Your Free Sourdough Recipe

Grandma Kelly's Sourdough Starter:

Combine in a 2 quart crock or glass bowl:
  • 2 Cups Lukewarm Water (98 degrees)
  • 1 Cake / Package Yeast (stir to dissolve)
  • 2 Cups White Flour

Stir until smooth with a wooden spoon (Never use a metal bowl or metal spoon). Let stand near stove for seven (7) days. I put mine in the oven with the light on. This will keep the starter at an even warm draft-free temperature of 80-85 degrees. Cover with a dish towel. Stir down twice a day; your starter should be slightly bubbly and give of a delicious sour, yeasty aroma with the consistency of light pancake batter.

After seven days, cover the sourdough container and put it to rest in the ice box (refridgerator) for 24 hours before first use.

Additional Tips for Successful Sourdough:

  1. Temperature above 95 degrees or freezing WILL KILL THE STARTER. 85 degrees is ideal for proofing.
  2. Do not use chlorinated tap water.
  3. Sourdough starter must be removed from the refridgerator and allowed to reach room temperature before preparing batter.

Sourdough Pancakes

Measure out 1 cup starter (above) into a warm 2 quart bowl. Return remaining starter to the refridgerator.

To the 1 cup of starter, add:

  • 2 Cups White Flour
  • 2 Cups Warm Water, Milk or Beer

Cover and place in warm, draft free place for 8-12 hours. (In the over with the light on works great). Before using, remove 1 cup batter into a small covered crock or pint jar with a lid and refridgerate. To the remaining batter, add:

  • 2 Beaten Eggs
  • 1 & 1/2 Tablespoons Bacon Drippings or Oil

Mix together:

  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • Pinch of Salt
  • 1/4 Cup Sugar

Fold into batter. Bake on HOT Griddle, turn when bubbly on top.