First up was buckwheat blueberry pancakes:
- 2 cups of starter
- 1 cup of unbleached hard wheat flour
- 1 cup of buckwheat flour
- 1/2 cup of fresh or thawed blueberries
- 2 tablespoons of white sugar
- 1 teaspoon of gluten
- 1/2 teaspoon of baking soda dissolved in 1 tablespoon of water
I mixed all the ingredients leaving out only the baking soda and water and let the mixture sit for about 20 to 30 minutes. My starter is fairly active so I don't need to mix the ingredients up the night before. I then preheated the griddle (between medium and medium low) added the and proceeded to make pancakes. One soup ladle of batter produced a nominal 3" diameter by 1" high pancake. Serve with maple syrup and butter.
Two comments, the gluten is really only required if your starter is a bit past it's prime. My experience has shown that if the starter is quite stiff then the gluten isn't required but if it has begun to move to a more liquid consistency that the gluten helps to achieve those light fluffy pancakes that I like. Secondly, buckwheat flour has no gluten so when making buckwheat pancakes or buckwheat bread add buckwheat flour rather than substituting buckwheat flour for wheat flour in a recipe.
Olive and Rosemary Sourdough
Pan Chancho's Olive and Rosemary sourdough is the reason I started experimenting with sourdough bread and I finally decided to take the plunge and try to replicate their bread. Since I own a copy of the Pan Chancho Cookbook I used the Olive and Rosemary recipe, so I'm not going to repeat the recipe here. I do recommend the cookbook though for those who really love cooking and have an eclectic cooking repertoire.
I modified the recipe slightly to suit the condition and nature of my sourdough starter, I added a small amount of gluten and varied the proofing time. After the loaf had cooled I tried a small sample. I would have to say that I actually produced a loaf that was superior to any I'd purchased at Pan Chancho. However, one day later the bread is pretty much the same as the store bought bread. I guess there is nothing like fresh bread.
The recipe can stand a few variations or improvements, for example, I plan on increasing the rosemary in the recipe since I feel that the rosemary is overpowered by the Kalamata olives. I'm also considering a Parmesan, garlic & rosemary sourdough.