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First sourdough attempt q-view

post #1 of 8
Thread Starter 
Started some sourdough starter on monday and made some of Goat's biscuits tonite. His look much better than mine but boy were they tasty. I think I will eventually get the hang of it. I have a batch of starter in the fridge so I can make sourdough whenever I need it. PDT_Armataz_01_22.gif
post #2 of 8
how was the sourness?

i haven't been able to find locally, or re-produce a San Fran sour dough taste
post #3 of 8
Thread Starter 
Smelled and tasted like the best sourdough I have ever had...the longer you keep it out of the fridge...the better the sourdough flavor, so I am told.

Also I am told that if you add yeast to speed the process you get less flavor. I have no idea if this is true, just what I have read. Goat swears buy the starter recipe of a chuckwagon cook and I am sure it has awesome flavor.
post #4 of 8
New trick smokin,

I double the recipe and place it in a gallon zip lock bag and into the refrigerator. Each morning I just pull off the amount of dough that I need and cut out my biscuits. I place the leftover dough back in the zip lock bag and back into the refrigerator. I let my biscuits warm up and rise for about 45 minutes and pop them in the oven. I have biscuit dough all week.
post #5 of 8
so goat, i take it you are using nothing but the sourdough to make your biskets?
post #6 of 8
No, I use a little more than that, salt, baking powder, baking soda, lard, sugar,& flour.
post #7 of 8
They look damn tasty..........Good job..............
post #8 of 8
I think Abigail's beer bread is pretty close to San Fran sour dough in flavor.
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