The catch though, is that the health benefits only come from recipes that sour all of the flour, and most recipes I found online don't fit that bill. "Traditional foods" enthusiasts (a.k.a. people who follow the ideas in that Nourishing Traditions book I mentioned awhile back) do sour all of the flour. I signed up for a self-paced traditional food-style sourdough eCourse to get me started. So far, it's been just what I was looking for.
About a week and a half ago, I started my very own sourdough starter with some whole wheat flour and water. Here it is after a few days (bubbles = good).
My course advised letting the starter develop for a week before using it for anything and waiting several weeks before using it for anything that needs to rise, like bread. Now that my starter is old enough, I used it for the first time today to make a "skillet pancake."
The scale isn't so obvious here, but this pancake is 12" in diameter! You just pour all of the batter in the skillet at once to make a giant pancake. Much easier on the cook that way. The recipe called for a 10" cast iron skillet, but the closest thing I had was a 12" stainless steel frying pan, and that seemed to work out well. It tasted pretty good to me, although not noticeably sour, especially for a whole wheat pancake.
|E in the tower*|
* "E in the tower" is a reference to the book Powerborn which contains a painting called "Tais in the tower" that I think of every time I talk about E's tower. The book has really amazing artwork, and the story is pretty good too.