Day 20 out of 40
The calendar marks the first day of Spring. Its arrival is more of a flow than a burst.
I am trying to appreciate the time in between – the work nature does behind the scenes, waking up or building up a new season.
That’s how I see the work of wild yeasts in slowly fermenting flour. At first it looks like nothing is happening.
I faithfully wait for the leaves, flowers and fruits.
Whole Rye and Whole Wheat Sourdough Pancakes
Makes about 18 4-inch griddle cakes
Mix and let ferment for 4-8 hours or until it doubles:
1 cup rye meal
1 cup whole wheat flour
½ cup starter
1 cup liquid ( I used whey)
After the pre-ferment doubles, add:
1 tsp salt
1 tsp baking soda
Pour ⅓ cup of the batter into a medium heat greased pan.