Thanks for reporting on your last two sour dough mixes. Did you put them in the refrigerator at all to try in something like a pancake mix?
I don't want to steer this thread in the direction of pancake making but I did try using the last two sour dough mixes to make pancakes. Although I did not get good results, I learned a few things that I think might be useful in using sour dough mixes as discussed in this thread in pizza dough. Otherwise, I would not have posted on my results.
In my case, I used a simple sourdough pancake recipe that I found on the Internet at http://www.cowboyshowcase.com/sourdough.htm#regular%20sourdough%20pancakes
. I followed the recipe although I omitted the sugar because the sour dough mixes were initially made with a fair amount of sugar and I thought that perhaps some of that sugar still remained in the mixes. The first surprise was that the pancakes did not taste sweet at all. That leads me to believe that after three or four days of prefermentation the sugar is essentially all gone. It will be recalled that the sour dough mixes had some sweetness after one day of prefermentation, so the bulk of the loss of sugar appears to occur during the second, third and fourth days of prefermentation (I had refrigerated the sour dough mixes after three days of prefermentation). This result suggests that one might be able to add sugar as part of the final mix if desired without fear that it might lead to an overly sweet finished crust.
The second thing that surprised me was that the pancakes turned brown very quickly--so quickly, in fact, that I had to lower the pan temperature so that the pancakes would cook in the middle. Even then, the pancakes browned too much for my taste. If I had to guess, it is perhaps the milk solids that contributed to the darkening of the pancakes. This can be a desirable thing for a pizza dough, where you might want that coloration. And, if the milk solids are responsible for the increase coloration, the sour dough mixes can apparently retain that characteristic or feature throughout the entire period of prefermentation, even after four days.
I was also surprised that I did not particularly detect a flavor contribution from the use of the sour dough mixes, even without the real maple syrup and fresh blueberries I finally used on the pancakes.
Of course, my results may simply demonstrate that I am a lousy pancake maker.