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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][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][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