Sourdough Starter:
Things You'll Need:
glass or ceramic bowl
2 cups flour (white or whole wheat)
2 cup warm water
1/2 tsp active yeast
1. Be sure to start with a clean glass or ceramic bowl. The acidity of the starter will increase as the dough ferments and will discolor any metal, including stainless steel. Use a large bowl to make sure there is room for your starter to expand.
2. Mix the flour, water and yeast together in the bowl until thoroughly combined.
3. Cover the bowl loosely with plastic wrap. Do not cover the bowl with a lid or tight cover. Carbon dioxide gas is a natural byproduct of the fermentation process and will need to vent.
4. Place the bowl in a warm spot in the kitchen. Let the dough ferment for at least two days, stirring once daily. You will notice liquid accumulating on the surface of your sourdough. This is a natural byproduct of the fermentation process and is simply mixed back through the dough.
5. The starter is now ready to use. If your recipe only requires one or two cups of starter, you can use the starter immediately and store the remaining cup for another use. However, if your recipe requires more than two cups you will need to stretch your starter before you bake.
6. To stretch your starter begin the evening before you plan to bake and add enough equal parts flour and warm water to provide starter for your recipe plus one cup to reserve. Mix thoroughly, cover loosely and allow to rest over night. Your dough will not need any yeast as it has been building a yeast colony of its own during the fermentation process.
7. Stir the entire starter before measuring out for your favorite recipe. Be sure to reserve at least one cup to stretch for your next baking session.
8. Store your starter in a glass container loosely covered in the refrigerator. Your starter is a living organism and will thrive if you use it regularly.
9. If you do not use your starter often, it will keep well in the refrigerator with a weekly feeding. To feed the yeast colony and ensure that your starter is active and healthy add one tablespoon flour and one tablespoon warm water. Mix thoroughly and return to the refrigerator. If you are not planning to bake with your starter, do not leave it outside the refrigerator.
Sourdough Pancakes
The night before, mix well (to incorporate some air) 1 cup of your sourdough starter with 1½ cups of all purpose flour and 1 cup of warm water (85°-90°). Leave at warm room temperature (70°-85°) overnight, covered well with plastic wrap.
The next morning, return 1 cup of the starter mixture to the fridge.
Then mix the remaining 1½ cups of starter with
1 egg, slightly beaten
1 Tablespoon of sugar (or more if you like)
1 Tablespoon of melted butter
¾ Teaspoon of salt
½ teaspoon (generous) of baking soda
2 Tablespoons of milk
