Sourdough - tutorial - Grandpa Rasmussen

As I have spoken of my Grandpa, who was a sheepherder. He started my long love affair with all things sourdough.  No this isn't a picture of my Grandfather - but an example of the trailer he lived in, and we visited. 

Grandpa was the shepherd of a flock of sheep, that were located near the Strawberry Reservior. We would go up to his trailer on Sundays. We brought fresh fruits and vegetables and he always made us sourdough biscuits.

His cabin was very small. Upon entering you were in the kitchen, which had a wood burning stove, then a place to sit, that a table would pull out, to make a place to eat. Above that was his bed. He had storage under the bed.

Every time we went, he had doubled his sourdough so he could make us biscuits. How he ever knew when we would come --- I never knew.  But, he was always prepared for us.  

As 4 rather starving teenagers, we would lie on the bed and watch him make the biscuits.

I remember watching and taking notes - He would start with the sponge or starter then he would add  3 fingers of sugar, one of salt. Enough flour to make a dough. Then, he would dip the biscuits into warm butter, and then let them sit for a while, and then bake in this really warm oven. The price we paid to learn this, was to be overcome with heat. As the trailer became so warm up on the bed.

We then ate Fried mutton, sourdough biscuits with Strawberry jam.

Now, if you are a purist at heart-  Please don't read any further.  

I start my own sourdough, every winter.  I don't buy a starter, and occasionally I have gotten one from a friend.  But, it is just easier, when I get homesick, to start my own.  

I have a clay crock that I add: 1 cup of water,  1 cup of flour and 1 tsp. of yeast.  I let this sit for at least overnight.  I mix with a wooden spoon, and cover with a dishtowel, until needed.  

All it takes to keep it alive - is a little flour and water - in equal parts. 

If you are not going to use it for a few days,  place the starter into a jar, with a plastic lid or piece of plastic and store  in the fridge.  To revitalize it,  just place the starter back in your crock or bowl, add equal amounts of flour and water, and let sit, (if you do this in the morning - you will be able to use it in the evening). 

I make bread, waffles, biscuits - etc.  If you want some really good recipes - check out King Arthur Flour - this site is excellent.  

*Remember when making sourdough - you can not use metal utensils to mix or store - as they poison the sourdough - and possibly you.  

*You will want to keep your cooking and prep area clean -- exceptionally clean, and you are growing a live organism, and it will take whatever you feed it.  Also -- clean all your kitchen supplies and wipe up spills - or you will have concrete on your items - until soaked off.  A bowl of hot sudsy water makes this easy.  

Back to grandpa --- I have found a recipe for his biscuits --- under the name of Angel Biscuits - 

Sourdough Angel Biscuits - this is one of my favorite ---

12 -14 biscuits 

1 cup sourdough starter (active and bubbly)

1 teaspoon sugar

1 teaspoon dry yeast

2 tablespoons lukewarm water

4 tablespoons shortening

1/2 teaspoon salt

1 teaspoon baking powder

1 1/4-1 1/2 cups all-purpose flour

1/4 cup melted butter or margarine

1  Measure sourdough starter into mixing bowl.

2  Add sugar.

3  Dissolve yeast in warm water.

4  Add to starter.

5  Cut shortening into mixture of salt, baking powder, and flour until it    resembles coarse cornmeal.

6  Add to starter mixture, stirring well with a fork.

7  Turn out onto lightly floured surface and knead gently, adding more flour if necessary.

8  Roll dough out to about 1/2 inch thickness and cut with biscuit cutter.

9  Dip in melted butter and place in a greased cake pan with edges touching.

10  Cover with a cloth or plastic and set in a warm place to rise for 45 minutes to 1 hour.

11  Bake at 400 degrees F for 20 to 25 minutes or until golden brown.

Thanks Grandpa --- I do love you still- cj