How to make flavorful sourdough starter?

To a clean jar, add 100g whole rye flour and 125g warm water. Mix ingredients and keep somewhere warm for 24 hours. To clean jar, add 75g of the mixture from Day One (discard the rest), 50g whole rye flour, 50g all-purpose flour, and 115g water. Mix ingredients and keep somewhere warm for 24 hours.

What is the history of sourdough biscuits?

In the Encyclopedia of Food Microbiology, Michael Gaenzle writes: " One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland , but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", which was ...

What is the best flour for sourdough starter?

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour . I recommend a 50/50 mix of whole wheat flour and bread flour. Why do you need to use these two types of flour?

What is the best flour to feed sourdough starter?

All-Purpose Flour : All-purpose flour, which is a blend of hard and soft wheat, is a popular choice for feeding sourdough starter. It provides a good balance of protein and starch, which promotes a healthy fermentation process.

Which state is known for sourdough bread?

More than 170 years later, San Francisco is synonymous with sourdough bread.

Why is everyone eating sourdough bread?

Because of the break down of phytic acid, it makes it easier to digest . It also has far lower rates of gi symptoms- gas, bloating, etc. People with conditions including irritable bowel syndrome of IBS can often tolerate sourdough better than other bread products.

Why is sourdough only in California?

San Franciscans proudly trace their city's iconic bread back to the Gold Rush of 1849. The men who flocked to Northern California in search of gold made bread in their wilderness camps not with store-bought yeast, but with their own supply of sour, fermented dough .

What makes sourdough bread more flavorful?

Longer fermentation As your dough proofs, the good bacteria eats up sugars and starches in the flour. This decreases the sweet undertone and creates a more sour undertone. The longer you ferment, the more starches and sugars the bacteria eats, and the more sour your bread will be.

Why does my sourdough taste bland?

Using flours with more ash, or mineral, content, will yield more sour taste . If you can't get enough ash, adding a bit of whole wheat flour to your recipe, which is what is done with the 20% Bran Flour, will boost the sour of a bread. Conversely, using a lower ash flour will tend to produce a milder bread.

Can you change the flavor of sourdough starter?

Keep the dough temperature lower : Lactic acid bacteria are most active in the higher temperatures of the mid 80s-90sºF. Keeping the dough in the 76-78º F range will still ferment and produce bacteria but will encourage lactic acid bacteria instead of acetic acid bacteria resulting in a more mild flavored loaf.

How do you make sourdough starter smell better?

Switching from white flour to whole grain flour will change the smell of the starter in just a few days. And if you switch back to white flours, the smells of the starter will subside in another few days.

Easy To Make Sourdough Biscuits Recipe - Lauren Nicole Jones (2024)

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This sourdough biscuit recipe is made with an active sourdough starter and it makes an entire batch of homemade biscuits that will leave your mouth watering and wanting more! Slather some homemade jam on it or some fresh butter. These great biscuits won’t disappoint.

Jump to Recipe

I love these easy sourdough biscuits because the recipe is versatile and can be used for making other meals. It is a great recipe for breakfast meals or even dinner meals such as chicken pot pie, or shepherd’s pie. It is also a great sourdough discard recipe.

WHY I LOVE SOURDOUGH RECIPES

If you have been following along with me for any amount of time you will know my love for all things sourdough. I love making sourdough pancakes, sourdough skillets, sourdough English muffins, and can’t wait to try my hand at making sourdough waffles here soon.

Slight confession, however: I dislike making sourdough bread. It takes way too long for this busy mama! Until then I am sticking with sourdough recipes like this easy biscuit recipe.

There is such satisfaction watching the wild yeast work and rise the fermenting dough. It is the ultimate form of accomplishment for any from-scratch cook!

HEALTH BENEFITS OF COOKING WITH YOUR OWN SOURDOUGH STARTER

I talk a lot about it in my post abouthow to create your own sourdough starter, but a small recap for learning purposes comes back to the phytic acid and the wild yeast.

What is phytic acid? It is an anti-nutrient that helps to preserve the grain but it also blocks the body from being able to absorb certain nutrients. Our bodies weren’t meant to digest grains in this way, which is why so many people have grain and gluten sensitivities.

The starter helps to naturally capture wild yeast through natural fermentation (aka the sour taste). It harbors a ton of gut-healthy bacteria that break down the indigestible parts of gluten.

Pro Tip: If you do not love the sourdough tang taste that a starter can leave in different foods simply sprinkle in some baking soda to your final biscuit dough before cutting it. It neutralizes the sour taste in the sourdough item.

I of course can’t leave out these great biscuits, as they are a staple in our home each week. We love to slather homemade jam on them or even a pad of cold butter. The fermented dough gives the biscuits that flavorful sourdough tang which makes sourdough baking unique and exciting.

SOURDOUGH STARTER DISCARD RECIPES

For some of you using yoursourdough starter, you know they love the time and energy that goes into making a mature starter last. If you are looking for some recipes that use up your starter so you can pause sourdough for a while here are a few of my favorites:

Sourdough Pancakes
Sourdough English Muffins
Sourdough Skillet
Sourdough Biscuits
Sourdough Chocolate Chip Cookie Skillet
Sourdough Pizza Crust

If you do not want to use up your starter, these are all great recipes to try out and love as you re-feed your starter.

TOOLS YOU MAY NEED

Biscuit cutter (I also use a mason jar)
Large bowl
Measuring Cups and Measuring Spoons
Greased baking sheet (I also love using aSilpator even parchment paper)
Rolling Pin
Small bowl for melted butter
Pastry brush

SOURDOUGH BISCUITS INGREDIENTS THE NIGHT BEFORE

2 cups all-purpose flour
1 Cup of Sourdough Starter
¼ cup of unsalted melted butter
2 cups of whole milk

SOURDOUGH BISCUIT DRY INGREDIENTS FOR THE NEXT MORNING

2 cups of All-Purpose Flour + 1/2 cup extra for rolling dough out
2 tsp. Salt
1 Tbsp. Baking Powder
1 tsp. Baking soda
½ Tbsp. Sugar

HOW TO MAKE THIS FLAKY SOURDOUGH BISCUIT RECIPE

In a large mixing bowl, the night before you want to eat these delicious sourdough biscuits add in your flour, cup sourdough starter, milk, and butter into a large glass bowl, and mix well. Cover it with a tea towel and let it ferment for 8-12 hours. The melted butter will get to room temperature and the wild yeast will work its magic for the biscuit dough.

Pro Tips:

Do not add in the melted butter while it is still hot, let it cool a bit, and then add it in.
Mix up your dry ingredients the night before for quick biscuit making in the morning!

The next morning add in your flour mixture with the dry ingredients to your fermented biscuit dough that was left to rise overnight in the large glass bowl. The dry ingredients are flour, baking soda, baking powder, sugar, and salt.

Once both the wet and dry ingredients are mixed well together, take the dough out of the bowl and place it on a well-floured clean work surface.

Roll the dough out to your thickness preference and cut with a biscuit cutter, mason jar, or even a cute cookie cutter of choice. I prefer about ½ to 1 inch because they puff up in the oven to about a 2-inch thickness.

Add the biscuits to a well-greased baking sheet (I also love using aSilpator even parchment paper). Bake biscuits at 400 degrees for about 15 minutes or until they are golden brown.