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Recipes

Sourdough Waffles

Ingredients

1000 grams thick sourdough starter
110 grams whole egg
50 grams butter
50 grams maple syrup
5 grams salt
5 grams baking soda

  1. Place the butter and the maple syrup in a pan.
  2. Put the pan onto the heat on medium to just melt the butter
  3. Wisk the egg yolks together with the salt and then stirn them into the sourdough starter.
  4. Once the eggs are incorporated stir in the melted butter and syrup mixture.
  5. Finally add the baking soda and stir the mixture to combine. Place in a waffle iron and enjoy!

 
 

Primary Batter “B”

Ingredients

1 Cup sourdough starter
1 1/2 cups white flour
1 cup warm water

Yield: 2 1/2 total cups
1 1/2 cups Primary Batter “B” for baking, 1 cup batter to return to your starter container.

  1. Assemble all ingredients and utensils.
  2. Remove your sourdough starter from the refrigerator and stir it well. Take out one cup and place it in a warm bowl of 2 quart or larger capacity. Return the remaining starter to the refrigerator. The large size bowl is necessary to prevent spillage as the batter will expand greatly during its proofing period. The final quantity will be around the 2 1/2 or 4 cups total.
  3. Add the warm water and stir until well mixed. Slowly add the white flour stirring continually to blend the flour in well. Stir 4 to 5 minutes or until the mixture is smooth and lump free, or use an egg beater or electric mixer.
  4. Cover the bowl with plastic wrap and place it in a warm draft free area for proofing.
  5. The proofing period is 8 to 12 hours depending on how active your starter is when taken from the refrigerator. Your batter is ready when it is foamy and full of large bubbles and can be used at any time after this point up to 4 hours. If your batter has many tiny bubbles in it, it has already reached the proper state. If few or no bubbles are present during the 8 to 12 hours after proofing, your starter is not acting properly and you should determine the reason for this before continuing with the recipe.
  6. During the proofing period there is a chance that crust will form on the top of your batter. If this happens just stir it back down into the batter. The same is true of any liquid which might form on the top.
  7. At the end of the proofing period stir the batter thoroughly. Take out one cup and put it back into your starter container. Stir your starter thoroughly and return it to your refrigerator.

Sourdough Pancakes

Ingredients

1-1/2 Cups Primary Batter “B”
1/2 Cup white flour
1 Egg
1 Tbs sugar
3/4 Tsp salt
2 Tbs milk

Yield: About 20 small pancakes

  1. Prepare the Primary Batter “B”. Be sure that you have returned 1 cup of the batter to your sourdough starter container before proceeding with the recipe.
  2. Assemble all ingredients and utensils. Let all ingredients come to room temperature. This is important if you wish to avoid tough rubbery pancakes.
  3. Place the 1 1/2 cups primary batter “B” in a warm bowl. Add the 1/2 cup of white flour. Beat the egg lightly and stir it into the batter. Stir in the 1 Tbs of milk.
  4. Add the 1 Tbs of melted butter and the 3/4 tsp of salt.
  5. Stir in the 2 Tbs of milk.
  6. Heat your griddle to 400 degrees. When the griddle is heated, ladle batter directly onto the cooking surface with a serving spoon or pour from a mixing cup. The best tasting sourdough pancakes are approximately 2 inches in diameter.
  7. In 3-4 minutes the top will be covered with bubbles and the edges will begin to dry. If the undersides are browned, then turn them and cook on the other side. The second side cooks in about half the time the first side took and tends not to known as evenly.
  8. Serve immediately with butter and warmed syrup or other topping of your choice. We find that many of the fruit and berry toppings now available enhance the flavor of your sourdough pancakes.

Sourdough Bread using a Bread Machine

Bread machine size: 1 pound

3/4 Cup Sourdough Sponge
2/3 Cup water, warm
1 tsp Salt
2 1/2 Cup Bread Flour
1/2 tsp Active dry yeast

Bread machine size: 2 pound

1 1/2 Cup Sourdough Sponge
1 1/3 Cup water, warm
2 tsp Salt
5 Cups Bread Flour
1 tsp Active dry yeast

  1. Add all ingredients to bread machine bowl.
  2. Set machine for Regular Bake.
  3. Start machine.
  4. When bread is finished remove from pan
  5. Cook before cutting.
  6. Enjoy