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It depends on the beer. Some of them are very filling, and may not be the ones you'd expect.

Anybody know how to do a starter for Sourdough pancakes? I love them!

�Bare Bones� Sourdough Starter

There are many ways to gin-up your own sourdough starter without using (ugh!) sugar or yeast. Here's one proven way to get the best with the least and the simplest �

BEFORE YOU BEGIN �
Use organic whole-wheat flour (white flour takes longer).
Use unchlorinated water � spring water for authenticity or bottled water for convenience.
Have everything that will touch the starter completely clean (hands especially).

EQUIPMENT �
4-cup glass canning jar or measuring cup or crock
large heavy plastic or wood spoon
plastic wrap

FIRST DAY �
1 cup flour
1 cup water

Stir the flour and the water into a stiff dough. If loose flour appears after 2 minutes, add water drop by drop until all the flour is moist and part of the dough.

Transfer the dough to a glass cup, jar, or crock. Cover tight with plastic wrap.

Set the jar in a cool (65� F) spot.

SECOND DAY �
Look but don�t touch unless streaks of color indicate contamination. There should be no visible change.

THIRD DAY �
Your starter should now look like thick pancake batter, with perhaps a few bubbles on the surface. With a thoroughly clean spoon, take-out half the starter and throw it away or use it as the basis for a duplicate batch.

Stir-in 1 cup of flour and � cup of pure water.

Cover tight again with plastic wrap and set aside for 24 hours. After 12 hours, it may swell and become very bubbly, then collapse.

FOURTH DAY �
Your starter may begin to smell slightly citrusy. Remove about half and throw it away.

Stir-in � cup of flour and � cup of pure water.

Cover loosely (to allow gases to escape) and set aside at room temperature.

FIFTH DAY �
Your starter should have swelled by now to 3-4 cups. If it has not yet formed a dome and then shrunk, throw-out half and replenish with � cup of flour and � cup of pure water.

Repeat this halving and feeding every 24 hours until the starter forms a dome and shrinks. Then remove and discard half and feed the remaining starter with � cup of flour and � cup of pure water.

You should now have about 1 cup of active starter. Cover it with plastic wrap and let it sit at room temperature (about 74� F) for 4 hours or until it has almost doubled.

You can now feed it again to get ready to bake with it, or refrigerate it overnight and feed it the next day. If you know that you won�t be using it for the next several days, feed it again, let it sit 1 hour to double, then refrigerate it.

AS TIME GOES BY �
Your starter will mature for the next several weeks, gaining strength and flavor. It may give-off a variety of odors � citrus, cheese, apple, and (when fully mature) fresh paint.

For the first 2 weeks, store at least a cup of it and feed it at least 3 times a week.

After 2 weeks of regular feedings (1� cups of flour, 1 cup of water or � cup of flour, � cup of water) to at least double it, pour-off half when the jar or crock gets full (at least 3 times a week).

Your starter is now fully mature and will make your sourdough breadstuffs mellow and complex. You can now feed it once a week if you don�t bake with it more than once a week. All you need to store is enough for 1 or 2 loaves plus enough (about � cup) to start the next batch of rolls, loaf bread, biscuit, pancake, or other bread or cake dough or batter.

I might pick a 6 pack on the way home.

what goes good with welding smoke and grinding dust?

Northern_dave: I am pretty sure its pronounced "ketch-up"!
Hold into the wind
VarmintGuy

It most certainly is.

Guys - this is getting cruel. I have a craving for pancakes right now that is immense!

Starting the sourdough starter tonight.