October 3, 2017
Hey y'all, it's me!
I was going to be posting about my simple (flour and water only) sourdough starter today, but Alfonse is having a slow start, so instead I will tell y'all about Horace instead. Horace is a 'fast ferment' sourdough starter. It doesn't have to be fed until you have used some of it, instead of at least a weekly feeding of a simple starter.
I have heard of this type of starter over the years, but I couldn't understand how it was made or worked until I saw the Kent Rollins' YouTube video at https://youtu.be/t2gM3bpVOAg. I am one of those folks who, if you tell me how to do something, I may or may not understand. However, if you SHOW me--I get it almost immediately. This is why I love YouTube--I have learned so many skills since I discovered it years ago. The recipe is from Kent Rollins' website, https://kentrollins.com/2016/09/quick-set-sourdough-starter-recipe/
Rollins' channel and website are excellent for instructions. He speaks and writes clearly, and his humor shines through in his writing. Check him out for more recipes and cowboy cooking.
The recipe for the starter is fairly simple. Using one of my crocks, I put in 4 cups of warm water, sprinkle 1 1/2 teaspoons or 1 package of yeast on top and whisk it in, then whisk in 5 Tablespoons of sugar.
Add 4 cups of flour and whisk it in until smooth.
Now the weird part.
Take one Russet potato, peeled and cut into 4-5 pieces, and stir it into the mixture.
Cover the crock with a clean cloth (I use a bandana held in place with a large rubber band.
Set it aside for at least 6 hours, but 12-24 is best for a good sour taste.
After an hour, this was what it looked like.
Look at all that bubbly goodness! I let it sit overnight, and then I made sourdough biscuits, based on Rollins' recipe on his website at https://kentrollins.com/2016/09/sourdough-biscuits/.
Don't they look good? They are a soft biscuit, more like a dinner roll. They are delicious.
I remembered him saying that the starter could be used in place of milk or buttermilk in baking, so I pulled out one of my biscuit mix bags, added a couple of cups of the starter (it takes more than the one cup of milk I normally use--but it's worth it!)
It makes a thick sticky dough. I turned it out onto a floured surface, and using a dough scraper (or a metal spatula), I kneaded it gently a few times.
I like big biscuits, so after I rolled it out, I used an old coffee percolator basket as a cutter. remember--don't twist the cutter when you press down, or the biscuit won't rise. Just press down and lift back up. It took me years to learn this when I was younger.
Pop the biscuits into a greased pan--I use a glass 9 x 13 pan, or I put them in my old cast iron skillet. Crowd them a bit, so they rise up, not spread out.
Bake in a preheated 350 degree oven for 20-25 minutes in the center of the oven. Look how big they got!
With butter, honey and scrambled eggs, they make a great breakfast!
Anytime you use the starter, you need to refresh it by putting in 1 1/2 cups of flour 1 1/2 cups warm water, and 2 Tablespoons of sugar. You can use it right then, or let it set for 2 hours for better flavor.
Again, check out Cowboy Kent Rollins' website and channel. I am ordering his book, A TASTE OF COWBOY, Ranch Recipes and Tales From the Trail, by Kent and Shannon Rollins. You can order it here at https://kentrollins.com/cookbook/. (image from website)
Well, I got chores. Later y'all.
© Evelyn Edgett 2017