Last year we tackled sourdough on the blog with a post all about how to make and take care of a starter, as well as a basic sourdough loaf. Now the thing about sourdough starter is that you have to deal with something called discard. Basically, in order for a wild yeast starter to stay active and at peak leavening capability, it needs to be fed consistently. Since I don’t bake with my starter all the time, it is usually being stored in the fridge, which slows it down and requires less frequent feedings. However, when I am ready to bake with it, there is a 2-4 four day process of feeding it several times a day to get it back to being active enough to leaven loaves of bread. Each of those feedings requires me to dump off a portion so I don’t end up with a gallon of starter. That is why you dump part of it. Not because there is anything wrong with it, but because if you didn’t, then you’d quickly have way more starter than you could ever need. But, instead of just throwing away the discard, it can be added to other baked goods. While it will need help with leaven, it will still impart that wonderfully tangy sourdough flavor.
These are not your typical biscuits. Tall and pillowy they are not, they are actually kinda on the squatty side of biscuits. But what they are is full of butter and tangy sourdough flavor with a soft fluffy interior and crispy exterior. Oh, and they don’t rely on any commercial leavening agents. Just good ol’ sourdough starter. And you make them up the night before and let them sit for 8-12 hours to develop all those sourdough flavors. Come morning, bake them off and you can have long fermented sourdough biscuits in less than 30 minutes for breakfast. Dreams do come true….
If you have been interested in making sourdough but have held back because maintaining starters and baking with wild yeast seems complicated, or have just begun to bake with sourdough and would like a straightforward recipe for a basic loaf, this post is for you! I am excited to share Cultures for Health Sourdough Starter Kits as an easy way to begin your own sourdough starter. They carry four different kinds: San Francisco Sourdough, Whole Wheat Sourdough, Gluten-Free Sourdough and Rye Sourdough. I tried out all but the Rye one, and was pleasantly surprised by how quickly I had a starter going, and how precise and helpful their included instructions were. Within a week, I was baking with their starters and turning out scrumptious sourdough loaves.