The more I use my starter the lighter it is in flavor, richness and texture. Typically, I like to use it about every 5-6 weeks for a more sour, rich flavor., I've gone as long as 9 weeks and the flavor is too pungent for the grandkids, but we love it! If I had to describe it the texture is light, tart sweet on the tongue.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Cup Starter base

Zutaten für die Auffrischung

Remove starter from refridgerator. Remove 1 cup starter for recipe use To regenerate starter add: 1 cup unbleached white flour 1 cup whole milk And a pinch of sugar Stir well and let sit on counter( room temp) overnight in the morning place back in refrigeration

Aufarbeitung

Sour dough pancakes Remove 1 cup starter from starter base. Be sure to replenish! And never let metal touch your starter or batter!

Cup Starter base

in a large non-metal bowl Begin with: 1 cup starter 2 cups unbleached white flour 2 cups whole milk Mix well , cover and place on counter overnight in warm area.

In the morning add: 3 whole eggs 3 Tblsp. Sugar 3 Tblsp. Oil 1 tsp. Salt Stir until batter is well incorporated Just before cooking : in a measuring cup mix ( we call it ...THE MAGIC) 1 tsp. Baking soda to 2 tsp. Water and whisk , then add to your batter and watch it grow! Place dollops on the hot griddle and flip when browned! Serve with Butter and maple syrup

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek