Sourdough Starter For Pancakes
List of Ingredients
1 package active dry yeast
2 1/2 cups warm water (105 to 115 degrees)
1 cup instant nonfat dry milk
2 tablespoons sugar
4 cups flourRecipe
1. Stir yeast, water, dry milk and sugar in 2 1/2 quart crock or non-metallic bowl until yeast is dissolved. Stir in flour gradually until a smooth batter forms. Let stand loosely covered in a warm place, 3 to 5 days. Stir down batter occasionally. Store loosely covered in refrigerator.
2. Replace exact amount of starter used for each recipe by stirring equal amounts of homogenized milk and flour back into starter. (For example, replace 1 cup starter with 1/2 cup homogenized milk and 1/2 cup flour.) Let stand lightly covered until it bubbles, overnight. Stir down. Store loosely covered in refrigerator. Each time this process is repeated, the starter becomes more active and develops a more sour flavor.
Helpful hints to keeping your sourdough starter:
If you have let it go for two to three weeks between using, don't throw it away! It might have separated with a watery, strong-smelling layer on top. Pour it off (the "sourdoughs" used to drink that liquid!). Add equal amounts of homogenized milk and flour, let it stand overnight until bubbly and it will be ready to use again.
The starter can be frozen up to two months. To do that, let it come to room temperature gradually; then mix in small equal amounts of milk and flour. Let stand overnight at room temperature; then use as always.
Temperature of the kitchen has a lot to do with how quickly a sourdough batter will rise. Always place the mixture in the warmest spot available, Pilot lights, radiators, ovens and such intense sources of heat are potentially harmful as they can get too hot and kill the yeast. A sunny window, a high shelf, a particularly warm corner would be a more ideal spot for your sourdough mixture. It will rise more slowly at temperatures below 70 degrees.
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