Ben Jack Larado’s Original

Wash wooden keg and add 2 sliced up Irish potatoes; 4 cups flour; and plenty water to make medium thick batter; ½ cup black strap molasses; dash of salt.

Set in sun during the day, cover with blankets at night. Keep the keg warm even if you have to sleep with it. In 2-3 days sourdough starts workin' good.

Now pour the whole thing out, keg is seasoned so don’t wash it.

Add fresh ingredients as before, probly take 4-5 days for batch to ferment. Pay close attention. Keep keg warm at nite. Never clean keg again.

Note: When usin' the sourdough be sure to replace what you used with flour, water, salt and a little black strap.

Start this a-couple of weeks before the trail drive.

From Ben Jack’s Original Recipe Book 1897

14" DUTCH OVEN
PERFECT SOURDOUGH BISCUITS EVERY TIME

4- CUPS FLOUR                3/4 TSP SALT
3- TBS SUGAR        1/2 CUP SHORTENING
3-1/2 CUPS SOUR DOUGH STARTER **
3/4 TSP SODA

IN YOUR DUTCH OVEN RUB SHORTENING GENEROUSLY OVER THE INSIDE.  SET THE DUTCH OVEN BY THE FIRE TO MELT THE SHORTENING AND TO PREHEAT.

PUT ALL THE FLOUR IN YOUR SIFTER, ON TOP OF THE FLOUR PUT THE BALANCE OF THE DRY INGREDIENTS, SIFT THEM ALL TOGETHER AT ONE TIME.

USING your hands CUT THE SHORTENING INTO DRY INGREDIENTS UNTIL IT IS BLENDED WELL. POUR IN 3-1/2 CUPS OF STARTER AND MIX UNTIL YOU CAN'T STIR THE DOUGH ANY MORE. GENTLY KNEAD THE DOUGH WITH YOUR HANDS (THE LESS YOU HANDLE THE DOUGH THE LIGHTER AND FLUFFIER YOUR BISCUITS WILL BE) UNTIL ALL THE DRY INGREDIENTS ARE MIXED TOGETHER ( YOU MAY HAVE TO ADD A LITTLE MORE STARTER) THE DOUGH SHOULD HAVE A SLIGHTLY WET STICKY FEEL TO IT.

SPREAD A SMALL AMOUNT OF FLOUR ON THE CHUCK TABLE. GENTLY FLATTEN OUT THE DOUGH UNTIL IT IS ABOUT 1" THICK OR ABOUT THE SIZE OF THE BOTTOM OF YOUR 14" DUTCH OVEN. FOR MAN SIZE BISCUITS CUT WITH TIN COFFEE CUP. THE SIZE OF YOUR BISCUITS ARE UP TO YOU.