The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Neutralizing starters

Yippee's picture
Yippee

Neutralizing starters

 Hello, dear Fresh Loafers:


 I'm considering making something similar (but not exactly the same) to waffle or pancake out of starters.


 How much baking soda would you use to neutralize the acidity of 1 cup (240g) of 100% hydration starter?


 On top of that, how much baking powder would you use to rise this batter?


 Thank you very much.  


 Yippee

davidg618's picture
davidg618

...to 8-1/2 oz. of starter (100% hydration)--that's about one cup-- I add one cup of all-purpose flour and 1/2 cup water and let the mixture do its thing overnight. In the morning I add 1 egg, and 2 tablespoons of cannola oil. I set my griddle to 350°F, and wait for the light to go off telling me its reached temperature. Immediately i add two teaspoons of baking powder, 1 teaspoon of baking soda, 1/2 tsp. of salt, and 1 tablespoon of sugar, previously mixed together. I watch the starter, flour, and water mixture foam up (the baking soda and starter acid trying to achieve a 7 pH), stir it gently to mix it reasonably homogeneously, and while the baking purists are chastising me for not listing ingredients by weight, I'm flipping and eating some of the finest, lightest pancakes I've ever tasted.


Being a frugal Yankee, it's a great way to not throw away the excess starter when I feed it its weekly maintenance.


David G.


 

Ford's picture
Ford

Different starters have different amounts of acid, so there is no definitive answer.  I would start with 1 teaspoon (3 g) of baking soda for each cup (250 g) of starter. I would not use any baking powder.  The yeast should be adequate for rising.


My recipes call for making a sponge or poolish with the starter and let that ferment overnight.  Then add the soda the next morning along with eggs and other ingredients.


I hope this helps.


Ford

Yippee's picture
Yippee

for your input, gentlemen.  Will let you know the good news if my experiment is successful.


 


Yippee

Anna K's picture
Anna K

 *** Sourdough Jack's Pancakes ***
Remove your starter/culture from the frig to warm up.
Add and mix well:
2 C good water
2 1/2 C all purpose flour
1 T sugar
Let it sit on the counter over night covered with a cloth.

Leavener - In a coffee cup mix:
1 t salt
1 t soda
2 T sugar

Mix:
2 C batter
1 egg beaten in
2 T EVOO
1/4 C milk powder

Heat up your griddle. If electric 300°-325°F. I use a Broil-King PCG-5
portable griddle.
Gently fold in the coffee cup mixture. It will start to foam.
No grease or oil is needed. Add some batter with a small gravy ladle.
Just keep frying and flipping.

These keep well in the frig. Just butter and warm up in a micro. Cover
with maple syrup. Easy to make a double recipe.
Put any starter left over back in the frig for the next time/batch. I
have had mine since 1959.

Ford's picture
Ford

I guess that "EVOO" is extra virgin olive oil.  Why make us guess?


Ford

Yippee's picture
Yippee

Thanks to her, EVOO acturally made it into the dictionary.


Yippee

SteveB's picture
SteveB

What next?... "Deelish"?  Ugh.


SteveB


http://www.breadcetera.com


 


 

Yippee's picture
Yippee

Anna.


Yippee