Still, it will be great to see the sparkly contact paper (from the 60's) covered 1940's metal cabinets ride off into the sunset (actually we're re-using them for more prepper supplies in the basement.)
Yo, Mom where did my treat jar go?
So I made some whole wheat pancakes with mostly sourdough starter and they were really tasty - fairly thin but melt in your mouth soft, not tree hugging hippie crunchy from the whole wheat. You can type in "wild yeast" in the search function on this blog if you are new here. There are posts with links with info on buying your wild yeast starter from Azure Standard - or even better, harvesting it from your own garden. I've not bought or used commercial yeast in ANY of my grain products since making up a batch of this for the refrigerator and I bake my bread from scratch each week.
1 and 3/4 cups wild yeast/whole wheat sourdough starter (room temperature)
1/4 cup whole wheat pastry flour (I use Bob's Red Mill)
3/4 tsp salt
2 Tablespoons honey
Splash of vanilla
Pinch of spice (cinnamon, nutmeg or cardamom)
1 extra large egg (or two regular)
4 Tablespoons butter melted
1 Tablespoon hot water
1 teaspoon baking soda
In a cup mix 1 Tablespoon of hot water with the baking soda and FOLD in (do not stir briskly) right before you cook them on a hot, oiled cast iron griddle.