No, my name’s not Dinah and there’s no one else in my kitchen 🙂
However, I have been tending to my sourdough starter daily, trying to achieve that characteristic tangy taste. I started this starter from scratch only about two weeks ago (I’ve read of some that have been in existence for 150 years or more!). Each day, I remove a couple of cups of batter and replace it with fresh water and flour. In the beginning, it mostly smelled yeasty, but now it’s getting a bit sourer daily. I’ve also increased the volume and hence had to move it to a larger container since the old one kept bubbling over.
So, what to do with the cast-off batter? How about a nice stack of pancakes which I made following this recipe:
The two cups of batter made 10 pancakes. So light and fluffy and very tasty 🙂
Now that the starter is developing some flavor, I decided to make some more bread. This time, utilizing two different styles of recipe. The first recipe, called Sourdough Bread III from All Recipes, used quite a lot of starter (1-1/2 cups) plus normal yeast and yielded a quite nice looking boule.
The second recipe, Sourdough Bread I from the same site, used only 1 cup of starter and no yeast. It also took a very long time to rise/proof – about 4 hours for the first rise, then I formed a nice looking batard and left it to rise overnight. When it came from the oven this morning, my wife kidded that it looked like I was cheating and had gone out and purchased this one!
She was right, this is the best sourdough bread I’ve ever made and one of the best I’ve ever tasted 🙂