Sourdough Pancakes
Ingredients:
1 c. sourdough starter
1 c. water
• • •
1-1/2 c. flour (I used half whole wheat, which has more wild yeasts in it)
1 egg, slightly beaten
2 T. sugar
1 T. melted butter
3/4 t. salt
1/2 t. baking soda (generous)
milk to reach desired consistency (1/4 c. more or less)
Directions:
1. The night before you want to make pancakes, remove 1 c. of starter and mix with 1 c. warm water and 1-1/2 c. flour. This is a great way to use up the starter that gets discarded while you're growing your starter.
2. In the morning, mix in egg, sugar, butter, salt, and baking soda. Add milk slowly until you reach desired consistency.
3. Fry on hot griddle. Devour with butter (and apricot syrup).
Alana's Sourdough French Loaf
Ingredients:
1-1/2 c. warm water
1/2 T. yeast*
1 T. honey
1/2 c. sourdough starter
1 c. whole wheat flour
1 t. salt
2 T. gluten flour
2-1/2 c.+ bread flour
corn meal
Directions:
1. Mix warm water, yeast*, honey and starter in a bowl.
*you can omit yeast if you have 5-10 hours to let it rise--like overnight in the fridge.
2. Add whole wheat flour, salt and gluten flour.
3. Add bread flour to reach doughy consistency (amount depends on how thick your starter is).
4. Knead and form into a ball. Place in greased bowl in warm area and let rise 1 hour or until doubled in bulk.
5. Punch down and knead again. Let rise again until doubled in bulk.
6. Punch down and form into long loaf, pinching seams together and place on greased baking sheet sprinkled with corn meal. Let rise. Cut slits across top. Place pan of water on bottom rack in oven. Place loaf in oven. Preheat to 375 degrees (while loaf is in oven) and bake 20 minutes.
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