SOURDOUGH BISCUITS MADE FROM WILDERNESS YEAST (STARTER)

WILDERNESS YEAST (SOURDOUGH STARTER)

2 cups whole milk  (antique book say’s not pasteurized but I used pasteurized)

2 cups plain flour

This is all you need to start your WILDERNESS YEAST..

• Whole Milk
• Glass Jar or Crock
• Cup of Flour
• Cheese Cloth
• Banding for jar (I used pony tail band)

Put milk in jar or crock in warm place until sour- cover with cheesecloth  let set (approx 24 hours)

Stir in flour now and blend well..

Cover and Let stand again at warm temp until bubbly and sour aprox 2-5 days (NOTE I let mine set 5-6 days due to unpasturized milk)

Starter should have a good yeasty smell (trust me it STANKS)

Replenish starter after each use by stirring in equal amounts of milk and flour.

Leave out of refrigerator  for a few hours until bubbly (return to refrigerator in covered container not set out like before)

SOURDOUGH BISCUITS FROM STARTER

1/2 cup starter

1 cup milk

1 cup flour

Mix ingredients in large bowl, cover with cheesecloth and leave over night in warm place.

Next day flour board with 1/2 cup flour…..turn mixture out on board with 1 cup flour sifted onto TOP of dough….  3/4 tsp soda, 1 Tbsp sugar, 1/2 tsp soda, 1 tsp baking powder,

Knead lightly, roll out to 3/4 inch thickness,

cut out,

Dip each biscuit  in warm bacon grease or butter, place in pan.

Let stand in warm place for 30 minutes or more till risen

Bake at 375 for 30 minutes.

Cut biscuits in half and serve with meat inside.. I used Fried Venison.. Ham is good too..

Antique Recipe from HELEN S. GLASS, Buena Vista