Scott Campbell, Beverley Anne’s husband, got this sourdough starter recipe from Bevy Anne’s daughter Lorraine’s husband Kenneth. He shared with us the recipe, and gave Jean some of the starter he has had for several years in a crock pot he gave to her while she and Bryant were visiting in 2012. Crock pots don’t usually have lids, but Scotty made the lid for this one.
Here’s the starter recipe.
SOURDOUGH STARTER:
1 cup buttermilk
1 cup flour
Mix well and let stand at least 48 hours or until it starts to ferment and has a pleasing sour odor. Each time the starter needs to be replenished, add flour and evaporated milk in equal amounts (1 cup flour and one cup evaporated milk), allowing to stand in warm place for 12 hours – or until starter has worked. Cover tightly and store in refrigerator until needed.
The starter replenished every week with flour and water will last for years.
Note: These instructions show both milk and water a s a way to replenish; they both work.
WARNING: NEVER USE METAL TO STORE-USE GLASS OR PLASTIC!!! NEVER LEAVE METAL
SPOON IN BATTER!!! STIR WITH WOODEN SPOON. IF STARTER TURNS ORANGE, IT IS NOT SPOILED, BUT IF IT TURNS GREEN IT MUST BE DISCARDED!!!
For any recipe which calls for basic batter, do as follows:
The evening before you want pancakes, waffles or breadstuffs, measure 1 cup of starter from your sourdough starter into a large enough mixing bowl to allow the batter to ferment and rise, add two cups of warm water and two cups of flour. The mix may be thick and lumpy, but it will smooth out overnight, cover with wax paper and allow to stand over night in a warm place. (I always mix the entire starter and remove part of the starter in the morning and store it in the refrigerator).
Note: I only mix one cup of water and once cup of flour.
Note: Always save some starter before you start to mix the pancakes.
(Starter may be frozen and will keep a long time.)
THIN PANCAKES:
2 cups of batter
1 cup evaporated milk
1 tsp. salt
1 egg
2 Tbsp. sugar
2 Tbsp. cooking oil
1 tsp. baking soda
Combine batter, egg, cooking oil and milk and beat thoroughly.
Combine salt, soda and sugar and blend together until smooth, eliminating any lumps of soda.
Note: The above pancake mix will make a lot of pancakes, so reduce to what
you think you will need.
I always make one half cup of batter and two eggs so it would be more
nutritious for our children. I also use 1/4 tsp. of salt and 1/4 tsp. of
soda. I don’t add any more milk or water.
If I used two cups of batter, I would use three or four eggs.
Note: I make a batch of starter with one can of evaporated milk and two cups
of flour and let stand overnight, then remove all the batter except what I’m
going to use and put the balance into my jar, then refrigerate. Then the
next few times I remove only 1/2 cup to make the next batch of pancakes.
