Sourdough Starter Pancakes!

[Music]welcome to show our homestead everybodyit’s Sunday and I’m going up to ofseveral projects today what you see medoing right here is getting ready torefresh some sourdough starter that I’mworking with I had it in the fridge andI took off about a third of what you seein that quart container before makingsourdough starter pancakes which you’llsee in a minute and right now I’m addingsome red wheat flour to the starter andthen I’m going to add some warm waterand stir it all together and get thatincorporated because I’m going to usethe starter a little later in the dayfor making sourdough bread I amcurrently working with two differentkinds of flour in my sourdough bread thered wheat flour and also some ein cornflour and I keep them both in afive-gallon bucket food grade book –itbecause there is a lot it’s they’re bothin 10-pound bags and I don’t really havethe cabinet space and I wanted them tobe a bit more secure so the five gallonbucket works really well for thatso here I’m turning on the top to getthe warm water going I got the initialstarter from the Eastern Shore Food Labwhich is based at Washington College upin Chestertown Maryland I took asourdough bread baking course there acouple weeks ago and they sent us homewith the starter and a some dough tobake when we got home and my first loafthe one that I came home with wasdelicious it had a perfect crispy crustand chewy inside I made a dough lastweek incorporating the iron corn flourand that was a bit more of an aggressivedough it didn’t really form a ball veryeasilybut it still ended up tasting very goodit’s just a slightly different texturethan the initial sourdough loaf Istarted out withso for the bread I’m going to make todayor start today I’m going to use aslightly different ratio of the redwheat to the iron corn and see if I canget a more manageable dough out of thatwhat’s happened here is I’ve added equalamounts of flour and water to thesourdough starter that was in thatcontainer and I really needed to add abit more flour than I did water so I’madding more flour now it being Sunday[Applause]you see me here in my pajamas so sorryabout that and I had I haven’t turned onthe heat yet in my house so it was about62 degrees when I woke up and that’s whyI’m wearing a hat inside – also Iprobably had a pretty bad case of bedhead having not gotten dressed yetbut that’s why I’m bundled up the wayyou see me here I’m trying to hold outon turning on the heat as long as I canwe’ve had a couple nights down into the30s in general it’s been down in the 40sand then the 50s during the day and thehouse has been staying in the 60s whichI’m happy with for now okay so now thatI have a more appropriate ratio of flourto water in the starter I’m getting itall well incorporated and I’m going toleave this container out at roomtemperature so that all the yeasts andbacteria inside can start bubbling anddoing their thing and it’ll be ready formaking some bread dough a little bitlater[Music]I’m going to show you what the sourdoughlooks like the starter that is and nowon to making some pancakes all right sonow for the fun part making sourdoughstarter pancakes and this isridiculously easy once you have thesourdough starter ready to go and it’s agreat way to use sourdough starterbecause often when you are trying tomaintain your starter you have to removea portion of it and then refresh it withnew flour and water and a lot of peoplejust dispose of that starter that theyremoved from the initial batch when theydo that and I hate to I feels like wasteto me so I’ve been looking for ways touse it up and this recipe is just soeasy you add a little bit of baking sodaa little bit of salt and some sugar andmix it together and you are ready to goand I will link the recipe I’ve beenusing down below it’s actually therecipe will be for crumpets which to meis similar to an English muffin maybenot quite the same but I don’t have themolds for that and so you can just spoonit into a hot pan or on a griddle like apancake instead and the consistency isvery similar to pancake batter onceyou’ve added the ingredients to thestarter and start mixing it together thestarter really starts to almost getfoamy the recipe says it’ll take on theconsistency of whipped cream and it isslightly similar it’s a bit thicker thanthat when I do itI’ve made this once before and therecipe called for 1/4 to 1/2 teaspoon ofsalt and I found I put it on a 1/4teaspoon the first time I made it andfelt like it needed more so this time Idefinitely added the 1/2 teaspoon soI’m running to the fridge to grab somebacon grease for the pan which is alwaysa nice way to cook stuff like this in acast-iron pan the bacon I cook is alwaysfrom a local farm it’s usually nonitrate or no nitrite so I have noqualms about reusing the bacon greasefrom cooking that type of bacon andwhile I’m in there I’m gonna grab somebutter and syrup from the fridge so theystart to warm up a bit and in my move ofgenius I decided last minute to addchocolate chips to the pancake batter soglad I did[Music][Music]making sure the bacon grease is evenlycoating the pan there and then I’m justtaking some large tablespoonfuls anddropping it into the pot or pan rather[Music]so here’s what the little pancakes looklike in the skillet just like normalpancakes okay so getting ready to flipthe pancakes over you get to see howinexpertly I do thisno don’t slide it around so you know howthe first pancakes never have the rightcoloring at least in my case theyusually don’t these were a little bit onthe light sidemaybe the pan still needed to heat up alittle bit more but they still puff upjust like regular pancakes that was spedup a little bit they didn’t cook quitethat fast I do love this little spatulaI bought it mainly for cooking fish inthe skillet but it’s been great just forjust about everything I cooking a castiron[Music][Music][Music]just testing to make sure well trying tomake sure that they brown up a littlebit more on all sides and also testingfor donenessnobody likes a gooey inside of a pancakeat least I don’t one of the nice thingsabout this recipe is that it’s egg freeand I’m allergic to eggs the sourdoughhelps the and the baking soda help thepancakes to get fluffy without the eggsso I don’t have the oven on I’m juststicking them in there to keep them warmin the meantime if I were going to needa lot of time before eating them I mighthave turned on the oven to a very lowsetting to keep them warm and now I’mjust using up the rest of the batterit’s gonna make three more pancakes soit was about a cup of flour or a cup ofstarter rather along with theingredients I mentioned and see how muchnicer the color is on these pancakes onthe on the second batch the pandefinitely could have used more time toheat up on that first batch I thinkchecking bottoms this last one needed alittle bit more time to brown up nicelynow it’s time to get some toppings onthese guys[Music]so I’m going to start off with some goatbutter I don’t know if you’ve ever hadthe chance to try goat butter before butit is very snow white in color there’sno yellow to this butter at all I get itfrom an Amish co-op I belong to I livein Maryland but this co-op is up inLancaster Pennsylvania and it’s about anhour and a half away and they deliver toour area every other week unfortunatelythey don’t offer goat butter anymore butthey do offer goat milk so I couldalways try and make this myselfbut it’s kind of a treat to have thislittle bit that I have left and it wasquite tasty on these pancakes and on topof that I’m gonna add some of myhomemade Beauty berry syrup this is fromthe jelly that I tried to make thatnever set but it still tastes quite goodand it’s a beautiful syrup as you’ll seehere in a second nice bright pinkish redcolor and these pancakes tasted awesomeso after breakfast was over I decided tostart my dough for the sourdough bread Ihave bought this plastic container forproofing the dough six quarts what comeswith a lid which is really handy and Ihave it on top of my digital scale tomeasure out the ingredients as Imentioned earlier I’m adjusting theflour ratio for this loaf it’s going tobe half red wheat and half einkorn flourand for this type of bread you measureout the weight of the flour rather thandoing it in cups you measure it out ingrams so I’ve just added the first flourto the bucket and then I’m going to zeroout the scale and add the second flour[Music][Music][Music][Music]next you get the liquid ingredientstogether so I’ve already added theappropriate amount of water to this bowland now I’m adding the sourdough starterand I don’t know if you remember what itlooked like in that container when I wasmaking those starter earlier thismorning but obviously it grew to the topof that container in the mean time soit’s very active and I’m using a Danishdough hook to work with it it’s awonderful mixing tool that the dough andstarter just slips right through itdoesn’t get stuck to it I’ll link thisbelow to my Amazon affiliate link ifyou’re interested in buying this Ihighly recommend it it’s my main utensilfor stirring bread dough because I don’thave a stand mixer just incorporatingthe starter into the water once the wetingredients are incorporated you addthem together with the flour and I’mdoing that again this Joe proofingbucket I’m using the Danish what did Icall it dough mixer to do the work ofwhat a stand mixer would do if you hadone with a kneading paddle or a doughpaddle since I don’t have that I’m usingbrute force and it is kind of a workoutthe dough is coming together ratherquickly I’m going to speed this up herenow so you don’t have to watch me forminutes and minutes stirring thistogether but it did work out really wellwith this new tool I have now I’m usinga dough scraper just to get the bits offthe side of the bucket make sure I’m notmissing any of it in the dough and alsoto prevent it from drying on the sidesof this bucket while the dough restsinside of it it’s important to keep allthese tools wet so that the doughdoesn’t stick to it either are same foryour hands keeping your hands wet willprevent the dough from stickingjust sealing up the container now so thedough doesn’t dry out while it rests for30 minutes measuring out some salt nowso I don’t forget to add that to thebatter the next time I stir it up nowI’m going to add the dough or the saltto the dough and give it a secondstir with the dough wand dough’s a bitdenser now that it’s been sitting so I’mwetting the wand so the dough won’tstick to itincorporating the salt I’m gonna speedthings up here in a minute so you’re notwatching me struggle with this for twominutes look how beautifully the battercomes off of this wand when I pull itout of the bucket I mean it’s notsticking at all it’s this is such agreat tool I’m gonna use the doughscraper again and you’re gonna noticethat I forgot to wet it this time so thedough does stick to it a bit this timethis part of the process I’m going tostretch the dough I’m actually gonnastretch it a little bit too much you’renot supposed to let the dough break whenyou do it which you’ll see that I doright here after wetting my hands so thedough doesn’t stick to them too much seeI went too far with that I shouldn’t letit tear like that but you do this twiceduring the next resting period whichlasts a few hours you do that once every50 minutes so now I’m sprinkling riceflour on my counter so I can work withthe dough and not have it stick and I’musing rice flour because technically Iavoid gluten now I know that this is awheat bread dough that I’m working withbut the whole magic of sourdough is thatif you let it ferment long enough itneutralizes the glutenhowever if you’re working with a flowerdusted surface that flower on thesurface isn’t hasn’t gone through thatprocess so if you have problems withgluten and that’s that flower on thecounter that’s going to be the problemso I use rice flour instead for thispart to avoid that this dough ended upbeing a little stickier then probably itshould be so I had a little bit of anissue getting it out of the tubusing my scraper to try and get it allout of thereI should say and I should have said thisearlier in the video I am very much anewbie when it comes to bread baking andthis type of sourdough in particular soyou know if you’re learning too I highlyrecommend taking a class like I did ordoing some reading about how to do itbecause I am definitely not the personto be teaching you at least not rightnow I’m learning as I goexperimenting a lot with different typesof flour if you happen to be a seasonedBaker and you notice me making somemistakes here please feel free to pointthem out I’m happy to learn right nowI’m doing what is known as pre shapingor at least that’s what I’m trying to doas I’m balancing dirty dishes in thesink and this is to form a dough balland you can see I’m consulting therecipe instructions that I got in mysourdough baking class to make sure I’mdoing it right or as well as I can soI’m making the dough ball and it’s goingto rest here on the counter covered witha towelnothing about what you’re about to seehere is correct so I’m speeding it upplease don’t use this as a tutorial byany means I struggled to form this adough into the ball shape it needed tobe it’s going to go into this proofingbasket on the stove and rest in therefrigerator overnight and that’s thefermentation process that gets rid ofthe gluten so to be continued since thedough is going to rest in the fridgeovernight and hopefully neutralize allthat gluten in there I’m not going tobake it until I’m getting ready for worktomorrow morning so I will report backon how it turns out I hope you all had agreat weekend and have a great week andlook for more videos and how the breadturns out in my next video have a goodone