Editing revision 3 of Apple Fritters

https://bonmot.ca/Sourdough/files/2020-05-09_fritters.jpg This is a good use for starter that otherwise might get discarded. The baking soda reacts with the acid produced by the sourdough's lactobacillus to both cut its tartness and provide leavening. Whatever you're going to cook this in or on (see below) have it hot before you mix the starter in. We're not using double-acting baking powder; the baking soda here only has one chance to leaven the batter, so you want as little time and disturbance to the batter as possible. For the same reason, start with cold ingredients and even cold starter if you can, because you want to delay the reaction between the starter acid and the soda until it's cooking. Makes two substantial fritters. Sift or whisk together: * ¼ c all purpose flour * 2 tbl sugar or sweetener * ⅛ tsp baking soda <-- notice the tiny quantity: a little soda goes a long way. do not add more. * ¼ tsp cinnamon Stir into this: * 1 apple, skin on, pared & diced Add: * 2 tbl cold milk (or icewater) Swiftly but thoroughly mix in: * about ⅓ c starter And immediately fry on a teflon pan or a well greased griddle or bake in a breakfast sandwich maker, medium heat, about 6 minutes on a side. Serve with butter and syrup.

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