Thursday, November 17, 2011

Another pet and a recipe!

I have a new pet.
Another one.

I know it seems crazy.
Adding to the
2 pigs
1 dog
1 cat
14 chickens
3 rabbits
need I add... 5 children...

It is gooey. Has to be fed every day.
And you store it in the fridge when you're gone.
Have you guessed?
It's sourdough!
I've wanted to try a culture for years and years.
It's been a goal of mine really. But I thought someday.
Some other day.
When I didn't have other pets?
Or children?
I realized today was as good as ever.
Sooo I did it.
And I'm thrilled I did!
My husband really was the inspiration.
He did it first.
Not sourdough.
But another S.C.O.B.E.Y
KOMBUCHA! (that deserves another posting itself)

Here is one of the first recipes we made

Sourdough Waffles 
1/2 cup butter (or oil)
1 cup milk ( I used part water part milk)
1 cup whole wheat sourdough starter (mine is made withe rye flour)
1 tsp. salt
1 tbsp. sugar
1 1/2 cups whole wheat pastry flour or all purpose
2 large eggs
1/4 tsp. baking soda

Heat milk and butter in a pan or in the microwave. Let it cool to room temperature. Put the milk and butter mixture, sourdough starter and flour in a big bowl and mix. The consistency of the batter will depend on the moisture content of your starter. Mine was fed earlier the day before and sat out that day. Then I just mixed it up and left it for the night. So easy! The batter will expand so make sure that bowl is big enough. Cover the bowl with plastic wrap and let it rest at room temperature for 8-14 hours. I love waking up to batter almost ready to go in the morning. It might be a little bubbly, but don't worry. I like to beat my eggs a bit then add the rest of the ingredients into that bowl along with the start. Bake according to your waffle makers instructions. Enjoy their crispy light texture. (psst.. I also add vanilla when I feel like it)
"Using a sourdough can improve the nutritional value when baking with whole grains. Whole wheat flour is more nutrient rich than white flour; however, bran (present in whole wheat flour) also contains phytic acid which binds minerals such as calcium, zinc, iron, and magnesium, making them difficult or impossible to assimilate by the body. Fermenting the flour with a sourdough culture neutralizes the effect of phytic acid, so the body is able to absorb the nutrients that the whole grain contains. Many people find sourdough breads more digestible whether or not they contain whole grains, a phenomenon usually attributed to the lactobacilli aiding the digestive process."

found here
Here is the link that encouraged me to finally give it a try. I love this book, if course. I used her recipe for my starter. Simple and only two ingredients. How easy is that! I think Serene uses the same recipe.
Of course more sourdough recipes will be coming as I experiment with my starter! Check back soon!

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