Wolfy's Sourdough Pancakes

[Yellowyak]

This is a long overdue public Thank You to Wolfy. A few months back Wolfy had posted in the What did you have for dinner thread (http://bladesandbushlore.com/index.php?topic=6652.msg211314#msg211314) that he had made some sourdough pancakes. I made a comment that I'd like to try making a sourdough starter someday.

Not long after I made that comment, Wolfy sent me a PM offering to send me some of his sourdough starter and instructions on how to feed and maintain it.

A short period later I received an envelope in the mail containing a package of dried sourdough starter, a hand written list of instructions, and a printed copy of his coveted Sourdough Pancake recipe. In the note, Wolfy stated that the starter began its life 39 year ago when in 1976 he made it from Wild Nebraska Yeast obtained from dried plum skins and potatoes. Nebraska, it's not too bad...

It's been a few months since I received the starter and I'm proud to say that with Wolfy's excellent instructions, I have a very healthy starter that's easy to maintain and will last me forever if I do my part.

Craig, thanks so much for taking the time and effort to dry the starter, package it, sending it to me, and for the great pancake recipe, it was all VERY much appreciated.

So, for dinner tonight, we had Wolfy's Sourdough Pancakes. As my kids said, these are the best pancakes we've ever had, and it's true, very yummy. And the aroma of the sourdough, heavenly.

Below are a few pictures I asked my wife to take with her DSLR instead of my normal cell phone pics, they tell the story better than I can.

[imnukensc]

Man..........I just ate and I believe I could still eat a stack of those right now!  They look delicious and I'm sure they were.

[rogumpogum]

Of course, now I have to give Wolfy a wiggle of the eyebrows and a sidelong glance at his starter. I've always wanted to try something like that, for pancakes and biscuits and small loaves of bread, but could never get a starter started, lol.

Those pancakes look -amazing-.

[pete28]

Me likey pancakes me likey pancakes! Sending that eyebrow twitch and grin as well

[madmax]

Daaaaaaaaang!!!!!!!!!!

Yuuuuuuuummm!!!!!!

[Yellowyak]

Daaaaaaaaang!!!!!!!!!!

Yuuuuuuuummm!!!!!!

I'm bringing some of this to KICCO...

[Dano]

That's the best looking stack of flapjacks I've ever seen!!!  I'm seriously drooling!

[Punty]

  Even without the pictures, the ring of "sourdough pancakes" just sounds amazing!

   Wolfy's the man. He's a good guy.........most of the time.

 

[wolfy]

This is a long overdue public Thank You to Wolfy. A few months back Wolfy had posted in the What did you have for dinner thread (http://bladesandbushlore.com/index.php?topic=6652.msg211314#msg211314) that he had made some sourdough pancakes. I made a comment that I'd like to try making a sourdough starter someday.

Not long after I made that comment, Wolfy sent me a PM offering to send me some of his sourdough starter and instructions on how to feed and maintain it.

A short period later I received an envelope in the mail containing a package of dried sourdough starter, a hand written list of instructions, and a printed copy of his coveted Sourdough Pancake recipe. In the note, Wolfy stated that the starter began its life 39 year ago when in 1976 he made it from Wild Nebraska Yeast obtained from dried plum skins and potatoes. Nebraska, it's not too bad...

It's been a few months since I received the starter and I'm proud to say that with Wolfy's excellent instructions, I have a very healthy starter that's easy to maintain and will last me forever if I do my part.

Craig, thanks so much for taking the time and effort to dry the starter, package it, sending it to me, and for the great pancake recipe, it was all VERY much appreciated.

So, for dinner tonight, we had Wolfy's Sourdough Pancakes. As my kids said, these are the best pancakes we've ever had, and it's true, very yummy. And the aroma of the sourdough, heavenly.

Greg, I am so very pleased to hear that you & your family are enjoying the sourdough pot and the pancake recipe........but then again, how could you not?    From the photos, it looks like you've mastered the art & science of maintaining a sourdough pot and are now reaping the rewards of being able to enjoy those light & toothsome sourdough pancakes for eternity. 

It's nice to know that my home-grown Nebraska sourdough 'yeasties' now have some offspring in Florida, too.   If any of the Kracs down there end up wanting a culture of their own, maybe you could get them started at Kicco with tablespoon or two and a copy of that recipe epistle that I sent you......it would save me some time and postage.

For the rest of you LONG TIME B&B MEMBERS (more than 100 posts) that would like a 'start' of your own, just PM your mailing address and we'll get you on the road to Sourdough Utopia.  Like Greg said, the pancakes are ambrosia, easy to create and a good way to get used to maintaining & feeding your own sourdough pot, but don't stop there.......the biscuits and bread are UNBELIEVABLE!

[rogumpogum]

For the rest of you LONG TIME B&B MEMBERS (more than 100 posts) that would like a 'start' of your own, just PM your mailing address and we'll get you on the road to Sourdough Utopia.  Like Greg said, the pancakes are ambrosia, easy to create and a good way to get used to maintaining & feeding your own sourdough pot, but don't stop there.......the biscuits and bread are UNBELIEVABLE!

  

[Yellowyak]

You got it Wolfy. If any of the Kracs want some of this excellent starter, let me know and I'll bring some to Kicco.

[Spyder1958]

Thanks Greg for sharing, we love some pancakes here, and yours look perfect. I'll take you up on that starter.

And a big thanks to our Grand Pooh-bah Craig, Ya, Nebraska, its not to bad.

[Unknown]

Dont shoot me but; is that margarine?

[Yellowyak]

Dont shoot me but; is that margarine?

LOL, no, it's room temperature salted butter.

[Yellowyak]

Thanks Greg for sharing, we love some pancakes here, and yours look perfect. I'll take you up on that starter.

And a big thanks to our Grand Pooh-bah Craig, Ya, Nebraska, its not to bad.

Thanks Spyder, I'll hook you up at KICCO. I'm going to bring along a few packets.

[Unknown]

Dont shoot me but; is that margarine?

LOL, no, it's room temperature salted butter.

then I'm sure i need not ask about the syrup

[Yellowyak]

Was out of maple syrup at the time, this was Aunt Jemima.

[FlaMike]

Since Yellowyak doesn't seem to be in the shootin' mood, I'll confess that I really don't share the need to pour tree sap on pancakes. I much prefer Pure Cane Syrup! Funny thing is, it's getting harder and harder to fine, even down here where its made!

Most of the time, somewhere on the label you find the words, "Artificially Maple Flavored."

Why do I get the feeling I just painted a target on my back? 

Mike S.
Spring Hill, FL

[madmax]

I'd like wolfy to reveal the age of that sourdough.   

[wolfy]

I'd like wolfy to reveal the age of that sourdough.   

Just like Greg revealed in his OP, I started it in 1976 from wild plum skins, homegrown potato skins and unbleached flour.......been percolatin' for 39 years.

[madmax]

Yeah baby.  Good stuff!

[Yellowyak]

Just set out a batch of starter to percolate so I can make some sourdough bread bowls for Sunday dinner. The wife makes a killer broccoli and cheese soup, I must say, better than the Panara version. Hopefully the bread bowls will turn out okay.

[SIXFOOTER]

I'd like wolfy to reveal the age of that sourdough.   

Just like Greg revealed in his OP, I started it in 1976 from wild plum skins, homegrown potato skins and unbleached flour.......been percolatin' for 39 years.

Wolfy that is seriously impressive. I think I have a handful of tools, a bow and a knife from back then. Nothing near as fragile as a sour dough starter

[SIXFOOTER]

Since Yellowyak doesn't seem to be in the shootin' mood, I'll confess that I really don't share the need to pour tree sap on pancakes. I much prefer Pure Cane Syrup! Funny thing is, it's getting harder and harder to fine, even down here where its made!

Most of the time, somewhere on the label you find the words, "Artificially Maple Flavored."

Why do I get the feeling I just painted a target on my back? 

Mike S.
Spring Hill, FL

Let me know if you find a source, I have ideas.....

[Yellowyak]

I tried a couple of times over the last few days to make some Sourdough Bread Bowls. Each time the interior of the bread was good, the chew and taste was great, but the crust was more like a scone. I think I need to let the dough spend some more time proofing. I'll try again this weekend when I have more time

While the bread was proofing, I made some homemade butter from some heavy whipping cream. It turned out really good. Got about 14.5 ounces of butter from 32 ounces of whipping cream. Also got a little over 12 ounces of buttermilk that's going into some homemade coleslaw for tomorrow nights dinner.

Butter:


Sourdough Bread:


Sourdough Bread Bowls with my wife's Broccoli and Cheese Soup

[wolfy]

Greg, go to www.breadtopia.com and follow that guy's video tutorial to a 'T' on how to make artisan round loaves.  The bread comes out perfectly......at least it does for us.

[Yellowyak]

Thanks Craig. I've visited that site many times. They've got some excellent information. Most of their instructional videos and recipes utilize the no knead approach, and while I enjoy using that method, I've been attempting to use more traditional techniques in making bread using the starter. This weekend I plan on making a few batches using different techniques, just to experiment and get more confidence and experience in working with the starter.

[wolfy]

I understand, BUT the thing is, in attempting to produce a good loaf of bread with wild sourdough the LESS it is kneaded the BETTER it is.  The new-fangled 'no-knead' bread recipe that first came out in the The New York Times was originally developed for use with packets of commercial yeast, but research will reveal that the 'no-knead' method is the TRADITIONAL and most effective way to a good loaf of sourdough bread.  It took ME a LONG time to figure that out.

[Yellowyak]

I'll definitely take your advice and make some using the no knead method this weekend. Makes sense that this would be the more traditional method.

And I just can't get over that yeasty smell and taste, its pretty amazing how it all works.

[wolfy]

Just found this in my news this morning.....

https://www.atlasobscura.com/places/sourdough-library?utm_source=Atlas+Obscura+Daily+Newsletter&utm_campaign=8e562b3dc9-EMAIL_CAMPAIGN_2020_04_07&utm_medium=email&utm_term=0_f36db9c480-8e562b3dc9-69712057&mc_cid=8e562b3dc9&mc_eid=537596707d

....and this related article....

https://www.atlasobscura.com/articles/what-bread-did-ancient-egyptians-eat?utm_source=Atlas+Obscura+Daily+Newsletter&utm_campaign=8e562b3dc9-EMAIL_CAMPAIGN_2020_04_07&utm_medium=email&utm_term=0_f36db9c480-8e562b3dc9-69712057&mc_cid=8e562b3dc9&mc_eid=537596707d

[wsdstan]

That  starter library is interesting, never heard of this place but looks interesting. 

The second link about the Egyptian yeast and methods of baking is really good.  That guy who invented the X-Box is a piece of work.  I wonder how much bread it takes make a Ton.

I can see why the guy's contact with the archeology types wasn't productive at first.