The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Getting Ready for Tomorrow's Sweetbird Buckwheat Apple SD Bake with Buckwheat SD Pancakes Today

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dabrownman's picture
dabrownman

Getting Ready for Tomorrow's Sweetbird Buckwheat Apple SD Bake with Buckwheat SD Pancakes Today

Was getting ready for tomorrow's Sweetbird Buckwheat and Apple SD Bread bake and for once was organized enough to pinch off some of the buckwheat starter and make some lovely SD pancakes for breakfast.  I took 30 g of refreshed buckwheat starter and added;  60 G of bread flour, 60 g of buckwheat flour and 120 g of milk.  After mixing I let it stand on the counter for 1 hour and then in the fridge overnight for 8 hours.  This morning I took it out of the fridge and let it stand on the counter for 1 hour before mixing in 1 tsp of honey, a large pinch of salt,  1/2 of a large beaten egg, 1/16 tsp each baking powder and baking soda.  You forget how much you like SD buckwheat pancakes when you don't have them for years and years.  This recipe made 2 nice sized pancakes.

 

 

Comments

isand66's picture
isand66

Can you send some over Chef!

They look and sound amazing. 

Were you able to taste the sourdough starter?

Were they light or dense or just right?

dabrownman's picture
dabrownman

batter was refrigerated overnight the sour came through pretty well.  They didn't rise as much as an all white pancake because the buckwheat is so weak but they were not dense or heavy, did have moderate spring and had nice bubbles in the pan due to the small amount of BP and B soda.   Buttermilk would have been better in place of skim milk.  Forgot to post the 1/2 T of oil in the mix.  Will fix that.  They tasted just like buckwheat pancake should.  Very nice sailing tack in a different pancake pond.

Today I am jacking with sweetbird's Apple buckwheat bread by adding some cooked buckwheat  soba noodles, some pistacio nuts (after your P. oil), some Apple Orange YW to replace the instant yeast she used (so there are 2 starters with the Buckwheat SD) and some used machinated alcoholic apples saved from  2 YW refreshes that have been frozen for just the right bread.  Plus her groats that I sprouted rather than scalded like she did  and am using bread flour for the AP she used in her  masterpiece - like she recommended.  So many changes this time :-)

isand66's picture
isand66

Wow....I can't wait to see and hear about how your creation comes out.  I am very curious to hear how adding soba noodles to a dough will come out.

Keep me posted.

I am thinking of trying to make a bread with some white beans I heated up on the grill with some smoke the other day.  I love the flavor of beans with just some simple spices and smoke flavoring so I'm hoping it would add an interesting flavor to a bread.  Have you tried anything like that before?

dabrownman's picture
dabrownman

their beans and no salt bread.  I prefer beans to no slat bread though.  You are on to something.  I replace chi chi's with beans (white black, red and pink beans) sometimes to make a different variation of hummus - works great.  So they should be fine in bread too.  Should work fine ground and not cooked too.  Would also think some diastatic malt would help turn the bean starches into maltose for the wee beasties to eat and make the bread last longer before going stale.  Would you have to refrigerate it? 

isand66's picture
isand66

Thanks for the advise.

Will let you know how it turns out when I get a chance to try it.

I have Mr. Snyder's bread in the oven now....I made 2 large boule's and they weren't fitting in the oven on my stone!  I hope I didn't screw them up now.

Stay tuned.