I wanna make sourdough pancakes

Puggles

Puggles

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The recipe calls for 1 cup of discard, but I only have about 1 cup (or just a bit over that), and I don't want to risk losing my starter from some mistake (unlikely, but I still don't like to gamble with all my starter). Should I just do a normal feeding, but just double everything, and wait a day or two for it to mature and then take from that? I usually feed 100g of water, 100g of flour, and about 30-50g of mature starter. Should I just do 200g of water, 200 flour, and about 80g of mature starter, and then still save the discard from this feeding?

It's been so long since I've had to make more starter than usual, and I don't remember how I did it last time, that's how long ago it was.
 
Puggles said:
The recipe calls for 1 cup of discard, but I only have about 1 cup (or just a bit over that), and I don't want to risk losing my starter from some mistake (unlikely, but I still don't like to gamble with all my starter). Should I just do a normal feeding, but just double everything, and wait a day or two for it to mature and then take from that? I usually feed 100g of water, 100g of flour, and about 30-50g of mature starter. Should I just do 200g of water, 200 flour, and about 80g of mature starter, and then still save the discard from this feeding?

It's been so long since I've had to make more starter than usual, and I don't remember how I did it last time, that's how long ago it was.
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I'd feed it today as normal then feed it again tomorrow instead of doubling all at once.
 
JAS_OH1 said:
I'd feed it today as normal then feed it again tomorrow instead of doubling all at once.
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You think one day is enough time for that amount to mature to a point of another feeding? That seems like it's cutting it kind of close, but I could be wrong.
 
Puggles said:
You think one day is enough time for that amount to mature to a point of another feeding? That seems like it's cutting it kind of close, but I could be wrong.
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It depends on how cold your kitchen is, but yeah, might take longer. If you turn your oven to 170f and then turn it off, wait a bit to cool down, then put your starter in to jump start it, that should help get it going.

If you have a waffle iron, here's an excellent waffle recipe I've used.
Overnight Sourdough Waffles - Lovely Little Kitchen
 
JAS_OH1 said:
What about splitting your starter in 2 separate jars and feeding each separately? Then you can stash one in the fridge?
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I fed it with a larger amount than usual, not a whole lot, but it should be enough. When I make pancakes, I usually change to waffles because I like waffles more, so I'll probably use the recipe you linked.
 
Puggles said:
I fed it with a larger amount than usual, not a whole lot, but it should be enough. When I make pancakes, I usually change to waffles because I like waffles more, so I'll probably use the recipe you linked.
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It's a delicious recipe. I usually double it and keep some in the fridge for reheats.
 
Puggles said:
I fed it with a larger amount than usual, not a whole lot, but it should be enough. When I make pancakes, I usually change to waffles because I like waffles more, so I'll probably use the recipe you linked.
Click to expand...
I should also get in the habit of just having a larger amount of start always on hand in my fridge. I don't plan for recipies a lot and like to make stuff when the idea hits. I don't like having a long, 2-4 day project thought up ahead of time. So If I just have more starter than I'll have more than what I need, thus saving time. PuGGleMaTH™
 
Here's some i made Sunday.
20250920_171158.jpg
20250920_171229.jpg
 
Puggles said:
I should also get in the habit of just having a larger amount of start always on hand in my fridge. I don't plan for recipies a lot and like to make stuff when the idea hits. I don't like having a long, 2-4 day project thought up ahead of time. So If I just have more starter than I'll have more than what I need, thus saving time. PuGGleMaTH™
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I keep a large jar (or 2) in the fridge of discard.
 
Puggles said:
There's nothing like the taste of real maple syrup. It's so "clean" tasting.
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I like to blend it with honey because maple syrup is too much maple (for me). Aldi has good prices on that and their honey is good, too.

I was skeptical about that recipe when I first saw it but when I made them the 1st time, I had to agree that they were indeed top notch. Never bothered looking for a different one.

Oh, you could add a touch of yeast if you wanted to make them more yeasty. They're good (great) either way.
 
Puggles said:
The recipe calls for 1 cup of discard, but I only have about 1 cup (or just a bit over that), and I don't want to risk losing my starter from some mistake (unlikely, but I still don't like to gamble with all my starter). Should I just do a normal feeding, but just double everything, and wait a day or two for it to mature and then take from that? I usually feed 100g of water, 100g of flour, and about 30-50g of mature starter. Should I just do 200g of water, 200 flour, and about 80g of mature starter, and then still save the discard from this feeding?

It's been so long since I've had to make more starter than usual, and I don't remember how I did it last time, that's how long ago it was.
Click to expand...
You can also make half the recipe :)
 
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