Starter:

1 cup finely ground whole wheat flour

1 ¼ cup warm water

1 tsp yeast.

 

Mix and let sit in covered LARGE bowl for 24-48 hours. Put starter in glass container with no metal contact Like a pint jar with a rubber gasket and metal clamp. Store in fridge for use later. Will store for many months with no attention. It will have a yellowish grey fluid on top. That is the sour. When you use it you always put back the same amount you took out. It is also important NEVER to put anything else in. Also use whole grain flour sometimes to feed the yeast.

 

Sourdough Pancakes

 

1 cup starter (from above)

2 cups flour

2 cups water

 

Mix in a LARGE bowl. Cover and let stand over night. Next morning, take out the starter amount you used and put back in your start crock and put in fridge.

 

Mix the remaining start with:

3tbs oil

1 tsp salt

2 tbsp sugar

1 egg

2 tbsp milk powder

3/4 tsp soda

 

Fry on lightly oiled pancake griddle by about 2 tbsp per pancake. If you make them too big they get doughy.

 

Sourdough Waffles

 

1 cup starter (from above)

2 cups flour

2 cups water

 

Mix in a LARGE bowl. Cover and let stand over night. Next morning, take out the starter amount you used and put back in your start crock and put in fridge.

 

 

To sourdough add:

 

2 tsp baking soda

3 tbsp oil

1 tsp salt

3 eggs

2 tbsp milk powder

2 tbsp sugar or splenda

1/4 cup white flour

 

Bake in lightly oiled waffle maker until crisp