Pancakes and Loaf Pans

Having just run out of that powdered yet somehow "real" buttermilk, I decided the time had come to expand my sourdough horizons. The above pancakes were simple to make and had a nice taste. Definitely different from buttermilk pancakes, but I think I'll save the money and hold off on getting more of the buttermilk.

Sourdough Pancakes Recipe (modification to the one found here):
Mix all of the following together and cook however you want to cook pancakes:

• 1 1/2 cups sourdough starter, fed the night before
• 1/2 Tablespoon sugar
• 1 Tablespoon oil or butter
• 1 teaspoon kosher salt
• 1 egg slightly beaten
• 5/8 teaspoon baking soda
• 2 Tablespoons soymilk

For my fourth sourdough baking session, I finally broke down and decided to bake bread from my New Zealand starter in loaf pans.

Per Amy's suggestion, I split the dough in two in hopes that there would be a tremendous oven spring

Issues with sunken doughs and burned bottoms made me curious about the other realm, and I have to say, the results were pretty good. And a nice bonus was that the pieces were not so awkwardly wide, allowing for easier toasting.




But, I forgot to slash once again, so the spring was small. Or at least that's what I'm going to blame for these wimpily small (yet still delicious) breads. I've been reading Peter Reinhart and I'm starting to see several mistakes in my methods. My next breads will be following his methods outlined in The Bread Baker's Apprentice.

Notes for next time:
-Follow Reinhart closely; this means shaping boules with INSTRUCTIONS (what a concept) and proofing as he recommends, not just winging it