Sourdough notes 

Using sourdough starter for quick breads.

So for my soaked everyday muffins I will add 4 oz (1/2 c) starter to the recipe. I won't change any of the other ingredients, we'll see.
If, for instance, you have a recipe that calls for 2 cups of flour and 2 cups of buttermilk, as in a pancake recipe, you could combine 1-3/4 cups of flour, 1-3/4 cups of buttermilk (or milk, since the sourdough is also acidic), and 1/2 cup of sourdough starter. (The sourdough starter replaces 1/4 cup of the flour and 1/4 cup of the buttermilk.)

This mixture can be combined the night before and left to culture on the counter. The next morning add the rest of the ingredients, including a bit of baking soda to react with the acidity of the sourdough and create a rise, and mix just to combine before cooking into fluffy delicious pancakes.

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