Sourdough Pancakes Recipe (A Great Sourdough Discard) - Lauren Nicole Jones (2024)

FAQs

Sourdough Pancakes Recipe (A Great Sourdough Discard) - Lauren Nicole Jones? ›

Sourdough discard bread combines sourdough discard with either active-dry or instant yeast, resulting in a quicker proofing times. In contrast, sourdough bread relies solely on an active sourdough starter for leavening.

Sourdough discard bread combines sourdough discard with either active-dry or instant yeast, resulting in a quicker proofing times. In contrast, sourdough bread relies solely on an active sourdough starter for leavening.

Technically, sourdough discard has the same benefits as sourdough starter, since they are both wild yeast ferments. In terms of beneficial lactic acid bacteria, natural yeasts acetic acid and colonies of microbes, they are both full of them.

Why are my sourdough pancakes gooey? Your pan may have been too hot. If your heat is too high, the outside of your pancakes will burn before the inside can cook fully. Cook pancakes at a medium heat to make sure the interior set and cooks before the outside scorches.

Similar to case #2, above, discarded sourdough is used in recipes with no additional flour called for, so it can be baked immediately. The discarded starter's flour is already fermented and it adds sourdough flavor to the recipe.

If you need your starter to take a nap or be babysat, just stick it in the fridge! I have kept my inactive starter or “discard” in the fridge for six months and brought her back to life in three feedings.

I recommend keeping sourdough discard for up to one week.

If needed, mark the date on the container in your refrigerator. After one week, there is a higher chance of the discard growing bad bacteria or mold.

Where should I store my jar of sourdough discard? Store your discard in a jar in the refrigerator where it will continue to ferment, albeit very slowly, whereas at room temperature, it will ferment quickly and you will soon have very ripe discard on your hands that won't be useful for much of anything.

I left my sourdough discard out at room temperature for a few days. Is it okay? As long as your kitchen isn't too warm (I'd say 78°F or higher) your starter/discard will be fine stored at room temperature for at least a few days without feeding. The flavor will get more acidic the longer it sits.

Can I Use Old Sourdough Discard? You can use old sourdough discard if it's been stored in the fridge, however, you really want to use it up within a week - 2 weeks max. It's better to use "fresh" discard in a sweet sourdough discard recipe.

Will sourdough pancake batter keep in the fridge? ›

Yes! This batter can be prepare and stored in the fridge up to 2 days in advance. Note that your sourdough pancakes may not be as fluffy if you make the batter in advance.

What Should Sourdough Starter Look Like? A healthy starter should look nice and bubbly after it's been fed. It will have the consistency of thick pancake batter. It should be able to be poured out of your container, but it won't just fall out readily.

TASTE: Just a word to the wise, these taste like pancakes from your favorite restaurant. Thick, fluffy, soft, and delicious! They do NOT have a sour flavor, and most likely no one would know you used your sourdough starter when making them!

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

You can utilize a cold starter in any sourdough discard recipe. These recipes don't require a sourdough starter for leavening, so you can use your starter directly from the fridge. These recipes offer a fantastic solution for using excess sourdough.

More Moisture: Adding discard to recipes adds extra moisture to the baked good. This can make for delicious muffins, pancakes, waffles and more! Flavor: Discard has gone through the fermentation cycle and typically has a more sour flavor from the bacteria.

Can you use active starter in place of discard starter in a recipe? Absolutely you can! Active starter can be used in the same way as sourdough discard in sweet or savory baking.

Room-temperature starter should be fed every 12 hours (twice a day) using the standard maintenance feeding procedure: discard all but 113g, and feed that 113g starter with 113g each water and flour.