Tag: sourdough starter

Recipes

Super Simple Sourdough Starter Biscuits

Kath

February was the month of learning how to Sourdough. How to make starter, how to feed it, keep it alive, and then learn what all we can make with it. We have yet to attempt a loaf of bread, but we have made a couple of delicious recipes! One being homemade biscuits. Once you try biscuits from scratch, there’s really no going back. They’re super simple to make, and beyond better than the ones you pop out of a can.

You really can’t mess this recipe up. It takes minimal prep time and is so easy to make! Whether you want to make the biscuits with or without the starter, it’s super simple. Here’s what you need.

Ingredients

  • 4 cups All Purpose Flour
  • Sourdough Starter (approx. 1 cup)
  • 1 stick of butter FROZEN
  • Pinch of salt
  • Approx. 1/2-1 cup of milk
  • 1 tbsp. Baking powder

Recipe

Now, before I get into it I will say that as much as I love to cook and try new recipes, I’m all about eye balling the ingredients. It’s just how I’m wired. Trying to do better with precision, but until then these are my guesstimated amounts.

  • First, you’ll need to preheat the oven to 450 and get a decent sized bowl. If you’re wanting to incorporate sourdough starter, scoop one cup of that into the bowl. Combine with the milk (if you have buttermilk – even better) and whisk them together until it’s a frothy mix without any clumps. Then sift your flour into the bowl. Add salt, baking powder and start mixing! If the dough seems a little dry you can add more milk or water.
  • You’ll then want to grate or crumble the frozen butter. Freezing the butter makes this process so much easier and helps to form those buttery biscuit flakes we love so much. My kids love to take on the butter grating so if you’re wanting to include your kids in on the fun, this is a great task for them to help with.
  • Once the butter is grated you’ll add it to the bowl and start folding it in with the flour. I’ve found that it’s easiest to remove the dough from the bowl and start hand kneading it to ensure that the butter is as evenly distributed as possible.
  • Once your dough is looking and feeling good, it’s time to roll it out. I usually have the dough about half an inch thick, it’s really up to you and what you prefer.
  • If you don’t have cutters (like me), cups make for great dough cutting! I just grab one of our tall glass cups, flip it upside down and start forming the biscuits.
  • Once your biscuits are ready, assembled and the oven is ready, it’s time to bake. Place the biscuits in the oven at 450 for 10-12 minutes.
  • Once cooled, it’s time to eat! Grab some extra butter, jam or gravy and enjoy!

If you try this recipe and love it as much as our family does, be sure to tag me on Instagram @Honestlymommin . I’d love to support you as you continue to progress in your homemade cooking journey!

Talk soon.
Kath

Homesteading

The Homesteading Journey Continues.. With Sourdough!

Kath

Like a lot of people, I became inspired by homesteading and a more self sufficient life in 2020. It’s been a slow going process, but in these past couple of years I’ve already learned so much and am motivated to continue learning more — and hopefully live on 3 acres of land and have a farm one day.

There are many things I plan to share through this blog – motherhood, healthy meal and snack recipes (especially for those with picky eaters!), gardening, DIY crafts like as crocheting, polymer clay jewelry, creating home decor, along with sharing my personal hair regrowth journey and tips/tricks as we continue to decluttter our home and simplify our lives.

Our homesteading journey will be a big part of this blog, especially since I’ve committed to learning ONE new homesteading task each month of this year. Last month (January) it was learning how to crochet, which has already become one of my favorite hobbies and down time to do’s. This month, it’s been sourdough. I’m not gonna lie, I’ve always been intimidated by sourdough. The thought of creating the starter, knowing when to use it, how to actually make it have been excuses for me not to just go ahead and try it. Ending the procrastination pattern is another positive change I’m working on this year so what better way to get into 2023 than to bake delicious bread!

After a few Instagram reels and A LOT of googling, I realized making the starter is SO simple. Kicking myself now for not making it sooner. All you need are 3 things: flour, water, and a mason jar. Here’s how you make it:

– Add 1/2 cup of flour (I use organic all purpose flour) to your mason jar

– Add 1/4 cup of room temp water to the jar and mix it up really good

– Seal your mason jar, and leave it on the counter (a place that it will stay around room temp- ie. kitchen counter) and check back on it in 48 hours

If all went well, your starter will have just about doubled in size. This is my favorite part. Such a rewarding feeling! You will then remove about half of the starter and re-feed it with another 1/2 cup of flour and 1/4 cup of room temp water.

Based on my research, room temp and water on the warmer side helps to activate the starter and help it grow. If you are leaving your starter at room temp, you will need to feed it daily. If you choose to put your starter in the fridge, it can be fed once or twice a week. Storing your starter in the fridge is a great option for those who may need to press the pause button on their sourdough journey and want to keep their starter in stable condition.

48 hours after creating the starter
What our starter currently looks like. This is after 2 weeks of consistently feeding it!

Thinking about giving sourdough a go? Try it! It’s so simple and all you have to gain is delicious future recipes.

We’ve gotten as far as the feed and re-feed phases of sourdough. Next up is seeing if we can actually bake with it. Stay tuned for how that goes and what we learn!