Ive heard about others making it, but this is my first time trying it for myself. Its something that requires patience and consistency. The first few days not much happens in the jar, but within about three days I start seeing bubbles form and it gets that smell that I know is Sourdough. Every day, or every other day I must feed it. And take out a little of it to make room for fresh Sourdough.
Using warm water and some flour I add it to the jar and mix it up. And by the next day its ready for more.
I take half a cup of well water, and heat it up slightly around 80F. I pour it on the fresh flour into the jar and cover it up and place it in a cool dark place.
The bubbles are a sign the Sourdough culture is working, producing carbon dioxide. Sourdough feeds on the gluten of the flour I add, and using wild yeasts found in all flours I do not need to add any extra. Just water and flour.
I use a cheese cloth and cover the top, but allow it to breathe. Its a living organism after all.
When I remove the cheese cloth, the smell of Sourdough is strong. A sign the culture is working and producing lactic acid. Which gives it the sour flavor.
When I feed the Sourdough I pour out 3/4 of it. But I do not throw it away, I make pancakes out of it. Its pretty sour but I add alot of spices.
I add pink salt, pepper, garlic, onion, turmeric powder. And frying in butter makes everything better.
Pouring the Sourdough into a skillet with butter it firms up and makes it ready to flip in a few minutes. Usually the sides start drying out which lets me know its time to flip them.
After the second flip, the pancakes turn a golden brown and start to look ready. For extra crispy pancakes let them brown a little more.
Once browned they are ready to be eaten, probably should let them cool a little bit but otherwise they are ready to be consumed.
With my Sourdough, every day I get to make pancakes. And using basic flour its not expensive at all. From what I have read the Sourdough culture consumes most of the gluten from the flour as its the fuel it needs to survive. Leaving me with low gluten pancakes, but that im very sensitive to gluten. Just good to know.. Food for thought so to say.. Haha
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That looks amazing 👌 great job @solominer👍
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