I keep a natural yeast culture in my fridge, and natural yeast has to be fed and reduced every 3 to 4 days.
Natural yeast is a natural culture that predigests or cultures the whole wheat flour.
Just like cultured vegetables, when whole wheat is cultured all the carbohydrates are consumed by the live culture. This gives the dough a sour dough taste.
So every 3 or 4 days I take my natural yeast culture out of the fridge and feed it.
When I feed it I have to reduce it as well. I usually keep a half cup and reduce it by a half cup. Then feed that half cup with 1/2 cup flour and 1/2 cup warm water.
The other half that I take off I can either use to make bread, or fry into a delicious carb free pancake.
Above is a picture of the yeast in my crock. I purchased my natural yeast culture and yeast crock from King Arthur Flour.
Natural Yeast is a living thing, it has to be fed and watered and it has to breathe. So you have to keep it in a container that does not seal so the the air can get in. The natural yeast crock above has a porcelain lid without a seal.
To feed a natural yeast culture:
I have 1 cup of culture in the above picture. If you look closely you might be able to see the slightly darker skim on the top of the yeast. This is the waste product of the culture.
I start by scraping this skim off the top. Then I remove 1/2 cup of culture and set it aside in the measuring cup.
I turn on my frying pan, melt some coconut oil, then scrape the other 1/2 cup out of the yeast crock into the frying pan.
Breakfast is in the pan! Yum, whoever said you can't have delicious whole wheat pancakes on a low carb diet? Ha!
While I am frying myself up a delicious whole wheat, sour dough, carb free pancake, I scrape the other 1/2 of culture from the measuring cup back into the yeast crock.
I then measure out 1/2 cup warm water and a heaping 1/2 cup whole wheat flour and add this to the yeast crock.
I stir it up real good, place the lid back on top and back into the fridge it goes to predigest the whole wheat flour for the next three or four days.
Meanwhile, back in the frying pan, it's time to flip the pancake.
After it is finished frying on both sides I dump it onto a plate, slather it with butter, and top it with Maple Grove Farm's Sugar Free Butter Flavored Syrup.
I have tried several different sugar free syrup's and this is the one with the best flavor so far. And it's sweetened with sugar alcohol's, not artificial sweeteners like NutraSweet.
What about you, do you ever have whole wheat pancakes for breakfast on your low carb diet?
I would love to hear from you, leave your comments or questions below...
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