Sourdough Starter and Things to Make With It

Sourdough starter and things to make with it.

I cheated and used yeast to make my starter. The wild yeasts around here are erratic and I was more likely to get some funky black or red mould than yeast. This starter should be used once a week, so it is perfect for making sunday morning pancakes/waffles, which is the recipe I am giving below.

Starter:

1 c. milk
1 c. flour
1 tbsp yeast

Keep in a warm spot until it begins to sour and bubble -- 24 to 48 hours. Keep the starter in the fridge in a covered container, allowing room for expansion. Each time you use it, replenish it by adding equal quantities of flour and milk and let stand for about 24 hours. If you have to go away on a trip or something, stick it in the freezer and when you come home, leave it out 24 hours again to get the yeast action started again.

Sourdough pancakes/waffles/buns

1/2 c starter
2 c milk
2 c flour
2 eggs
2 tbsp sugar
1 tsp salt
1 tsp soda

Blend starter, milk and flour, and leave at room temperature for an hour or two (overnight is ok too). Then add eggs. sugar, salt, and soda and mix well, but don't beat it. To make pancakes, drop spoonfuls onto a greased griddle. Turn over when top is full of broken bubbles and is not glossy. Good with real maple syrup and fresh fruit. Feel free to adjust the quantities to your own taste, the recipe I give makes fluffy pancakes but with substance, not flabby or mooshy.

Waffles: Use same batter but add 2 tbsp oil to mixture. Make sure iron is well greased.

Hot rolls: To at least 1 1/2 c. pancake batter or the whole recipe, stir in enough flour to make a stiff dough. Turn out on a floured board and knead until smooth and shiny. Put in a bowl, cover and let rise in a warm place for an hour. Punch it down and roll out to 3/4" thickness. Cut out with a round cutter, brush top and bottom with melted butter and place in greased baking pan. Cover, let rise until doubled (probably an hour or so) Bake in a 375 oven for about 30 minutes (check them). Serve warm and buttery.

Or, I like making english muffins: dip tops and bottoms of rolls in cornmeal, let rise until doubled and bake on a frying pan or griddle for about 8 minutes each side.

(courtesy Kate)