Its been a few months now of making sourdough just about every day. I have made enough to store a bag of biscuits made from it in the freezer. In this video I show the process I go through to work with it every day. As I have to give it food and water on a regular basis for the sour dough to flourish and grow. I start by spooning out some of sourdough I started from the day before. I save it and mix with some olive juice, cheese and spices to make biscuits.
After spooning out the extra sourdough I add flour and water. I measure the flour otherwise too much will cause my containers to overflow. I find using 3/4 of a cup between the two the max amount. I add warm water as well, about 1/2 a cup. I warm it on the stove for about fifteen seconds and then pour it into the jars with the flour. I mix it up real well, making sure to stir in the bottom part where the active sourdough is. After mixing real good I place a cheesecloth over the top and put them away for 24 hours. During this time the mixture will form little bubbles and have a sour smell so it. This is the lactic acid growing inside the dough, something that is part of the sourdough culture.
I have another video ill post soon of how I pan fry the sourdough. They can make a pancake like shape and good for road trips. So are the biscuits, and that is mostly what I make now a days as I have a pan shaped for six of them.
Its alot of fun doing this and having an endless bread supply is pretty cool. Im surprised how easy it is to bake it, usually alot more preparation would be needed. But the magic of sourdough makes it real easy to bake with it.
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It is good to use Sourdough in places where you can't have any access to commercially available yeast but a fermenting grape juice also is a good option too @solominer :D
Hmm confused about why I would want yeast. In all flours there is naturally occurring yeast and that's why I can make sourdough from just flour and warm water.
Maybe the yeast adds something else to it? Probably fortifies the sourdough or something.
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Ah thanks alot, perfect for the refrigerator.
Yum...I need to get on this at home. We made some regular bread during lockdown, but would love to get into sourdough.
Best of luck with it. If you have any questions about it just let me know.
cool thanks @solominer - I was thinking of trying native Wisconsin wild yeast, but might just go with a SF starter at our local co op
Oh that wild yeast sounds good for a normal bread. You dont need to add yeast to sourdough as it feeds on the lactic acid it produces I believe.
I love to see how others use their sourdough and I have to admit, biscuits are not the first which comes to my mind :-D But this seems to work so well for you. May I ask why you do not make a whole loaf of bread? I am really curious...
So true, theres many things you can do with it. I started pan frying them. Then moved onto making them flat on sheets in the oven to make pizza crust. Now I bake them as biscuits. I prefer them as they are great for traveling. If I made break I'd have to slice it up. Also I do not think I have a bread pan. Hmm gotta look around for one.
I may try making it one day using a bread pan.
Yummy!!!
Sure was
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