Tell us about yourself!
Thanks for all the info! I just wonder if using alternate flour like spelt or Kamut which has less gluten would do? Also I guess it might be possible to get soft wheat berries and mill your own flour. I do mill my own flour to make bread.The biscuits here seem so good and with so little sugar at that, great I cannot wait to try it.
Has anyone tried to make this without any sweetener?
I did something similar, I used a cardbox onto which I glued foam insulation. As for heating I use a 25 watt bulb and use a thermostat from an old electric heater. This allows for quite a nice range of temperatures.
Here is what I use.To make your own sourdough, very easy.In weight put in equal amount of flour and water and mix well. Keep at about 80 degrees F.Every 12 hours afterwards add the same amount of a mixture (equal weight flour and water)m keeping at 80 degrees F. Discarding some before adding when it gets too much.After about 4 or 5 days, the mixture will bubble and double in volume in 8 hours or less.The sourdough is then ready.
Nice post. I go a step further. I grind my own flour from locally bought grains and make my own sourdough to make sourdough bread, nice and tangy.The major drawback is the humid climate most years in Eastern America. The dough will not rise as much on wetter years. In 2012 I was able to make perfect bread that was much better than from the artisan bakeries!Also keeping the bread at room temperature in a metal box will keep it fresh much longer.
It is possible not to strain it, that way despite some little grittiness, it is more whole some and has much more nutrients, more comparable to dairy milk. That is the way I make almond milk. To make it silkier, after soaking overnight, skin the almonds before blending.A liter of milk contains about 120 grams of solids, so I use about the same quantity of almonds.