Method for keeping my 2 cultures active and not wasting any
I used to have two problems. The first was that I didn't bake frequently enough, so my culture would become essentially dead. The second was that I was getting rid of excess sourdough culture.
Currently I maintain 2 cultures. 1 spelt and 1 whole wheat. They taste really different.
Here's what I do to keep them vigorously active.
About twice a week I make sourdough pancakes, one time with each culture. When I take the culture out, I replenish it with fresh flour and water.
Sourdough pancake (more like crepes) Recipe:
1 cup 100% hydration sourdough culture
1/2 cup water
1 large egg.
1) I put all of this into a 1 quart mason jar. Shake it vigorously.
2) I use a cast iron pan, heated up to about low-med.
3) Pour the liquid batter onto the hot cooking surface. Flip when the edges start showing that they're cooked.
4) Top with favorite pancake toppings. I personally use crushed walnuts, cinnamon, maple syrup, whipped cream and some fruit like banana, berries, mango, etc.
It is a quick cooking breakfast. And no fermentation time is required.
This makes a very thin crepe like pancake. If you want it thicker, cut back the added water to 1/4 cup or less. Maybe even just the starter and egg.
This way, I'm not forced to bake each week, and I don't throw out anything. I'm a little frugal with some things, especially food waste. My grandma really made me feel back about starving children in other countries.
What methods do you use to maintain your culture?