First sourdough attempt q-view

smokin' joe

Smoking Fanatic

Original poster

Oct 8, 2007

711

10

Wilmington, Delaware

• Feb 23, 2008

• #1

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.

 

walking dude

Gone but not forgotten. RIP

SMF Premier Member

Aug 5, 2007

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Des Moines, IOWA

• Feb 23, 2008

• #2

how was the sourness?

i haven't been able to find locally, or re-produce a San Fran sour dough taste

 

smokin' joe

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Original poster

Thread starter

Oct 8, 2007

711

10

Wilmington, Delaware

• Feb 23, 2008

• #3

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.

 

goat

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OTBS Member

Oct 27, 2005

958

11

Uvalde, TX

• Feb 23, 2008

• #4

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.

 

walking dude

Gone but not forgotten. RIP

SMF Premier Member

Aug 5, 2007

6,480

18

Des Moines, IOWA

• Feb 23, 2008

• #5

so goat, i take it you are using nothing but the sourdough to make your biskets?

 

goat

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OTBS Member

Oct 27, 2005

958

11

Uvalde, TX

• Feb 24, 2008

• #6

No, I use a little more than that, salt, baking powder, baking soda, lard, sugar,& flour.

 

kookie

Master of the Pit

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Mar 27, 2007

2,850

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Mandan North Dakota

• Feb 24, 2008

• #7

They look damn tasty..........Good job..............

 

gunslinger

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OTBS Member

Sep 24, 2006

959

12

Beautiful Missouri Ozark Mountain Country

• Feb 24, 2008

• #8

I think Abigail's beer bread is pretty close to San Fran sour dough in flavor.
http://www.smokingmeatforums.com/for...ead.php?t=3225