DragonFire wrote:Glad I found this thread...I am eating sourdough pancakes as I type!!
I also want to try sourdough pancakes camping. Where do you keep your starter overnight so it stays warm and the critters don't get it?
Another question: any tips on making the starter more sour faster? I just started another Goldrush a few weeks ago. I used it, let it rest in the fridge for 2 weeks, and just used it again. I was thinking about letting it sit in the crock on the counter for a day or so and then fridging it for a couple weeks before use.
I think the idea is to starve the yeast a bit and that makes it more sour. We always left the starter in the fridge for a month or more between uses and got more sour taste. But I don't want to wait that long to have my sourdough!!
Any ideas?
less sweet more sour
Keep the starter stiff by cutting back on the water
Spike your white starter with a little whole rye flour
Use starter that is well-fed, might feed it some potato flakes
Use more starter in the final dough
Extend the rise by degassing; knock the dough down a couple of times while it is rising.
Keep the rising temp cooler than normal.
Proof the shaped loaves overnight in the fridge.