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Figured I'd share this one, it's healthy and a great way to start the day on a cold morning. I think you could feed an army with this mix, I ate 3 and was too full. This would be good for feeding the kiddos. If you don't like the taste of whole wheat, you can use other flour, just make sure to keep the proportion the same.


Sourdough Flapjacks

1/2 cup (1 stick) butter, melted
1 cup milk
Add the milk-butter mixture to:
~1 Cup sourdough starter
1 tsp salt
~1 Tbsp Honey
1 Cup Whole Wheat flour
½ Cup White flour
2 Tbsp Flaxseed meal

Mix together to form a thick batter, cover the bowl tightly with plastic wrap and let stand at room temperature for 8-14 hours. If you do this before going to bed, you’ll have the batter ready for breakfast the next day.

Start preheating your cast iron skillet, then whisk in 2 large eggs and 1/4 tsp baking soda into the batter. Add a bit of warm water to the mix until you get your preferred consistency. Whisk until well mixed.

Do I have to use cast iron, or will modern cookware work?


Sent from my Vox Mortem

Surprised you're allowed to cover it with plastic wrap. Figured it'd be "pine bough" or something like that.

The Duck Hammer wrote:Do I have to use cast iron, or will modern cookware work?


Sent from my Vox Mortem

I only us cast on certain meats and only sometimes. Modern, better cookware will work just fine.

Eric Haynes wrote:

The Duck Hammer wrote:Do I have to use cast iron, or will modern cookware work?


Sent from my Vox Mortem

I only us cast on certain meats and only sometimes. Modern, better cookware will work just fine.

I was just messing with MT. Thanks for the serious answer though.


Sent from my Vox Mortem

The Duck Hammer wrote:

Eric Haynes wrote:

The Duck Hammer wrote:Do I have to use cast iron, or will modern cookware work?


Sent from my Vox Mortem

I only us cast on certain meats and only sometimes. Modern, better cookware will work just fine.

I was just messing with MT. Thanks for the serious answer though.


Sent from my Vox Mortem

I thought I was too. I know how emotional these guys get about their cast iron pans.

Eric Haynes wrote:

The Duck Hammer wrote:

Eric Haynes wrote:

The Duck Hammer wrote:Do I have to use cast iron, or will modern cookware work?


Sent from my Vox Mortem

I only us cast on certain meats and only sometimes. Modern, better cookware will work just fine.

I was just messing with MT. Thanks for the serious answer though.


Sent from my Vox Mortem

I thought I was too. I know how emotional these guys get about their cast iron pans.

Yea they do. I see what you did now. My bad.


Sent from my Vox Mortem

I've tried to get a sourdough starter going several times now and they always go bad. MT, any tips on starting and maintaining sourdough?

The Duck Hammer wrote:Do I have to use cast iron, or will modern cookware work?


Sent from my Vox Mortem

yeah should be fine

assateague wrote:Surprised you're allowed to cover it with plastic wrap. Figured it'd be "pine bough" or something like that.

plastic wrap or a clean dish towel, just something to keep it covered so it won't dry out.

flight control wrote:I've tried to get a sourdough starter going several times now and they always go bad. MT, any tips on starting and maintaining sourdough?

is it molding on you? you have to clean the container every 2-3 weeks. to get one started, use a good flour and mix 4 parts flour with 3 parts water. leave the top off the container for 3 days so it can "catch" bacteria. sourdough results from several stages of bacterial growth that results in a highly acidic environment that is sterile except for the "good" sourdough bacteria. this takes a minimum of a week to occur.

during the first 10 days is the most likely time for your starter to go bad, you need to let it catch a strain, then you have to feed the strain, the bacteria will take care of the rest. feed it every 12 hours for the first week, just a half cup or cup of flour per feeding. start cycling out "old" starter with new flour, take a cup of old out then feed. you can't use the starter for the first week anyway, unless you like sitting on the pot for a day or two. after ten days, you should have viable starter that can be used. it should smell slightly beery and acidic at the same time.

Cool. It wasn't mouldy, it had weird orange streaks through it, might be normal, but I wasn't taking any chances. I'll try again with your method.

assateague wrote:Surprised you're allowed to cover it with plastic wrap. Figured it'd be "pine bough" or something like that.

i used a moose's nut sack to keep it authentic

You have many Moose down there in TC?

Sent from my phone.

Olly wrote:You have many Moose down there in TC?

Sent from my phone.

nope

Olly wrote:You have many Moose down there in TC?

Sent from my phone.

Jr made a hat for John from one of their nut sacks.

flight control wrote:Cool. It wasn't mouldy, it had weird orange streaks through it, might be normal, but I wasn't taking any chances. I'll try again with your method.

yeah the orange stuff is a mold. keep it clean and fed regularly and it should do well. when it rises, use a rubber scraper and clean the sides of the jar, that's where the mold starts. once you get it going, smell it and taste it regularly, that will tell you how well it's doing.

some people keep it in the fridge but we use ours three times or more a week usually, so i just keep it on the counter and feed it every other day or so.

jehler wrote:

assateague wrote:Surprised you're allowed to cover it with plastic wrap. Figured it'd be "pine bough" or something like that.

i used a moose's nut sack to keep it authentic

can you fuckers not clog up my thread with this stupid shit for once? if you want to actually talk about sourdough recipes that's fine.

(MT)Montanafowler wrote:

jehler wrote:

assateague wrote:Surprised you're allowed to cover it with plastic wrap. Figured it'd be "pine bough" or something like that.

i used a moose's nut sack to keep it authentic

can you fuckers not clog up my thread with this stupid shit for once? if you want to actually talk about sourdough recipes that's fine.

Gonna cry?

nope. just figured i would share something that i thought would interest some of you guys, there's no reason to pollute my thread.

The OP has spoken. If you don't have anything to say about the topic move on.

MT thanks for sharing, I want to give this a go.

Sent from my phone.

Olly wrote:The OP has spoken. If you don't have anything to say about the topic move on.

MT thanks for sharing, I want to give this a go.

Sent from my phone.

Thanks dude, let me know if you do.

You being serious?

(MT)Montanafowler wrote:

flight control wrote:I've tried to get a sourdough starter going several times now and they always go bad. MT, any tips on starting and maintaining sourdough?

is it molding on you? you have to clean the container every 2-3 weeks. to get one started, use a good flour and mix 4 parts flour with 3 parts water. leave the top off the container for 3 days so it can "catch" bacteria. sourdough results from several stages of bacterial growth that results in a highly acidic environment that is sterile except for the "good" sourdough bacteria. this takes a minimum of a week to occur.

during the first 10 days is the most likely time for your starter to go bad, you need to let it catch a strain, then you have to feed the strain, the bacteria will take care of the rest. feed it every 12 hours for the first week, just a half cup or cup of flour per feeding. start cycling out "old" starter with new flour, take a cup of old out then feed. you can't use the starter for the first week anyway, unless you like sitting on the pot for a day or two. after ten days, you should have viable starter that can be used. it should smell slightly beery and acidic at the same time.

Ok, so to make the sourdough starter you make a flour/water mash and to "feed" it you take a 1/2 cup of the mash out and mix in a cup of flour?

The Duck Hammer wrote:Ok, so to make the sourdough starter you make a flour/water mash and to "feed" it you take a 1/2 cup of the mash out and mix in a cup of flour?

that is basically it. you mix in flour and water 4:3 ratio, i eyeball it. you need a decent sized container, i got mine for 4 bucks at walmart. this is it but i got a much smaller one, about 6 inch diameter and 8 inches tall, seems to be more than enough for us currently.

http://www.walmart.com/ip/Anchor-Hocking-Heritage-Hill-2-Gal-Jar-with-Lid/16486707

(MT)Montanafowler wrote:

The Duck Hammer wrote:Ok, so to make the sourdough starter you make a flour/water mash and to "feed" it you take a 1/2 cup of the mash out and mix in a cup of flour?

that is basically it. you mix in flour and water 4:3 ratio, i eyeball it. you need a decent sized container, i got mine for 4 bucks at walmart. this is it but i got a much smaller one, about 6 inch diameter and 8 inches tall, seems to be more than enough for us currently.

http://www.walmart.com/ip/Anchor-Hocking-Heritage-Hill-2-Gal-Jar-with-Lid/16486707

How long does it stay good? As long as you keep it off the sides and from molding?

3legged_lab wrote:You being serious?

I think we need a "safe word" to shout out so others will know we're serious.

The Duck Hammer wrote:

(MT)Montanafowler wrote:

The Duck Hammer wrote:Ok, so to make the sourdough starter you make a flour/water mash and to "feed" it you take a 1/2 cup of the mash out and mix in a cup of flour?

that is basically it. you mix in flour and water 4:3 ratio, i eyeball it. you need a decent sized container, i got mine for 4 bucks at walmart. this is it but i got a much smaller one, about 6 inch diameter and 8 inches tall, seems to be more than enough for us currently.

http://www.walmart.com/ip/Anchor-Hocking-Heritage-Hill-2-Gal-Jar-with-Lid/16486707

How long does it stay good? As long as you keep it off the sides and from molding?

yep. supposedly some strains have been maintained for a hundred years.

and also, it's really freaking cheap. i've saved a ton on bread items i would normally buy, it also helps us continue to cook at home rather than go out to eat.

(MT)Montanafowler wrote:

The Duck Hammer wrote:

(MT)Montanafowler wrote:

The Duck Hammer wrote:Ok, so to make the sourdough starter you make a flour/water mash and to "feed" it you take a 1/2 cup of the mash out and mix in a cup of flour?

that is basically it. you mix in flour and water 4:3 ratio, i eyeball it. you need a decent sized container, i got mine for 4 bucks at walmart. this is it but i got a much smaller one, about 6 inch diameter and 8 inches tall, seems to be more than enough for us currently.

http://www.walmart.com/ip/Anchor-Hocking-Heritage-Hill-2-Gal-Jar-with-Lid/16486707

How long does it stay good? As long as you keep it off the sides and from molding?

yep. supposedly some strains have been maintained for a hundred years.

and also, it's really freaking cheap. i've saved a ton on bread items i would normally buy, it also helps us continue to cook at home rather than go out to eat.

Interesting, I'll have to give it a try sometime.

let me know if you have any more questions

I'm lost. I love sourdough bread...

This is a starter? What do you put the starter in to make bread/pancakes?

Teach me! (seriously)