These sourdough biscuits are flavorful, buttery, vegan and perfect for dipping in pot pie or your favorite local honey. They come together easy so long as you have freshly fed sourdough starter on hand.
1 cup flour, sifted
1/3 tsp salt
2 tsp baking powder
6 Tbsp cold vegan butter (regular if you prefer), cubed
1 cup fed sourdough starter
Preheat the oven to 425°F. In a mixing bowl combine flour, salt, and baking powder. Stir to combine. Next add cold cubed butter and mix with your fingers to form crumbs. Once a flaky, crumbly consistency is reached add sourdough starter. Mix lightly to incorporate and then turn out onto a lightly floured surface. Knead until all ingredients are well mixed. Roll out to about 3/4” thick and cut into biscuits. Place on parchment lined baking sheet. Reroll scraps and cut again until all of the dough is used. Place baking sheet in heated oven and bake for 12-15 minutes until golden brown.
Many hours of baking, help and input from friends, and a lot of trial and error loaves have led to this sourdough recipe. I'm always working to create the perfect loaf, but this recipe is my go-to and default sourdough formula.
2 cups fed sourdough starter
4oz. potato flour
4.5 cups of bread flour (more if needed)
1 Tablespoon of salt
1 Tablespoon gluten (optional)
Combine water, starter, and potato flour into a bowl. Barely mix until just combined and let rest for 1 hour. This is the autolyse phase. Mix gently and add the bread flour, salt and gluten (if using). Mix until well combined and knead for several minutes with the dough hook on a standing mixer. The dough should form a ball and pull away from the sides of the bowl. Form loaves and place on a baking sheet lined with parchment paper or place loaves into bread baskets. Rise for 4-6 hours depending on humidity levels and desired loaf size. Heat oven to 500F. Turn risen loaves out of bread baskets (if using) onto parchment lined baking sheets. Score the top with desired cuts and then insert into the preheated oven. Grab a handful of ice cubes, open the oven door, throw them in the bottom of the oven, and quickly shut the door. This causes steam which creates crispier loaf crust. Bake for 30-35 minutes or until the loaf is a deep golden color. Cool on a wire rack and slice to serve. I keep my loaves wrapped in a floursack towel and on the kitchen counter for storage.
I feel there are certain badges a homesteader earns along the way; making a decent bar of soap, learning to can goods, and knowing how to bake a great loaf of farmhouse bread. We're big bread people so the last one is important to us here at the farm! Here's our recipe for a super easy, last minute loaf:
1.5 cups warm water
1 Tablespoon honey
1.5 tsp salt
1 tsp olive oil
1 Tablespoon dry yeast
About 4 cups bread flour
Combine water, honey, salt, oil and yeast in a bowl. Let sit until bubbly (about 5-10 minutes). Knead in the flour until well mixed and dough forms. Cover with a dish towel to rise for 20 minutes. Heat the oven to 400F. Divide dough into two balls and roll out two loaves and place on a baking sheet lined with parchment paper. Place in the oven. Immediately grab six ice cubes and toss into the bottom of the oven, being quick to close the door to keep the steam inside (steam creates a crisp crust). Bake for 15-20 minutes. Remove when the loaves are a nice golden brown color and let cool on a wire rack before slicing.
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