daily sourdough biscuits
Posted: 16 October 2012 09:15 AM   [ Ignore ]
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I’m going camping with a number of people and need to supply sourdough biscuits each morning. Can someone suggest a schedule for dividing/refreshing/proofing a stiff starter to keep me ahead of the challenge? Need about 20 biscuits with no commercial yeast.
Thanks for your time.
Terry

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Posted: 16 October 2012 09:48 AM   [ Ignore ]   [ # 1 ]
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What sort of temperatures are you expecting?  Since you may not have access to refrigeration, it will highly temperature-dependent.  How much firm, mature starter does your recipe call for?

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Posted: 16 October 2012 11:18 AM   [ Ignore ]   [ # 2 ]
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I don’t have a recipe for biscuits. Normally make English muffins or bake one in my La Cloche. Temps will be in the 70’s and 40’s at night. I won’t have scales so hoping for simple recipe. Will have a cooler with temps at around 40. I normally refresh my starter with x flour and x/2 water.

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Posted: 16 October 2012 12:17 PM   [ Ignore ]   [ # 3 ]
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I recommend Cheerios.  Or staying in a Motel with a restaurant.

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Posted: 17 October 2012 09:40 AM   [ Ignore ]   [ # 4 ]
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@Charles, lol!

@poppa terry, I do maintain a sourdough starter and bake from it often, but i’ve never made biscuits so I don’t think I’d be any help with a recipe- hopefully others will chime in there!

As for refreshing, I recommend a trial run or two before you go.  You may be able to get away with a once daily feed in the morning, with enough flour for about twelve hours fermentation.  The nights sound like they will be somewhat like a refrigerator, so store the practice starter in the fridge at night and make biscuits in the morning. 

You can measure out the flour in little plastic bags before you go, and I also recommend an emergency kit of a little commercial yeast (if your biscuits are yeast-raised) and a little salt (to be used if temps are warmer and the starter is fermenting too quickly).

Another thought- you could make baking powder-leavened biscuits and use powdered buttermilk or dried mature starter to give them flavor.  Then all the variables of time, temp and feeding will not be a problem. 

Have a good trip!

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Posted: 17 October 2012 01:37 PM   [ Ignore ]   [ # 5 ]
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Helpful suggestions. Will give it a shot and see what happens.

Terry

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Posted: 17 October 2012 02:06 PM   [ Ignore ]   [ # 6 ]
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I think a stiff starter will be too slow to produce the daily amounts you will need. Say about two cups of sourdough. I would use a wet starter and feed it with 1 1/2 cups flour 1 1/2 cups water daily. Prepare a premix for the remainder of the ingredients. Flour, salt, sugar, baking powder/soda, butter. Cut the butter into the dry ingredients before the trip then you only need to mix about 3 cups of the premix with two cups of sourdough. Exact proportions and ingredients depend upon how you plan to cook your biscuits. Dutch oven? Fry pan? Fire? Briquettes?

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Posted: 18 October 2012 05:36 AM   [ Ignore ]   [ # 7 ]
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Gene - 17 October 2012 05:06 PM

I think a stiff starter will be too slow to produce the daily amounts you will need. Say about two cups of sourdough.

I also think so!! good luck!

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Posted: 18 October 2012 11:09 AM   [ Ignore ]   [ # 8 ]
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Thanks to all for helping out. Since biscuits are new to me as well, I’m looking forward to some trial runs. Will try a liquid starter as it should help speed up the fermentation. Maybe I’ll get fired!

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