Grandma Anne's Sourdough Starter for Pancakes
Bring a touch of tradition to your breakfast table with Grandma Anne's Sourdough Starter for Pancakes—a time-honored recipe that creates the foundation for fluffy, tangy, and irresistibly delicious pancakes. This step-by-step guide will teach you how to nurture a live sourdough culture using simple pantry ingredients like unbleached all-purpose flour and filtered water. Over the course of five days, you'll cultivate a bubbly and active starter with just 15 minutes of daily prep, unlocking that signature sourdough flavor perfect for your favorite pancake recipes. Whether you're an experienced baker or a first-time starter enthusiast, this recipe's clear instructions will set you up for success. Plus, the weekly maintenance tips and storage guidance ensure your sourdough starter remains ready to tackle any weekend pancake cravings. Get ready to transform your breakfasts with this classic family recipe!
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Ingredients
- 120 grams Unbleached all-purpose flour
- 120 ml Filtered water (room temperature)
- 60 grams Unbleached all-purpose flour (for feeding)
- 60 ml Filtered water (for feeding)
Directions
Step 1
Day 1: In a medium-sized glass or ceramic bowl, combine 120 grams of unbleached all-purpose flour with 120 ml of filtered water. Stir well with a non-metal spoon until the mixture is smooth and free of lumps. Cover loosely with a clean kitchen towel or cheesecloth, and set it in a warm spot (around 70°F to 75°F) for 24 hours.
Step 2
Day 2: After 24 hours, check your starter for bubbles, which indicate fermentation has started. Discard half the mixture (approximately 120 grams). To the remaining starter, add 60 grams of unbleached all-purpose flour and 60 ml of filtered water. Stir until smooth. Cover again and leave in the same warm spot for another 24 hours.
Step 3
Days 3-5: Repeat the process of discarding half the starter and feeding the remaining mixture with 60 grams of flour and 60 ml of water every 24 hours. By day 4 or 5, your starter should be bubbly and have a slightly tangy aroma. This indicates it's ready to use.
Step 4
Storage: Once your starter is active, transfer it to a lidded glass jar and store it in the refrigerator. Feed it weekly using the same feeding process (discard half, then feed with 60 grams of flour and 60 ml of water).
Step 5
Using for Pancakes: To use in a pancake recipe, remove the starter from the fridge, discard half, and feed at least 8 hours before you plan to cook. Allow it to come to room temperature and bubble actively before incorporating it into your pancake batter.
Nutrition Facts
| Serving size | (362.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 655.2 |
| Total Fat 1.8g | 0% |
| Saturated Fat 0.3g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3.6mg | 0% |
| Total Carbohydrate 137.3g | 0% |
| Dietary Fiber 4.9g | 0% |
| Total Sugars 0.5g | |
| Protein 18.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 27mg | 0% |
| Iron 4.0mg | 0% |
| Potassium 192.6mg | 0% |
Source of Calories