Cooking
Feed it some flour and water, and watch as it blooms back into funky, bubbly excellence, ready for pancakes or waffles.
Good morning. How’s your sourdough starter? Maybe you spun one up during the pandemic, used it obsessively for a while and then sporadically and then not at all. It sits forlorn and slightly scary in a tub in the back of the fridge.
That’s fine! You can bring it back. Yeast wants to live. Get it into the warmth of your kitchen, feed it some flour and water, and watch as it blooms back into funky, bubbly excellence, ready for bread, for pizza dough, for English muffins.
Don’t wait for that, though! Spoon off a cup of the stuff today and combine it with a cup of buttermilk, a cup of flour and a healthy sprinkle of brown sugar. Let that sponge sit overnight and you’ve got the perfect base for a breakfast of sourdough pancakes or waffles (above), the perfect start to a midwinter workweek.
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Sourdough Pancake or Waffle Batter
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As for dinner tonight, I’m thinking you should make Roy Choi’s braised short-rib stew. Galbijjim, Choi told me once, is the dish Korean kids believe their mothers make best. My version is his version of his mom’s version. Make it your own, and serve it to the family, with rice and kimchi.
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