11A. To prepare starter for use in non-bread, i.e. pancakes, waffles, or muffins, recipes, here are 2 practical methods:
Description
This article is from the Sourdough Starters FAQ, by Brian Dixon briandixon at hotmail.com.
11A. To prepare starter for use in non-bread, i.e. pancakes, waffles, or muffins, recipes, here are 2 practical methods:
* Combine 1 cup starter, 1 cup 80-85 degrees water, and 1 1/2 cups
white all-purpose flour in a non-corrosive bowl. For recipes
requiring greater lift from the yeast, proof for 8 to 12 hours at 85
degrees. For non-critical recipes (pancakes & waffles) or recipes
using the starter only for flavor, proof at 85 degrees for 8 (mild
flavor, more active) to 48 (strongest flavor, weaker action) hours.
For the non-critical recipes, you may proof at cooler temperatures,
i.e. 72-80 degrees, if that is more convenient. Pancakes work fine
using even the longest proofing period.
* Concurrent to the above proofing, replenish the remaining starter
in the starter container by adding 1 cup of 80-85 degrees water and 1
cup all-purpose flour and mix well. Proof at 80-85 degrees for 8 to
12 hours. Refrigerate.
* Note that this method allows the creation of alternative or
'special' starters for use in individual recipes. For example, throw
some cracked wheat into the starter for the recipe, but replenish the
starter in the starter container with plain white, all-purpose flour
as usual.
> OR <
* Combine 1 cup starter, 1 1/2 cups 80-85 degrees water, and 2 cups
white all-purpose flour in a non-corrosive bowl. Proof at 85 degrees
for 8 to 12 hours.
* Return approximately 1 cup of the starter to the starter container
before using the starter in a recipe. Refrigerate the starter in the
starter container.
* Note that this method does not allow making alternative starters
for individual recipes since the addition of alternative ingredients
to the starter (for the recipe) would pollute the starter going back
into the starter container.
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