Alaska Sourdough Hotcakes: comparison

These are the hotcakes I made yesterday.

This is what I did with Sir Sour Alot last night.

Today, I made more hotcakes, using the transformed Sir Sour Alot.  These are the results.

First up, this is what Sir Sour Alot looked like, after a night in the oven with the light on.

20180120.alaska.sourdough.overnight

This is without any stirring at all.

I decided to do a double recipe of the hotcakes.  Other than that, I changed nothing from the recipe.  The only difference in the ingredients is the transformation of Sir Sour Alot.

20180120.ingredients

These are the ingredients, measured out for a double recipe, minus the starter itself (4 cups, which used up most of what was in the bowl).

It’s about as basic as you can get.

Yes, I know.  You’re supposed to take out the white bits in the eggs.  I never do, and it’s never been a problem.  I’ve heard it affects the taste, but I’ve never been able to taste the difference.

I have a second giant Tupperware Thatsa Bowl, which I used to mix the batter.  The only other mixing bowls I have are stainless steel.  There is a chemical reaction when the acid in sourdough touches metal, so plastic it is!

I combined all the ingredients, except the baking soda.  With a double batch, I heated two pans on the stove first.  Once hot, I added a bit of warm water to the baking soda, then folded it into the batter.

20180120.hotcakes.batter.before.after.soda

On the left is the batter before adding the baking soda.  On the right is after it’s been folded in and started to expand.  I tried to keep the same distance with my camera phone as much as possible without a tripod, then tried to line up the batter on the sides of the bowl as best I could when putting the two pictures together.  It’s not precise, but you can get an idea of how much the batter has expanded after the baking soda was added in.

You can feel and even hear the difference while folding the baking soda in.  The batter becomes very light and fluffy, and develops a deeper tone the fluffier it gets.

Up until this point, I could not see or feel much of a difference between yesterday and today.  The colour, texture and smell was all pretty much the same.  The one difference I did notice was that it expanded more, so it was lighter and fluffier.

Then the batter hit the pan.

20180120.hotcakes.cooking

I hadn’t bothered to take a photo of the cooking hotcakes yesterday.  I didn’t see any reason to.  They looked just like cooking ordinary pancakes.

With the transformed starter, the batter immediately developed these huge bubbles.  They cooked faster, and the texture was completely different.  They were harder to flip, because they were so light.  Even though I was using a non-stick pan, they were so delicate, what little stickiness there was meant that it was harder to slide the spatula under them.  The edges would get pushed in somewhat, instead.

20180120.hotcakes.cooked

Not exactly Pinterest worthy hotcakes. 😀  They are rather rough around the edges, and have a different texture than the ones made yesterday.  Almost crepe-like.

They were, however, quite delicious.  The taste was definitely different from before, but I have a hard finding the words to describe how.  You can still taste the sourdough flavour, but it’s a different sourdough flavour.  A bit milder, perhaps?  Milder, but still the dominant flavour.  It seems to have more depth to it.

I am glad we transformed Sir Sour Alot with the Alaska Sourdough recipe.  I think it was an improvement.

 

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