The down and dirty (did I say that) way of makin' sourdough biscuits, the way cosie would have done it on the trail drive or roundup.
Sourdough Biscuits
4-5 handfuls of flour
a pinch of salt
2-3 pinches saleratus (baking soda, sodioum bicarbonate, NaHCO3)
Mix in bowl by hand
lump of lard the size of a medium chicken egg
Work into dry mix till mealy
Add enough sour dough starter to make a slightly sticky dough. Work just enough to mix, over working will make them tough.
Flatten dough by hand on cutting board, cut with tin biscuit cuttert or a tin can with an end removed. Place in pre-heated 14 inch shallow dutch oven, let rise about 5 minutes and bake about 15 minutes in a hot oven (bout 400 degrees) till nice and brown.
Some of the best food in the world is sourdough biscuits. Thow some meat and cheese on them, ya can make a better meal than any fast food in about 20 minutes using the oven at home. Use canned corned beef and some cheddar cheese and ya gots period correct fast food. Don't be afraid ta add some stone ground mustard and some ground horse radish.
Some good bulk sausage and a can or two of canned cow will make a wonderful meal also, gravy and biscuits is good food.
Shave some sirloin steak, slice some onions, grill in a cast iron skillet, thow some grated cheese in just before you are done and ya got "Cosie Cheese Steaks" on sourdoughs.
If yer personna is late 1890's ya can throw some peanut butter on them, but folks might think yer sick cause it was developed as invalid food.
Put some real butter on them and some sorghum lasses and ya got dessert. If your local store ain't got sorghum lasses, go somewhere else cause they be heathens.
If ya can't get sorghum lasses the slap some honey on them fer dessert.
Here's how I do the starter:
For those who live in an area that does not produce good wild yeast for sourdough starter I offer this solution. Got to a store that sells wine making supplies and buy a package of Champagne yeast, it makes the best starter I have ever used.
The reason it does so well is it is very alcohol resistent. It does not weaken or die out like bread yeasts do. Modern bread yeasts were developed to do there best making yeast breads not sourdough staters.
With a temp above 70 degrees in the kitchen (inside or outside) this starter will raise yeast bread in about or only slightly longer time than using store-bought yeast. I never add any yeast to my sourdough breads, it ain't proper. A cup to a cup and a half of good starter will raise as much bread as store-bought yeast. Just use any yeast bread recipe and leave out the yeast, ajust the liquid as needed. If the recipe calls for milk in the dough, just used canned milk.
There is really no best way to start a starter or feed it. I just use flour and water, others use potato water, milk or other things in starting and feeding starter. Just remember sourdough likes carbs, don't put sourdough on no Atkins diet.
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