My husband aka Grill Meister, Chuckwagon Cooky, has started to make our Sour Dough Biscuits. But before you can have biscuits, you have to make the starter. This recipe is chuckwagon/cattle drive version of a starter. Chuckwagon cooks generally didn’t use milk in their starters that’s why we put water in the mix.
- 1 package Dry Yeast
- 2 cups All Purpose Flour
- 2 cups warm Water
Combine ingredients in a large plastic, glass or ceramic bowl. (Don’t use metal) Cover loosely with a dishtowel and set in a warm place for 48 hours. Stir several times per day. The starter will bubble and increase in size but not as large as bread.
Store the starter in the fridge. When ready to make bread or biscuits, take the needed amount out of the starter and let sit for 12 hours on the counter top so the starter comes to room temperature before using in a recipe.
To replenish the starter add 1 cup of AP flour and 1 cup of water to the starter and keep in the fridge.