10206 grandma sourdough starter pancakes Recipes

active dry yeast, warm water (110o to 115o), sourdough starter, canola oil, sugar, salt, king arthur unbleached all-purpose flour, water, cornstarch

active dry yeast, warm water (110o to 115o), sourdough starter, canola oil, sugar, salt, king arthur unbleached all-purpose flour, water, cornstarch

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

whole-wheat sourdough starter, sugar, baking powder, baking soda, egg, canola oil

warm water, flour (this depends on altitude and how thick your sourdough starter is), sourdough starter (unproofed), salt, sugar, water, cornstarch

active dry yeast, water , lukewarm (divided), sourdough starter (recommended ), honey (or sugar), butter, melted, salt, all-purpose flour

plain yogurt, buttermilk, dry active yeast, white sugar, warm water, potato flakes, flour, instant yeast, warm water, sourdough starter, white sugar, egg, beaten and room temp, olive oil, bread flour, white, oil

all-purpose flour, sugar, baking powder, salt, baking soda, shortening, sourdough starter at room temperature, melted butter

sourdough starter, water, bread flour, bread flour, gluten flour, salt, dried cranberries, dried cherries, dried chopped dates, walnuts roasted, yeast (optional

king arthur unbleached all-purpose flour, water, sourdough starter, instant nonfat dry milk powder, sugar, salt, cornmeal, divided, butter , jam or honey

shortening, sugar, eggs, sourdough starter, unsweetened applesauce, ground cinnamon, ground allspice, salt, baking soda, sugar, king arthur unbleached all-purpose flour, chopped nuts, raisins, butter, softened, sugar, egg yolk, maple flavoring to taste, heavy whipping cream, sugar

flour, milk, sourdough starter, eggs, beaten, baking powder, sugar, oil, salt

all-purpose flour, sugar, baking soda, salt, eggs, beaten lightly, milk, sourdough starter , recipe follows, melted butter, pure vanilla extract, vegetable oil, greasing the pan, fresh blueberries, butter, accompaniment, syrup, accompaniment, warm water (110 degrees f), active dry yeast, sugar, all-purpose flour

millet sourdough starter, millet flour, warm filtered water, granulated bread yeast, sugar, pancake, sourdough starter, brown rice flour, baking powder, sugar, xanthan gum, non-dairy milk or 1/2-3/4 cup water, vanilla, olive oil, ground flax seeds, boiling water, eggs (optional)

warm water (95-105 f), fresh yeast, sourdough starter, all-purpose flour, whole wheat flour, salt, warm water (95-105 f), fresh yeast, buttermilk, plain yogurt, all-purpose flour, semolina flour, unwashed medium red grapes, sourdough starter (from stage 1), all-purpose flour, semolina flour, fresh yeast, warm water (95-105 f)

water , lukewarm (70 f), sourdough starter (plus...), sourdough starter, yeast, bread flour, bleached white, sea salt (1 tsp. kosher salt. 1/2 tsp table salt.), milk, cold, extra virgin olive oil, semolina flour , for dusting

your sourdough starter, warm water, buckwheat flour, white flour, farm fresh eggs,beaten, honey, light cream, oil, baking soda

warm water, sugar, instant potato flakes, yeast (only if you are making basic starter for the first time), sourdough starter, vegetable oil, warm water, salt, sugar, bread flour