1 cup sourdough starter
1/2 to 3/4 cup warm water or milk
2 3/4 cups all purpose flour
1 teaspoon sugar (optional)
1/4 cup olive oil
1 1/2 teaspoon fennel seed
2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 egg white, lightly beaten
In a bowl, mix starter, water, and 1 cup flour. For sourest flavor,
cover and let stand in a warm place until bubbly and sour smelling,
12 to 24 hours. Stir in oil.
Crush 1/2 teaspoon of the fennel seed. In a bowl, stir crushed
fennel, baking powder, salt baking soda, and 1 3/4 cups more flour.
Add starter mixture, stir until dough cleans side of bowl.
Turn dough out on lightly floured board and kneed for about 30
seconds, add flour if required to prevent sticking. Flour board,
then roll out dough into a 6 by 14 inch rectangle.
Brush dough with egg white, sprinkle with reserved seed. Cut into
2 by 3 inch rectangles. Place biscuits about 1/2 inch apart on 12
by 15 inch baking sheet.
Bake in 450 degree oven until deep golden, about 15 minutes. Transfer
to rack and serve warm or cool. Makes 14 biscuits.