Solar Sour Dough Biscuits

Solar Sour Dough Biscuits

This recipe was developed from an old Dutch Oven Sour Dough Biscuit recipe.

1 cup of whole wheat flour

1 cup of all purpose flour

2 cups of sour dough starter

¼ cup of cooking oil

1 teaspoon of salt

3 table spoons of raw sugar.

1 table spoon of baking powder. (optional in case you want to cut proofing time in half.)

Place flour, salt, sugar, in to a mixing bowl and mix. Next add the oil and cut in till you have pea sized lumps. Next add the sour dough starter and gently mix till dough is even consistency. Take golf ball sized pieces of dough and round them into balls and place them into an oiled pan. Cover and let proof for one hour. One half hour if you added baking powder. Then place into your pre-heated solar oven and bake for one hour. Serve hot with dinner. Great with soups, stews, beans or even by themselves.

I have even used this recipe to make a delicious old west style peach cobbler. Just place a bed of dough in the bottom of a round pan and pour in two 16 ounce cans of peaches with their juice. Add a little cinnamon and nutmeg to taste. Place the remaining dough over the top and bake in the solar oven for an hour and fifteen minutes or until signs of a crispy crust and boiling fruit. Great served with a little almond milk poured over it in a bowl.  

Solar No Knead Sour Dough Bread

Solar No Knead Sour Dough Bread

This recipe was developed from a sour dough recipe designed for home ovens. It now creates a beautiful delicious sour dough bread in you Solar Oven.

1 cup of whole wheat flour

2.5 cups of all purpose flour

1 ½ teaspoons of salt

1 ½ table spoons of raw sugar

¼ cup of whole wheat sour dough starter

¼ cup of white flour sour dough starter.

1 ¼ cup of filtered water.

Place all your dry ingredients into a mixing bowl, stir together.

Stir the sour dough starters into the water and then mix the water into the dry ingredients.

Place the mixing bowl into a plastic bag and close tightly. Place in a warm area to proof for 6 hours.

Once the dough has proofed place the dough on to a floured surface and flour your hands as dough should be very wet and sticky. Gently with your fingers spread the dough out into a circle about ¾ of an inch thick. Fold it over in thirds. Then fold it again in half. Let sit under a towel for about 15 minutes. Mean while spray oil into a mixing bowl and cover with wheat bran. Dump out the excess bran. This will prevent the dough from sticking to the bowl during the final proofing. Once the dough has sat for the 15 minutes flour your hands and gently shape into a ball and place into the bowl. Once again cover with a plastic bag and let proof for one hour. This is a good time to start warming your solar oven. Once the hour is up gently turn the mixing bowl over and guide the dough into a round oiled bread pan. Bake for one and a half hours. The breads core temp should reach 200 degrees. Let cool for a couple of hours and you have fresh sour dough bread.