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Sour Dough Biscuits/Part 3

After 3 full days or 72 hours, I pulled the starter out of my 90 degree oven for feeding. It really looked good and smelled even better. The color was great and it had about a 1/16" layer of hooch on the top. [p]41MVC-009E.jpg[p]I then added 1-1/2 cups of AP flour and 1-1/2 cups of water and stirred it up again. You don't have to stir it until all the lumps are out but do give it a good stir. [p]41MVC-010E.jpg[p]It then goes back into the oven for about 10-12 hours or longer in my case. It's gonna be sour dough biscuits in the morning at my house. [p]I hope there are still some of you out there doing this recipe along with me as I think it will be good. [p]Dave

Comments

  • SpinSpin Posts: 1,375
    Old Dave,[p]I took a course 6 years ago that taught all about bread making. Great class with a very experienced and personable teacher. Have been making bread since then. We didn't make sour dough because of the time involved. I am very interested and wish you the very best of luck.[p]Not doing it now, but hopefully will very soon.[p]Spin
  • eggoreggor Posts: 777
    Old Dave,[p]not doing it at this time, but am copying and pasting as you go alng. I plan on trying it though, without a doubt.[p]Scott

  • ChazChaz Posts: 4
    Old Dave,
    I am a lurker on this site. Don't really say much. I've been a BGE (large) user for about 7 hears. This sour dough bread recipe is a great one for us novices. Thank you,[p]Charlie

  • Spin,[p]Sure great to see you back on the forum again and hope all is well with the family. Be nice to see some of the other old timers come back as well.[p]Dave

  • RRPRRP Posts: 19,169
    Old Dave,
    isn't that the truth! Boy, I'd love to hear from Dr Chicken! BTW anybody have anything current on Dave?

    L, M, S, Mini
    Ron
    Dunlap, IL
  • Old Dave,
    I will let you know when I get to stage 3. Right now it is only 1 day and no little bubbles yet.

    Everyday is Saturday and tomorrow is always Sunday.
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