Creating a Starter So how do you get one of these magical starter cultures? You can ask me, and I’ll give you part of mine, but there is some satisfaction in doing it yourself. My best suggestion is to head over to The Perfect Loaf, one of my favorite places to learn about sourdough. Maurizio’s stuff is great, and he has a good procedure for starting a starter that’s pretty much as efficient as possible.
I set on a mission to make some good, not-too-sour sourdough that I was allowed to eat. I ended up getting so much more out of it than that.
This is a modified version of a recipe from Hip Pressure Cooking that I make quite frequently. It’s pretty fast and very cheap. I recommend an Instant Pot IP-DUO80 if you don’t have a pressure cooker. You can probably only fit 8 legs in a 6-quart cooker, but an 8 quart should hold 12.
Ingredients 1 T olive oil 1 onion, chopped 1 T tomato paste 1 clove garlic, minced 1 bay leaf 1.
This recipe is a common quick dinner for us. It’s quite easy if you have an electric pressure cooker. It’s adapted from a recipe from Cooks Illustrated. You can use any sort of non-strand pasta for this, like shells, ziti, rigatoni, etc. Spaghetti and strand pasta will create a disaster.
Why Mr. Snausage II? Mr. Snausage I was the older recipe I used, but this one is easier. I’ll post the other one eventually.
This is the family recipe we’ve been using since I was a child. This will make approximately 6 large pancackes, or 12 small ones. Nana used to let me eat the butter when my mom wasn’t watching, which I also highly recommend.
Note: Do not flip the pancakes more than once. Do not whack them with your spatula. Do not shake the pan around. You just spent a lot of time beating some egg whites so the pancakes are light and fluffy.