PROMERSBERGER FAMILY RECIPES
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SOUR DOUGH STARTER

2 cups flour 2 tsp sugar 2-1/4 tsp active dry yeast 2 cups warm water, distilled

Mix the flour, sugar, and yeast together in a clean sterile 2 quart container (use only glass, ceramic or crockery to hold the starter- don't seal- no metal or plastic). Gradually stir in the water and mix until it forms a thick paste (don't worry about lumps as they will disappear). NOTE: chlorinated water will kill the starter. Cover the container with a dish cloth and let it sit in a warm (70 to 80 degree F.) draft free place. The dish cloth will let wild yeasts pass through into the batter. The mixture should bubble as it ferments (this will foam up quitre a bit). Let it sit out at room temperature for 2 to 5 days, stirring it once a day. The starter is ready when it develops a pleasant sour smell and looks bubbly. Once the starter starts bubbling, start feeding it daily with flour and water according to the directions below. Then stir it, cover loosely with plastic wrap (allow a little breathing space), and store it on the counter top or in the refrigerator.

FEEDING

The starter should be fed every other week if stored in the refrigerator, or if left on the counter it should be fed daily. Remove from the refrigerator and let sit on the counter overnight, remove 1 cup of starter to use or discard, add 1 cup of flour and 1 cup of warm water. Let sit out another 8 hours before using or returning to the refrigerator. If the starter has become too sour, remove all but 1 cup, add two cups of flour and two cups of warm water and let it ferment for 1 day before using. If the starter is frozen, allow to sit out for 2 days before feeding it and let it ferment for 1 day before using it.

NOTES

Use only glass, glazed ceramic or crockery container. Do not seal as pressure would build up inside. Do not use chlorinated water. Use only wood or plastic mixing utinsels. If the starter starts looking pink or orange in color, throw it away and start over as this means the starter has gone bad. Hooch is a liquid that forms on top of the starter while sitting dormant in the refrigerator. Hooch is the alcoholic by product of the fermentation process and has a brownish color. The hooch can either be stirred back in or poured off depending whether the starter needs the liquid or not. Regular feedings will reduce the amount of hooch.

SOURDOUGH PANCAKES

2 cups sourdough starter, room temperature 2 tbsp sugar 1 egg 4 tbsp olive oil 1/2 tsp salt 1 tsp baking soda 1 tbsp warm water

Mix the starter, sugar, egg, oil, and salt; mix well, set aside. In a small bowl, dilute baking soda in the warm water, set aside until ready to bake your pancakes. When ready to cook, fold the soda/water mixture gently into the pancake batter (do not beat). This will cause a gentle foaming and rising action in the batter. Let the mixture bubble and foam a minute or two before using.