Kent Rollins’ Sourdough Starter
4 cups warm water
1 package dry yeast
⅓ cup sugar
4 cups flour
1 large russet potato, peeled and quartered
Add warm water to 1-gallon crock jar. Whisk in yeast and sugar and let sit for 1 minute. Slowly whisk in flour. Drop in potato pieces. Cover with towel and let sit on counter for 12 to 24 hours, stirring halfway through.
Before using, whisk starter briskly. Add warm water or flour if needed to achieve pancake-batter consistency before use.
Starter can be substituted for any recipe that calls for milk or buttermilk. Rollins generally keeps it for a week, but it’s good as long as the potato stays intact. Stir once a day. When 3 cups of starter have been used, whisk in 1½ cups warm water, 2 tablespoons sugar, and 1½ cups flour. It’s ready to use immediately, or wait 6 to 12 hours for a greater sourdough taste.
Kent Rollins’ Sourdough Biscuits
(Makes 16 to 20)
3 cups sourdough starter
1 package dry yeast
4 to 5 tablespoons sugar
2 teaspoons salt
⅓ cup vegetable oil
2½ tablespoons baking powder
2½ to 3 cups flour
Preheat oven to 350 degrees F. Lightly grease large baking pan with side walls. In large bowl, dissolve yeast with starter. Whisk in sugar and let sit for one minute. Whisk in salt, oil, and baking powder.
Slowly stir in flour until it forms soft dough. Turn dough out onto floured surface and roll to about ½ inch thick. Cut dough with biscuit cutter and place in pan, close together so biscuits rise up and not out. Cover with wax paper and let rise in warm place until nearly doubled in size.
Uncover and bake for about 20 to 25 minutes or until golden brown.
