Fresh mangoes, sweet bananas and whole wheat wild yeast sourdough starter combine to make these whole wheat pancakes tender, fluffy and can’t-stop-eating-’em good
Holiday flavors pop in these fruity whole wheat scones, made with excess sourdough starter
How to feed a stiff levain, step by step, with photographs
Pull these tender, savory, spring-time scones, with their bright bits of asparagus and red onion, hot and fragrant from the oven in just 35 minutes, and use a full cup of excess starter while you’re at it.
These oatmeal apple-cinnamon wild yeast sourdough pancakes use a full cup of excess starter and are super easy to make
This chipotle and bell pepper whole wheat sourdough scone recipe uses a full cup of unfed excess sourdough starter and is one of our favorite brunchy quick breads.
The 2-year-old helped me feed the levain today; tomorrow we bake our first levain boule!
With this feeding, the levain leaps back to life
After incubating for sixteen and a half hours, the levain had not grown, not puffed, not changed. Time for some doctoring!
Overnight, the levain nearly doubles, but during the day, incubated in the oven with the light on for a little extra warmth, it shows little sign of yeast action