More Sourdough~

I tried out my Kudzu on some sourdough biscuits. The first batch was a little heavy and bland. I added some whole wheat flour and more baking powder in the second batch and they were much, much better.

This is the recipe I used, adapted from an old sourdough cookbook I picked up at the thrift store.

Whole Wheat Sourdough Biscuits

1 cup sourdough starter~ feed your starter the night before and let stand overnight

1 1/2 cup all purpose flour

1 1/2 cup whole wheat flour

1 Tbs baking powder

1 tsp salt

1/3 cup butter

3/4 cup milk

Pre heat oven to 375°

Mix dry ingredients together. Cut in butter until crumbly. Add in milk and sourdough starter. The dough should be smooth. Knead onto a floured surface. Set aside and allow dough to rise. Press out to 1 inch thick and cut with a biscuit cutter. Bake 12-15 minutes until golden.

I am finding that using any recipe straight up is hard because my starter is very thin... not at all thick and bubbly like the starter I used to have. (This is a potato flake and sugar feeder). My 'kudzu' does work well, I just have to balance the liquids to find the right consistency. I haven't managed a loaf of bread yet. I'd love to get my hands on a thick sponge.

Y'all have any ideas?

Sandi