Sourdough Natural Grape Starter and Sourdough Biscuits
Elevate your baking game with this delightful recipe for *Sourdough Natural Grape Starter and Sourdough Biscuits*. Unleashing the magic of unwashed organic grapes, this recipe guides you through crafting your own naturally fermented sourdough starter, rich in wild yeast and irresistible tangy flavor. Perfectly complemented by flaky, buttery biscuits, these baked treats strike a balance between rustic charm and gourmet indulgence. The biscuit dough comes together effortlessly with a touch of homemade sourdough starter, cold butter, and whole milk, delivering a tender, golden-brown finish. Perfect for breakfast or as a comforting snack, serve these freshly baked biscuits with butter, jam, or honey to savor their unmistakable depth and character. Whether you’re a seasoned sourdough enthusiast or a curious beginner, this recipe is your gateway to exploring natural fermentation and enjoying delicious results!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 100 grams Organic grapes (unwashed)
- 120 grams All-purpose flour (starter)
- 120 grams Filtered water
- 250 grams All-purpose flour (biscuits)
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 85 grams Unsalted butter (cold)
- 120 grams Sourdough starter
- 120 milliliters Whole milk
Instructions
1. To prepare the sourdough starter, place the unwashed organic grapes into a clean jar or container. Cover with a mixture of 120 grams of filtered water and 120 grams of all-purpose flour. Stir to combine.
2. Cover the jar loosely with a lid or clean cloth and allow it to sit at room temperature for 24 hours. Stir the mixture once a day for 4-6 days or until it begins to bubble and develop a tangy odor. Strain and discard the grapes, retaining the starter.
3. To maintain the starter, feed it equal parts of flour and water (by weight) every day or whenever the starter becomes inactive.
4. Preheat your oven to 220°C (430°F) to prepare the biscuits.
5. In a large mixing bowl, whisk the 250 grams of flour, 1 tablespoon of baking powder, and 0.5 teaspoons of salt.
6. Grate or cut the 85 grams of cold butter into small pieces and rub it into the flour mixture using your fingertips until it resembles coarse crumbs.
7. Add 120 grams of the prepared sourdough starter and 120 milliliters of whole milk into the dry mixture. Stir until combined, but do not overwork the dough.
8. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch-thick round. Use a biscuit cutter or glass to cut out rounds, re-rolling scraps as necessary.
9. Place the cut biscuits onto a parchment-lined baking sheet and bake for 12-15 minutes, or until golden brown.
10. Remove from the oven and let cool slightly. Serve warm with butter, jam, or honey.
Nutrition Facts
Calories |
2213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2595 mg | 113% | |
| Total Carbohydrate | 333.4 g | 121% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 22.6 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 235 mg | 18% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 794 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
