NEVER Throw Away Your Sourdough Starter!
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- เผยแพร่เมื่อ 27 ก.ย. 2024
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This is a little trick i've developed in the recent weeks that continues to deliver every single day! Sourdough starters are a great tool for so many different projects in the kitchen and i’m just starting to explore the possibilities. Below is my video on Sourdough bread but there will certainly be more to share as I refine my skills.
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How to Make Sourdough Bread by Feel (No Recipe)
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If you get sick of the scallions, I bet you could do chopped kalamata olives with sesame seeds, then sub. Balsamic, olive oil, a little oregano and S&P for your traditional dipping sauce. Such a great idea! Thanks :)
love it.
I have to try that recipe!
I am also thinking some cheese, maybe cooked and dried bacon.
Olive tapenade...
I've tried it fried in butter with oregano, garlic, sesame seeds s&p and feta cheese. It was very good
Having eaten a lot of these over the last few weeks I'm relatively confident this alone is a worthwhile contribution to human knowledge
I’ve been making these for the past two years (sourdough was my quarantine hobby) and I’ve never grown tired of them!! I love the zero waste and how quick and easy it is. We call it pan bread ❤️
I actually tried it for my first time today and the inside of the pancake was super doughy I wonder what It is I am doing wrong.
Love this! I hated wasting all that flour every time I dumped it off to feed. I've made these 3 times with mixed results. I think the key is to have a risen starter that is room temp, not one directly from the fridge in a more dormant state. I also noticed the temp of the pan makes a difference. If its too hot the interior stays doughy.
Totally agree! Room temperature starter is easier to use for dough as well as in this scenario.
I just made it with yellow onions instead of spring onions, because I didn't have those.
It was one of the best things I ever ate. Really good texture and complex taste - I know what I'll do in the coming days with my starter.
Thanks!
We've been trying this for a few weeks, and I honestly think, you may have had one of the best culinary ideas in millennia.
I didn't have scallions so I used chives from my garden, that was incredible dude. Great use of starter
this is incredible. wow. took all I had to not eat my entire starter. I made a few plain with just a little salt and it's very very good and I imagine it could be pretty versatile with lots of different types of flavorings, sauces, and add ins. made mine extra thin and crispy. good lord I need to stop before I make more.
Same here.
It's absolutely delicious.
Been doing these lately since my sourdough bread was a failure I was left with the starter and yes, this is good, you can also do it with no oil in a non stick pan and it’s like a pita bread!!! Perfect for lunch!
This right here is my favorite TH-cam recipe video. This single recipe is what allows this frugal woman to not have to ever throw out her sourdough discard. It's also the first video of yours that I watched. THANK YOU!
Yo this is great. Also you can do the exact same while sneaking in a fried egg. If you pour the starter into the pan in a ring shape, form it so there's a decent size hole. Then you flip it the first time, crack the egg in the center, maybe flip back to the original side for 30sec if it needs.
I store my starter (only 50g) in the fridge as I only bake sourdough bread once a week. The morning the day before making bread I feed it once and feed it again the same night. This way you have no excess starter.
Jen Rossey hey, I've been trying to make the starter from oatmeal flour.. it's been 3 days and I don't see any bubble but the smell become kinda sour.. is that normal or what?
Totally normal. 3 days is short, keep feeding it every day. After 7-10 days (depending on room temperature) your starter will be ready.
Here is a good guide: www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/
You can wait for up to a week but you can look it up
Jen Rossey That's how I do it, too. If I want multiple large batches, I feed daily at room temp for a week or more ahead of time.
jeffry yohanes did you ever get tjis starter to grow?
I made this with the everything but the bagel seasoning from Trader Joe's and Garlic Olive Oil. What a treat! I'm worried I'll never want to make bread again, just starter pancakes.
Haha that's funny- i use the TJ everyday seasoning. Also fantastic.
100% hydrated starter is a bit thick as a batter. I found it useful to gently mix in some water. This makes for a thinner, more circular pancake that's less gummy and more delicate. The green onions embed themselves better too.
This looks like a really exciting way to use the excess sourdough starter so that it can do it's thing on the countertop. Otherwise, once developed you can slow that daily process down by putting it in the fridge, as mentioned by Laurens Peek, or If you had to halt the whole process for longer time, you could put it covered (and labeled) in the freezer, take it out when ready and away you go. It's a living organism that can, if neccesary, be slowed right down to dormant stage, only to be revived again when your schedule allows you to be more present.
Lol “Pan”means bread in Spanish. So not only is it pan bread but it’s bread bread. Love it!
You're a genius.
ps : I guess calling this a tasty diaper would sound gross, but it kinda follows the "baby" metaphor...
Alex French Guy Cooking lol
LOLOL I died!!!
Alex french guy cooking when can use the starter
Alex French Guy Cooking this would be amazing with zatar
or you could watch Alex's video on storing this stuff
It's 9 p.m. I just fed my brand new (6 day old) starter and watched this vid... I gotta tell ya, this is an AWESOME idea. I just so happen to have all the stuff laying around (for the sauce too) and it's such a brand new flavour. That tangy sourness of the starter, mixed with the scallion and sesame oil 👌👌 I used a little five spice to keep with the Asian theme and it's really and INCREDIBLE snack. Thanks so much! Much love from the Netherlands 🍞
I'm going to make this with blue cheese and finely sliced pear tomorrow morning. Now I can't wait for tomorrow morning.
Wow, my wife and I just scarfed down one of these beauties and are now ruing every bit of starter we've ever squandered. We did a tzatziki-esque sauce and it was so good! Thank you so much!!
THANK YOU! I've been nursing a new starter for the past 3 weeks, and haven't made bread yet. I feed it twice a day, and toss the extra in the trash. This is EXACTLY what I was looking for! I can't wait to eat it tomorrow for breakfast.
Good timing ;) I just made my sourdough starter about 2 weeks ago and I already made pizza, bread, waffles, & baguettes , I am addicted and it is just the beginning for me! Thank you for sharing. ~ Lawrence
How did you make the sourdough pizza dough.Thanking you
Can u share recipes u used
I made this by sauteing some leeks in the pan before pouring the starter on top of it and it worked great!
you're right, I waited for scallions but my sister bring leeks instead and it worked tho.
Thank you, I made two this morning and my whole family loved it!!! They can't wait for more lol. It was a nice change from what we've been eating in this quarantine. Great Idea, now I need more scallions:(
If you put store bought scallions in a jar of water. More grows!
Try a little salt in the batter (optional). Top with Italian seasoning, and grated Parmesan cheese.
I grow garlic chives and those instead of scallions
@@jamieoliver1976 yummy
Sourdough starter + parmigiano + pesto genovese fried in pan as seen in video. I am an addict!
Oh man I gotta try this!
Yo Cody the science guy lol
Cody!
I’ll look forward to your sourdough starter video.
Made this and it was amazing. Far and away the best and easiest thing I’ve seen to do with leftover starter.
Once its active you actually dont have to feed it every day!! Put it in the fridge and feed it at least once a week. For the breadmaking you can use poolish: make some 100% hydratation wet dough the evening before, with only 60 to 100 grams of water and flour and 20 to 50 grams (recently fed) starter. The next day you finish the dough with this (calculate for hyratation!). Using this method you don't need to maintain so much starter.
Edit:
This was my old method. New method is basically the same but without the extra step of making poolish. I Keep 60 to 120 grams of 100% starter in the fridge. The morning before bake-day I get it out of the fridge and feed it equal parts water/flour. It sits all day out of the fridge and in the evening I feed it again equal parts flour/water, making sure I have enough for my bake plans + a little for the next day. The next morning it is crazy active and it goes directly into my recipes. My loafs consist of approximately 30% sourdough (against total flour weight, including flour in sourdough, comes down to 20% of the total dough weight). When I'm done with the sourdough I feed it so I have approximately 60 to 120 grams left and put it straight in the fridge, ready for the next round.
If I keep it untouched for more than a month in the fridge a couple more refreshrounds are wise. I went to a maximum of 8 months without touching it and got it back to full power within a week. It did had a weird smell for the first couple of rounds though, so I would advise to keep some in the freezer if you're going longer than 6 months without refreshing.
It's basically bread. You can add anything you want. Spices, dry meat, olives, you can mix some powdered chocolate, add a fried egg (Don't advise to fry it directly on the bread because the batter will absorb the liquid), add cheese, dried tomatoes, anything that's not liquid and you like with bread will be good.
A little I like to give is to not put too much on the pan and spread it thin with a spoon, will cook much better. If you leave it thick the batter will absorb the oil and you'll get worse results.
You can also mix it with more flour a bit of salt and a bit of oil(very little) and make pita bread.
Started making this a while back to reduce my waste, but it has now become the main reason I feed my starter. I feed it before I go to bed and then I can bake it in the morning! You should really try Furikake (a japanese rice topping) as a topping, it goes perfect with this!
I am amazed by the different methods people use for their sourdough. Mine just rests in the fridge for months and it's fine. 😊
"You have to feed it every day!"
At that point it's just a weird roommate.
It? You have to name them, they need love!
@@SingingSealRiana "name it?" - did your mother/grandmother any people in the past 'name it'? no, but it worked just as well.
@@eighty_more_or_less First of all, there is a thing called humor.
my mother did not bake once in her life, nor did her mother, the other grandmother I never got to know, but nameing it is not unusual at all. Just like a kid, pet or plant, if you put a lot of care in something, you tend to be emotionaly invested and giving a name is part of that. The people I know of cultivating sourdough pretty much all named theirs ^^
People name their cars and boats and those are not even alive.
@@eighty_more_or_less Why so serious? It was clearly meant to be humorous..
I've made this almost every day since finding your glorious recipe. I enjoy it more than sourdough bread, really. So easy so satisfying. You are a rockstar in this house. TY.
Yallllll. I think I’m on like day 6 of my sourdough starter and just made this, I just used some dried chives that are 100% expired from my pantry and salt and pepper, maybe too much oil. Sooo gooooooddd omg 😳
Mine have bitter aftertaste :/ did yours tasted like bread?
Sherly Meliani no it had a taste to it like kind of tangy sour. Mine actually ended up smelling REALLY sour and I gave up my endeavor. I tried cooking it like I did previously to see if the taste was affected and it was inedible. It may also not be your cup of tea, my husband hates it 😂
@@KangaBooBoo mine smelled soury, i just made it, no one in my family like it, my mom even think it's poisonous 😅
i just tried exactly that.
wow! amazing! the acidity, the taste... i added some grated parmesan on one of them.
nom nom nom
I love these, thanks so much for the suggestion! As an alternative, I tried mixing chopped kimchi through the starter and then frying it. I cut the 'pancake' into pizza slices and then serve with a dipping sauce made with soy, lime juice and chili flakes! I'm going to have to try the thinner cheesy version as well.
Ohh this sounds so good!! Will try this tomorrow!
I did this with my discard this morning and it has changed my life. It was so good!
Thanking you for showing how to go a step ahead with the sourdough that we love but don't always use to bake everyday. Please keep your recipes for sourdough uses rolling. Thank you.
I got this recommended to me the second day after I started my first sourdough starter. Today I made this sourdough pancake with some spiced butter and a sunny-side-up-egg on top and it was definitely one of the best breakfasts Ive ever had. Thanks for the idea!
Fry an egg on top! Or make a mini breakfast pizza
Breakfast pizza... I need this in my life :) Thanks for the idea!
Stem & Seed I was thinking the same thing😃
Oh my god
Holy crap thank you so much
Brillant!!
I made these tonight but added thinly sliced apples, they turned out so light and fluffy! Ty so much for sharing!❤
Although my first sourdough starter is not coming along as planned, I am learning a lot and have been able to make (and eat) discard pancakes along the way! Thanks for sharing this discard option!
I made this and it was gummy. I used unfed discard. So then I used fed discard the following day. I had lots of discard so I read the reviews and experimented. I turned the heat down lid on second 3 min-gummy. I added water to thin it out-gummy. I added water and flour-gummy. Finally I added 1/2 tsp of baking soda to a cup of fed discard and one person suggested and it worked perfectly. This is an excellent quick way to use up discard if you can find a way to make it work.
dude - mix in some kimchi for a kimchi pancake. then, wash it down with some kombucha. triple probiotic
Ohh my gosh, i forgot my kombucha!
You've reminded me.😨🍄🍄🍄🍄🍄😂
That's a good idea. Better stock up on those astronaut diapers...
He will then achieve Super Hypster Saiyan
Mix the Kimchi with yogurt.
Not if you cook it ..
that's like... the most important baking industry discovery since slice bread~~~~~~~~~~~~~~~~
WHOAH!!!!!!!!! I've been looking for various ways to use my sourdough starter 'discard,' and hands down this is the most mind-blowingly awesome (and easy!) recipe ever. A MILLION THANKS! I add a squirt of Sriracha sauce to my dipping sauce.
Thank you! I honestly felt bad throwing so much of my sourdough away. This is a great idea.
Thanks for sharing! I just made this for breakfast using my 100% whole wheat sourdough discard & I’m so glad I did!!! I topped with Trader Joe’s Everything bagel topping & scallions, so sour, crunchy & chewy...just like you described!!! Yesterday was my 1st bake after 17 days of starting my starter & I made sourdough crackers with Nutritional Yeast, topped with sea salt...I’ll never buy Cheeze-its again! I can now make them!
I also made 4 pizza dough balls, wrapped them & put them in the fridge, we’re making pizzas on Sunday! I’m so glad I didn’t give up on my 3 starter experiments!! (wheat, all purpose flour & 50/50 hybrid)
Omg it was amazing!! Igot lazy and just fried it and dipped in a little salt. Still amazing!
One of the most creative uses of castaway starter I've ever seen!
Whaaaat?!? This is amazing! You just changed my life man!
I love it!! That’s my new favorite thing. So easy and so full of flavor. Thanks 🙏 🙏
I initiated my starter several days ago and it was doing great. Yesterday it didn't "grow" and I was discouraged so I made your scalliion pancakes (and added chopped leeks) with some of the starter. DELICIOUS. Now I am back to being happy because even if the sourdough bread baking doesn't pan out, I'll always have scallion pancakes. Thank you :D
I was super excited to try this. Have fried up 2 times and the middle of the dough is gluggy. Crust is great but the middle isn’t even bread like at all. Help!! I tried a bigger pan for a thinner fry but no luck.
Just lower your heat to let it reach the middle of the pancake
You know ive been wanting to get into sourdough, but this was actually my biggest hangup about maintaining and feeding a sourdough starter. Throwing half away every single day seems like such a waste! An actual use for it is exactly what I needed to finally push me into starting (pun intended) thank you!
I just made this as a social distancing dish. I used whole wheat in my starter because I'm low on white flour and need to save it for a birthday cake for my kids in April. I didn't have sesame seeds or scallions so I used the chives which are just coming up in my garden and I added sesame oil to my sauce along with soy sauce, seasoned rice vinegar, garlic powder and powdered ginger. Yummy treat!
Amazing, so not only are you saving that starter from going down the drain, but you're also getting a pancake without any eggs, milk -- really anything but some scallions (and I'm sure you could replace that in a pinch with what you have on hand).
Grocery stores around here are starting to run out of basics. This is going to be super helpful -- now I don't feel like I'm throwing away flour everyday. Honestly thank you this is amazing.
When I've watch the sour dough vids I was always offended by the idea of discarding the dough. The last time I was doing sour dough was years ago and I was baking a lot more bread. Thanks!
I made one this morning. My sourdough starter discard was fairly thick and I ended up with the most delicious English-muffin-like breakfast bread you can imagine. Thanks for the tip!
Would love more sourdough videos!
It really looks like a (almost) flat bread! Looks delicious!
“This is the best scallion pancake you will ever have”
Taiwanese people: uh, what did you just say?
Koreans and Chinese also....very Asian dish, you could even add chopped shrimp, salt and pepper
you can use all sorts of toppings (try smoked paprika too, yummm). one thing I would add to this is a nice generous pinch of salt flakes. I've been making this & having it with eggs for breakfast. i feed myself and the starter each morning with this :)
I can hear the scream of a million living Yeasts :(
j/k Iove your sourdough video man.
Cruelty to the YEASTS!
conveniently, they do not have nervous systems, so they can't feel pain
not yeast... bacteria colony. yeast is fungus
isak austin and yeast are some of the micro organisms present in sourdough starter.
saurdough starters you get from the shops are often fake :) sourdought should be allll bacteria, dead when cooked ofc
A korean (ex)boyfriend introduced me to his traditional dipping sauce a few years back: soy sauce, rice vinegar, and gochugaru. Such a staple for dipping dumplings, cuts of meat, or crispy sourdough pancakes!
Okonomiyaki - Japanese pancake batter substitute :P
I made one of these the other day with scallions, grated sharp white cheddar and a light sprinkle of sea salt and it was so delicious!
I want more starter recipes please!
Are you discarding/frying the starter before you feed or after you’ve fed that day?
Before, I'm pretty sure! That's what I do -- that way all of the batter has had a day to ferment, as opposed to just a small part of it. Works well!
Yes, when I feed my starter I have to reduce the amount first. I pour the excess into a bowl or pan to be used. Then feed my starter as normal.
Yep before you feed it. Then you feed the remainder
This is awesome!! I made this, but I added some dried seaweed as well on top. I then made a sauce like you made but added some wasabi.
AHHHHHH!! So good! Thank you!
THANKS! I just started my first yeast mother a few weeks ago & THIS thing is about to be LUNCH! I've hated the idea of throwing any away, so I've been keeping a huge quantity and baking quite a bit more than usual. This thang looks like a real life saver, man! THANKS!
Made this in the morning today with my 3 days old whole wheat starter , I fold the scallion inside, omg so soft and moist, top with sunny side up egg, yum
i have so much starter was just looking for the perfect recipe but this is perfect because its not really a recipe but looks delicious and a great way to use it up!
Question: my "scallion pancakes" seem kind of raw in the middle after frying them up this way; they looked awesome on the outside and flavor amazing, but the "chewy" inside actually looked and tasted not fully cooked...should I make sure the starter hasn't been fed recently, or...?
I have the same question! Mine end up the same way. I've tried a couple different methods of cooking because I originally thought I cooked at too high a heat and seared the outside too quick, not allowing the center to cook, but I just made one low and slow and although it was a bit better, it still had that very doughy raw-like texture. Curious to hear if he responds and if it's normal, but either way, you're not alone.
Linda McLaughlin I had the same problem. He doesn’t *say* it in the video, but I found I got much better results if you do what he *does* in the video.
After you flip the pancake, let it cook for a couple minutes, then put a lid on it and let it steam for a few minutes.
Turned out MUCH better for me, at least.
@@ErikBates Thanks for this! I had the same issue
Fantastic... I can hardly wait to try this! Thanks for sharing!
Question. I’ve tried this twice and have had trouble with the center not fully cooking by the time the outside is nicely browned. Should I be cooking at lower heat or higher heat?
generally lower heat for longer, but I had the same issue where it wasn't chewy, it was gummy, which was incredibly gross.
Did you put the lid on?
OK, after struggling with this for a while: Preheat your pan, cool on medium until brown, finish in the oven /toaster oven on bake
Thank you! I'm enjoying a "pancake" of sourdough discard with a little of Momofuku's ginger scallion sauce and half a slice of diced spam tossed in. SO good!
Dude, about 1982, I went through so emotional times, and it showed on my skin. Every Dermatologist had me using medications, instead of calling attention to my nerves or diet. I was really athletic, and never had health issues, so I didn't question them to much at first. Decades of worsen health, I've endured. Anyway, the first few months of medications like Prednisone, improved my skin on the surface, but I didn't find out until years later the damage it did beneath. I'd noticed any time I consumed wheat, I'd nearly choke while running, so I figured I was allergic to wheat. Gluten wasn't really known around that time. I avoided wheat, then all gluten for decades, until a few months ago. I've lost nearly 40 lbs, and my muscular physique, is mostly a dream. I'm reacting to everything, but much info is being shared now, and I decided to try oatmeal. I didn't react. I always felt oatmeal had some gluten, even though most claim it doesn't. Then, I decided to try a few other grains, and so far okay. About two weeks ago, I tried sprouted wheat flour pancakes, and not much of a response, but I do notice mucus. I stopped eating red meats, because its hard to digest for some, though I'd never had an issue. That's what I thought. I started to notice that I could swallow easier, so something isn't adding up. I've read about 'Leaky Gut' and it explains a lot. While reading the ingredients on the breads, I just happened to notice the sourdough breads had far less ingredients. I then noticed that the sour dough breads that were open had even less, so I decided to buy my first bread in decades. It was great, but I had a bad action, because of its sodium amount. TH-cam is a blessing to someone like me, because it has info videos. I'm trying my hand at making a starter now, but also wonder why throw a way the excess. I'm going to do your recipe, so thanks.
I hope the sourdough bread is edible for you.
Just keep in mind leaky gut syndrome is a hoax made up by alternative medicine untrained 'doctors' who prey on people like you who aren't being taken care of properly by the medical system in order to make money with their bogus magic medicine. Nothing wrong with making your own bread, but stay safe.
zerocarbzen.com/testimonials/ th-cam.com/video/d7qjh4BIGbc/w-d-xo.html jackkruse.com/getting-started/
You're making me hungry! Definitely going to try..thanks.
I saw josh yesterday at the times sq station. I was going to say hi but I was with my gf. He had a dope striped sweater on haha
I just came across your channel. I am subscribing because of your point blank honesty.
You ARE a Genius!!!! I started a GF starter (Oat flour, Buckwheat, Brown rice flour) when quarantine began and there wasn't any yeast to be found anywhere! It's finally bubbling like crazy. Since wasting it after caring for it would be dumb, I remember i'd seen this video a while back and BAM!!!! It was SO FREAKING DELICIOUS!!! I haven't had something with this particular texture since...... Probably since 10 years ago when I went GF. I added a sprinkle of sea salt, pepper, and garlic powder in addition to the scallions and sesame seeds. I can't get enough. ERRRRRrrrryday!
This was a lifechanger for me!! Highly recommend trying it out. I love to leave mine on the hot pan once it’s cooked (off heat), this way it gets really crunchy. Love to make mine with just seasam seeds, put some honey on top, lots of greens, some summer tomatoes and maybe a fried egg, thats my go-to quick meal, daily! Thank you so much for this tip, I love it and I’ve been telling people about it and ice they’ve tired it they love it too. Wonderful!
Wow! I just tried this today with my starter that’s about a month old. It tastes exactly like a scallion pancake. Coolest food trick ever.
How should I store the Sourdough Starter so it's not getting bad?
you either feed it once or twice a day or keep in the fridge until you are ready to make bread. make sure you take your starter out 1-2 days before you make bread to get the starter nice and active again!
Thanks for your answer! I will make my first starter today. And if I understand it right, after I took out some of the starter I just feed it again and put it back in the fridge and use it again. :)
Frickes , The only time sourdough "goes bad" is if it becomes infected with mold or listeria, which you will definitely see. if it turns colours--pink, black, green--or develops a fur coat, it needs to go. Otherwise, it can mature and develop for years, just like wine.
because 1,000 years ago, they totally used filtered water and plastic utensils. Trust me, I've been making sourdough for 15 years...metal utensils are just fine.
Some people take this whole hygeine thing with sourdough starters way too seriously. I mean you start it off with flour, water and random microbes in your environment and air and therefor introducing a few more from a spoon taken directly from a draw instead of one sterilized under hot water is not going to make much difference.
Anyway as you point out people were making sourdough starters thousands of years before we had any real clue about hygeine or microbes.
Wow! Yum! Mine turned out fantastic with leeks, crushed garlic and hot sesame seed oil drizzled on top before the final flip. Thanks!
this recipe is a miracle. I prepare all the time, is a game changer. thank you
I noticed that whenever you need to flip something, you use either a rubber spatula or an offset spatula. I highly recommend that you invest in a Cutco metal spatula and I promise you will be hooked for life.
I love that spatula its the only thing i use on cast iron
nine226356 same!
Can agree with this. A metal spatula is great for stuff like pancakes where you are being gentle in the first place, so even the minimal risk of damaging the surface is considerably less anyway.
I only use plastic spatula for when I am doing stir-frys and the like.
Fuck off cutco shills
cutco is an overpriced pyramid scheme. even if its good quality, its going to he charged way too damn high. my dad recently paid over 1k for a shitty cutco cooking set and i made him return after showing him that the $200 cuisineart set we already own is better.
I used the everything but the bagel seasoning... SUPER YUM!!!
[Referring to instant yeast packets]"Those are bullshit." lmao agreed
This recipe is awesome. We used everything bagel seasoning and Maldon sea salt as well as scallions and sesame.
Any more sourdough starter recipes ideas? :) would love to see them
I just made my first pancake with fresh chives from the garden and shake or two of toasted sesame/ginger seasoning. OMG!! Heaven!!! Thanks,
I made mines with thinly sliced radishes, sesame seeds and a little bit of kalamata olives. For the sauce I mixed soy sauce with some sushi vinegar, red pepper flakes and honey. Boy it was sooo good! It was out of this world. 👌
Help! This doesn't work AT ALL! Even after over 20 minutes of frying it's still raw inside, looks nothing like yours... what am I doing wrong?
Does your starter have a very high hydration? That might be messing it up but idk. Maybe mix it with some flour until it has the consistency of the starter in the video?
Maybe a lower heat and longer time cooking it could help to cook it all the way through too.
I have the same problem! Doesn’t cook inside, tried to lower the heat but nothing it refuses to lose the gooey texture
@@baumi8125 No, I do a 1:1 ratio of water to flour (half AP, half rye) so I wouldn't say it's very wet...
Hi! you have no idea how much I love your video. I have just started (month or so) making sourdough bread and it kills me every morning to dump my beautiful starter down my kitchen drain. I did make ;pancakes one morning, but who wants to do that every morning. Your idea is genius and so simple. I cannot wait to try it. such an endless recipe to add just about anything to it. thank you thank you thank you thank you. keeping your video.
Sandra Casagrande you could store it in the fridge and feed it once a week.
I couldn't resist. I headed off to the kitchen at 8:40 PM, and made a starter pancake. I topped it with a splash of olive oil, Zaatar, salt, pepper, Sumac, sesame seeds, and a touch of dried mint.
Tomorrow morning, I am going to crack an egg in the pan, and pour a ring of discard so that it touches the egg. Might be delicious.
My starter is only a few years old. It only gets fed when I think of it. It'll go for a month sometimes. The liquid (hooch) in top gets quite dark. I just stir it back in, add a little flour and set it on the counter for till the top shows bubbles. This starter is amazing!!!!!
I just tried this!!!! OMG its the best thing ever! We used soy sauce with calamansi I will be having this for breakfast everyday! lol well until I get burnt out that is. Its vegan friendly and will have to share this with my niece - thank you
I tried today and it tastes great. Thanks and it’s inspirating
Made this today, sans scallions. Delicious! Wish I could upload a pic.. thanks so much 😊