If you’ve never had sourdough pancakes before you need to stop reading this article right now and go try them. Trust me, it’ll be worth it.
Go ahead, I’ll wait…
Oh, that’s right… before you can make yourself some sourdough pancakes you’re going to need a sourdough starter. We’ll get to that in a minute. For now, I want to explain the process of baking a sourdough pancake, bread, biscuit, sweet roll (cinnamon) and how a starter is used.
The night before you do any baking you’re going to add water and flour (and yeast depending on the last time it was fed) to your starter and cover your mixture with a warm, damp cloth and let rise overnight. In the morning you take out some of the mixture and refrigerate for next time. Now, as long as you feed this starter periodically it will keep forever… assuming you remember to remove a portion each time you activate the starter and refrigerate for later. This process can be done forever and reveals the secret of how one sourdough starter became the “The World’s Oldest Sourdough Starter” at 147 years old (as of the time of writing this article).
Now legend has it, that as a sourdough starter ages, the lactobacillus bacteria, the most common probiotic, continue to develop and bring out subtle olfactory and gustatory characteristics that simply can’t be replicated without time. Simply put, the older the sourdough starter the better the bread (or whatever item you’re preparing).
As promised earlier, I’d like to help save you years (literally) of searching and trial and error and point you in the direction of best sourdough starter in the world. You can find it at the link below:
Treat yourself to the best sourdough baked goods in the world… made right in your kitchen! You’ll thank me later. If you order the oldest sourdough starter please share your experience with me by leaving a comment below. Activate your starters!
Onward & Upward,