“Innisfree sourdough” starter began in a bowl on top of our refrigerator and has been going strong ever since. However, making sourdough bread by hand is an all day proposition, and for various reasons, our starter languished in the back of the fridge for a long time. We recently got it back out and have […]
“Innisfree sourdough” starter began in a bowl on top of our refrigerator and has been going strong ever since. However, making sourdough bread by hand is an all day proposition, and for various reasons, our starter languished in the back of the fridge for a long time. We recently got it back out and have been nursing it back to health over the last week. Which means feeding, adding water, and splitting the starter as it grows. Which then means there is a LOT of sourdough starter hanging around!

Denny came up with a great sourdough pancake recipe, and I’ve now made 3 double batches to use up the extra starter (I’m also attempting sourdough tortillas, but the dough needs to set overnight, so we’ll see what happens tomorrow!). That translates into 6 cups of starter, 6 cups of flour, 12 eggs, 12 tablespoons each of olive oil and local raw honey, 6 teaspoons each of salt and baking soda, and water to make it batter.
That’s a lot of pancakes!
Denny’s Sourdough Pancakes:
1 cup sourdough starter, 1 cup flour, 2 eggs, 2 tsp olive oil, 2 tsp honey, 1 tsp salt, 1 tsp baking soda.
Mix all ingredients in a glass bowl, and add water until pancake consistency. Let rest 10 minutes – when it’s bubbly, it’s ready. Cook (I use a greased cast iron skillet) and enjoy!
Read more at my Innisfree Farm weblog...