I have been happy married for ten years, have three kids, and a dog. And many other commitments. So taking on a sourdough starter was a commitment I was ready for. This bread goop, as my kids have come to call it, if well cared for can outlive us all. As soon as I started activating the starter and it instructed me to throw / give away some. I got in touch with Jenny. Hopefully there will be many sour dough posts from both of us. If you already have a bubbling sourdough starter in your fridge and have some tried and true recipes please share.
So far I have made sourdough bread. It was from the first recipe I found on the web. Not so pleased with it. We then made pancakes (recipe) below with great success. Next I will try this. I will keep you posted. Talk about commitment I think this recipe will take several days.
- 2 cups sourdough starter, room temperature*
- 2 tablespoons granulated sugar
- 1 egg
- 4 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon warm water
* The night before using your sourdough starter, remove from refrigerator and let come to room temperature. Then feed the starter with flour and water. Let this sit eight (8) hours or preferably overnight. It is now ready to use in your sourdough pancakes!
- In a large bowl, add sourdough starter, sugar, egg, olive oil, and salt. Mix well. Set aside.
- In a small bowl, dilute 1 teaspoon baking soda in 1 tablespoon of warm water. Important: Only add baking soda/water mixture to the pancake batter just before you are ready to cook the pancakes.
- When ready to cook your sourdough pancakes, fold the baking soda/water mixture gently into the prepared pancake batter (do not beat). This will cause a gentle foaming and rising action in the batter. Let the mixture bubble and foam a minute or two before using.
If anyone is interested in some sourdough stater please let us know.