We got a baby. Now just relax. It’s not what you’re thinking.
Ed, as we lovingly call him, is a whole-wheat sourdough starter. I was introduced to this initially disturbing idea a few weeks ago at a friend’s house. Several ladies shared about their experiences with a starter and offered to give me my own baby. The thought of “feeding” something in my refrigerator activated my gag reflexes at first, but now has me intrigued.
We welcomed Ed into our house this December and after being sick for five days, I finally got to play with him. If the idea of a starter is new for you, Joy the Baker has an informative post.
I keep mine in the fridge to keep it from growing too rapidly, and because I don’t use it daily. Before I want to use it, I feed it with ¼ cup of whole-wheat flour and ¼ cup of lukewarm water. For most recipes, you have to prep part of it the night before so it takes some thinking ahead. But there are recipes that don’t require this.
My favorite site for information and recipes is GNOWFGLINS; love the site and meaning behind the name, despite the far-too-long acronym.
2013 started off with whole-wheat sourdough pancakes. Or panny cakes as we call them in our home. And they were delicious. They have a wonderfully chewy yet light texture, and the smell is incredible.
Whole-Wheat Sourdough Panny Cakes
(yields about 15 fist-sized pancakes)
½ cup whole-wheat starter
¾ cup warm water
1 ¾ cup flour (mix of whole wheat and white)
½ an egg (save the rest to make a side of scrambled eggs!)
1/3 cup milk
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
1 TBS brown sugar
1 TBS veggie oil
Any add-ins you like; we did banana and walnut.
- The night before, mix the first three ingredients in a bowl and cover. Leave on counter.
- In the morning, whisk in the remaining ingredients. Let stand for 5 minutes.
- I use a ¼ cup to drop the batter into the skillet.
- Top with pure maple syrup, peanut butter or anything else your heart desires.