscuits. They are so simple and so delicious! I have learned so much over the past few months about sourdough and how easy it is to create and keep for a very long time! Join me on a quest for GOOD biscuits that are healthier for you because of all of the amazing properties of sourdough.
Links from the video:
Sourdough starter and information….
Lisa from Farmhouse on Boone
Pampered Chef bowls, silicone covers and other storage items …..
Biscuit recipe …… altered alittle with my flour choices
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Easy Sourdough Starter Recipe | Make a Wild Yeast Starter at Home
Looking for an easy sourdough starter recipe? I'm showing you how to make a wile yeast starter at home that you can use in bread, pastries, buns, focaccia, donuts and more. If you can't find yeast or are looking for a more natural, easy to digest alternative the natural yeast in sourdough starter can be used in place of instant yeast in most yeast leavened baked goods. The best part is, it's easy to make at home. It only takes 5 days and about 2 minutes a day of work plus, all you need is regular all purpose flour and water.
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Sourdough Starter Recipe/ Guide/ Schedule
Day 1
In a glass jar with loose fitting lid stir together 50 g water and 50 g flour until smooth. Cover loosely and set aside at room temperature for 24 hours.
Day 2
Stir in an additional 50 g water and 50 g flour to the starter. Cover loosely and set aside again for another 24 hours.
Day 3
Stir in an additional 50 g water and 50 g flour to the starter. Cover loosely and set aside again for another 24 hours.
Day 4
Stir in an additional 50 g water and 50 g flour to the starter. Cover loosely and set aside for 24 hours.
Day 5
Your starter should be ready to bake with. It should have doubled in size, smell sour and be filled with lots of bubbles. If it hasn’t, continue with the feedings for another day or two.
Maintain
To keep and maintain your starter all you have to do to maintain it is to mix the same amount in weight of starter, water and flour. So, for example I used 50 grams of starter (you can use or discard the remaining starter), 50 water and 50 flour but you can do 100 g of each or 75 grams or 382 grams of each, you get the point. Feed it every 24 hours if you’re keeping it at room temperature and every 4/5 days if you keep it in the fridge.
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