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Week 21: Sourdough Pancakes and Pesto Bread

Story location: Home / food_and_drink / recipe_a_week /
24/May/2013

I had planned to make a loaf of sourdough bread this week so I had my starter out in the kitchen and had been feeding it regularly (the starter usually lives in the fridge and I feed it a couple of times a week). I ended up with more starter than I needed so I thought I would have a go at making some Sourdough pancakes.

First thing this morning I stirred some milk, some more flour and a teaspoon of sugar into the starter and left it for a few hours. By lunchtime it was bubbling well again. I beat two eggs and added an teaspoon of bicarbonate of soda then stirred that into the starter, adding a bit more milk to get a pourable batter.

I poured a ladle of the batter into a small frying pan and cooked it on one side until the top was bubbling nicely. I then lifted the pancake out and put it face down into a second, larger, pan while I started the next pancake in the first pan. The second pan was big enough to hold two pancakes so they could be finished off and folded over with the cheesy filling.

At the weekend I made some rocket pesto, using ground mixed seeds, grated cheese and soft cheese. There was some left over which had been sitting in the fridge for a few days so I thought I'd see how it would go baked into a bread.

I made a standard loaf using a mixture of 50:50 bread flour and wholemeal flour and mixed the pesto in after all the other ingredients had been added. The dough had a slightly green appearance but the final baked loaf looked more normal, with some green herby flecks in. The actual bread was quite nice with a slightly cheesy taste.



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