Start a Starter
By Sydney Hill
Who likes that tangy taste of a sourdough sandwich at a cafe? Or the texture of a loaf from your local grocer? Have you ever tried to make one from scratch without setting foot outside the house?
Sourdough starters are fairly easy to make, and can last for years, and years...and years. You can make tons of different foods, like cookies, brownies, biscuits, and even main dishes. We had pancakes every Saturday morning at my grandma's house with her starter. I don't even know how old it is. She got it form her mother. Probably 80 years. No, I'm not joking.
It's also a gift that keeps on giving. You can give a portion of your starter to someone else, and they've got their own to continue growing.
Basic Sourdough Starter
Ingredients:
2 cups all-purpose flour
3 tablespoons sugar
1 envelope active-dry yeast (1 Tbsp)
1/2 teaspoon salt, if desired
2 cups warm water (105 degrees F)
Directions:
To use, remove starter needed for recipe. Refrigerate remaining starter in pitcher or in a plastic container with a lid that has an air vent or hole in it. Label container with contents. Replenish every 7 to 10 days by stirring in equal amounts of water and all-purpose flour. After replenishing, let stand at room temperature overnight. Return to refrigerator. If a clear-liquid forms on top, stir back into starter. Makes 3 to 4 cups.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
IMPORTANT: Once you make a starter, it is your new pet. You have to feed it every 7 to 10 days, or it will spoil. But, if you set aside a time ever week to take care of that baby, you've got it for 80 + years. Pancakes are a fun way to make sure you use it each week, and it can be a fun tradition. Like I said, we went every Saturday to my grandparents house. I got pancakes and love. See recipe below.
To feed: add equal parts flour and water. (every so often, add a teaspoon of yeast to liven it up). Stir with a plastic/wooden spoon and cover with a breathable cloth. Let sit overnight in a warm area (85 Fahrenheit, 30 Celsius). When you wake up, stir and return to the fridge (Davenport p.13)
So you know:
• If clear liquid forms on top, that's normal, stir it down.
• NEVER USE METAL. No metal bowls, utensils, etc. It causes a reaction. Use plastic or wood.
• Refrigerate unless feeding.
• It can be frozen for up to three months. Thaw for 24 hours in fridge then feed.
• The taste of sourdough gets tangier and more flavorful the older it gets, so try to keep the starter alive so as not to have to start over.(Davenport p. 13)
I only gave one of the starters, because I don't want to be labeled as a plagiarist! The information from this article along with the starter recipe come from a book called "Sourdough Cookery" by Rita Davenport. The book is about 30 years old, but reliable and full of tasty recipes. It can be found online.
This is the recipe I grew up with.
Sourdough Pancakes
Ingredients:
2 cups sour dough starter
3 cups milk
1/2 tablespoon salt
3 cups flour
3 eggs
3 tablespoons to 1/4 cup sugar
1/3 cup oil
1 tablespoon baking soda
Directions:
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Reference:
Davenport, Rita. Sourdough Cookery. Tucson, Arizona: HPBooks, 1981. Print.
Sourdough start image:
https://www.shemakesandbakes.com/uploads/1/1/0/6/11067272/6939119_orig.jpg
Sourdough start 2 image:
https://static.ddmcdn.com/gif/sourdough-starter.jpg
Jar next to beginnings of bread image:
https://farm5.static.flickr.com/4073/4943563575_261bcae492.jpg
Sourdough pancake image:
https://kitchenpreserve.com/wp-content/uploads/2011/03/dsc_3815.jpg
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