Fried Sourdough Starter Recipe — Meadowlark Journal (2024)

FAQs

Can I fry my sourdough starter? ›

Making Fried Sourdough Starter really couldn't be easier! You'll find the full recipe quantities and instruction for how to make this recipe with and without caramelized onions below in the recipe card. This recipe begins with preheating a cast iron skillet over medium-low heat with 1 Tablespoon avocado oil.

Sourdough baking's history dates back to the ancient Egyptians — and interestingly, a man named Seamus Blackley, alongside a team of archaeology and microbiology experts, managed to revive 4,500-year-old yeast microbes from ancient Egyptian bread-making vessels housed in a Boston museum.

Some early miners were even known to sleep with starters in their pockets on cold nights so that the yeasts and bacteria didn't freeze to death—giving the prospectors a somewhat sour smell, which may also be part of the reason they earned the sourdough nickname.

What is a 1:1:1 sourdough starter? This sourdough starter consists of equal parts flour, water, and carryover ripe sourdough starter.

A pinch of salt either in the starter or on top afterward makes it even better. The result is a super fluffy, sour, savory pancake / fried bread that is ready by the time I finish making a pour over coffee.

The idea that a starter with greater age has more flavour or some other beneficial property are false. Too many myths about starters and sourdough in general allow people to make these claims, which generally aren't true.

Sourdough breads gave way to bread with commercial years in the 19th Century, as it was quicker to make. However, in the 1980s the world began to see a resurgence in the ancient fermented bread and it's now enjoyed by millions every day across the world.

As we have seen, a sourdough starter can last indefinitely with proper care and maintenance. So, don't let your starter go to waste – nurture it, experiment with it, and let it be your trusted companion on your sourdough journey for years to come.

Alaskans so identify with sourdough that long-time residents are often called “sourdoughs” and numerous businesses in Alaska use the word to emphasize their experience or longevity, from Sourdough Fuel (heating specialists) to Sourdough Sue's (yurt purveyors).

Sourdough is most associated with pioneers, but the Alaska Gold Rush made Sourdough bread famous, as it was the most popular and practical food for the pioneers and prospectors.

Can dead sourdough starter be revived? ›

You can try to revive it by pulverizing it and adding water, then feeding it on a regular schedule. But if it doesn't respond at all (no growth, no bubbles) after three or four days of twice-a-day feedings, you might as well start over.

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour. Why do you need to use these two types of flour?

Compared to whole wheat flour, rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter. Overall, it has a lower gluten protein content than wheat flour, which means it produces slack, sticky, and dense doughs.

High Temperatures - preheating your oven with your sourdough starter inside can lead to your starter's demise - but it would have to be completely baked for it to be completely unresponsive to some TLC.

You shouldn't eat sourdough discard raw but you absolutely can eat it cooked! This sourdough fried bread uses pure sourdough discard for the dough.

If your sourdough starter has been exposed to high heat, it may be damaged beyond repair. Generally speaking, anything over 50c/120f is going to damage the starter. If you've left it in or next to a heat source for too look, it is possible that your starter has suffered.

If you think you killed your starter with heat, always use a probe thermometer to take the temperature in the center of the starter. If it is below 130F/54C it is still alive, even if it was exposed to a higher oven temperature for a short time.