One of the things about sourdough baking is that maintaining your starter is akin to having another dependent. Only you don't have to change its diaper and send it to college. Nevertheless, once a week you have to feed it - a process of discarding half and replenishing it with equal amounts of high-protein flour and water. Back in the fridge it goes.
I reserved the half I would have discarded or redirected to baking bread and used it to ferment and overnight sponge for pancakes on Saturday morning.
It is an easy recipe resulting a very good pancake.
If you follow the recipe below cut everything in half which is plenty for a hearty breakfast for two adults. I used-up the last of some blueberries we had and substituted skim milk which happened to be what we had. Serve with butter and local maple syrup.
If I was making this for guests I'd amp-up the blueberries, use buttermilk as the recipe calls-for and fry-up some breakfast sausages from the local butcher.
This Lactobacillus fermentation is working rather well.
Raising a toast to Mad Scientist cooking....
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