Ok ...... I've not yet had my sourdough starter double in size as all the places on the 'net sez it should. I feed it daily ... one tblsp of bread flour, - one tblsp of water. I don't want to over do it with half cups or cups as I wouldn't know what do with all that starter .....
No one in my household will eat sourdough products except me. My starter is in a batter like state, and it has bubbles, although not 'frothy'. I have a box of Buttermilk pancake mix that already has all the goodies ...eggs, milk, etc. The only thing you add is water. So this morning. I used half of the pancake mix, and suplemented the other half with my sourdough starter and added a little water. Mixed it well and poured it on the griddle. It seemed a tad thin (next time less water). The pancakes got the bubbles on top, and when the tops were almost dry. I flipped them. Hmmm .... the pancakes look 'pale', not the rich brown color like IHOP pancakes. I used vegetable spray on the griddle. They didn't stick, but were pale.
The last few pancakes I used margarine on the griddle instead. The pancakes came out a better mottled brown color, not as pale and a litttle more attractive to the eye. When done ... I slathered them with a bit of margarine, and poured on the syrup ........ With trembling hands I cut into the pancakes with a some trepidation ..... wondering what my sourdough experiment would taste like. The pancake on the right is the vegetable oil on the grill, the pancake on the left is using margarine.
They were great !!! Definitely lots of sourdough taste and the pancakes were the right consistency. A fine breakfast to go along with my one piece of regular bacon and one piece of canadian bacon. I think I finally did something right ..... Looks like pancakes again this week ......
I think though it is time to take out a cup of starter and add back a cup of ALL PURPOSE flour and a cup of water. I just came across something on the 'Net that said don't use bread flour as it does unpredictable things with the yeast. I think all the experimenting with sourdough will eventually (someday?) result in breads that are airy and soft, not dense and hard like my breads and rolls keep turning out. Although if we were in a SHTF situation, and I was living on wild game cooked over an open fire and my dense sourdough bread .... I wouldn't have one complaint as it still tastes really great. At least I would have bread ......
Ohio Rusty ><>
