June 3, 2009 - 4:23pm
Neutralizing starters
Hello, dear Fresh Loafers:
I'm considering making something similar (but not exactly the same) to waffle or pancake out of starters.
How much baking soda would you use to neutralize the acidity of 1 cup (240g) of 100% hydration starter?
On top of that, how much baking powder would you use to rise this batter?
Thank you very much.
Yippee
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...to 8-1/2 oz. of starter (100% hydration)--that's about one cup-- I add one cup of all-purpose flour and 1/2 cup water and let the mixture do its thing overnight. In the morning I add 1 egg, and 2 tablespoons of cannola oil. I set my griddle to 350°F, and wait for the light to go off telling me its reached temperature. Immediately i add two teaspoons of baking powder, 1 teaspoon of baking soda, 1/2 tsp. of salt, and 1 tablespoon of sugar, previously mixed together. I watch the starter, flour, and water mixture foam up (the baking soda and starter acid trying to achieve a 7 pH), stir it gently to mix it reasonably homogeneously, and while the baking purists are chastising me for not listing ingredients by weight, I'm flipping and eating some of the finest, lightest pancakes I've ever tasted.
Being a frugal Yankee, it's a great way to not throw away the excess starter when I feed it its weekly maintenance.
David G.
Different starters have different amounts of acid, so there is no definitive answer. I would start with 1 teaspoon (3 g) of baking soda for each cup (250 g) of starter. I would not use any baking powder. The yeast should be adequate for rising.
My recipes call for making a sponge or poolish with the starter and let that ferment overnight. Then add the soda the next morning along with eggs and other ingredients.
I hope this helps.
Ford
for your input, gentlemen. Will let you know the good news if my experiment is successful.
Yippee