These “wonderful, towering, light and fluffy biscuits may become your favorite sourdough biscuit recipe,” writes Bonnie but she suggests, “Just be sure to plan ahead to start the night before.”
If there are any leftovers, they are good split and toasted in a sandwich toaster for breakfast. They also make an incredible base for biscuits and gravy.
This Saturday we are exploring one of many ideas for #Sourdough4Thanksgiving. Last year I made...
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For our family Uncle Randyl’s competition chili and sourdough bread bowls, along with Sielbergs “Mummy Daddy” make the Halloween season complete. Usually, before the night is over, I would have packed up leftovers to send home. And I’d do it with pride because my brother’s competition chili is even better reheated the next day. But these sourdough bread bowls take it to a whole new level.
Read MoreYears ago, as a young Boy Scout summer camp employee, I memorized and recited wild poems by Robert W. Service (January 16, 1874 – September 11, 1958) at evening campfire programs to the delight of our campers. Most popular were...
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This classic white sourdough has three ingredients, flour, water, and salt. This recipe is so versatile you can use the dough for Classic French Country Loaves known as boules, Bâtards shaped like footballs or elongated into a torpedo shape, Baguettes, and my favorite, the Épi de Blé.
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