Use your excess sourdough starter to make these flavorful whole wheat biscuits. Recipe comes complete with step-by-step photographs for the novice baker.
For the first time today, we clearly see that the starter has risen, then fallen. I’m mighty encouraged!
I decided to try another experiment: Feeding the discard jar a little flour each time I dump more starter.
If you have a starter going and a cup of whole wheat flour, you can put these piping hot biscuits on your table in 30 minutes.