The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The yeast Water Drama continues

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RuthieG's picture
RuthieG

The yeast Water Drama continues

I have enjoyed the yeast water/raisin yeast water episode but in feeding my beasties, I have trouble tossing the content, so I have been using mine steadily.  I made a levain the other day and made too much, so I decided to call it my water yeast sourdough and with the flour added to the liquid yeast, basically that's what it is.........so................

 

After two days of refreshing my sourdough and putting the contents from the refresh into a bowl and "refreshing" that, this morning I used it to make biscuits.  So here are my liquid yeast, sourdough biscuits.  I hope you can tell from the pictures just how good they were.  We had them with my homemade strawberry preserves.  They were so good.

 

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They really were so good and they were so easy to make......

Biscuits with Self-Rising Flour

 

1 1/2 cup sourdough (made with yeast water and flour)or whatever you have..

2 cups self-rising flour

¼ cup shortening or lard

1 cup milk or buttermilk

  1. Preheat the oven to 425 degrees.
  2. Put the flour in a bowl.  With a pastry cutter or your fingers rub the shortening into the flour until the texture is like cornmeal. (or take the easy way out and dump it into your food processer the way I did.)
  3. Form a hole or well in the middle of the flour mixture and pour the milk or buttermilk into the well an the sourdough starter..  Ignore using a processer.
  4. Blitz a few times in the processer till well blended. Or use your fork to stir the flour into the milk, stirring in a circle so that a little more flour is incorporated with each pass.
  5. Roll out dough to ½ inch and cut with a 2 inch cutter.
  6. Place biscuits onto a greased baking sheet and bake at 400 degrees for 10-12 minutes.  I stuck them in the microwave and let them rest there until I was ready to make breakfast.  They had a beautiful rise in the oven and the tops have a unique sourdough crumb..kind of crunchy........I love them.

 If you have issues with dumping your refresh extra's .........Make Biscuits.

Comments

RonRay's picture
RonRay

I am Just a bit confused, RuthieG. Not, by the fine looking biscuits, for they look delicious. But, rather by your use of the name "sourdough". Generally, sourdough refers to a dough with a wild yeast the tends to make the taste become more sour than sweet. Generally, originally cultured from a grain, like wheat, or rye. I have never seen it in reference to a water yeast created from vegetables or fruits.  If I missed something - I did read it 3 times - I apologize.

I did see a possibility that you were saying you converted a Raisin Yeast Water into a sourdough, which of course, might well be what you meant, but that wasn't clear enough for me to be sure that was the meaning. I only mention it because there are already so many that are having problems understanding the differences between Yeast Water and Sourdough, that I thought it worth checking with you on your meaning.

Ron

RobynNZ's picture
RobynNZ

what the hydration level of the yeast water/flour blend is. What ratio of yeast water/water/flour did you use? As Ron says, your biscuits (we call them scones) do look delicious.

Regards, Robyn

Daisy_A's picture
Daisy_A

Hi Ruthie,

Mmm they do look good. I use a mixed levain of flour and RWY at times also. In response to Ron's question about terms, I simply call it a levain, as I'm guided in my choice of yeasts by the type of dough development that I want.  I'm glad that with this mixed levain you're getting baked goods that make such delicious eating!

Best wishes, Daisy_A

RuthieG's picture
RuthieG

Robyn I use basically a 1 to 1.  It's like a thin batter until I start feeding it to use and then it's a 1:2.....Thick pancake type batter....Honestly I don't measure things all that accurately......I just take a scoop of flour or two depending on what I am doing and then, I am sorry to say that I stick the jar under the water feed on my fridge and put water in it.  I know that some people prefer the purist method of measuring everything but mine is more of an estimate.  I will add though that I have been baking long enough that I could probably wager on the amount of whatever I have added and be pretty accurate. 

 

I love the sourdough biscuits...they have a beautiful flavor.

jyslouey's picture
jyslouey

I too had the same questions and I'm glad they all beat me to it. I would have been afraid to ask in case I'd be asking all the dumb/wrong questions and confuse myself more in the process.  - Judy