CoreyH39

So I'm not making your biscuits today, I'm making them tomorrow along with Midwestern Fried Chicken and Gravy ( https://images-na.ssl-images-amazon.com/images/G/0... ). They should be scrumptious together!Thanks again!

Fantastic! A fusion of biscuit and pastry dough! I'm going to try this today!I stumbled across a product made by Morton & Bassett called "Herbs from Provence with Lavender" about a year ago and have been using it in stews. It adds a wonderful floral fragrance and flavor, and I think it will work great in your recipe. You wouldn't happen to have a favorite fried chicken recipe would you? Great Instructable! Thank you so much for sharing!

Thank you!

One last thing, If there is something I should be doing differently or if you have any suggestions please feel free to share. If I'm ever in NH I will most definitely be checking out your bread. Thanks again.Corey

Thank you so much! Your breads are beautiful! What do you use to bake them in?

They will wait a month if they choose to make traditional sourdough bread. Or, if they are lucky they can acquire a mature sourdough starter from a friend. Thanks for the comment.

The ingredients are flour, water, room temperature, natural yeast and beneficial bacteria. The natural yeast is in the flour and the beneficial bacteria is all around us. The process is to mix equal amounts of flour and water by weight and let sit at room temperature for 2-3 days. It will start to smell funky and may develop some bubbles.The next step is to feed the starter by discarding at least half of the flour/water mixture and stir in equal amounts of flour and water. Let the mixture sit at room temperature for another 1-2 days. You should start to see more bubbles and the starter may start to smell like "barn yard" or "dairy farm". If you're from the mid-west you'll know what I'm referring to.As the starter becomes more active and bubbly, begin feeding it more ...

The ingredients are flour, water, room temperature, natural yeast and beneficial bacteria. The natural yeast is in the flour and the beneficial bacteria is all around us. The process is to mix equal amounts of flour and water by weight and let sit at room temperature for 2-3 days. It will start to smell funky and may develop some bubbles.The next step is to feed the starter by discarding at least half of the flour/water mixture and stir in equal amounts of flour and water. Let the mixture sit at room temperature for another 1-2 days. You should start to see more bubbles and the starter may start to smell like "barn yard" or "dairy farm". If you're from the mid-west you'll know what I'm referring to.As the starter becomes more active and bubbly, begin feeding it more often until you're feeding one to two times a day. Watch the starter. Become aware of how the starter reacts after feeding. As it becomes more active it will start to double in size and the funky smell will change to the smell like fresh bead. Just be aware that it may take a month before the starter is mature enough to make bread. Once the starter is mature, it can be refrigerated and fed every 2-4 weeks.Another option is to buy a starter or culture online. This is a great option for making many different styles of ethnic bread.I hope this answers your question.

Thanks for the comment and I agree, I should have mentioned the acetobacteracereae family. It is so important in so many foods. I'm looking forward to viewing your future instructables.

Thank you!

Wow! I remember that starter! One of my sisters brought some home from school back in the 70s and it made wonderful sweet rolls. I can't believe you still have yours and I sure would like to try one of your cinnamon rolls! Thanks for the comment.