Help! what to do with 800g of very active starter
Hi all, I haven't posted in a while because I hadn't baked in a while. Can you make pancakes with just starter????
Here is what happened -- My starter had been put in the freezer for the interim. I actually found two starters both quite firm. I used to make 60% starter. Needing about 125g for my next baking I used the 45g that I had put up for the first starter and added 50g water and 100g flour. Nothing. I repeated this with more water and got bubbles.
I tried the second starter and made a 100% solution. This had some whole wheat in it. It bubbled. I repeated the process. It bubbled
That's when I came to the forum to investigate and found Mike's answer to this problem. So, I followed his instructions of feeding every 8 hours. Actually I only fed it twice more, but since I needed to bake I went to our somewhat local baker and got 1/4cup of new starter since I had my doubts about reviving my own starter. I had put all the leftover starter attempts into a quart jar and closed it tightly. I didn't stir the firm into the soft, just left it as it was. One last attempt I had put in a warm place just to see if something would finally happen.
When I came home 1.5 hours later the quart jar was overflowing. It had not been full. I put all of this into a gallon container stirred everything up smoothly and closed lightly. This was around noon. At night the gallon container had almost filled up, so it quadrupled.
In the meantime I also made a 1:2:3 solution out of the brand new starter. This tripled by nighttime.
The starter I had put in a warm place was doing nicely as well and in mid-afternoon I prepared my rye levain with this.
Now I have the huge batch of starter as well as the fresh starter from the baker. What to do with all of this. I am definitely not going to toss any of this. I was thinking pancakes.