Extra starter that wouldn't fit back in my jar (with head space) got incorporated into multigrain sourdough pancakes, this week with a big amount of the rye-whole wheat starter plus mostly oats with smaller amounts of whole wheat and masa harina.
Batter immediately after mixing; after a few hours on the counter; after having all ingredients added before cooking; and on my partner's plate with macerated strawberries and maple syrup.
I just use the pancake batter over a week until it runs out, even feeding it a little flour if I feel like it's hungry... it can develop a super strong sour flavor. If it starts feeling flat, I feed it a bit or add a sprinkle of baking soda right before cooking a few.
@nessotropheion looks yummy
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