Forum Discussion
magnusfide
Dec 20, 2015Explorer II
Welcome to the world of Cast Iron Chefs!
Double ditto on the recipe and book: DO baking is just a matter of practice. If you don't have the charcoal method charts for temperature control, here are two links to help you for cast iron DOs:
Dutch Oven Temperature Control
Cast Iron Dutch Oven Baking Temperature Chart
If you can, go to some Dutch Oven Gatherings. Many take place in campgrounds. The experienced dutch oven chefs are generous in sharing their expertise. It's a great hobby!
Double ditto on the recipe and book: DO baking is just a matter of practice. If you don't have the charcoal method charts for temperature control, here are two links to help you for cast iron DOs:
Dutch Oven Temperature Control
Cast Iron Dutch Oven Baking Temperature Chart
If you can, go to some Dutch Oven Gatherings. Many take place in campgrounds. The experienced dutch oven chefs are generous in sharing their expertise. It's a great hobby!
brirene wrote:
I've got a few from various cookbooks. This one seems the easiest:
Fresh Sourdough Biscuits
2 cups all purpose flour
1 Tbsp. sugar
1 Tbsp. baking powder
3/4 tsp. salt
2 cups Sourdough Starter
2 or 3 Tbsp. shortening
Combine flour, sugar, baking powder and salt in a large bowl; add starter; mix to make firm dough. Add water if needed. Cover and let rest 5 minutes.
Grease a 12 inch Dutch oven or deep iron skillet generously with shortening. Dip fingers into remaining shortening; pinch off dough balls the size of large walnuts and shape them into round balls.
Place close to each other in greased pan; let rise in a warm place for 15 minutes.
Bake over coals in a covered Dutch oven or in a 400 degree oven for 25 to 30 minutes.
From "Fifty From the Trail" (Marlboro book) If you're not familiar with these books, they're a wonderful and fun resource for DO and campfire cooking. Have fun!
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