So what is sourdough?
A sourdough culture is a natural leaven (yeast) and lactobacillus bacteria living in a mixture of flour and water. It’s inhabited by so-called “wild” yeasts and bacteria which leaven (rise) and give it it’s recognizable tangy and sour taste. It’s the way our ancestors made bread. From the time before Jesus Christ to today. The beauty of a sourdough starter is that if fed flour and water on a continuous basis, the culture can last indefinitely allowing you to use it time and time again for many different recipes.
On July 13th, I started my first sourdough starter according to the video provided by the GNOWFGLINS e-course. After feeding it twice, I was amazed by the rise of my starter. It was alive and thriving filled with bubbles. I was excited! In order to feed a starter and encourage it to grow in strength you are to feed it twice a day for three weeks. Once in the morning and once in the evening by throwing half of what is there away and then giving it a quarter cup of water and 3/8 cup of whole wheat flour. After the second day, my starter kind of fizzled out! I was so sad but did see a few bubbles so I did my routine of getting rid of half and feeding it a quarter cup of water and 3/8 cup of whole wheat flour. After 12 hours had passed, still… no rise. Just a few bubbles. I hopped onto the GNOWFGLINS e-course forum (thank you Jesus for the forum!) and asked away. Wardeh responded soon to skip a feeding and if I saw some bubbles that it should be okay. I ended up skipping an entire day of feeding and low and behold the next day it had risen! Praise the Lord! Thank you Jesus!
I was so excited I again hopped onto the forum and thanked everyone! After that I realized that the culture was pretty strong and I continued to feed it twice a day until the 7th day. Here is a picture of my starter after the 7th day.
I took off to find Erin’s Oh So Fluffy Sourdough Pancakes recipe on the GNOWFGLINS website. The ingredients were very similar to what I use for my homemade pancakes. Once I saw this, I went for it!
So that evening, I emptied the contents of my sourdough starter to a large bowl and added 1 cup of filtered water and one cup of whole wheat flour. The next day it had definitely risen.
- 1 1/4 cups sourdough starter (fed the night before)
- 2 tbls melted butter
- 1 egg
- 2 tbls rapadura sugar (or honey)
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- 1 tbls water
- In a bowl, mix the starter, butter, egg, sweetener and vanilla extract.
- In a cast iron skillet over medium heat, melt a tsp or so of butter.
- In a small bowl, mix 1 tbls of water and 1 tsp of baking soda.
- Pour the baking soda mixture into the pancake batter and quickly stir to incorporate.
- Pour a ladle full of batter into the skillet and top with blueberries.
- When the pancake has begun to bubble and the edges start to dry, flip.
- Heat for an additional 2 – 3 minutes.
- Serve with fruit and warm real maple syrup.
My heart goes out to Wardeh and Erin for the tremendous amount of work they have done to provide us with this amazing e-course. You can join in at any time and pay what you can. What a blessing indeed! Thank you Wardeh, Thank you Erin!
This post is a part of Simple Lives Thursday.