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I have one other food I like to cook and enjoy as much as barbecue. Obviously, from the title it's sourdough. I've been avidly cooking with sourdough for about 25 years and generally cook something at least every other week. Unfortunately, there's no place decent to talk sourdough that I've been able to find. Having said that, and since it doesn't fit anywhere else, here's a fairly good recipe for sourdough pancakes-
1/2 cup sourdough start (though I don't recall ever measuring)
2 cups flour
2 cups water
Combine the night before. Cover and place in a warm place over night.
(I generally use a bit more flour or a bit less water to make a thicker mix. The start works on the flour overnight thinning it out a fair amount and I think 1:1 flour:water ends up too thin. I've found an electric oven, closed with the light on, is perfect for keeping over night. You need to crack a gas oven door if it has a pilot light or it'll get too warm)
The next morning stir in the following:
1/2 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons sugar
2 tablespoons oil
2 large eggs
Once your griddle is hot fold in
1/2 teaspoon baking soda dissolved in no more than
1 tablespoon water.
Cook on a hot (about 350 degrees) griddle
These are best with butter and real maple syrup (though sorghum molasses is mighty good too).
Warning - dried sourdough batter will test your cleaning patience if you let it.
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Thanks Sherm, I'll have to try this sometime, I love to learn new stuff
AHha! Another lover of of sourdouh. I don't feel so lonely.I usually do two loaves of bread and a dozen rolls every week. But my absolute favorite is biscuits.
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I have'nt got to sour dough yet but I've been working through the 'no knead" methods and baking in my UDS and recent ceramic. My wife is the experienced bread maker and did the sour dough bread for years. I had no interest then and now her business doesn't leave her time.
I brouse the sour dough section at the fresh loaf but I gravitate mostly to the WFOs. I can see both in my near future!
Thanks for sharing your recipe.
Siesta man my starter is probably close to 3 years old. The longer you keep it the better the flavor( like a good Scotch). If you go a long time between uses all you have to do is feed it every 2 weeks; remove 1/2 cup of the starter from the mother and discard it. Add 1/2 cup flour and 1/2 cup water to the mother allow it to sit on the counter overnight. In the morning stir it down and stash it back in the ice box.
I am spoiled to have so many quality commercial sourdough companies in my vicinity. I love sourdough.
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I don't know what it is but sourdough bread from the San Francisco region is the best.
Originally Posted by californiasmokin
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The reason that the Sourdough in the Bay area is said to be *the best ( *I personally think mine is) is from the wild yeast spores that occur naturally in the Bay area. As far as I know that is the only place that those strains occur.
We lived near SF in the mid sixties. Man do I miss that bread!
Originally Posted by Vermin99
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