The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ruth Redburn's blog

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Ruth Redburn

 

Hokey , When you want to branch out to other recipes, you might like to try Sourdough Pancakes, a recipe from my daughter, Nancy, when she was in college at Santa Cruz.  These are very nice. I also have a sourdough waffle recipe. Enjoy!

Basic Batter

 1 cup starter, 1 cup warm water, 1 1/4 -1 1/2 cups flour.  Put in large glass or pottery bowl and cover.  Put in warm spot. 

Night before prepare basic batter.   Next morning, add 1 egg, 2 Tbl. oil, 1/4 cup instant dry or evaporated milk.  Beat thoroughly. 

Combine 1 tsp. salt, 1 tsp. soda, 2 Tbls.sugar.  Blend together, sprinkle over batter, fold in gently.  Allow to sit for a few minutes.  Fry on hot, lightly greased griddle, making dollar-sized pancakes. 

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Ruth Redburn

I have made this bread at least 5 times.  I usually make two loaves each time.  I have one in the oven now and it smells delicious, as usual.  Have had no problems with it.  I would like to know if any one has made it with all whole-wheat flour. 

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Ruth Redburn

I don't think that Poilane bred is worth the price.  My kids lived in Paris for several years and we all thought it was good, but very expensive there.  I can't even imagine what it would cost shipped to the US.  And would it be fresh like it should be.  Try the no-knead bread and make with some wheat or rye or both  mixed in.  It is sreally incredible and much cheaper. 

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