Lactobacillus  Woodland recipe

Lactobacillus Woodland

Woodland, United States

Age

11Years
Color

Country of origin United States

Taste
& Flavour

Asia
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Sourdough
in the world

  • 1406 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

Unknown
Liquid Flour Other
Lactobacillus Woodland

Since 2007

My father's history of making sourdough pancakes for us.

Characteristics

Used to make sourdough pancakes.

Taste & flavour

Lactobacillus  Woodland top shot
Lactobacillus  Woodland front shot

Recipe

Starting ingredients

  • % 2 cups milk
  • % 2 cups white flour

Feeding ingredients

  • % 1 cup flour
  • % 1 cup water
1
Take sourdough starter out of the refrigerator.
2
Use 1 cup of starter for Recipe or throw away.
3
Add 1 cup of flour
% 1 cup flour
4
add 1 cup lukewarm water
% 1 cup water
5
Stir and return to the refrigerator.

Working method

1
Put the 2 cups of milk in a glass jar or crock and cover with cheesecloth.
% 2 cups milk
2
Leave in a warm place at room temperature for about 24 hours, or until it sours.
3
Stir in the flour and blend well.
% 2 cups white flour
4
Let stand again at warm temperature until bubbly and sour. It will take from 2 to 5 days. The starter should have a good, yeasty, sour smell.
5
Replenish the starter after each use by stirring in equal amounts of milk and flour. Then store covered in the refrigerator.

Result

Sourdough pancakes

A lighter tastier version of pancakes
Lactobacillus  Woodland Sourdough pancakes first overview
Lactobacillus  Woodland Sourdough pancakes second overview
Lactobacillus  Woodland Sourdough pancakes first slice

Preserve your sourdough for the future

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