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Sourdough pancakes

Since I am keeping my sourdough at room temperature I need to feed it twice a day. I remain with some quantities of discarded sourdough that I keep in the fridge in a closed pot. I do not like to through away flour so the discarded sourdough I use it in many recipes. I feed my sourdough in 1:2:2 proportions (sourdough:water:flour), more exactly 15g of sourdough + 30g of water + 30g of flour. This means that I remain with 60g of discarded sourdough at every feed. I use both white flour and whole wheat flour and the type of flour doesn't really matter if this discarded part arrives in a pancake composition.

This recipe uses exclusively the flour in the sourdough and no extra one is added. My sourdough is kept at 100% hydration, meaning that half is flour and half is water. It took me a while to perfect this recipe and I am happy that I finally found a good formula. The pancakes should not be cooked too much otherwise become crispy. If this is your style feel free to brown them well, but I prefer them soft, so I can roll them with a spoon of chocolate or jam. This means that immediately they turn brownish I turn them on the other side or remove them from the pan.

These are flat pancakes in the French style not on the American style. The difference is that the American ones are more thick and small, while the French ones are flat, thin and larger.

I give here the basic ingredients for 100g of sourdough. From this basic recipe you get about 3 pancakes of 22 cm. If you have more sourdough, just multiply the ingredients. What I like is that as soon as I have some left over sourdough I bake few pancakes to have them fresh in the morning. For this particular photo, I baked a huge quantity of pancakes from 1500g of sourdough that I gathered for 2 weeks in the fridge.

Olive Sourdough Bread

I baked bread for years with weak flour and always was a challenge to achieve good looking breads. I discovered later strong flours and a new era started for me. I am revisiting now some old recipes, with improved skills and higher knowledge and I continue to be surprised about baking bread. Baking bread is a continuous learning and experimentation. I feel that there is always something new to try and you cannot simply get bored.

Just because is easier to see in order to understand the steps, I made a video about how I made this bread, step by step. I hope that this idea of home bread baking is reaching more people so we all eat more healthy.


Today's recipe is about olive sourdough bread. 




I baked this bread before in other versions and I was never disappointed. This is a recipe that I revisit very often, make a small variation and see what I get:


        
Olive bread    
 
Olive bread (version 2)


This is a stiff dough. As a beginner I clearly preferred to a handle stiff dough. But not anymore. I tried so much getting the skills to handle wet dough that stiff dough looks now so strange to me.


This time I added some rye flour and adapted the hydration to 70%.  


I made the process easier by using a standing mixer so it can be at hand for anybody.


Enjoy!


21% Buckwheat sourdough bread

Making this bread was a real challenge. I have tried 4 different options to bake this bread to raise higher. Every time I was reaching almost the same result. Adding the buckwheat flour was not very favorable for this but it worth every single minute spent. The buckwheat flour does not contain gluten and this is why I have challenged myself to get the best of it.
Buckwheat has an incredible earthy flavor. It is enough to add a small quantity and the entire aroma of the bread is completely changed. I am crazy about its smell and taste, and I can prove it with some recipes that I did in the past:
Now, I have the big pleasure to announce my second video on Youtube about making this bread:

Finally, this was the best buckwheat bread I have ever done. Not simple but amazing.

I let you enjoy watching the video and enjoy the bread.

Chocolate glazed simple cupcakes



"- Mommy, it's been a while since you have done some muffins or cupcakes.
- Indeed my dear, I would search for a nice recipe and we can do it together.
- You do not have to, I want very simple cupcakes with nothing special inside, and you do not have to search for a recipe.
- Hmmm???
- Just use the sponge cake recipe and that's it. We'll use muffin shells"

This was the dialog that put me to make these cupcakes. Requirements were clear: simple, sponge cake recipe, no need to search for a recipe.

I took then the recipe of my last sponge cake and get to work. Not alone, with some help, but not the help of my daughter, with the help of my 3yo son. Quickly cooked and later, my daughter came to decorate them. She wanted on top of these simple muffins hard chocolate glaze so she could take them to school without getting dirty. 
With the chocolate melted, we topped them with it and sprinkle some other decorations.

Here they are, a very simple recipe with a bit of decoration and I made my kids happy and involved in the preparation process.

A bread with a hat - open crumb sourdough bread


I have been asked many times how I do my bread. I've tried to explain with words but I was not always successful in making myself clear. I always felt that I missed the action. The image was in my head but it was difficult for me to make others see the same image. I am then happy to announce that I pushed myself to make a video. An educational video about how I knead and proof my bread. Making videos is not my top passion or skill but if I manage to pass the message much better in this way then maybe I'll do more videos in the future.



 About this bread.... oh, how can I describe it better. The previous week I adventured myself with the same recipe but with 80% hydration. Hmm ... that was indeed a challenge, but you know what... even that the dough was very wet, the final bread raised surprisingly in the oven and even opened an ear to me. This week I went to correct the hydration to 76% and get out the best from this amazing flour. Dough was a pleasure to work with and you can see in the video the easiness of handling it.
As for baking, I used a Dutch oven. Actually 2 of them. I love baking in Dutch ovens but I always struggled to fit 2 of them in my oven. Recently I bought one that was not that high as my old one and the miracle happened, I fit 2 of them inside my electric oven. I even managed to raise the bottom of the one under so it did not get burn. Of course, you can always bake one bread after another but to me, this sounds not very efficient in terms of time or consumption of electricity /gas. So yes, I managed to bake both in the same time.
And the result... well for this, I let you look.Two breads with two royal hats.
Although the look of the breads was perfect, more than perfect was the taste and the aroma. Soft and elastic crumb, golden crust.... uh, it just make your mind jump somewhere in a remote country side in a summer evening after a tiring day when you are hungry and you enjoy your dinner with a feta cheese, fresh tomatoes and a gorgeous piece of bread.

Enjoy!