Baking

Sourdough Discard Biscuits

Sourdough Discard Biscuits

WOW - these were good! Best biscuits I’ve ever made, uses up some sourdough starter discard, and super easy as well.

Be warned, though - these are delicious for a once-in-a-while treat, but they have a LOT of butter in them, so shouldn’t be a regular feature. You will want them to be though…LOL!

This recipe is adapted from this one from King Arthur Baking Company, but modified to be proportional to the amount of discard sourdough starter you have on hand, and with some additional notes on the method I used.

Sourdough Starter

Sourdough Starter

After watching the Netflix 4-part series "Cooked", based on the book by Michael Pollan of the same name, I got the itch to try making long-fermented sourdough bread to provide my girls with a healthier option for their school sandwiches (here's a good article that lays out the basics of why long-fermented sourdough is healthier, and here's another talking a bit about artisan breads, bakeries and sourdough benefits as well).  The only ingredients in the bread I make now are water, flour, and salt.

Anyway, long story short, after playing around with a couple of different sets of instructions on how to get your own starter going, I settled on this method for starting and maintaining the starter (also known as "levain"), and have successfully done this for a couple of years now.