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🍞 New: flaky sourdough discard biscuits!

Published 26 days agoΒ β€’Β 3 min read

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Rich and Flaky Sourdough Discard Biscuits

This past week in Albuquerque (and probably all of New Mexico), it truly was a Max Max situation: crazy winds blowing dust into the air so thick the mountains (and everything else) were obscured.

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Days like this (or when it's rainy, excessively cold, or even sunny 😎) call for the only thing that'll make it better: baking bread OR baking biscuits.

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Flaky and buttery layers pretty much make everything better.

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And what's more, using up any chilling sourdough starter discard you have in the fridge not only reduces waste, but dare I say, makes baked goods all the more better.

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Read on and let's bake!

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In this week's newsletter:

  • Recipes: sourdough discard biscuits, drop biscuits, scones
  • Baking Help: Is my dough underproofed or under-strengthened or both?
  • Sourdough Links: Pan loaves FTW

🍞 Rich and Flaky Sourdough Discard Biscuits

Rebecca Firkser is back with another winner this week. These sourdough discard biscuits represent the pinnacle of biscuit perfectionβ€”tall, flaky, and structured with delicate buttery layers.

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Also, you'll love how she developed this recipe using the "1-2-3 biscuit method."

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Ohβ€”and watch me making these biscuits from start to finish in the video at the recipe!

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🍞 Discard Drop Biscuits

In the mood for biscuits but want the easiest option possible? Drop biscuits are your friend.

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While strawberries are hard to come by right now, use any fruit you have, even frozen and thawed blueberries, which are always "in season" πŸ™‚

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🍞 Sourdough Starter Discard Scones

Or, go the other route and go for scones. A little less rise, more crumbly, and a little sweeter. And yes, they're American-style scones!

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πŸ‘‹πŸΌ Join The Community

Join the TPL membership to get instant access to my baking spreadsheets (including an archive of past recipes), quicksheets, and my 100+ page eBook with exclusive recipes. Plus, join us in our community chat and post photos of your bakes, get help, and generally geek out about bread πŸ€“

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πŸ’¬ Member Discussion of the Week

I'm experimenting with your beginner sourdough recipe and my Famag mixer. I'm doing a bulk ferment to 50% rise that takes about 8 hours, pre-shape, followed by shaping into 9.5" batard bannetons. I'm letting them proof for an hour before the fridge, but after a night of cold proofing, all I see is the dough, which is kind of relaxing. The bannetons seem only to be about 65-70% full. Your videos show that you get a lot more rise during proof.
I keep getting a dense crumb and loaves that burst along the score. Am I under-proofing and possibly not developing enough strength in my bulk ferment? Any help is much appreciated!

Yes, your dough is likely underproofed, especially since your loaves are bursting like that. Make sure to build your levain from a strong and ripe starter (meaning it’s risen to its peak height before you take some to use). From there, bulk fermentation is essential! Make sure your bulk fermentation goes sufficiently far; you want the dough to look smooth; it should have risen considerably and have bubbles here and there -- it should look alive. If you tug on the dough a bit, it should resist your tugging; it’ll feel stronger. Give the dough the time it needs in bulk fermentation! If you must give it another 30 minutes or an hour to see these signs, do so. This step must go sufficiently far for the dough to have enough fermentation activity before proof.

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Check out my guide to proofing for a bit more help, too:

​https://www.theperfectloaf.com/guides/proofing-bread-dough/​

πŸ›Ÿ 2 Ways I Can Help You Today

πŸ“™ What I'm Reading and Watching

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Happy baking!

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Maurizio Leo

​Join me in the member's community, master sourdough, and get baker's perks.

Thank you for subscribing 🩢. Sent from Maurizio at The Perfect Loaf, 8100 Wyoming Blvd NE Ste M4, #343, Albuquerque, NM 87113.
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Maurizio Leo

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