Fried Sourdough Starter Recipe — Meadowlark Journal (2024)

FAQs

Can you fry your sourdough starter? ›

Making Fried Sourdough Starter really couldn't be easier! You'll find the full recipe quantities and instruction for how to make this recipe with and without caramelized onions below in the recipe card. This recipe begins with preheating a cast iron skillet over medium-low heat with 1 Tablespoon avocado oil.

Some early miners were even known to sleep with starters in their pockets on cold nights so that the yeasts and bacteria didn't freeze to death—giving the prospectors a somewhat sour smell, which may also be part of the reason they earned the sourdough nickname.

Blackley's sourdough starter, created from 4,500 year-old yeast, is considered the oldest sourdough starter, per Oldest. Other starters like the Saint Honoratus Wheat also are quite old. A bakery called Chrissi's Farmhouse Bakery uses it and said, “This noble starter dates back 900 years.

If you think you killed your starter with heat, always use a probe thermometer to take the temperature in the center of the starter. If it is below 130F/54C it is still alive, even if it was exposed to a higher oven temperature for a short time.

You can try to revive it by pulverizing it and adding water, then feeding it on a regular schedule. But if it doesn't respond at all (no growth, no bubbles) after three or four days of twice-a-day feedings, you might as well start over.

Alaskans so identify with sourdough that long-time residents are often called “sourdoughs” and numerous businesses in Alaska use the word to emphasize their experience or longevity, from Sourdough Fuel (heating specialists) to Sourdough Sue's (yurt purveyors).

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

Myth 5: Really old starter tastes better.

While flavor does increase in the beginning, eventually it plateaus.

Sourdough breads gave way to bread with commercial years in the 19th Century, as it was quicker to make. However, in the 1980s the world began to see a resurgence in the ancient fermented bread and it's now enjoyed by millions every day across the world.

Who found the 4500 year old yeast in Egypt? ›

With the help of Dr. Serena Love, an Egyptologist, and microbiologist Richard Bowman, Blackley literally brought history to life. To get the ancient yeast, Blackley visited the Museum of Fine Arts in Boston and the Peabody Museum of Archeology and Ethnology.

If you feed it by carrying over a large percentage of ripe sourdough starter, it will be ready earlier. On the other hand, less carryover means it will take longer to ripen, assuming it's kept at the same temperature.

A pinch of salt either in the starter or on top afterward makes it even better. The result is a super fluffy, sour, savory pancake / fried bread that is ready by the time I finish making a pour over coffee.

You shouldn't eat sourdough discard raw but you absolutely can eat it cooked! This sourdough fried bread uses pure sourdough discard for the dough.

Method. Drizzle extra virgin olive oil in a pan, heat over medium heat and grill the sourdough bread on one side. Once golden turn and brown the other part. Garnish with freshly ground pepper, extra virgin oil and a bit of dill.

May support gut health

Although the beneficial microbes in the starter tend to be lost during the baking process, the fibre and plant compounds, called polyphenols, become more bio-available. These act as an important fuel source for our gut microbes, which explains why sourdough is a gut-friendly choice.

Yes, there are actually several health benefits to using sourdough discard in your cooking and baking.