Sourdough starter

Wednesday, March 13, 2013 - 19:00

From “Cooking up a Storm” by Homer Homemakers.


1 cup milk (any kind, even sour)

1 cup flour

Allow milk to stand 24 hours in a small crock or jar — no lid. Add the flour and mix. Leave at room temperature uncovered until bubbles form. Cover and refrigerate until ready to use. Never use up your starter. After each use, replenish it with equal parts milk (or water) and flour. Leave uncovered until bubbles form, then refrigerate. When needed, remove several hours in advance or the night before. Will keep about 8 weeks without use. If orange in color, throw out and start over.


Sourdough pancakes

½ cup starter, at least

3 cups water

3 cups flour

1 teaspoon soda

1 tablespoon water

3 tablespoons sugar

1 teaspoon salt

1 tablespoon wheat germ

2 egg yolks and 2 egg whites


The night before, mix the first three ingredients well. Cover with a towel and set in a warm place. In the morning, return ½ cup starter to the refrigerator. Add all but the egg whites to the starter in the bowl and beat. Fold in beaten egg whites. Fry on ungreased griddle.

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