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.
Whole wheat sourdough waffles are great. I have been useing the recipe from the King Arthur baking book. The batter stores well and takes on a deeper flavor after a couple of days in the fridge. This is also a batter that can be started the day before, no need for a mature starter. If anyone is interested in the recipe I'd be happy to post it here. Jim
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?
This is also a batter that can be started the day before, no need for a mature starter. If anyone is interested in the recipe I'd be happy to post it here. Jim