Recipe:
The night before:
Add 2 cups water and 2 cups flour to your "sludge".
Let sit out overnight at room temperature (the longer the better)
The morning of:
Take out a dollop of sludge to go back into fridge for next time.
Add 1 egg, 1 tsp. salt, 1 Tbs. sugar, 1/3 c. oil, stir.
Mix 2-3 tsp. of baking soda in a little bit of water, add.
READY!
2 comments:
Ooh, I want some sourdough starter!
This brings back memories when the girls were small and I made all our bread, yogurt, etc from scratch. I had the best sourdough starter and over time slowly switched it to 100% WW flour. We'd take it with us when we traveled and use it all over the country. But alas, we ere gone once for 6 weeks and when we came back it was all red & green with wierd molds....I was sad to let it go. My family liked the sourdough pancakes & biscuits best but I loved it to top cobblers too.
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