Old Timey Cooking

The first time I received a starter, the gifters said it was from Alaska and 34 years old. I had difficulty believing anyone could be diligent enough to maintain a starter for 34 years. The end product was interesting, but not something we would request every day.

But, mine has been going since 1971! We started it at a very high altitude and used it for years at that altitude or almost as high. The texture and flavor of flapjacks was devine. Since I had been feeling quite abused by other high altitude baking challenges, I felt pretty smart when my sourdough flapjacks were a success.

Then, we moved to a much lower altitude. Now, my sourdough flapjacks had that same old funny taste and resembled poor crepes. I tried various sweetener changes --- honey, sorghum, granulated sugar, corn syrup -- no deal. I tried various thickness of texture for the batter before adding any ingredients. No deal.

Then, last week, I decided to apply the principals of pancakes made from scratch. I added the soda to inhibit the sour of the sourdough, then I added some baking powder.

Schzam! I have much better texture and taste. I am a 'by guess and by golly' cook, so I'm still experimenting on exactly or close to exactly how much, but we're getting there and very happy about it.