The Pioneers used to carry their Sourdough starter in their flour sack --- they would make a light dough, and push in into the sack to be protected. And, in order to activate it - just adding enough water. Before making their bread - pinching off a small amount, mixing into a starter again. This was used 3 times a day - therefore, no need to place in the fridge.
Yes, cowboys used to sleep with their starter. It was guarded and kept safe. This was their prime source of food.
My grandfather always had to make sure the door to his trailer was shut --- because the horses would break in - and eat the starter, and they weren't always careful, and broke his crock. Yes, they did get chewed out, by my grandpa. It is a lot like sour mash for horses.
Back to sourdough - there are some more warnings about Sourdough --- It does tend to cause loosing of bowels, if you eat to much of it -- and you aren't use to it.
If you have continued with feeding and then using all- but a 1/2 cup starter - then re-feed this 1/2 cup so you have a starter in your fridge - You have learned all the essences of this wonderful skill.
If I was to have only Sourdough recipes it would be for ---- Waffles. Because there aren't many of us here anymore --- I cut this recipe in half.
Sour Dough Waffles
Overnight sponge:
2 cups All-Purpose Flour
2 tablespoons sugar
2 cups buttermilk
1 cup sourdough starter, straight from the refrigerator (not fed)
Waffle or pancake batter:
all of the overnight sponge
2 large eggs
1/4 cup vegetable oil or melted butter
3/4 teaspoon salt1 teaspoon baking soda
1) To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.
The leftover amount, from the fridge, you can re-feed and then return to the fridge after it has spent sometime in the warmth.
Do not place any milk products into the starter, unless you are cooking it --- Sourdough starter is only flour and water, and sometimes yeast. To add milk would cause it to be polluted. This is very important.
2) In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.
3) Cover and let rest at room temperature overnight.
4) In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
5) Add the salt and baking soda, stirring to combine. The batter will bubble.
6) Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.
7) Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.
