How to use up excess sourdough starter: an clean pancake recipe

by Lionel Casey

When I think about California, I think of two of my favorite pastimes: browsing and sourdough. Eight years ago, inspired by way of the San Franciscan sourdough revolution and the Tartine bakery, in particular, I started my sourdough known as Cleo, which grew right into a meals-waste campaign known as Cleo The Friendship Bread: a smooth, zero-waste recipe for humans to bypass on with a touch sourdough starter.

When making sourdough, the same old method is to overfeed the starter, which leads to an extra that needs come what may be disposed of. However, while used regularly – at least once every two weeks – you could feed your starter simply the amount you need to make bread and store a tablespoon of the mixture inside the fridge to construct your starter again every time. If, however, you do find your self with an excessive amount of starter, try these pancakes before it finally ends up within the compost bin.

Sourdough pancakes

Pancakes are a delicious and thrifty way to burn up excess starter after feeding in case you don’t have time to make bread. Just one tablespoon of the starter can be added to nearly any quantity of flour. The extra flour slows the initial fermentation, but if the starter is energetic, it’ll ultimately ferment. If you want to add a more considerable amount of starter, that’s pleasant, too – make sure you upload at the least the equal weight of flour to the starter and the identical quantity of water, so a ratio of one:1:1. This will make sure the starter has enough meals to upward thrust and not be too bitter.

  • At least 1 tbsp lively sourdough starter
  • 25g wholemeal flour in keeping with pancake
  • 25g filtered water per pancake
  • 1 pinch bicarbonate of soda (optional)

Something sweet – date syrup, honey, maple syrup, etc. – to serve (elective)

Mix the starter, flour, and water and leave in a warm region for three to 5 hours to upward push. If the starter is gradual and inactive, upload a pinch of bicarbonate of soda to help it rise. When the batter is ethereal, heat a thick-primarily based frying pan over medium heat, brush a touch of oil across the inside, then spoon in dessertspoonfuls of the pancake blend, leaving an area for them to unfold out. Cook slowly until golden brown, then turn and prepare dinner for a little further while. Serve with sweet syrup or your savory topping of choice.

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