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 11:18 AM   [ Ignore ]   [ # 1 ]
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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: 17 October 2012 01:37 PM   [ Ignore ]   [ # 2 ]
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Helpful suggestions. Will give it a shot and see what happens.

Terry

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Posted: 18 October 2012 05:36 AM   [ Ignore ]   [ # 3 ]
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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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Friv Kizi Ebog

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Posted: 18 October 2012 11:09 AM   [ Ignore ]   [ # 4 ]
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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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