I began a rye and pineapple juice starter this week. When Igot to day 5 and needed to split the starter, I just couldn't throw any away. The culture has a fruity aroma and a good bit of rise action. Not wanting pancakes, I decided to make sourdough biscuits. The result was a two and a half inch rise from oven spring, a tosty crunch for the bottom with a tender crumb inside. Appealing to the eye? Yes. The aroma in the house, divine. The real tell, of course, is in the taste. And the Mr. was pleased. A hint of the sourdough with a bit of a nutty-ishness (from the rye in the build?), the biscuits were a hit.
Sour Dough Biscuits from www.sarah 's-musingsblogspot.com
2 1/2 cups flour
1/3 cup lard (I used butter)
1/2 t salt
2 t baking powder
1/2 t baking soda
1 cup stqarter
1 cup milk
Directions: I mixed the dry ingredients together and cut in the butter.
I added this to the starter and did a rough stir to start. Then I added the milk. I used a fold type stir action to incorprate the milk into the rest just until all was mixed. I turned the sticky dough out onto the foured board for a light dusting of flour and a three fold action. I repeated this as the dough was quite sticky. I patted the dough to about an inch thickness and cut. I placed biscuits in a greased pan, brushed the tops with butter and allowed them to rise for about 45 minutes. I baked them for 25 minutes in a 350 oven.
So, don't throw out that starter! Bake a batch of biscuits instead!
The next bake with the starter will be No Knead Scilian Bread by Ed P. Recipe and results are hared on breadtopia.com