Sourdough Biscuits and Herbed Egg Salad

These biscuits were quite an involved project, stretching across three days. They got rave reviews though! And the children were fascinated by the fermentation as part of our “Decomposers” week. I referred mainly to this recipe for starter and this recipe for “Grandma’s Sourdough Biscuits.” I tripled the recipe since I had nine children, but it could easily be cut back down… it made a lot!

The egg salad was quick and easy and also a hit. Thanks to Loisa Shafia for the recipe!

Sourdough Biscuits

Day 1: Sourdough Starter

2 cups flour (we used whole wheat)

2 tsp sugar

2 1/4 tsp. yeast

2 cups warm water

Sift together the dry ingredients, then stir in the warm water, cover with a dishcloth, and leave in a warm location for 24-48 hours, until bubbly and expanded.

Day 2: Sourdough “Sponge”

This an optional step, but was recommended by an experienced baker friend to preserve the fresh new colonizers for a more pleasant and distinctive “sourdough” taste, as well as make the dough easier to work with. We stirred in 2 cups of whole wheat flour to make a stiff dough, then covered it again and left it to sit another day in a warm location.

Day 3: Biscuits!

1/2 tsp. salt

1 1/2 tsp. baking soda

2 tablespoons baking powder

1 cup whole wheat flour (or 3 cups if you skipped the “sponge” step)

1 cup butter, softened

Sourdough starter or sponge

Sift together dry ingredients. Then cut in the butter. Mix with the sourdough, and knead on a floured board to make a pliable dough. Roll or pat the dough out to about 3/4″ thick, then cut into circles with the edge of a glass or jar. You can then shape these circles into creative shapes if desired. Bake the biscuits at 425ºF for 12-15 minutes.

Herbed Egg Salad

9 hard-cooked eggs

4 tablespoons olive oil

3 tablespoons lemon juice

3 tablespoons dijon mustard

Fresh herbs, such as chives, parsley, thyme, and dill

Salt and pepper, to taste

Place eggs in a medium pot and bring to a boil. Remove from heat and let passively cook for 20 minutes. Then remove and place immediately into a bowl of ice water. (I did this before camp so they were ready to peel).

Peel eggs and slice them. Then add the oil, lemon juice, and mustard and mash with a fork. Mince or tear the herbs into small pieces and stir in. Enjoy on a slice of bread or a nasturtium leaf. Yum!

This entry was posted in Breads and Baked Goods, Cooking With Kids. Bookmark the permalink.

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