Its been a few months now of making sourdough just about every day. I have made enough to store a bag of biscuits made from it in the freezer. In this video I show the process I go through to work with it every day. As I have to give it food and water on a regular basis for the sour dough to flourish and grow. I start by spooning out some of sourdough I started from the day before. I save it and mix with some olive juice, cheese and spices to make biscuits.
After spooning out the extra sourdough I add flour and water. I measure the flour otherwise too much will cause my containers to overflow. I find using 3/4 of a cup between the two the max amount. I add warm water as well, about 1/2 a cup. I warm it on the stove for about fifteen seconds and then pour it into the jars with the flour. I mix it up real well, making sure to stir in the bottom part where the active sourdough is. After mixing real good I place a cheesecloth over the top and put them away for 24 hours. During this time the mixture will form little bubbles and have a sour smell so it. This is the lactic acid growing inside the dough, something that is part of the sourdough culture.
I have another video ill post soon of how I pan fry the sourdough. They can make a pancake like shape and good for road trips. So are the biscuits, and that is mostly what I make now a days as I have a pan shaped for six of them.
Its alot of fun doing this and having an endless bread supply is pretty cool. Im surprised how easy it is to bake it, usually alot more preparation would be needed. But the magic of sourdough makes it real easy to bake with it.
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