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sourdough pancakes | (Read 4906 times) |
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jmiles
Posts: 3
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December 11, 2006, 08:07:01 AM |
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My son(3 yr old) loves the Betty Crocker Pancakes that I make. I used to make them about once a week but he has since discovered frozen waffles that his mom picked up at the store.
I am interested in trying the sourdough pancakes. He might find those better then the frozen waffles. OR, I can make several batches and then put them in the freezer.
Can you make sourdough waffles out of these? (that was a question I just thought of.)
My original question is: Whole wheat. We are trying to steer clear of the highly refined and bleached wheat flower. How does sourdough work with whole wheat flower?
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paul wheaton
Administrator
Posts: 1343
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December 11, 2006, 10:41:34 AM |
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Several batches in the freezer works pretty good!
Waffles: I have not tried this yet. Mostly because I do not like the non-stick stuff that is out. BUT! Just a few days ago I discovered a cast iron waffle maker! I bought one on e-bay! Soon I'll have more info along these lines!
Whole wheat: I use organic unbleached all purpose flour. I tried whole wheat flour, but they cooked differently and they didn't taste as good. I would rather use the whole wheat because of the nutrition and, in theory, flavor - but somehow it took something away. Hmmmmm .... that was some home-grown/home-ground flour .... maybe I should try some store bought organic whole wheat flour and see how that goes over ....
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cavenan
Posts: 14
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December 12, 2006, 07:05:54 AM |
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This recipe sounds very interesting. I'm always looking for meal ideas, especially breakfast. I don't cook breakfast in the morning, so if I can make these the night before or make several batches & freeze them, my hubby will be a happy camper!
Thanks for the recipe. I'll let you know how it turns out (I have to go to the grocery store first...)
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garyd
Posts: 11
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December 14, 2006, 05:05:30 PM |
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Can you make a smaller batch of starter? With only 2 of us in the house and limited fridge space, the 5 cups of water and 3 cups of flour would require too large of a vessel.
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paul wheaton
Administrator
Posts: 1343
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December 14, 2006, 08:38:54 PM |
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Yes! Make it as small as you like!
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Sourdough
Posts: 4
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February 03, 2007, 02:42:24 AM |
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In addition to storing the sourdough in the fridge, a small amount may be mixed into a thick ball, and stored in a small plastic bag of flour. The storage life is as long as that of the flour. To re-activate, the ball of sourdough only needs to be placed in a container of flour and water (a little sugar helps to speed things up) and given a few days.
This was the way sourdough was transported in days long past, when travelers had no means for refrigerating the 'dough, but wanted to be able to whip up some pancakes in camp.
PS: Here in Alaska, Sourdough is a term applied to long-time residents, mostly in rural areas. At 50 years here, I'm starting to feel like one.
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« Last Edit: February 03, 2007, 02:48:51 AM by Sourdough »
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Sourdough
Posts: 4
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February 03, 2007, 02:46:55 AM |
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Forgot to mention - many things besides pancakes can be made from the sourdough starter. It's pretty much up to the cook's imagination.
One day, when the wife made the mistake of going off and leaving me in the kitchen unsupervised, I got the cooking bug. Had a big pot of starter sitting there waiting to be used, and it wasn't breakfast time, so I had to come up with something else. Donuts, bread, biscuits - can't remember what all came out of the oven or off the stovetop that afternoon, but it was all good (or at least edible), and it only took a few days to get the kitchen back to normal.
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paul wheaton
Administrator
Posts: 1343
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February 05, 2007, 06:14:48 AM |
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In addition to storing the sourdough in the fridge, a small amount may be mixed into a thick ball, and stored in a small plastic bag of flour. The storage life is as long as that of the flour. To re-activate, the ball of sourdough only needs to be placed in a container of flour and water (a little sugar helps to speed things up) and given a few days.
This was the way sourdough was transported in days long past, when travelers had no means for refrigerating the 'dough, but wanted to be able to whip up some pancakes in camp.
PS: Here in Alaska, Sourdough is a term applied to long-time residents, mostly in rural areas. At 50 years here, I'm starting to feel like one.
This is one I had not heard before! Spiffy! I added it to the article!
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paul wheaton
Administrator
Posts: 1343
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May 03, 2007, 12:52:14 PM |
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I would be interested in hearing about the instant starter recipe.
I've tried some things down that path tht seemed to work fine for a few months and then died.
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jimeats
Posts: 7
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May 04, 2007, 12:04:02 PM |
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Once you get an active starter you can refrigerate it for months without a problem.
A couple of days before needed it must be taken out brought to room temp, then a couple of feedings have it ready to go.
The day before method is very common. It's called a biga or pollish or sponge. This is simple and works great for most baking.
The day before bread baking I mix all my wet igreadiants milk water butter and bloom the yeast, mix in a portion of the flour about 2 cups for a two loaf batch. Cover {plastic wrap} and let stand overnight. I have even refrigerated this step for a couple of days and then proceeded. The morning or day of baking add the remainder of flour salt sugar etc. then do the kneed and rise as normal.
This method imparts some of the sourdough flavor, but not as strong. Jim
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darwinslair
Posts: 5
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May 07, 2007, 05:57:35 PM |
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Just as an FYI for everyone. Sourdough can be stored pretty much indefinitely in it's dry state. If you have a great starter, take some in its liquid state and spread it thinly on tinfoil. Place the tinfoil in your freezer until the starter has completely dehydrated. Once it has dried out this way (without starving to death on your counter in it's wet state) you can store it in any container in your fridge pretty much forever. Crack it off of the tinfoil and powder it before storing. Just add a tablespoon of it to some water/flour mixture and you have a duplicate in a day or two of the starter you had before.
Just something I picked up years ago. My family has had a sourdough going for decades.
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Marilyn Queiroz
Administrator
Posts: 59
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May 07, 2007, 10:55:48 PM |
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Cool. Thanks!
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heidi
Posts: 3
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February 14, 2008, 05:41:41 PM |
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Wow Darwinslair, great tip, that would work for rye or any other starter then too. I tried to just freeze a small portion, and haven't tried to restart it yet, but drying it first probably works better.
Also, back to the older thread on the use of flours, I have taken to adding quinoa flour to my in my waffle recipes, it's great nutritionally and flavorful but still fluffy. I also add buckwheat but that does make it heavier for those that are fussy (like children).
How did the cast-iron waffle maker turn out? I'd love to hear more.
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jen m
Posts: 21
Jennifer A Moore, Acupuncturist and Chinese Herbs
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March 14, 2008, 12:11:24 AM |
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sour dough and whole grains go fine together, i usually use 1/4 white flour, more or less. i've been working on perfecting my pancakes for a while now, and have been told by more than one person, 'these are the best pancakes i ever ate'. the secret is, us a mix of grains, whole wheat pastry, buckwheat, cornmeal, ry, oat bran, spelt, kamut, you name it, throw some in. in the SD starter, is stick to wheat, sometimes whole, sometimes white, depending on what's close by. i don't really cook with exact recipes, and when i do, i change it some, but i can try to come up with something if anyone is interested. there are a lot of ways to make a good pancake.
and yes, waffles too, just add a bit more oil to the recipe, and maybe an extra egg.
and bread, buscits, corn bread, chocklate cake, doughnuts, and so on. and for anyone not eating diary, in baking, SD can produce a finished product that is as tasty as if you used butter milk.
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"a journey of a thousand miles begins with a single step." -Tao Te Ching by Lao Tsu
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