Sourdough Bread

I have been experimenting with Sourdough lately. It is nostalgic for me. It is a Packer family tradition to have sourdough pancakes. My Grandpa & Grandma used to make them for us and now my Dad makes them for us. My dad shared the recipe for his sourdough start, so I tried it out and it was delish! I feel like my body digests sourdough better.  If you use whole wheat it will be more nutritious for your body, but not as fluffy & light. :)

Quick Sourdough Start:

In a large Mason Jar add:

2 C. flour 

2 1/2 C. warm water

1 Pkg. active dry yeast

Mix well. Place a lid on it, loosely! Set in a warm place for 24-48 hours (each day stirring with a plastic spoon handle morning & night). It is ready. To keep it alive feed it every day with flour & water. (My favorite flour is Alta Artisan Bread Flour from Honeyville Grain). 

If you are going to stop feeding the start for a while, store in the fridge with a loose lid.  Sourdough starts can last for years in the fridge. It  develops a liquid on top, stir it into the start. If it is discolored or dark, pour it off.  

Sourdough helps "digest" the gluten in flour and adds nutrients to your body.

To start your own Sourdough Start the old fashioned way learn how to here.

Sourdough Sponge (the sourdough part of the recipe):

1 C. warm starter (so if your starter is in the fridge, take it out and let it sit on the counter for a few hours)

1 C. Flour

1 C. Warm Water

Whisk well. Cover with plastic wrap (poke holes in it). Let sit overnight to let sourdough do it's thing. I suggest doubling or tripling this if you are making pancakes or bread for a large group. 

Pancakes:

In a large bowl add:

2 eggs

2 Tbsp. sugar (you could also use maple syrup, honey, or agave) 

1/2 tsp. salt

1 tsp. baking powder

1 Tbsp. water

1 tsp. vanilla

Add the Sourdough Sponge from above.

Stir.

Cook on a hot griddle. Place in a tortilla warmer until ready to serve.

Serve with your favorite syrup. We like Pure Maple syrup heated on the stove with blueberries infused in it, yogurt, or fruit puree. 

(Growing up we would have my Grandmas homemade butter syrup or chokecherry syrup. Us cousins would have competitions to see who could eat the most pancakes. Good times! Good Times!)

Bread:

1 C. Sponge, 1 C. warm water, 1 Tbsp. honey, 1 tsp. salt, and 3-4 C. Freshly ground Wheat flour (I used half wheat half Artisan Flour).

Mix well. Instead of kneading, fold it over & over again until it forms a ball. :) Cover with a kitchen towel or plastic wrap. Let rise in a warm place for 4-5 hours in a coconut oil greased bowl . Shape into loaves. Let rise for about another hour.

Preheat oven to 350 degrees. Bake for another 25-30 minutes or until golden brown. 

I know this seems to take a long time, but if you give it tender loving care, it will be worth it. :)

This recipe makes 2 loaves. 

Enjoy with Coconut Butter & Raw Honey. Yummmm!

Find Black Bean Soup recipe on my other blog (Ziggyfoods.blogspot.com).

Enjoy!

Recipes by:

Me

Sourdough Starter recipe by: My Dad! Love you Dad!