Fluffy sourdough einkorn biscuits
hi! I have recently switched to einkorn and I have made a sourdouhh einkorn starter. I have flipped through an einkorn cookbokk, and I was not happy that the whole grain biscuits were a bit flat looking. I used to use this recipe with all the tips about crowding the biscuits and putting the dough in a hot cast iron pan to bake in.
http://www.deepsouthdish.com/2008/10/perfect-buttermilk-biscuits.html?m=1
several people have used water roux to lighten einkorn breads. I was wondering if anyone thinks they could suggest if a water roux and sourdough could be adapted to the recipe above In order to make wjole grain sour dough einkorn biscuits that are a bit more light, higher and fluffy. I won't get the same results as all purpose flour but I'm hoping it would make an improvement. I also want to know if a water roux could even successfully be used in a biscuit recipe? Please don't ask me why I want to do it (it's a personal choice).
Thanks so much
No reason why it wouldn't work. Not sure how fluffy you are going to get, but it's certainly worth a try. I would suggest adding some AP flour along with the Einkorn flour as a start and maybe use the AP flour in the water roux only as see how that works. The secrete to fluffy biscuits is to not overwork the dough as you don't want to develop the gluten or you end up with bricks.
thanks for the advice but I'm hoping to use completely einkorn for this recipe. I'm hoping sourdough or makig a soaker will lighten the recipe so i don't end up with rocks. I'm just not too sure about the method of incorporating my ideas, so any suggestions I will be grateful
2. SD whole grain biscuits aren't like regular biscuits. How you make the levain and how you let then rise makes a lot of difference.
What recipe are you using?
http://www.deepsouthdish.com/2008/10/perfect-buttermilk-biscuits.html?m=1
However i wany to use einkorn flour and only einkorn flour. Any suggestions on adding sourdough or adjusting the recipe ( like making a soamer or something) for this?
I Haven't worked with einkorn flour yet, but my suggestion would be to try regular sourdough biscuits first before trying to incorporate other techniques. Here is the recipe I use:
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/3 cup cold shortening
1 cup sourdough starter
1/4 to 1/2 cup buttermilk
Take 1/2 C of the buttermilk and 3/4 C of einkorn flour and mix it with 10g of starter and leave it out on the counter overnight to make the levain. Dump the shortening and use butter instead. Cut the 1/3 C of butter into the remaining 1 C of einkorn, 1 tsp of salt, 1 tsp of baking powder and 1/2 tsp of baking soda. with a pastry cutter. Add the levain to the mix and mix toigether with a spoon. Knead just a few times to make a rough doug. Roll out to 1 inch thich and cut into 2 inch rounds and place on parchment paper on a baking sheet.
Cover with damp towel and let rise for 30 minutes. Brush with butter and bake at 425 F until golden brown
Happy Baking
PS since these are now whole grain you will need another 1/4 C of Buttermilk in the levain and I would also up the butter another couple tablespoons as well.
woah!!! Thanks. So what you mean is that the recipe you gave me is for just regular all purpose einkorn, but if I use whole grain, i need to add the extra buttermilk to the levain (3/4 cup in the levian instead of 1/2 cup) and add some extra butter or is it the reverse? Thanks!! I am so grateful!!! Lol
bit more butter. You are most welcome. Let us know how they turn out. You can also make English Muffins with this recipe - just let them proof a bit longer say 45 minutes and dry fry them on an electric skillet or cast Iron one. I like two'fers