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Making sourdough pancakes is not instant, pour ingredients you can’t pronounce out of a box and in 5 minutes everyone is fed. Its a little work and planning but well worth it in every step and a healthier option for sure. In our family it’s a tradition, like driving through a tunnel, you always honk your horn-Right, doesn’t everyone? Another family tradition is when anyone comes to Bend, Oregon to visit us, we make homemade cinnamon rolls. Everyone expects them especially my son in law Dan as it has become a tradition. So keeping my sourdough starter alive for many years so I can create The Best pancakes ever is a huge TRADITION. Besides the healthy and yummy sourdough breads I make with this simple starter. So if you brave it and decide to make your own Sourdough starter the directions are below the pancakes, you won’t be sorry, it’s worth it.
SOURDOUGH PANCAKES
The night before prepare sponge mixture
1. Sponge: : Warm water 85 degrees, evaporated milk, starter and flour in a large glass bowl, mix well . Cover sponge mixture with plastic wrap and leave on counter overnight .
1 Cup Water, warm
1 Cup Evaporated Milk1/2 Cup Sour Dough Starter
1 Cup Flour (I prefer Bob’s Red Mill) www.bobsredmill.com
Sponge
2. Next morning: add the remaining ingredients and mix well. Get your grill out and make pancakes.
2 Large Eggs
2 Tablespoons Maple Syrup
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
Yield: 8 Large servings, 24 pancakes using a 1/4 cup scoop
Notes: Can add to pancake mixture 1/2 to 1 cups of blueberries. Very Yummy-E.
Adapted From the Bread Lover’s Bread Machine Cookbook
Per Serving (excluding unknown items): 131 Calories; 4g Fat (26.3% calories from fat); 5g Protein; 19g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 373 mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
How To Make Your Own Sourdough Starter
Makes 4 cups
What You Need
Ingredients
All-purpose flour (or a mix of all-purpose and whole grain flour)
Water, preferably filtered
Equipment
2-quart glass or plastic container (not metal)
Scale (highly recommended) or measuring cups
Mixing spoon
Plastic wrap or clean kitchen towel
Instructions
Making sourdough starter takes about 5 days. Each day you “feed” the starter with equal amounts of fresh flour and water. As the wild yeast grows stronger, the starter will become more frothy and sour-smelling. On average, this process takes about 5 days, but it can take longer depending on the conditions in your kitchen. As long as you see bubbles and sings of yeast activity, continue feeding it regularly. If you see zero signs of bubbles after three days, take a look at the Troubleshooting section below.
Day 1: Make the Initial Starter
4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water
Weigh the flour and water, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or the or with a clean kitchen towel secured with a rubber band
Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.
Day 2: Feed the Starter
4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water
Take down your starter and give it a look. You may see a few small bubbles here and there. This is good! The bubbles mean that wild yeast have started making themselves at home in your starter. They will eat the sugars in the the flour and release carbon dioxide (the bubbles) and alcohol. They will also increase the acidity of the mixture, which helps fend off any bad bacterias. At this point, the starter should smell fresh, mildly sweet, and yeasty.
If you don’t see any bubbles yet, don’t panic — depending on the conditions in your kitchen, the average room temperature, and other factors, your starter might just be slow to get going.
Weigh the flour and water for today, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or with a clean kitchen towel secured with a rubber band. Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.
Day 3: Feed the Starter
4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water
Check your starter. By now, the surface of your starter should look dotted with bubbles and your starter should look visibly larger in volume. If you stir the starter, it will still feel thick and batter-like, but you’ll hear bubbles popping. It should also start smelling a little sour and musty.
Again, if your starter doesn’t look quite like mine in the photo, don’t worry. Give it a few more days. My starter happened to be particularly vigorous!
Weigh the flour and water for today, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or with a clean kitchen towel secured with a rubber band. Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.
Day 4: Feed the Starter
4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water
Check your starter. By now, the starter should be looking very bubbly with large and small bubbles, and it will have doubled in volume. If you stir the starter, it will feel looser than yesterday and honeycombed with bubbles. It should also be smelling quite sour and pungent. You can taste a little too! It should taste sour and somewhat vinegary.
When I made my starter here, I didn’t notice much visual change from Day 3 to Day 4, but could tell things had progress by the looseness of the starter and the sourness of the aroma.
Weigh the flour and water for today, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or with a clean kitchen towel secured with a rubber band. Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.
Day 5: Starter is Ready to Use
Check your starter. It should have doubled in bulk since yesterday. By now, the starter should also be looking very bubbly — even frothy. If you stir the starter, it will feel looser than yesterday and be completely webbed with bubbles. It should also be smelling quite sour and pungent. You can taste a little too! It should taste even more sour and vinegary.
If everything is looking, smelling, and tasting good, you can consider your starter ripe and ready to use! If your starter is lagging behind a bit, continue on with the Day 5 and Beyond instructions.
Day 5 and Beyond: Maintaining Your Starter
4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water
Once your starter is ripe (or even if it’s not quite ripe yet), you no longer need to bulk it up. To maintain the starter, discard (or use) about half of the starter and then “feed” it with new flour and water: weigh the flour and water, and combine them in the container with the starter. Stir vigorously until combined into a smooth batter.
If you’re using the starter within the next few days, leave it out on the counter and continue discarding half and “feeding” it daily. If it will be longer before you use your starter, cover it tightly and place it in the fridge. Remember to take it out and feed it at least once a week — I also usually let the starter sit out overnight to give the yeast time to recuperate before putting it back in the fridge.
How to Reduce the Amount of Starter:
Maybe you don’t need all the starter we’ve made here on an ongoing basis. That’s fine! Discard half the starter as usual, but feed it with half the amount of flour and water. Continue until you have whatever amount of starter works for your baking habits.
How to Take a Long Break from Your Starter:
If you’re taking a break from baking, but want to keep your starter, you can do two things:
- Make a Thick Starter: Feed your starter double the amount of flour to make a thicker dough-like starter. This thicker batter will maintain the yeast better over long periods of inactivity in the fridge.
- Dry the Starter: Smear your starter on a Silpat and let it dry. Once completely dry, break it into flakes and store it in an airtight container. Dried sourdough can be stored for months. To re-start it, dissolve a 1/4 cup of the flakes in 4 ounces of water, and stir in 4 ounces of flour. Continue feeding the starter until it is active again.
- Adapted from The Kitchn
Let it sit out for a few hours, covered, to become active before using in your baking. Do not place your sourdough starter in an airtight container! As a general rule of thumb, the amount you feed your sourdough starter depends on how much starter you have. When practical, you want to approximately double the amount of starter you have each time you feed it.
CHEERS FROM JUST AROUND THE BEND ♥
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wonderful with corn or flour tortillas, chips and a nice cold beer..
JUST AROUND THE BEND 