baked sourdough biscuits, Starter only. came out well but the rise was not what I expected. does anyone bake sourdough biscuits and how long do you let them rise?
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Down under, we'd probably call them scones.
No experience of baking this sort of thing, but i would imagine giving them the same sort of prove time as normal.
Let us know how you go.
When you wrote "Starter Only" does that mean that they were just flour and water, and what was the hydration?
I agree with Farinam, I'd expect proofing time should be about the same as your regular loaf.
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