Sourdough pancakes

Discussion in 'Recipes' started by kokopuffs, Jun 25, 2014.

  1. kokopuffs

    kokopuffs

    Messages:
    4,333
    Likes Received:
    83
    Exp:
    Home Cook
    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.
     
    Last edited: Jun 26, 2014
  2. grande

    grande

    Messages:
    855
    Likes Received:
    30
    Exp:
    Sous Chef
    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?
     
  3. kokopuffs

    kokopuffs

    Messages:
    4,333
    Likes Received:
    83
    Exp:
    Home Cook
    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.
     
    Last edited: Jun 26, 2014
  4. kokopuffs

    kokopuffs

    Messages:
    4,333
    Likes Received:
    83
    Exp:
    Home Cook
    Best pancakes I've ever made.  Preferring them a bit thicker, I'll use less buttermilk the next time I make them.
     
  5. grande

    grande

    Messages:
    855
    Likes Received:
    30
    Exp:
    Sous Chef
    I remember the sourdough pancakes i used to see being flat and thin, too
     
  6. kokopuffs

    kokopuffs

    Messages:
    4,333
    Likes Received:
    83
    Exp:
    Home Cook
    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.
     
    Last edited: Jun 27, 2014
  7. grande

    grande

    Messages:
    855
    Likes Received:
    30
    Exp:
    Sous Chef
    After you put the buttermilk in it do you refrigerate it?
     
  8. kokopuffs

    kokopuffs

    Messages:
    4,333
    Likes Received:
    83
    Exp:
    Home Cook
    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.
     
  9. grande

    grande

    Messages:
    855
    Likes Received:
    30
    Exp:
    Sous Chef
    Now i just have to get a starter going! New project!
     
  10. kokopuffs

    kokopuffs

    Messages:
    4,333
    Likes Received:
    83
    Exp:
    Home Cook
    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.
     
  11. kokopuffs

    kokopuffs

    Messages:
    4,333
    Likes Received:
    83
    Exp:
    Home Cook
    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.
     
  12. kokopuffs

    kokopuffs

    Messages:
    4,333
    Likes Received:
    83
    Exp:
    Home Cook
    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.
     
    Last edited: Jun 28, 2014
  13. grande

    grande

    Messages:
    855
    Likes Received:
    30
    Exp:
    Sous Chef
    Bouchon is the only TK book i have.... i'll have to go re read thar
     
  14. kokopuffs

    kokopuffs

    Messages:
    4,333
    Likes Received:
    83
    Exp:
    Home Cook
    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.
     
    Last edited: Jun 27, 2014
  15. kokopuffs

    kokopuffs

    Messages:
    4,333
    Likes Received:
    83
    Exp:
    Home Cook
    So almost 72 hours later fermentation is still active in my batter for SD pancakes.
     
  16. grande

    grande

    Messages:
    855
    Likes Received:
    30
    Exp:
    Sous Chef
    Did you make a new batch? Did they turn out less flat?
     
  17. kokopuffs

    kokopuffs

    Messages:
    4,333
    Likes Received:
    83
    Exp:
    Home Cook
    Same batch just 72 hours old.  And as time goes on they seem to thicken a bit.
     
  18. grande

    grande

    Messages:
    855
    Likes Received:
    30
    Exp:
    Sous Chef
    Sorry, "new batch of pancakes"
     
  19. kokopuffs

    kokopuffs

    Messages:
    4,333
    Likes Received:
    83
    Exp:
    Home Cook
    Yes.  They seemed to have thickened on each of these past three mornings.  Tomorrow, morning four and will let you know.
     
  20. kokopuffs

    kokopuffs

    Messages:
    4,333
    Likes Received:
    83
    Exp:
    Home Cook
    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".
     
    Last edited: Jun 29, 2014