Well, I took Breadchick’s advice and made some pancakes with the starter I’ve got. They produced fluffly pancakes, but they were quite a bit denser than regular pancakes leavened with baking powder and soda. Nevertheless, a good start, and proof that it is edible:D. I followed instructions posted by Bud Mathews at the Sourdough Group at Yahoo.
Take 1 cup of starter out of the refrigerator several hours or the night before you plan to use it to bring it to room temperature. To the starter, add
2 tablespoons canola or other cooking oil
1 egg, beaten
2 tablespoons sugar
3/4 cup or flour, more or less according to thickness of batter desired
1 teaspoon baking soda mixed with 1/4 teaspoon salt in 2 tablespoons milk or water
Let stand for 30 minutes. Bake pancakes on preheated skillet or griddle, lightly-greased.
I don’t know, the pancakes did not have a trace of sourness about it. I’m thinking that’s still normal, but I really would have been more encouraged by a little tang. Wonder what I should try next…. I don’t think I’m mentally prepared for a sourdough loaf yet (or perhaps just afraid of possible failure).