Your Questions About Sourdough Starter Pancakes

Betty asks…

Non-Sourdough recipes for use w/ starter?

I’m trying to figure out how to use (rather than discard) my sourdough starter for other things besides sourdough, such as pita bread, pancakes…maybe even more of a regular tasting bread or dinner rolls?

Is it possible to use the Starter in place of yeast in some recipes?

sourdough answers:

Sourdough Starter is what makes it Sourdough- you will not be able to make anything that isn’t sourdough- but here is a recipe:

Sourdough Pancakes
3/4 cup sourdough starter
1 egg, beaten
2 tablespoons water
2 teaspoons vegetable oil
1/3 cup nonfat dry milk powder
3/4 teaspoon salt
1 teaspoon baking soda
1 1/2 tablespoons white sugar

In a large bowl, combine the sourdough starter, egg, water, and oil.
In a separate bowl, combine the nonfat dry milk, salt, baking soda, and sugar. Stir to blend dry ingredients. Add to sourdough starter and mix until batter is smooth.
Bake on a greased 350 degree F(175 degree C) griddle until golden brown on the bottom. Flip and bake on opposite side.

Lisa asks…

I am making some sourdough starter. how do I use proportionately in pancake or biscuit boxed mixes?

sourdough answers:

Here’s a huge number of recipes calling for sour dough starter. It’s fun to try all the different recipes. This site is AllRecipes.com so the recipes are all rated for you.

Http://allrecipes.com/Recipes/Baking/Bread/Sourdough-Bread-and-Starters/ViewAll.aspx

If you want to use it in a mix I’d just substitue it for some of the liquid until it’s the consistency you are accustomed to seeing. Since we all know what pancake mix should look like when we start scooping it out into the pan, just do it by eye. I don’t think you’ll have a problem. If it’s too moist just let it sit and thicken up a bit. With biscuits it’s a little more tricky. Just add it a little at a time. Most recipes that I make seem to call for exactly one cup of the starter.

George asks…

What is a delicious pancake recipe?

Any tips?

sourdough answers:

Never over mix pancake batter , just incorporate and leave it alone . After mixing allow batter to rest for 10 min. Before frying . Always make sure the griddle or skillet is hot enough before you begin . Sift together dry ingredients first . Mix wet ingredients separately , then pour into dry and mix .

This seems complicate , but really is not . It is a very healthy and incredible tasting pancake . Make the whole batch and freeze what is not eaten , in individual amounts wrapped in plastic wrap . They turn out just perfectly reheated in the microwave .

Sourdough Pumpkin Pancakes

2 c. Warm water
1 pkg. Active dry yeast
2 c. Whole wheat
1 tbsp. Plain yogurt
1 c. Unbleached or whole wheat flour
1 c. Pumpkin
1 c. Skim milk
3/4 c. Water
1/3 c. Honey
1/2 tsp. B. Soda
2 1/2 tsp. Grated orange peel
3/4 tsp. Cinnamon
1/4 tsp. Nutmeg
To make starter , combine warm water and yeast ; stir well . Add whole wheat flour and yogurt . Cover and let set in warm place several hours or overnight . Stir starter well ; whisk in flour . Add the pumpkin , milk , 1/2 c. Water , 1/4 c. Honey , b. Soda , orange peel ,cinnamon and nutmeg . Stir , let rest 15 – 20 min. Then begin with a hot griddle and cooking spray .

Plain Pancakes

1 c. Flour
1 c. Milk
2 tsp. B. Powder
1 egg
2 tbsp. Butter , softened
Mix all ingredients together , then let rest 10 min. Fry in butter or use cooking spray on a hot griddle or pan .

Blueberry Pancakes

1 c. Flour
2 tbsp. Sugar
1 1/4 tsp. B. Powder
1/4 tsp. B. Soda
1/2 tsp. Orange rind
1 c. O. J. 2 tbsp. Milk
2 tbsp. Oil
1 egg , beaten
1 c. Blueberries
Combine flour , sugar , b. Powder and b. Soda in a bowl . Add rind , juice , milk , oil and egg ; stirring until smooth . Let rest 10 min. , then begin spooning onto a hot griddle or pan ; top with blueberries . Turn over pancakes once they bubble .

Or how about since it is the season , some gingerbread pancakes !

Gingerbread Pancakes

1/4 c. Butter , softened
1/2 c. Light b. Sugar
1/4 c. Molasses
2 eggs beaten
1 1/2 c. Buttermilk
2 c. Flour
3 tsp. B. Powder
1 1/2 tsp. Cinnamon
1 1/2 tsp. Ground ginger
1/2 tsp. Nutmeg
Cream together butter , sugar and molasses . Add eggs and buttermilk . Add the dry ingredients and combine . If a little to thick add small amount of milk to thin . Let batter rest 10 min. Before frying .

Daniel asks…

What’s the easiest bread to make if just starting out…also, any starter sourdough recipes? (for the starter)

Thanks!

sourdough answers:

SPONGE part 1
Sponge Ingredients:
1/4 cup (2 oz) fully activated starter
1/2 cup (4 oz) water
1/2 cup – 1 cup (2 oz – 4 oz) flour (depending on the consistency you prefer)
Combine to make a thick pancake batter and stir well. Do not worry if the mixture is a bit lumpy. Let this sit until it is fully activated (might be as long as 8 to 12 hours, depending on your starter and temperature).
SPONGE part 2
Sponge Ingredients
All of the sponge from above (8 – 10 oz)
1 cup (8 oz) water
1 cup – 1 1/2 cups (4 oz – 7 oz) flour (depending on the consistency you prefer)
Combine to make a thick pancake batter and stir well. Do not worry if the mixture is a bit lumpy. Let this sit until it is fully activated (might be as long as 8 to 12 hours, depending on your starter and temperature). You can mix your dough anytime after your starter has reached its peak fully activated state during this phase.
MIX AND KNEAD YOUR DOUGH
Bread Dough Ingredients:
1 3/4 cups of fully activated starter-sponge from above
2 cups bread flour
3/4 tsp salt
Pour the starter-sponge into a large mixing bowl. Add 1 1/2 cups of the flour (reserving the remaining 1/2 cup to use if needed) and knead until the dough reaches the proper consistency of bread dough – a smooth, soft, moist ball of dough, not sticky but slightly tacky is okay. Add flour or water as necessary to achieve the proper consistency. After kneading for several minutes and the gluten has set up some, add the salt and continue kneading until the gluten has developed and the dough forms a smooth, elastic, soft, moist ball.
RISE
Place the dough in a lightly covered bowl, turning to coat both the top and bottom. Cover with plastic wrap and let the dough rise until it has doubled in volume or until an indentation remains when you press two fingers in 1/2 inch. Once again, how long is dependent upon your particular starter and the ambient temperature.
SHAPE
Turn the dough out onto a well-floured surface. Gently pat out the dough to 1″ – 1 1/2″ and form into a rough circle-like shape. Gently press out the dough but do not really knead it as you attempt to deflate the larger air bubbles while retaining the smaller ones (this will help create an open-hole texture in your bread). Shape the dough into a ball, stretching the skin fairly tightly across the top. Pinch the seam together on the bottom of the ball. If you are baking hearth loaves, place your loaf into your prepared banneton, basket, or bowl seam-side up and cover. For free-form loaves, the dough on a well-floured board or oven peel seam-side down and cover.
RISE AND BAKE
Allow the dough to rise until it is not quite fully proofed (free-form loaves are best baked just slightly under-proofed). The dough should just begin to hold the indentation of your fingertip when you lightly press into the dough and should not be pushing back at you. Prepare your oven in sufficient time to fully heat your baking stone/tiles/bricks (usually 30 – 40 minutes to pre-heat to 450 to 500 degrees F). Uncover the loaves, turn them out onto a cornmeal-dusted peel if they are in containers, slash (dock) and bake. For a thick chewy “crusty” crust use steam during the first 5 – 7 minutes of the bake.
COOL AND CUT
Now for the hardest part of all. Allow your loaf to cool completely (about 2 hours) before cutting into it. A loaf of bread is not fully flavored until it is fully cool and it is much easier to slice cool.

Any easy bread recipe:
1 tablespoon active dry yeast
2 1/4 cups warm water
1 1/2 tablespoons salt
1 tablespoon sugar
6 to 7 cups unbleached all-purpose flour
Cornmeal
White distilled vinegar

In a standing mixer fitted with a dough hook combine the yeast and water, mixing slowly until yeast is dissolved. Stir in salt and sugar. Mix well. Set aside for 5 minutes.
Beat for 5 minutes, gradually adding flour until the dough begins to pull away from the sides of the bowl.
Turn out on a lightly floured surface. Knead for 8 to 10 minutes, until dough is smooth and elastic, adding flour as necessary to prevent stickiness.
Lightly oil a large bowl. Place dough in bowl and turn to coat on all sides. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours. Alternatively, cover with plastic wrap and let rise slowly in the refrigerator for 10 to 12 hours or overnight.
Line a baking sheet with kitchen parchment or sprinkle with cornmeal.
Punch down the dough. Divide in half, shape into 2 round loaves, and place on the baking sheet. Carve an X in the top of the loaf and spray with vinegar. Place in a cold oven and turn the oven on to 400 degrees F for 45 minutes. Transfer to wire rack to cool.

Any questions you can e-mail

Sandra asks…

what is the difference between baking soda and baking powder?

sourdough answers:

They’re both leavening agents:

Baking soda and baking powder both help create a reaction that causes doughs to rise. This chemical reaction is dependent on the interaction of a base and an acid.

Baking soda is the common name for sodium bicarbonate, which is a base. When combined with an acid plus some moisture, such as buttermilk, the reaction releases carbon dioxide bubbles, causing dough to expand.

Baking powder contains sodium bicarbonate, but it also contains the acid necessary to produce the chemical reaction, usually in the form of cream of tartar. It only needs to be combined with moisture to begin working.

This chemical reaction has the effect of neutralizing the acid. So if you want the acid in your dough to retain its strength and flavor, such as when using buttermilk in pancakes, always use baking powder instead of baking soda. The only acid that will be neutralized will be the one contained in the baking powder, instead of the one in your dough that is working to create acidic flavors. On the other hand, if you want to reduce the acidity in your dough — say, when using a sourdough starter to make a sweeter dish — opt for baking soda.

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