The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Falkirk Scotland.

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Bingowings's picture
Bingowings

Hello from Falkirk Scotland.

Just saying hello.

I've been baking for a while now but I thought I'd give sourdough a spin and as with every new skill it seemed wise to join up with a community who have either been there or are trying to get there too.

I've got a starter on the build (3 days). I've had to move it around the kitchen to find a warm spot and I was thinking of reducing some of the current mix to replenish it in the morning.

It's safe to use for pancakes I take it?

David Esq.'s picture
David Esq.

They make people happy. And these pancakes made me very happy indeed.

Welcome aboard, and best of luck with your starter.

 

Bingowings's picture
Bingowings

Thanks for the welcome and the link.

That's tomorrows breakfast sorted.

David Esq.'s picture
David Esq.

Just checking!

Bingowings's picture
Bingowings

I think I need to get a new pan.

I've been making pancakes since I was really little and I had all the ingredients and temperature right but they just fused with the pan (it's cast iron). I clean up, tried a tiny bit of oil and it stuck in the middle. So I gave up for a bit and had instead some really nice Yorkshire puds instead :-D

The mix was unusually sweet for Yorkshire pud but the really worked.

David Esq.'s picture
David Esq.

I hate when pancakes don't work.

My cast iron griddle only gives me problems like that if it is not sizzling hot when I pour the batter on it.

It releases very easily if I use either cooking spray, or coconut oil, but the heat has to be there or the batter does seem to become one with the griddle.  Same for when I use the cast iron pan for cooking eggs.

Bingowings's picture
Bingowings

With my pan I can only really fry eggs when I have a fair depth of oil (but I do get to re-use the oil).

The pan is perfect for frittata though.

Bingowings's picture
Bingowings

While I wait for a new pancake pan I opted to use your batter mix over dried apricots with a dollop of apricot jam and some ground almonds.

Very yummy

David Esq.'s picture
David Esq.

You dipped the apricots in batter and then pan fried them? (Didn't they stick like the pancake?)

Bingowings's picture
Bingowings

I have a non-stick teacake tin.

I put one dried apricot in each compartment then a spoon of jam on top and sprinkled that with the ground almonds and then filled each compartment to the top with the batter and put it in on a high heat.

The came out quite easily with flick from a tablespoon.

David Esq.'s picture
David Esq.

I would never have thought to bake  a dried apricot, much less to do so with pancake batter.  But then again, I never thought to dip onions in my starter and make onion rings either....I hear those are tasty.

Bingowings's picture
Bingowings

I photographed these in the morning so they are the right colour :-D

I had a bit of batter left over so I made four more with prunes and no jam.

They were really nice too I put a bit of lime juice on them. I love onion rings. I can't really deep fat fry in this kitchen though sadly (or maybe not so sadly in regards to my waistline).

David Esq.'s picture
David Esq.

Apparently you can cook them in some coconut oil and just flip them around in a frying pan.  I will try that before making any promises though.

Bingowings's picture
Bingowings

As you can see posting from Facebook solved my Skydrive woes.

Darwin's picture
Darwin

Hello & welcome to TFL

Bingowings's picture
Bingowings

The welcome was most welcome Darwin.

dmsnyder's picture
dmsnyder

Welcome to TFL and to sourdough baking!

Is there a particular kind of sourdough bread you plan on making?

David

Bingowings's picture
Bingowings

Hello there David.

I'm interested in trying almost anything.

I'm keen to attempt to use locally sourced flour which is easy as it's available in most supermarkets around here, I've just got an average fan assisted gas oven to hand but I've read about the Dutch oven method but I haven't tried it yet.

I put a tray of water in with the loaf which really does speed up the cooking time and I've had some success with glazed bun loafs (we call it 'bunny bread' in this house). That's all with dried yeast so I'd thought I'd give sourdough a go.

I'd like to learn about decorating the surface as good bread makes a welcome gift and maybe experimenting with different shapes.

My loafs are usually free-form rounds risen from the surface of a pizza tray which look nice in an edible giant button  sort of way but I would like to try other things. I have small oblong bread tins but I hardly use them.

A cottage loaf would be a good project for the future.

tchism's picture
tchism

Welcome David!