I'm on this sourdough kick and have a recipe for sourdough starter, pancakes and biscuits. Starter has been alive for about 6 days. It's not too sour but I made some flap jacks yesterday morning. They looked great, a little rubbery and really flat. Taste was alright, not nearlly sour enough (Not like Peggy's of Anchorage which are perfect)
My biscuits last night were the family joke, wife and 4 yr old son wouldn't touch it w/ a 10 foot pole, my 7 yr old thinks I'm God though and ate like 3 of the things, but he'll eat anything I shoot and fry up just because I do. Anyhow the biscuits had no rise to them at all and looked like little piles of dog crap on the cookie sheet. My boy dropped his biscuit last night and my wife aid it scratched the hardwood floor...But hey, I've never made bread or dough, so I just mashed it in a bowl by hand.
I'm thinking that the longer the sourdough sits the more sour it will become. Anyone add milk to theres? Any pointers or good recipies will be greatly appreciated.