Technically, “true sourdough” is when the starter and flour have been left to sit and ferment for at least 8 hours. Some say that this fermentation process makes sourdough pancakes healthier than if you didn’t soak for a long period of time.u003cbr/u003eI do believe that the extended period of soaking time makes the flour easier to digest for some people (you can read more about how that works inu003ca href=u0022https://dontwastethecrumbs.com/the-science-behind-soaking-grains/u0022u003e this articleu003c/au003e), but if you don’t suffer from any digestion issues, you should be fine with the 30 minutes of rest time as written in the recipe.