Directions
- 1In a bowl on a scale, add 100 grams of active sourdough.
- 2Add 20 grams of honey.
- 3Add 240 grams of milk.
- 4Add 8-10 grams of pink salt.
- 5Mix everything until it's frothy.
- 6Add 360 grams of all-purpose flour.
- 7Mix until it gets clumpy, then use your hands to mix.
- 8Make sure your hands are wet to prevent sticking.
- 9Loosely cover and let it rest for about an hour.
- 10After an hour, add some all-purpose flour on a cutting board.
- 11Scrape the dough from the bowl onto the floured board.
- 12Add a little more all-purpose flour on top.
- 13Knead the dough for a few minutes until it bounces back when touched.
- 14Place the dough back in the bowl and loosely cover.
- 15Let it rest until it doubles.
- 16Add cornmeal to the cutting board.
- 17Roll the dough to about 1/2 inch to an inch thickness.
- 18Use a biscuit cutter to cut out the dough.
- 19Place the cut dough in a cast iron skillet on medium-high heat, then lower heat to medium-low.
- 20Cover with a lid and cook for about 3-4 minutes on each side.
- 21Serve with butter, jam and honey.
Ingredients
- 100 grams active sourdough
- 20 grams honey
- 240 grams milk
- 360 grams all-purpose flour
- 8 grams fine pink salt
- 40 grams cornmeal
Equipment
scalebowlwhiskcutting boardbiscuit cuttercast iron skilletlidfork
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