Alaska's Golden Spoon - Heirloom Sourdough Starter
Raven About Alaska!
(because that's what I do)
Sourdough Recipes

 

Favorite sourdough recipes from the kitchen of Lisa Frederic, creator of Alaska's Golden Spoon

Want to to make flapjacks?

 Follow these steps in order - then later, when you feel more comfortable, experiment! Just remember - the only hard/fast rule is not to mix anything but flour and water into your main sponge - ever! Keep it pure! You add all your other ingredients in a separate container to sourdough you have taken from the pot.

1.) Assuming you have a good pot of sourdough stored in the refrigerator - pull it out and set in on the counter a day or even 2 before you want to make flapjacks. Add 2 cups of warm water (baby bottle temp) and 2 1/2 cups of white flour. Mix thoroughly (rumor has it lots of stirring does wonders, but I am a lazy sourdougher and just mix it briefly.) It will be thick and lumpy, but will thin down during fermentation. Cover the container with a towel or plastic wrap (but do not put on a tight lid!) It will "wake up" in the warmer temperature and you should see a healthy sea of bubbles and foam by morning.

2.) If you can wait two days your flapjacks will have a fuller, more sour taste - but even after just sitting out overnight they will be delicious!

3.) Take out 4 1/2 cups of the mixture - putting it into a large, non-metallic bowl. (ceramic, glass or even plastic)

4.) Set the rest of your starter back in the frig so it will go dormant (unless you plan on using it again very soon.) You are done with it for now.

5.) To the batter add

  • 1 egg slightly beaten
  • 2 tablespoon cooking oil
  • 1/4 cup dry powdered milk. (if you don't have any, you can use canned evaporated milk

6.) Beat thoroughly.

7.) In a small glass or bowl, thoroughly mix together

  • 1 teaspoon of salt
  • 1 teaspoon baking soda
  • 2 Tablespoon sugar.

Sprinkle this over the top of batter and fold in gently . This is the fun part! Watch how the batter foams and rises! This is a sign of a healthy sourdough. At this point it should have the consistency of meringue.

8.) Let the batter rest for a few minutes while your lightly greased frying pan heats up. (butter or cooking oil unfortunately taste better than olive oil here).

9.) The batter should be fairly thin - (if not than your kitchen wasn't quite warm enough for the overnighter) - you can add a little milk or water now, but next time find a slightly warmer place to let the starter proof.

10.) The pan should be hot enough to brown the pancakes fairly quickly and sizzle slightly when the fresh batter is dropped onto the surface. Silver dollar sized cakes are not only traditional, but they work best (some old timers are fanatical about this.) Cook each side just once - so have a little patience if you need to.

11.) Butter, real maple syrup, peanut butter, yogurt with fresh fruit&the possibilities are endless! (I like mixing fresh or frozen berries with cream cheese and pouring on top.)

 Sourdough Banana Bread

1/2 cup shortening
1 cup granulated sugar
1 large egg
1 cup mashed bananas
1 cup active sourdough starter
2 cups unbleached flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup chopped walnuts
1 teaspoon vanilla extract or 1 teaspoon grated orange peel

Cream together the shortening and sugar, add egg and mix until blended. Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and measure again with salt, baking powder and soda. Add flour mixture and walnuts to the first mixture, stirring until just blended. Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree F oven for 1 hour or until wooden pick comes out clean. Cool to cold.

Keeping your starter happy.

1.) Remember, always keep the starter pure - nothing but flour and water goes into the pot!

2.) When you need to replenish the starter in the sourdough pot because you have used some in a recipe - add a cup or so of a mixture of flour and water with the consistency of thick pancake mix. As long as you save at least a tablespoon of pure starter - you can rebuild the amount of sourdough in your pot by feeding it.

3) After a feeding return the starter to the refrigerator until the night before you are going to use it.

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