Sourdough Pancakes

The second recipe I made with my sourdough discard is pancakes. I couldn’t believe how fluffy these pancakes got.

Sourdough Pancakes

Adapted from

1/2 cup sourdough starter

1/2 cup flour

1/2 tsp baking soda

1/4 tsp salt

1 TBS canola oil

3 TBS lightly beaten egg

Preheat the griddle or frying pan over medium heat; about 350 degrees Fahrenheit.

In a small bowl, combine the flour, baking soda and salt; mix well.

In another bowl, combine the egg, oil and sourdough starter.

Add the wet ingredients to the dry ingredients and mix until just moistened.

Drop by ¼ cupfuls onto a heated pan coated with cooking spray. Cook until the bottom is golden, 2-4 minutes. Flip the pancakes and cook until the other side is golden.

Sourdough Cranberry Date Muffins

My sourdough starter, Blanche, died from neglect. I thought I knew how to take care of a starter properly but found out otherwise. So I will do some more research and try again after my Whole 30.

Although I didn’t get to my end goal of making bread with my starter, it wasn’t a total waste. I was able to make some really awesome recipes with my sourdough discard. You know, the stuff you throw away when you feed your starter.

The first sourdough discard recipe I tried was for sourdough cranberry date muffins. The muffins were light and tender with a nice balance of sweet and tart.

Sourdough Cranberry Date Muffins

Adapted From The King Arthur Flour Website

1/4 cup water

3/4 cup chopped dates

4 TBS sugar

1/4 cup melted butter or canola oil

1/2 tsp vanilla

3/4 cup fresh or dried cranberries

1/4 cup chopped walnuts, optional

3/4 tsp baking soda

1/4 tsp salt

1 egg

1/2 cup sourdough starter discard

1/2 cup plus 2 TBS all purpose flouf

Preheat the oven to 400°F. Grease the wells of a 6 cup muffin pan.

In a medium saucepan, combine the water, dates, sugar, butter, and vanilla. Bring mixture to a boil over medium heat, stirring often.

Remove the sauce pan from the heat and stir in the cranberries, nuts, baking soda, salt, and eggs; mix thoroughly. Stir in the starter and the flour until evenly combined.

Fill the cup 2/3 full. Bake the muffins for 17 to 19 minutes, until a toothpick inserted in the center of one comes out clean.

Remove the muffins from the oven and cool them in the pan for 5 minutes before transferring them to a rack to cool completely

Sourdough Adventures Starter Day 3

This morning when I fed Blanche, she still didn’t look like she changed much, except there were the light yellow spots on the surface of the flour mixture. At first, I thought the surface had dried out and gotten crusty but when I lightly touched it the surface was still moist. Then I worried those light yellow spots were mold but the flour mixture didn’t have an odor of any kind so it wasn’t mold. So then I assumed that the yellow spots were part of what was supposed to happen and mix them it the flour mixture when I fed it 1 tablespoon of flour and 1 teaspoon of water.

The day’s instructions said within 12 – 24 hours after the 3rd feeding I should start seeing bubbles on the surface. Sure enough as the day progressed I saw bubbles on Blanche’s surface and she obviously increased in size and had gone from a rather shaggy mass of flour and water to a much smoother and much bigger mass of flour and water.

I am so excited to see the changes in Blanche that mean she is really starting to grow into a real, live starter I can make bread and as I have discovered, many other things with.

Tomorrow, I’ll start feeding Blanche twice a day until I have enough starter to actually bake bread.

This is what Blanche looked like 12 hours after the third feeding. . You can really start to see the difference from day one.