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Oregon Trail sourdough biscuits


from Carl's starter 1847, It will need feeding about every couple of weeks, just add 1 cup warm dechlorinated water, 1 T raw Sugar and 1 cup flour. Once in a while add potato water. If it looks sick, add 1 T CIDER vinegar to give it a kick in the behind! Give the excess to a friend or you can keep some of it in the freezer for several months between feedings.

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  • 1 tb Active Dry Yeast
  • 1 c Sourdough starter
  • 1 1/4 c Water-Lukewarm
  • 4 1/2 c Bread flour (I used some whole wheat pastry flour)
  • 1/3 c raw Sugar
  • Melted Earth Balance
  • 3/4 tsp seaSalt ~note to self, STOP forgetting the SALT!!!



Step 1

If you desire dissolve the yeast in warm water with a little sugar till bubbly. Sourdough is a yeast but risesfaster with added commercial yeast.
In a large mixing bowl add sugar, salt, sourdough starter, yeast and flour.
Cover; set in warm spot and let rise until double. Punch down and turn out onto floured work surface.
Pat out to 3/4 inch thickness.
Cut with biscuit cutter. (or the sawed off bottom half of a blue sake bottle)
Dip both sides in butter or oil, and place on well-greased baking sheet.
Let rise 15 min.
Bake at 350F for 15-20 minutes or until golden brown. (the original recipe called for 425F, but mine got too brown on top too quickly)


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