We have a tradition in my house of eating sourdough pancakes for breakfast every Sunday. My dad’s trusty sourdough starter has a permanent spot in the corner of our refrigerator, necessitating a stir or two every few days. Come Sunday morning, he lovingly spoons it onto his old griddle, sometimes adding blueberries or raspberries in the summer, and ushers us all to the table for a big, old-fashioned breakfast. Whether you want to make sourdough bread for sandwiches or sourdough pancakes like my dad, you’ll need a trusty sourdough starter. Carla Emery has several quick and easy starter recipes, so you’ll be creating your own sourdough masterpieces in no time.
Glen Howerton’s Starter
Mix 1 c. flour with 1 c. water. Leave it covered with a light cloth 2 or 3 days.
Hazel’s Starter
Mix 1 pkg. dry yeast, 21⁄2 c. warm water, 1 T. sugar, 1 T. salt, and 2 c. sifted flour. Dissolve yeast in 1⁄2 c. lukewarm water. Let stand 10 minutes. Stir and add remaining water, sugar, salt, and flour. Mix well. Let stand in a covered bowl for 3 days at room temperature (78–80˚F). The container should be big enough to let the starter rise to about 4 times its starting size. Stir down every day.
