Herman Sourdough Biscuits I Made It

Herman Sourdough Biscuits

pointsevenout 10 years ago
Recipe by Cherylannxo: Herman Sourdough Biscuits
Good flavor but I wish they would have risen some.
Let them rise for 4.5 hours and the only thing they did was spread out. I've got square biscuits.
Need to do some more research on why I get no rise out of sourdough biscuits. This is my second batch on two different recipes that didn't rise.
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frankieanne 10 years ago said:

I wonder if an initial rise of dough, then cut biscuits, then another rise of dough may work?

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pointsevenout 10 years ago said:

You mean make a bread recipe and let it do the first rise then deflate it, cut the biscuits, and on to the second rise? That should certainly form enough gluten to capture the carbon dioxide that inflates the dough. I've been needing the dough gingerly, as I would a non-sourdough biscuit recipe so as not to create so much gluten and keep the biscuits tender. Certainly the current procedure is not working.
Maybe a good bread kneading is what is needed.
Just wondering if cutting the dough would allow access for the carbon dioxide to escape along the edges of the cut.
Or I could cut the dough to the appropriate size, after the first rise, and round up the dough by tucking the edges under like I was making buns. Then do a second rise.
I'll try both methods and post the results.
BTW I didn't use the Herman sourdough starter in the recipe. It is the same as other starters except for a lot of extra sugar. Sugar retards the rise rate and I didn't want that.

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frankieanne 10 years ago said:

Yeah, that's what I was thinking. Do a first rise - like bread - then cut and another rise.
I plan on starting up a starter this weekend. You've inspired me. :)

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pointsevenout 10 years ago said:

I might have found a way to expedite the yeast colonization.
Put a cup of raisins in a quart mason jar and 2 cups of water to cover.
Screw on the lid and wait, for about 5 days, shaking the jar every day.
When the raisins rise to the surface and opening the lid produces a pffffft sound, the raisin water is ready to be stirred into some flour to start the starter. I'm not sure the raisins can be ground up and used in the starter too. So drain the raisins saving the water and find a recipe for the raisin use.

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frankieanne 10 years ago said:

This is interesting. It may also explain why I have seen some starters that use grapes.
How To Make Sourdough Starter

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NPMarie 10 years ago said:

bump

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