Sourdough Biscuits #2: Flat is the new fluffy
The first batch of sourdough biscuits I made (see below in the blog) were fantastic. So, of course, I had to wildly tinker with the recipe. This time, I decided to mill soft white wheat (3%) to use for the dry flour portion of the recipe. I figured there would be enough bread flour in the sourdough starter.
I was wrong.
I got no oven spring at all. They taste good, but are dense. I told my wife they were flatbread. I don't think she bought it...