Last year I tried to make my own organic sourdough bread at home. My efforts were less than stellar. Way less. I knew that it’d have a fairly steep learning curve, but it didn’t help matters that I tried to alter the recipes to suit my health-insane ways (like using einkorn flour, etc). I basically hung up my bread-making apron. For the time.
A year later, I decided to
try make ing my own sourdough bread again (there is no “try”)…
- I’m inspired to save the money by making my own (the wonderful bread I was buying was $7 a loaf and required driving almost 40 minutes). My new frugality-is-cool mindset didn’t sit well with that.
- I found a recipe that looked decidedly easy, if only I’d just follow the damn directions as they were.
I was game.
Long story short (I’ll share the long story later, in another post) – I’m still working on the bread. It hasn’t been easy, but we’re happily eating the mistakes, as I learn to adapt the recipe to my current environment (summer in Arizona <— hot).
When making sourdough bread, there is plenty of leftover sourdough “starter” to either use for baking something else or throwing it away.
I decided to bake with it.
Enter: Square Sourdough “Starter” Biscuits Recipe
Obviously, you need sourdough starter to make these, which I’m guessing most of you don’t have. So, I’d recommend “trying” the recipe with grass-fed whole-fat milk, Greek yogurt, sour cream, buttermilk etc. Maybe a mix of two, if you’re inclined. I’m pretty confident they’ll be tasty no matter which way you go as they’re pretty forgiving.
The great thing is there’s no need to roll them out. Why bother? I keep it simple when it comes to cooking.
- 12.5 ounces organic white flour
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 13 to 14 ounces sourdough starter (or milk / yogurt / sour cream / buttermilk)
- 4 ounces (1/2 cup) melted butter, ghee, or refined coconut oil
- extra melted butter or oil for greasing the baking dish
- Preheat the oven to 425 degrees F.
- Get out an 8×8 baking dish and grease it with plenty of melted butter.
- In a medium to large bowl, stir together the flour, salt, baking powder and baking soda. Add the sourdough starter and melted butter (or oil). Stir together well, until incorporated, using your hands if necessary, but no need to over-mix.
- Transfer the dough to the greased baking dish and squish/spread it in to fit. As you do this, you might get some melted butter/oil creeping up the sides of the baking dish – encourage this – and brush it (using your hand is fine) across the top of the dough.
- Bake for 20 minutes. Enjoy with softened butter and raw honey drizzled on top.
PS My next experiment will be mixing Dr. Cowan’s famous vegetable powders to give the biscuits a veggie kick. Stay tuned.
- Sourdough Starter Mini-Me With Einkorn Flour. Oh, and Sourdough Rye Crackers
- Sourdough Bread Fail – I’m Baking My First Loaf. Whoops. Not What I Expected.
- Sourdough Starter Day 4 Plus Sourdough Pancakes and Sourdough Crackers.
- Sourdough Bread Attempt #2 with Einkorn Flour. Why Einkorn Flour?
- Gluten Free Paleo Recipe: Strawberry Muffins