Sourdough has been around forever, and I mean that almost literally. The first record of sourdough was way back in 1500 B.C. in Egypt.
Sourdough was a staple going down the trail because of the lack of refrigeration. Usually biscuits, beans and coffee was about all those fellers were going to have back then on a wagon.
Traditionally many sourdough recipes require a lot of maintenance. You have to feed them, recharge them, refrigerate them. Why they’re like a needy horse! And you can’t ever go out of town because you’d have to find a sitter for the starter!
This starter recipe was my grandmother’s that I changed a little to suit my needs. You don’t need to wait weeks to have a biscuit because this starter is ready to use in 12 – 24 hours. You can use it once and throw it out since it’s quick and easy to start up again. You can also substitute this starter for any recipe that calls for milk of buttermilk.
- 4 cups warm water
- 1 pkg. dry yeast
- 1/3 cup sugar
- 4 cups flour
- 1 large russet potato (peeled and quartered)
||Add the warm water to a crock jar that is at least 1 gallon. This will prevent the starter from boiling over while it's setting up. |
||Whisk in the yeast and sugar and let set 1 minute. |
||Slowly whisk in the flour. Drop the potato pieces into the crock. Cover with a towel and let set on the counter for 12 - 24 hours, stirring halfway through. |
||Before using the starter, be sure to whisk it briskly. You may need to add a little more warm water or flour to achieve a pancake batter consistency before use. |
The starter will be stoutest with it’s first use. I typically keep this starter for a week at a time, stirring at least once a day. However, you can keep it as long as the potato stays intact. I prefer to use russet because it holds up the best, but you can use any potato you have on hand. Never refrigerate the starter.
When 3 cups of starter have been used, whisk the following ingredients back into the crock jar: 1 1/2 cups warm water, 2 tablespoons sugar, 1 1/2 cups flour. The starter is ready to use again, or you can let set for 6 to 12 hours to create a more tart, sourdough taste.
||16 - 20 biscuits|
||1 hour, 40 minutes|
||1 hour, 55 minutes|
- 3 cups sourdough starter
- 1 pkg. dry yeast
- 4 -5 tablespoons sugar
- 2 teaspoons salt
- 1/3 cup vegetable oil
- 2 1/2 tablespoons baking powder
- 2 1/2 - 3 cups flour
||Preheat the oven to 350 degrees F. Lightly grease a large baking pan with sidewalls. |
||In a large bowl, dissolve the yeast into the starter. Whisk in the sugar and let set for 1 minute. |
||Whisk in the salt, oil and baking powder. Slowly begin stirring in the flour until it forms a soft dough. |
||Turn the dough out onto a floured surface and roll out to about 1/2 inch thick. |
||Cut the dough out with a biscuit cutter and place on the baking pan, close together so they rise up and not out. Cover with wax paper and let rise in a warm place until nearly doubled in size. |
||Uncover and bake for about 20 to 25 minutes or until golden brown. |