Shrove Tuesday today, so I decided to use up some of my sourdough starter in pancakes, as well as making a couple of loaves.
I found a recipe online for the pancakes, unfortunately it was in cups which never ceases to frustrate me, just take a look online for a conversion from cups into grams to see what I mean. Everyone seems to have their own idea of how big a cup is.
Anyhow I used 250 g of 100% hydration starter and 120g white flour, mixing it together at 5 this morning, giving it time to warm and improve the flavour. I don't want it to rise too much.
Meanwhile I made a bread dough, using 1kg of mixed flours (all the ends of bags that I had) with 650g water, 50g Olive Oil, 20g each of Yeast and Salt and 200g of mixed rye and Wholemeal starter.
This I proved for 90 minutes in my oven, then shaped into tins and left for another hour, while the oven warmed up.
The starter is not there to help the rise but adds flavour to a yeasted dough, I got the idea from a book, just add around 10% of the final dough weight before kneading, so for a standard loaf that's 10% of 870g or about 90g (500+350+10+10) Hope that's not too much maths.
Straight out of the oven, the smell is amazing.
Back to the pancakes, by mid-afternoon the dough had risen a bit,
so I knocked it back and added 2 beaten eggs, Bicarbonate of Soda and salt to make a batter. I needed some milk as well to get it thin enough.
Then its pancake time!
Just add Cherry Pie filling and Ice-Cream.