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Make salty pancake with discarded SD starter

EllaInKitchen's picture
EllaInKitchen

Make salty pancake with discarded SD starter

I don't like sweet cakes or muffins(too much sugar is not good for me), so I decided to use my discarded SD starter to make a salty one so I can pack it for my work lunch. It turns out to be yummy (unexpectedly)!

Materials:

 

Flour ( i used some Chinese dumpling flour. I feel normal bread flour is okay as well though never tried )100
SD starter ( mine was fed 3-5 days ago)40
water40
  
salt3g
chopped / sliced Vegetables ( eg. Leek, carrot)Some
baking soda1.5g

steps:

 

1. mix SD starter , flour , water,baking soda, salt. kneed a little till smooth. Ferment till doubled.

2. Roll in the vegetables. 

I made 2. One with leek and one with carrot. Both taste great.

3. Rest for 20min.

4.Add oil to the pan. fry it for about 10-15 min. 

 

 

Comments

dabrownman's picture
dabrownman

pancakes twice a week or so but none with veggies in there.  Here was yesterday's version with blueberries and starwberries .  Yours looks ,ore savory.  Well done

 

 

EllaInKitchen's picture
EllaInKitchen

Blueberry sounds a good idea! It must taste good especially after blueberry 'explode' inside...

PalwithnoovenP's picture
PalwithnoovenP

I like cong you bing, crispy, salty and flaky but never knew carrots can be used too. I love the taste of green onions and the extra dimension sourdough provides must have made a really great snack. I made a similar bread before but just raised with instant yeast rather than sourdough. Flaky scallion buns inspired by shao bing, cong you bing and rou jia mo. I'm planning to convert this to sourdough once I knew my starter well.

I really don't know why 饼 is often translated as cake/pancake as they are often made with dough, it makes it confusing for people! 哈哈

EllaInKitchen's picture
EllaInKitchen

Your buns look interesting. just like 千层饼 haha.

Agree. I'm struggling with the translation as well. Can't find a better word for 饼..

Cellarvie's picture
Cellarvie

Wow, they look delicious, I'll give them a try.  It's scone season here in the UK so, using a suggestion from this wonderful TFL community and adapting my fav Rachel Allen recipe, I make scones with sourdough starter.  This recipe makes about 18.

 light Italian or plain flour 

400g

  bicarbonate of soda 

1 heaped teaspoon

  cream of tartar 

2 heaped teaspoon

  sea salt 

1 teaspoon

 egg

1 (50g)

 buttermilk or milk 

180ml

100% un-refreshed sourdough starter

200g

 chilled unsalted butter

125g

 caster sugar 

25g

 Sift flour, bicarbonate of soda, cream of tartar and salt into a large bowl; set aside.

Beat egg, set aside about a third (for use later as wash) and combine remainder with buttermilk and sourdough starter.

Cut butter into small cubes, using fingertips, rub into flour mix until mixture resembles breadcrumbs; mix in sugar.

Add egg-buttermilk-sourdough mix and briefly combine into a moist dough.

Place on lightly floured bench and knead very slightly to bring together

Press or roll to thickness of no less than 2cm; using a 6cm round cutter, cut out scones and place on a floured baking tray. Bench rest about 1 hour

Preheat oven to 190 c/t.

When ready, egg wash scones; bake for 12 minutes until golden, turning half way through to bake evenly.

And here are a few of my sconie top tips:

  • Don’t skimp on the raising agents
  • Don’t overwork the dough
  • Don’t roll too thinly before cutting
  • Cut straight down, no twisting
  • Don’t dribble egg wash down sides

 

EllaInKitchen's picture
EllaInKitchen

Thank you for sharing!

I have never made any scone yet.