Mouse has sported her "super ego" alter ego, the Pie Hole, this last several weeks, and as such I've been blessed with the opportunity to teach the ancient art of fermentation via Sourdough Starter (along with baking hundreds and hundreds of sweet treats). At the first ever Heirloom Exposition (which was a momentous affair to be sure), we handed out over 50 lbs of baby starter to eager bread-fans all around.
And this last weekend, at the 4th annual Handcar Regatta, we had the pleasure of standing in ranks with the Homestead crew (led by fearless preservationist Heather Irwin of Bite Club Eats) Where we once again passed on this ancient grain fed treat.
So now maybe you have a wee bit of starter in your hands from one fo these events, and you've come here to find some answers. Perhaps it's close to a 1/2 cup. And you want to feed it?
Yes you do.
Starter does well with a 1-1-1 ration, in that 1 part starter should be mixed with 1 part flour (unbleached white or whole wheat), and 1 part slightly warm water. You may, after all this want to add a couple more tablespoons of flour, as what we are looking for when mixed, is a sticky thick peanut buttery look. O.k.?
You just fed your starter - now what?
Well, chances are if you started with only 1/2 cup of starter before feeding, that you still don't have enough (even fed) to make much. You do, after all, want to always save at least half of this mix if you decide to create something risen with the other...
So put your fed starter in a clean jar or bowl with a tight cloth lid (must breath) of some sort, on the back of your counter in a warm local, overnight. In the morning you can feed it again using the same method as above and you will have double. Now you have enough to do something.
I would suggest pulling half now, just after feeding and putting it (in that jar), in the fridge. Here it can stay for the next week before being fed and divided again. Or use it sooner, if needed. Alternately it can stay on your counter, in that jar, and be fed every 3 days...
With the pulled half: Let it stand on counter loosely covered for a few hours. Now you will need to decided what you're using it for and follow directions for said product (bread, biscuits, english muffins, pancakes, waffles...).
I am by no means a sourdough bread expert! I can however pass on this FANTASTIC Sourdough Pancake recipe that will knock your socks off.
The evening before: From your mother batch pull one-cup sour starter. Working in a medium sized bowl, add 1 cup lukewarm water, 1 cup unbleached organic white flour and 1 cup organic whole wheat. Stir to just combine. Rest in bowl, covered loosely with plastic wrap, overnight in a warm area of your kitchen (near the stove).
The morning of: In a small bowl mix 1 egg, 2/3-cup milk, 1-teaspoon baking soda, 1-teaspoon salt, 3-tablespoons brown sugar and 2 tablespoons melted butter. Add this mix to your starter mix from the previous night. Stir to combine. Now evaluate consistency. If the batter is runny like crepes, add ¼ cup more flour to thicken slightly.
Prepare as you would pancakes on a hot greased griddle. Enjoy with real maple syrup or a drizzle of local honey!
More cooking classes and events: www.Courtwaycatering.com
Good luck all. Happy fermenting.
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