.............I have been interested in making a sourdough biscuit. I have a yeasty buttermilk biscuit dough that with a few tweaks and a little extra time might taste like sourdough. It is already refrigerated for 8hrs or overnight for the original recipe. when I leave it in the refrigerator longer than 48 hours, the flavor starts to change. It still bakes well, and tastes good if I do that, but I rarely make the dough more than 12 hours or so ahead of time.
.............I am planning to try this out friday night, in starting this dough for sunday.
Here is my plan so far:
1. start it friday morning to allow extra time for flavor development.
2. using active dry yeast, give it a little extra proofing before adding to dough
3. possibly add instant yeast directly to dry ingredients, in addition to my active dry proofed yeast and making my dough a little moister, to make sure there is enough to promote the growth of the extra yeast and the bacteria that will -hopefully- give me the flavor I want
4. allow 3hrs before baking for final rise - a step I used to do but omit for time purposes, since my regular dough is great without it. I would do it here if it helped out the final flavor after 48hours refrigerated.
reading about sourdough starters, and considering my “living dough”, I want to see how this works, within 4 batches or so.
Any Suggestions? I’ll update after this weekend’s experiment.
Can I call it sourdough if I get the flavor right without using a starter?
would someone catch me up on what ‘oven spring’ refers to ?