Flour: King Arthur AP Flour (sourdough starter mostly King Arthur Bread Flour)
Process: Proportions based on Pinch My Salt recipe. Used 3 tbsp butter and 3 tbsp shortening, and pulsed everything except sourdough starter in the food processor until sandy. Added flour mixture to a bowl with sourdough starter and mixed gently with spatula. Turned dough out onto counter and did a tri-fold (left edge folded in 1/3, followed by right edge), turned the dough, then did another tri-fold the other direction. Patted out into a rectangle and cut into large squares then baked. Checked at 12 minutes and looked a bit blond. Checked again at 15 minutes, still blond but the last time I let them go over 15 min they got a little crunchy.
Remarks: Interior was soft and "biscuity" as G put it, but held together well to toppings (jam, honey, butter). May want to brush the tops with milk next time to promote browning.
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