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Biscuits - Sourdough Scones Sourdough starter gives this quick mixing recipe depth of flavor and a good rise. ~Makes 16
16 oz starter 12 oz milk 2 eggs Mix food processor twice, because that is what will fit. Mix in very large bowl. If you want to use the bosch, use dough hooks and maybe finish with stretching and folding on the counter. ~Will need: 20 oz flour 1 lb butter ~Makes 8
In large bowl mix well - let rest and mix until it is very smooth: 8 oz starter 6 oz milk 1 egg In food processor mix: 10 oz whole wheat pastry flour 1 T baking powder 1 T sugar 1 t salt Cut into small pieces and process in: 8 oz cold unsalted butter. Turn into starter mixture and mix with silicone scraper, pressing and folding, stretching and folding in the bowl. Rest and work gently until it is smooth and perky. Rest periods are very important here so you don't overwork it. Put out onto a very lightly floured surface and pat and roll into squares then cut into triangles. Slide onto preheated to 500* baking stone. Bake at convection 425 about 10 minutes until golden.
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