Sourdough Savory Pancake

Using discard is always better if you wait till the sourdough is deflated, unless you are wanting to make bread.  I pulled this out of the fridge and it wasn't fully deflated and the gluten was really strong still.  It made the savory pancake stiffer to work with.  

This is all that I left in my jar to feed later.  Not much, but if you leave more the sourdough can't live without being fed much more often.  I use mine about once a week and store it in the fridge once it has doubled on the counter.  

I poured it directly from the jar onto the frying pan, but since it was so strong it didn't flow like a regular pancake.  Maybe next time I will add it to a bowl, and put extra water, salt, and seasoning to the batter.  Instead I simply salted on top of it, then added toppings to cook into it.

Pink sea salt, sesame seeds, oil for the pan, and chives from the garden.

Nummy, half done.

Flipped to soon, would have been better cooked longer or at a higher temp.

Flipped over to cook a little bit longer.

Tasted pretty good, tender and sour.  I will do it again, but with a few changes lol!

Sourdough Pancakes

First of all, no I don't have exact amounts because sourdough is a little bit of chaos. I will try though!

Pancakes
100 grams of discarded sourdough usually has been in the fridge for a week and the gluten in it is broken down.  This makes it ideal for any recipe that calls for baking powder.  

2 eggs (if I want a lot of pancakes I use more)
milk, enough to make a batter
1 tsp salt
1 Tablespoon of sweetener of your choice (I have even used a couple packets of splenda or a tablespoon of monk fruit sweetener)
1 Tablespoon Baking Powder (usually I just sprinkle it in according to how much flour I have added)
Flour (enough to make the amount of pancakes you want.  The batter usually looks like the batter below.) 

Take the sourdough out of the fridge, your jar should have about 120 grams of sourdough in it.  Take 100 grams and put it into a bowl to make pancakes.  That should leave about two tablespoons or about 20 grams which will be the seed that needs fed. Let the discard in the bowl warm up for an hour to make mixing easier, this is not absolutely necessary. 

Mix the liquid and discarded sourdough together. This includes the eggs and milk into the discarded sourdough.  Mix it till it's evenly distributed then add the sugar and salt. If you are making waffles you can add oil or melted butter to it now. 

Add the flour if needed and the baking powder.  This is also the time to add blueberries, raspberries, chocolate chips, or any other things you want. Remember after you add the baking powder you should not be mixing it a lot or it might not rise as well. Let the mix rest for about ten minutes. 

Fry pancakes in a hot skillet, set to about 2 or 3.  I think it translates to about medium low, and sometimes I have to turn it down so they don't burn.  

Day 2 of 100% Whole Wheat Bread

Ingredients 
All soaker
All mother starter
60 grams whole wheat flour (grind a little extra for cutting board)
5 grams salt
45 grams honey, agave nectar, sugar, brown sugar
40 grams unsalted butter, melted, or vegetable oil

On left is the soaker built on the 21st, and on the right is the starter mother.  Flavor will be so much more intense the longer you let it rest in the fridge, but gluten structure will be less the longer it stays in the fridge.

I use Kosher salt, but sea salt is fine.  Just don't use iodized salt.  The honey is from a local supplier in Silverdale Washington.  If you only have butter with salt you will need to reduce the salt in the recipe by a couple of grams.  I don't always put sweetener into my recipes though it helps with rise.

Lightly flour board or counter.  Just to stop sticking.

I use a Pastry scraper for cutting the dough into pieces, and a plastic dough scraper to get it out of the bowl.

The mother starter should be flattened onto the flour on the board.  It does not matter if you put the soaker on the board first or the mother starter.  

Flatten the soaker and starter mother on top of each other and just lightly tap some flour on top to help when cutting.

I cut in strips then into squares. 

Here are the squares!

Add it to mixer with dough hook, then add the rest of the ingredients except the flour.  Mix for about 4 minutes in then add the 60 grams of flour and knead until it cleans the sides of the bowl. Then roll out onto a floured board and shape into a ball. 

Shaped into a ball ready for a rise.

I used avocado oil for my bowl, about a tablespoon just so it would not stick as it rises. 

In bowl in a warm place, my oven has a proof setting but you can also just turn on the light in your oven and put it there.  I set a timer for 4 hours to check on it.  I will then do a final shape and put into a bread pan to rise.

Don't forget a timer to remind you lol!  :)

Take dough and carefully put onto floured surface, then shape into your final shape according to your baking pan. 

I have a long clay baker that has a lid. I let it rise till the finger poke test showed it was ready to bake. This took about 2 1/2 hours. 

Looks perfect for baking so I put the lid on and placed it in my oven, then turned it on according to the directions from my clay baker to 425* for 40 minutes. Then it says to remove the lid for the last five minutes. 

Absolutely perfect.... 

Waited 2 hours for it to complete cooking and cool, crumb shot is awesome! 

Amazing flavor as always, honey on one butter on the other. I can't believe I have waited so long to bake this one again! 💖 

Day 1 - 100% Whole wheat sourdough bread

If you include building my starter to be ready for baking the next day, this bread actually takes 4 days. I fed the starter on the 20th, did every in the post titled Day 1 on the 21st, on the 22nd I put everything into the fridge, and on the 23rd I did everything on the post Day 2 including baking. Sourdough is all about it fitting your schedule. 

100% starter made with whole wheat flour 

Looking very active 

Hard red wheat berries, hard white wheat berries, Fairlife milk, kosher salt, active sourdough starter, and filtered water. 

This is a mix of the two kinds of wheat berries and I will also add 50 grams of berries for feeding the starter afterwards. 

I grind my own flour using a fine grind and high speed setting. I always grind fresh so it doesn't turn bitter. 

I use a small bowl for a soaker, basically this is just allowing the flavor to develop in the flour and any other grains you add to the mix. The large bowl is for the mother starter, basically a bigger sized version of starter sometimes using a different hydration level. This needs the larger bowl so it can rise to double, and will be put into the fridge. 

Soaker 227 grams flour, 4 grams salt, and 198 grams scalded milk, pasteurized milk, yogurt, rice milk, or almond milk. Mix till all flour is incorporated into liquid. 

Both starter and soaker will look about like this when mixed in each bowl, just cover it with plastic wrap. 

Mother starter is made from 227 grams ww flour, 170 grams filtered water, and 25 grams of active sourdough starter. 

Starter/mother goes in fridge. Soaker stays on counter for 12 to 24 hours. 

Feeding sourdough

Add 50 grams whole wheat flour to liquid and starter, stir and cover loosely allowing it to grow till almost double and then put in fridge for up to a week. 

Doubled and ready for fridge.