In my last post, I shared that my family is not always gluten-free lately.
We’re experimenting with homemade sourdough bread (and, today, using sourdough in other recipes like pancakes and homemade crackers).
Remember my sourdough starter, Bertha? Here she is on day 4 shortly after feeding. As I type this, she’s in my oven, with the light on and the door cracked, to get a perfect temperature to grow.
As I shared in my last post, when you create a sourdough starter you throw away a lot of it before feeding it. Ken Forkish, bread expert, says to think of this as “spent fuel” and don’t feel guilty about throwing it away. It’s part of the sourdough making process.
However, there are some things you can make with sourdough starter, instead of throwing it away:
- Sourdough Pancakes (I used a mix of grass-fed ghee and Brain Octane for the oil. I added sea salt. I didn’t need milk. I used a combo of xylitol and maple syrup for the sugar.)
I plan to freeze the pancakes for a rainy day.
Then, for the sourdough crackers… I will eat the crackers with liver pate! Ewwww but so good for you.
- Sourdough Sprouted Rye Crackers (I didn’t have onion powder or caraway so I used fennel seeds and oregano)
Here’s a pic of the sourdough cracker dough which needs to sit for eight hours. I’ll bake the crackers tonight.
I don’t plan on making these things often because, frankly, I think the sourdough bread is enough. I’m not interested in eating too many carbs. However, I wanted to experiment and these recipes looked to be on the healthier side. The pancakes use sourdough starter exclusively so that’s cool.