Can you keep pancake batter in the refrigerator like sourdough starter?
I am looking for quick breakfast ideas for my 4 yr. old.
I dont know how well batter will keep, but pancakes freeze really well.
Just make a huge batch and freeze some in ziplock bags, then toast or microwave them to heat them up.
How far south in the Bay Area can one find wild San Fransisco Sourdough starter yeast in the atmosphere?
I’m watching GOOD EATS and Alton Brown says that the San Fransisco sourdough yeast can be found wild in the Bay Area . Is this true? Can one collect wild SF yeast as far south as San Jose?
Wild yeast does exist. The Belgian beer called Orval uses this method of natural or spontaneous fermentation. The correct term is called “lambic” fermentation. This method is used in making cider, where the natural yeast from the area settles on the apples Supposedly their are certain areas in the world that have a unique symbiosis of local wild yeast and bacteria. Its this rarity that makes “San Fransisco sourdough“. The lambic method is seasonally dependent, so certain yeast that are floating around (think pollen) are only active during certain times of the year.
Im not sure if there are places in the world that have more than one type of yeast that are active in each of their own respectful times of the year.
Sour dough starter
1 pk yeast
c warm water
2 c flour
large GLASS bowl and mix-let stand 48 hours–if begings to dry out add more water to it ——————————————————- good for hot griddle pancakes and other foods ———————
YOU CAN FIND ALMISH STARTER AND FEEDER TO ANOTHER RECIPE i do not have the 10 day cycle
How do you explain the process of fermentation on sourdough bread in simple terms?
Sourdough yeast fungi are actually kept alive constantly in a liquid medium called a starter. The baker either captures wild yeast that floats in the air to create starter from scratch or gets a cup of active starter from a friend and expands it.
Yeast creates special enzymes to deal with starch. The yeast and lactobacilli also “poison” the culture with the alcohol and lactic acid they produce, and that keeps other bacteria out.
As the starter ferments, it will develop a strong aroma — bready and alcoholy and not particular appetizing. Feed it every day or two by dividing it in half and adding a cup of flour and a cup of water to one half of it (you can throw the other half away). When you see a watery substance floating to the top, stir it. Sourdough bakers call this “hooch.” Over the week the starter became a thick liquid, like pancake batter. It will be slightly yellowish.
I need help with my sourdough starter?
4 days ago i started a sourdough starter.I used the recipe from the New Better Homes and Gardens cookbook, it doesn’t say to feed it at all. The starter was frothy for the first day and then separated. there were still bubbles coming to the top until this morning. It still smells fine, but it doesn’t look like any of the pictures that I’ve seen. When I mix it the color is cream and it is the consistency of thin pancake mix.
Sounds like it just needs a little pick-me-up. I’ve used a sprinkle of sugar for a jump-start. Is it being stored in a warm, dark place? I’ve kept starters in plastic bags for easy smooshing around, but you have to release the air regularly otherwise it will explode. But knowing the yeast is releasing carbon dioxide and inflating the bag is an immediate visual cue that they’re still alive and kicking.
Does anyone know the recipe for 49er flapjacks?
I love those things…. so damn delish!!!!
During the Klondike gold rush of 1898, it was said that a real “Alaskan Sourdough” would just as soon spend a year in the hills without his rifle, as to tough it through without his bubbling sourdough pot. Since food was scare, food provisions were more valuable than gold. In extreme cold, miners would put the dough ball under their clothes, next to their skin, or tuck it into their bedroll with them at night, anything to keep it alive.
2 cups sourdough starter, room temperature
2 tablespoons sugar
4 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoons warm water
In a large bowl, add sourdough starter, sugar, egg, and olive oil; mix well.
Dilute 1 teaspoon baking soda in 1 tablespoon of warm water. Only add baking soda to batter just before you are ready to cook the pancakes. Fold gently into the sourdough batter (do not beat). This will cause a gentle foaming and rising action. Let the mixture bubble and foam a minute or two.
Heat up a lightly greased griddle until fairly hot; then pour batter onto the griddle. For each pancake, pour 1/4 to 1/2 cup batter onto hot griddle. Cook 1 to 2 minutes on each side or until golden brown. Serve on hot plates.
Powered by Yahoo! Answers