Robert wrote:

I'm still new to this whole sourdough thing, and was reading at
sourdoughhome.com about what to do with the extra starter. I kind of feel
awkward about dumping so much starter down the drain every 8-12 hours when
I feed my starter. At that website there are two recipes dealing with what
to do with the extra starter.
--

I do crepes (German style pancakes):

2-3 eggs, some salt into 1/2 qt overflow starter, some flour - all
kinds, rye, rice, whole wheat, white spelt.. - of cause not all at the
same time, just what's available. I used all of those at one point. Also
partially milled grain from cleaning out the mill, altough the kernels
need to ferment for a couple of days. Then some milk until it's creamy
flowing otherwise the "pancakes" get too thick. Ferment it as you like -
none, couple of hours, days....

It's actually great to observe, how the mixture ferments into
structureless thick liquid after a while and how this even on the flat
frying pan not holding together any more. Pure rice flour is worst in
holding together (independent from fermentation).

The crepes go with jams, compotes, fruit. You can also put smashed
banana into the dough - caramelized almost immediately when fried due to
the high sugar content.


Samartha


--
remove -nospam from my email address, if there is one
SD page is the http://samartha.net/SD/