Yukon Sourdough Starter Recipes

YUKON SOURDOUGH STARTER

Steps:

• Dissolve yeast and sugar in warm potato water in a stone jar or crock-and make it a really big one or a huge bowl.
• Stir in flour, mix well, andplace in a warm spot for 24-36 hours, until mixture is bubbly and sour smelling.
• Before using"feed" the starter with the feed ingredients.
• Beat in the starter well and let sit for 8-12 hours, then use.
• Always, Always keep at least 1 Tablespoon.
• starter for your new batch.
• You can keep your starter in the fridge for a few weeks, but set it out the night before you want to use it (feed it first).

YUKON SOURDOUGH FLAPJACKS (PANCAKES)

Steps:

• To proof your starter, feed it with equal amounts of flour and water (start with 1 cup of starter and at least 1 cup each of flour and water); cover and let sit overnight.
• Next morning, measure 2 cups of the proofed starter into a mixing bowl.
• Add egg, oil, sugar, and salt to the starter and mix briefly.
• Add enough flour to attain the desired consistency and mix until lump-free.
• Just before cooking the pancakes, dissolve baking soda in 1 Tbsp of warm water and gently blend into batter (See Note).
• Once baking soda is blended in, do not stir again.
• With a pitcher or ladle, pour 2 to 3-inch rounds on a hot (400 F) griddle.
• Cook 2 to 4 minutes, until bubbles form on surface.
• Turn and cook for an additional 2 minutes; serve hot.
• NOTE: If time permits, omit baking soda and stir 1 cup white flour and 1/2 cup of milk into batter.
• Proof, covered, for 1 hour at 85 degrees F, and then without stirring pour batter onto hot griddle--this will make pancakes extraordinary.