I can't consume this fantastic gluten, but if you can, I am oh, so happy to share. Some of our most cherished memories are centered around pancake and bread baking, together. While I am certain these traditions will carry on, I know one thing for sure, the ingredients list has changed forever. Gavin and I started this sourdough start, years ago, before Chaz was born. It was a lot of fun to watch an itty-bitty-bit of flour and water harvest yeast out of the air, and grow over weeks and months, into a crazy living bubbling science project of our own. As we have tended, used and enjoyed the start over the years, I must declare, it has grown into a rather tasty one indeed. This is true for many things when we take our time and add lots of love as we go, right?
Anyhow, I would love to pass on our favorites, for you to enjoy. You can create your own starter simply by mixing a few tablespoons of flour and water together and letting it harvest yeast from the air - take a look on-line at the many ways to do this, I unfortunately can not find the directions we followed - sorry! I do know that our method was simple, we only used a few tablespoons of flour and enough water to make a paste, let it sit for days, pulled the top crust off,added a bit more flour and water and seemed to repeat this process for some time. Eventually, enough yeast found it's way to our paste to start growing the starter by adding more flour and water, it takes a bit of time, but not much hassle and so worth it. Once your starter is ready to use, give these bread and pancake recipes a whirl! While you are enjoying these gluten-full lovelies I will be over here reading about a new sourdough start, of the gluten free style! Wish me luck.
I packed it all up, gave it away, dusted my hands and scrubbed the cupboards - ok, that's still on the to-do list, soon I will scrub the cupboards. Here are the recipes: some sourdough and some just wonderful-wheat favorites, all handed down from my Mom-Jan!
Sourdough Pancakes: Recipe from Mom-Jan (side note: hers always taste a bit better than mine)
in the evening, mix together till smooth:
2 cups of warm water
2 cups of unbleached flour
1/2 cup of starter
cover mixture and set in warm place overnight.
in the morning, take out 1/2 cup starter and add back to the starter jar (don't fret if you forget, you can feed the started with equal parts water and flour and your pancakes will be a bit more sour - yum!)
Add to mixture:
2 Tablespoons sugar
1-1/2 teaspoons salt
1/2 teaspoons baking powder
3 Tablespoons vegetable oil
2 eggs
Mix together and then add:
1/2 teaspoon baking soda dissolved in 1 Tablespoon water.
cook and enjoy!
Sourdough Bread: Recipe from Mom-Jan
Before bed, mix together well:
1 cup starter
2 cups warm water
2-1/2 cups flour
cover, place in warm place overnight.
In the morning:
heat: 1 cup milk until the edges simmer
stir in:
3 Tablespoons butter
2 Tablespoons sugar
1 teaspoon salt
cool until luke warm.
sprinkle 1 package (or equivalent) of yeast over 110 degree water, let stand 5 minuets. (I never checked the temp -very warm is fine!)
stir yeast into cooled milk mixture, add to starter, beat together until very well mixed.
beat in: 2 cups flour until smooth
Mix together:
1 teaspoon baking soda
2 teaspoons salt
1 Tablespoon sugar
sift over dough and stir gently to mix well. Cover and set in warm place 30 minuets or so. (those with little kiddos - just get back to it when you can:))
Next, gradually beat in: 4-1/2 cups four.
turn onto floured board and knead 5-10 minuets
Note: I always divided it into three parts, so we each could knead some bread. After my portion was finished we would "pass the dough" to the person, say on your right, and then begin again. This way I got my hands on all parts - being sure they all were kneaded, but there was never any reason to make a fuss about how it should be done, every one had fun and enjoyed passing when it was time!
Grease 2 loaf pans, shape, put in pan, brush tops with vegetable oil, let rise until just over rim and bake.
Bake in a 375 degree pre-heated oven for about 50 minuets! yummy....
Wheat-Wheat-Wheat Bread (also from My Mom-Jan)
1 Package yeast
1/8 teaspoon ginger (or not - I never did)
2-1/2 Cups unbleached all purpose flour
1-1/2 Cups Whole Wheat ( I often reversed the flour proportion to make a more whole wheat loaf)
1/2 Cup wheat germ
1 teaspoon salt
3 tablespoons honey
1-12 ounce can evaporated milk (I always used rice milk but I am sure regular milk would work fine too - I guess my boys are right - I don't follow directions or recipes very well)
2 Tablespoons vegetable oil
1/2 Cup cracked wheat
1/2 Cup boiling water - pour water over cracked wheat, cover and let cool.
mix all other ingredients in a large bowl then add soaked cracked wheat, turn onto floured surface, knead until elastic and smooth - about 10 minuets, return to clean and greased bowl, set in warm place and allow to rise, punch down, let rest a few minuets, shape and place in greased loaf pan.
Bake in 375 degree preheated oven about 50-60 minuets - check at about 45 minuets and keep an eye on it, this is a dense loaf so be sure it has time to cook through.
Side note: every one will love this bread - I always doubled the recipe and made one with raisins and cinnamon for toast in the morning and one regular for sandwiches.
We alternated our bread baking, most weeks we made a recipe of sourdough and then a double whole wheat batch....enjoy!
Thank you Mom-Jan - for all the years of tasty cooking we have had with your recipes and inspiration! xo
I will share my gluten free adventures as time passes, and I find my way around a new set of ingredients. It's just the next culinary challenge, here in my kitchen, and I am excited to get started!
Thank you dear friends, for taking these wonderful recipes, and perhaps creating your own family traditions that will bring much happiness and moments of togetherness.
