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.
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