Overnight yeasted pancakes with pure maple syrup and chopped walnuts. The fermented batter gives these a tangy, sourdough-like depth that regular pancakes can only dream about. Worth the wait.
Old-fashioned potato sourdough starter: a yeast-and-flour starter fed with raw potato for biscuits, breads, and pancakes. Pioneer-style starter that improves with age.
Sourdough bacon pancakes made with starter, crumbled fried bacon, and a last-minute baking soda lift. Tangy, smoky, and fluffy griddle cakes for a weekend breakfast.
Old-fashioned potato sourdough starter built on potato water, flour, sugar, and a pinch of yeast. The starches feed wild and added yeasts together for a tangy, vigorous base for breads, pancakes, and biscuits.
Milk-based sourdough starter using just flour and warm milk. A two-ingredient pioneer-style starter that ferments into a tangy base for biscuits, pancakes, and rustic loaves.
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