Sourdough: FAIL!
How to Make a Sourdough Starter
Making your own sourdough starter can seem like a daunting task, but let me be the first one to tell you how very simple it really is!
So simple in fact that it took me 3 times to get it right! Because my first one went moldy when I forgot to feed it one day during the starting period. The second one died a slow and horrible death when I forgot to feed it for a few weeks. ahem.
Let me rephrase, it’s simple when you do it correctly.
What you’ll need
- 2 sterilized jars or bowls (not metal)
- A non metallic spoon
- A coffee filter or thin fabric
- whole wheat flour, spelt, rye
- water (if you have city water you must boil and let cool or aerate with a blender to rid it of chlorine)
Now the ratios of water to flour are 1:1 when starting a new sourdough starter. For this instructional I used 1/4 cup water and 1/4 cup flour for each feeding, though personally I’d go 1/2 cup if I did it over again. Because 1 + 1 does not equal 2 in this senario, so when I did 1/4 cup each day I ended up with less than 2 cups of starter.
Day One
Place a 1:1 ratio of flour and water into a clean and sterilized jar and stir well.
(Let me take a brief moment and point out my old starter in the jar, top right. Umm, that’s what happens when you forget to feed your starter. It dries out and turns to concrete)
Cover with the filter or thin towel and set in an open area so it can start collecting the natural yeast.
Day Two
Transfer the starter to a clean jar/bowl and feed your new pet another 1:1 ratio of flour and water in the same amount you used for day one. So if you used 1/2 cup for each, you’ll use 1/2 cup again. Stir well, cover, and set back out.
Day Three Through Six
Again, each day you’ll feed your starter a 1:1 ratio of flour and water. It will start to get bubbly and you’ll also notice it separate a bit and get a watery layer. Don’t worry, this is totally normal.
And most directions I read say to put it in a clean jar each day.
I did not.
And yes, I can be that lazy.
So I just changed jars a couple times during the “starting” process.
Day Seven
Your starter should now have gone through the bubbly stage and smell somewhat ’sour’. Transfer to a clean jar and feed it one more time.
At this point it is ready to use! You can now do one of 2 things.
- Test out some new recipes! Just make sure you feed it again before you put it in the fridge to store.
- Pop it right in the fridge for use later
Care and Feeding of your Starter
Upkeep on a starter is very simple. If you do not use your starter for one week, transfer to a new jar, feed it a 1:1 ratio of flour and water, and set it back in the fridge.
or
After you use it for a recipe, feed it the same 1:1 ratio and let it sit out again for just a couple hours before storing in the fridge. (transfer to a clean jar about once a week)
If your starter starts getting a bit to thin, go ahead and pour out the watery layer that settles at the top!
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How to Make Sourdough Pancakes
Last weekend I went searching for a recipe for sourdough pancakes after watching a t.v. show last weekend where they were supposedly really good. And the recipe I found looked super easy. Though I was hesitant at the taste!
Let me tell you, they did not disappoint! These have to be the best pancakes I’ve ever eaten!
No joke.
I used my spelt sourdough starter and they didn’t taste “wheaty” at all. They don’t fluff up like traditional pancakes, but they are still very light and not dense at all.
Start by feeding and setting your starter out the night before. You want it at room temp in the morning.
Preheat your pan to a medium heat.
Mix the baking soda and water together and set aside. 
Mix the remaining ingredients together until well combined. Right before you’re ready to start making them, add the water mixture and gently fold in. (and have fun watching the rising action!)
Once combined, pour about 1/4 cup onto the pan for each pancake.
Now, knowing when to flip is essential, you only have one shot when it comes to pancakes. See these bubbles?
You want to wait until they pop and stay open.
Flip and cook for just a bit more until it’s golden brown.
Stack, top with plenty of real butter, a bit of syrup, and enjoy!!
You won’t be disappointed with these!! And the best part is you’ll benefit nutritionally because essentially, the starter has been “soaking” for quite some time and the enzyme inhibitors in the flour is gone.
Sourdough Pancakes
2 cups sourdough starter
1 Tbsp maple syrup (or equivalent sweetener)
1 beaten egg
3 Tbsp coconut oil (or melted butter)
1/2 tsp sea salt
1 tsp baking soda
1 Tbsp water
Preheat pan to a medium heat. Mix the baking soda in the water and set aside. Mix starter, egg, oil, and salt until well combined. Add water mixture right before your ready to place on pan and stir gently. Pour about 1/4 cup of batter for each pancake. Cook until the bottom is a nice golden brown and the bubbles have popped on top. Flip, cook a bit more, top with butter and syrup, and enjoy!
** Please do not construe my posts as medical advice, because *ahem*, I am not a doctor or medical professional. I am but a student of Nourishing Nutrition and Natural Health. I only hope to ignite a passion within you to do your own research and begin your own journey to better health. And to make sure you don't miss a single post, you can add my blog's RSS Feed to your reader or you can sign up for free updates by Email.
