I have been fermenting the starter for a few days, and you can get a dry starter from these folks. You might also wish to view this post, it has a lot of additional information and recipe sources. Years ago when I had a starter I did not bake with whole grains much. I made the decision to have a whole wheat starter and for the most part make baked goods that were at least a 50/50 mix of whole grains to all purpose.
I went to this site and found an interesting recipe to try for the first time. It has an interesting preparation with the biscuit pieces dipped in bacon fat, since I made a scone style, I brushed the cut dough circles with the bacon fat. With the heavy flavor and texture of a whole grain dough, the crispy part described did not happen. But the biscuit scones were very tasty, especially with the apple butter made a couple of days ago.
You will notice this biscuit recipe has no added fat (except for the bacon fat, and you could eliminate that step), this is fairly common. I do think next time I will cut in a little fat (2 T coconut oil) and skip the bacon fat bath.
Step 1, In the morning combine:
1/2 c starter
1 c milk
1 c whole wheat flour
Stir together well in a large measuring cup. Drape with a clean towel. This fermenting process will happen while you are busy with other chores.
Step 2, to prepare for dinner
In a large bowl combine:
1 1/2 c flour
1 T sugar
3/4 t salt
1 t baking powder
1/2 t baking soda
Whisk together, then stir sourdough starter and add to dry ingredients.
Stir the wet into the dry, the mixture will begin to resist. At that point, you will need to work the remaining flour into the starter. You may work
directly on a counter or cutting board, if desired.
Empty the bowl onto your work surface, scrape the dry and the wet mixtures from the bowl. Just dig right in and begin kneading the mixture to incorporate all the ingredients into a single mass of dough.
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