Comments on: Sourdough Rye Crêpes

By: Jenny

Jenny — Thu, 16 Oct 2025 21:20:16 +0000

In reply to Tamara. Hi Tamara - I feed my sourdough starter on bread flour, and keep it at 100% hydration.

By: basma

basma — Sun, 12 Jul 2015 08:44:42 +0000

I am new to this site and to the world of fermenting. Tried this today and honestly its amazing.

By: Tamara

Tamara — Wed, 18 Mar 2015 22:48:53 +0000

I am interested in making the crepes, but the recipe does not indicate the hydration of the sourdough rye starter. Could you tell me the ratio of flour to water (hydration) of the rye starter, so I can make these.
Thanks
Tamara

By: Shellie

Shellie — Thu, 26 Feb 2015 06:49:43 +0000

I have a whole wheat sourdough starter and used it today to make crepes. My kids didn't care for the plain crepe, but loved the bites with filling. I will likely up the sweetener a tad as these are far and above healthier than our traditional "treat breakfast" crepes. Thank you!

By: Jen

Jen — Sat, 08 Nov 2014 03:12:51 +0000

These look amazing! I just started my first batch of sourdough (EVER!) from a culture last week. I am so happy that I came across this post. I cringed every time the directions told me to discard most of the starter, so I started saving it three days ago. I am going to try these crepes and the pancakes this weekend.

Jen