LeadDog

1 cup of flour 1/3 cup of oil 1 teaspoon of baking powder 1/4 teaspoon of soda 1/4 teaspoon of salt 1 cup of starter Mix together and knead it about 10 mins. Make into biscuits and let rise 1/2 hour. Bake 350°F for 10 mins.

One of the reasons I bought a KK was so that I could cook bread, and pizza in it. I had never baked bread or pizza before getting my KK so I had a bit of learning and trial and error to go through. I kept my eye out for sourdough bread recipes since I really like how it tastes. Finally one day I just Googled "Sourdough Stater" and started reading how to make my own starter. I was really curious about it because we use yeast in the wine industry. Here is what I did to make my own stater. This information is gathered from a number of websites. I got a large plastic container with a lid to keep my starter in. Make sure that it is about twice as large as the amount of stater you want to have on hand to use when you are done. For the first week I put two tablespoons of water and two tablespoons of whole wheat flour into the container once a day and mixed it up . You can do it twice a day also. I put the container on top the refrigerator because it stays nice and warm up there. The next week I upped the amount of flour and water that I put in to half a cup everyday. By the middle of the second week I made a batch of sourdough biscuits. The biscuits tasted really good so I figured the starter was going in the right direction. I put the starter in the refrigerator after two weeks since I thought that I had it to the point where I wanted it. This weekend I have made pancakes from it twice and they were great and I just pulled some sourdough bread out of the KK. I'll post recipes pictures and tasting notes later but it does smell great. Several notes: I just added to my starter every day. There are some starter recipes that take half of the starter and throw it away everyday. That seemed wasteful to me. The amount of flour to water that you add is about 50/50 but I did notice after a while the starter got really thin so I would just add flour and thicken the mix up a bit. Use whole wheat or flax flour to make your starter with. These flours are full of the yeast and bacteria that the starter is actually going end up being made of. The starter does go through some changes at the beginning of its development. The water and flour are basically pH neutral when you mix them together at the start. There are some bacteria in the flour whose by product of fermentation is acid. By the end of the first week the pH of the starter is of an acid pH that kills off all the bacteria and yeast that are not part of good sourdough starter. This is where the starter gets its name from because of the acid environment it is sour therefore it is called sourdough. The starter can be used to make sweet items too and breads from it don't necessarily taste sour either. The starter will have water that will float to the top of it after it sits a while and is called "hootch". Some people pour this off but I just mixed it back into the starter. I initially wasn't interested in having a starter because I thought you had to feed it everyday. I just didn't have that kind of commitment to keeping it alive but then I found out that you can refrigerate it. There are people that claim it can stay in the fridge for up to a month before it needs to be fed again. When every you take some starter from the container you need to replace it with some flour and water. I leave it out and let it warm up. This helps get the yeast active and spread out through the newly added flour. There are some recipes that calls for you to put back into the starter from the flour mix that you are making and that does the same thing too. Last interesting bit of information that I read about is this is how people made bread before the advent of yeast that you can go to the store and buy. The bread making sites say the most expensive item in making bread is the yeast and now you know how to get around having to buy that.

@Curly I'm not a people person? No more Scooby snacks for you.

Curly we all know you just say hi to them to increase your post count. Good luck on passing up DJ.

LOL Wow that is a lot of smoke.

Dennis got the post that made the counter show 10,000 if my calculations are right. viewtopic.php?p=11096#11096

Ok who did that post for 10,000?

Dennis I love the picture. That looks so cool to see all of those KKs there getting ready for their happy customers.

I guess the color police must have spring fever. DJ you are very fortunate that the color police are out to lunch on your color choice. I think it is going to look like something that is pure eveil, Darth Vader.

Good because my grill is Golden.

Black Tiled? Where are the color police? DJ I think they are going to be after you.

Also the amount of meat on the ribs depends on how you feed the pig.

About 50 years ago I think.

Curly it depends on the animal what the ribs will look like. Take the ribs you have there and compare them to the ribs of an Elephant and your ribs will look like they have no meat on them. Pig? Yep I have tried it. I like wild pig it is really good. Next time I see one running around I'll break it's neck. Here is a picture of one we got a while back.

Venison but did you really need to ask?

Curly UPS goes all over the world. You want me to ship you a bundle?

Yes of course you can come up to Paso Robles. Where you planning on coming up for Zinfest, March 16-18? http://www.pasowine.com/events/zinfandelfestival.php I was actually thinking of shipping them to who ever wanted to test them out as I have not used oak chips or anything like that.

Ok finally we are taking the oak staves out of the tanks at work. I have a bundle of staves from a red wine tank and a bundle of staves from a white wine tank. Anyone want to test this wood to see if it is good for smoke or what ever?

mrnitpicky, samantha has bought a bag of our charcoal but has never posted if she likes it yet or not. I use it all the time and of course I am biased. Truth is I have never used any other kind of lump so I don't know what anything else is like. We do sell lots of it and the people like it and come back and get more. Shipping it is a problem because I figured out the freight from California for some people here on the board located on the East Coast and the frieght was higher than the cost of the charcoal. We do have a local trucker who can deliver to some areas in California. It has been a while since I asked him what his rates are but if someone is interested I can find this out.

Thanks Sanny!

Its ok I can see what you said. It was "Thanks, Dennis".

mrnitpicky, welcome to the forum. Looks like Dennis is on the ball now and you will be taken care of soon. Our forum admin, Drunk_J, has given us all kinds of emoticons for us to play with. You might like to break out the whip next time to get some attention. Who knows maybe even using it now on Dennis might make you feel better.

No twist tops here. I don't think they sell crownies here at least I didn't buy them. They were a gift to me from work. The winery were I work is owned by the same company that owns Crown Lager. You know it takes a lot of beer to make wine.

Welcome Billy, you will have a great time here.

Happy Birthday to the forum. I'm glad to be a part of it. Lifting a glass of wine in a toss to many more great years.