Yes, it is possible to have yeast-free sourdough waffles or pancakes on Pesach (Passover). During Passover, leavened foods containing wheat, barley, rye, oats, or spelt are prohibited, and traditional sourdough made with these grains would not be suitable.
However, you can make a yeast-free sourdough starter using non-grain alternatives like buckwheat or quinoa. These starters will use wild yeast and beneficial bacteria just like regular sourdough, but they won't contain any chametz (leavened grains) and can be used during Passover.
Here's a basic recipe for a yeast-free sourdough starter using buckwheat flour:
Ingredients:
- 1/2 cup buckwheat flour
- 1/3 cup water (non-chlorinated)
Instructions:
- In a clean glass or plastic container, mix the buckwheat flour and water thoroughly to form a thick paste.
- Loosely cover the container with a clean cloth or plastic wrap to allow airflow while preventing debris from entering.
- Keep the container at room temperature, away from direct sunlight or drafts.
- Over the next few days, feed the starter daily by discarding half of the mixture and adding 1/4 cup of buckwheat flour and 2-3 tablespoons of water. Stir well to maintain a thick, pancake-batter-like consistency.
- The starter should begin to bubble and rise as the wild yeast and bacteria become active.
- After several days of regular feeding and fermentation, your yeast-free buckwheat sourdough starter will be ready to use.
Once you have a yeast-free sourdough starter, you can use it to make sourdough waffles or pancakes for Passover. You can find specific Passover-friendly recipes that use this starter and adhere to the dietary restrictions of the holiday.
Always remember to consult with your local rabbi or follow your family's Passover traditions to ensure the ingredients and preparation align with your observances.