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:

4 eggs

1 tsp salt

1 tsp baking soda

Pour ⅓ cup of the batter into a medium heat greased pan.