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Sourdough pancakes

post #1 of 23
Thread Starter 

The overnight levain:

 

241g starter unfed

241g AP flour

454g buttermilk (or a bit less to make the p'cakes thicker)

28g sugar or a bit less.

 

On the next day:

 

Starter

2 eggs

50g vege oil

3/4 tsp salt

1 tsp baking soda (or 1/2 tsp baking soda plus 1 tsp baking powder)

 

 

 

 

you figure out the stuff when it comes to the next morning.


Edited by kokopuffs - 6/26/14 at 6:04am

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

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post #2 of 23
Sourdough pancakes with sugared strawberries... used to work for a lady that kept a starter going, to run for specials. I'll be saving this...
Keep the starter in the fridge?
post #3 of 23
Thread Starter 

Keep it on my window sill.  Now I've refreshed it  according to the KA site for Waffles and Pancakes.  200 % buttermilk mixed with 100% starter plus 100% flour along with 5% sugar for the overnight ferment.

 

Tomorrow morning it'll be mixed with eggs, salt, leavening and oil.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #4 of 23
Thread Starter 

Best pancakes I've ever made.  Preferring them a bit thicker, I'll use less buttermilk the next time I make them.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #5 of 23
I remember the sourdough pancakes i used to see being flat and thin, too
post #6 of 23
Thread Starter 
Quote:
Originally Posted by Grande View Post
...Keep the starter in the fridge?

Refrigeration slows the activity of the yeast but allows (I think) the (EDIT) acetic acid bacteria to promote more sour flavor.  An unfed rye starter that I've kept in the fridge for over a week is producing the strongest  sour (vinegary) aroma I've smelled during this past month of initiating starters.  So sooner or later I'll put my starter, named Nosferatu, into winter hibernation as it were.


Edited by kokopuffs - 6/27/14 at 6:53am

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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post #7 of 23
After you put the buttermilk in it do you refrigerate it?
post #8 of 23
Thread Starter 
Quote:
Originally Posted by Grande View Post

After you put the buttermilk in it do you refrigerate it?


Not this time.  But perhaps the next time I'll place in the fridge for a couple of days to see what happens with the "sour" flavor.  Right now I have a lot of batter remaining and it's setting in the fridge.  So tomorrow when I go to cook some, we'll be on the lookout for flavor changes, if any.  And will let you know.  And from now on I'm going to save some the discard for just that, SD pancakes and SD English muffins.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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post #9 of 23
Now i just have to get a starter going! New project!
post #10 of 23
Thread Starter 

Everywhere I look states to initiate the starter using rye or WW.  And down the road you can always transform a discard into a starter made of AP.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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post #11 of 23
Thread Starter 
Quote:
Originally Posted by Grande View Post

After you put the buttermilk in it do you refrigerate it?


After spending 8 hours in the fridge, the batter, like Nosferatu, rose up and popped the lid off of the coffin oops container.  So the yeast is still a bit active at those lower temperatures!  Take note; and, do not allow it to haunt you at night.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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post #12 of 23
Thread Starter 

Also I just read in Keller's Bouchon that a starter lower in hydration favors the (EDIT) production of acetic acid by lactobacillus giving it a more sour flavor.


Edited by kokopuffs - 6/28/14 at 8:14am

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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post #13 of 23
Bouchon is the only TK book i have.... i'll have to go re read thar
post #14 of 23
Thread Starter 
Quote:
Originally Posted by Grande View Post

Bouchon is the only TK book i have.... i'll have to go re read thar


FWIW my two favorite books on baking are his Bouchon and also Peterson's Baking.  Also the Bavarian Cream recipe from the Time/Life book on The Cooking of Provincial France is highly recommended.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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post #15 of 23
Thread Starter 

So almost 72 hours later fermentation is still active in my batter for SD pancakes.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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post #16 of 23
Did you make a new batch? Did they turn out less flat?
post #17 of 23
Thread Starter 
Quote:
Originally Posted by Grande View Post

Did you make a new batch? Did they turn out less flat?


Same batch just 72 hours old.  And as time goes on they seem to thicken a bit.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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post #18 of 23
Sorry, "new batch of pancakes"
post #19 of 23
Thread Starter 
Quote:
Originally Posted by Grande View Post

Sorry, "new batch of pancakes"


Yes.  They seemed to have thickened on each of these past three mornings.  Tomorrow, morning four and will let you know.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #20 of 23
Thread Starter 

Day four: pancakes about the same as day three.  And I just realized that the starter I used was fed with White Lily AP flour, a bleached flour.  And now I've begun to feed the remaining seed an unbleached flour and what a difference it's making in terms of aroma and activity.  In less than six hours after feeding Nosferatu's 50g seed with 50g water and unbleached flour, it's quadripled in size with a dome on top; and, it's smelling like a "rose".

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #21 of 23
Thread Starter 
Quote:
Originally Posted by Grande View Post

Did you make a new batch? Did they turn out less flat?


I just made a new batch of SD pancake batter this time using 400g buttermilk instead of 454g as the recipe calls for.  to me the p'cakes turned out better especially internally.  Not overly moist but not dry either.  The next batter I make will have 415g of buttermilk just to get an easier flow and spread as it were.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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post #22 of 23
Hey kokopuffs! What size container do you keep your starter in? I don't think i have anything suitable
post #23 of 23
Thread Starter 
Quote:
Originally Posted by Grande View Post

Hey kokopuffs! What size container do you keep your starter in? I don't think i have anything suitable


Around a three qt container.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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