I make these pancakes whenever I have guests, and sometimes when I don’t. They’re made from the same starter/sponge as my sourdough bread, and I quite often make them the day before I bake my bread, while the starter is bubbling at room temperature.
These are American style fluffy pancakes, based on various “Yukon gold rush” recipes I found online, where miners supposedly kept their sourdough starter inside their shirts to keep it alive and bubbling in the cold climate. I prefer this style to the thinner crepe-like pancakes that are common in Australia, and I think you will too. They’re easier to flip, for one thing.
The recipe is incredibly simple:
- 1 cup bubbling sourdough starter or sponge (fed and raised at room temperature, not from the fridge)
- 1 cup flour
- 1 cup milk
- 1 egg
- 2 tblsp caster sugar
- 1 tsp baking soda
- pinch of salt
Whisk everything together into a sloppy batter. Add a touch more milk if it’s not thin enough to pour from a ladle.
Feed your starter again with 1/2 cup strong baker’s flour and 1/2 cup
Lightly oil a frying pan and heat to medium-hot. You’ll get to know the right temperature on your own stove with a bit of practice.
Pour the batter into the about 1/2 cup at a time to make medium sized pancakes. For me, my soup ladle holds about 3/4 cup so I use that but don’t fill it.
Cook until bubbles rise to the top and form holes that don’t disappear, then flip with a spatula and cook a little longer on the other side.
As they are cooked, put them on a plate, and keep warm in a low oven with a sheet of foil over them. Or serve them as they come out of the pan, of course.
This makes enough to feed about three people normally, or for two to stuff themselves. Serve with whatever you like on top. I’ve got a banana and maple habit lately.
Leftover pancakes keep okay for a couple of days on the fridge, and can be reheated by warming quickly on each side in a hot pan. They’re not as good as fresh, but they’re not bad either, and make for a quick hot breakfast. One batch of pancakes serves me for three days this way, and makes it workable for just me living alone. (Please don’t ask about the time I tried to eat a whole batch in one morning. My stomach still aches at the memory.)
Schedules for making these pancakes
Some people told me they found the schedules in my original bread post useful, so here’s how my schedule looks for bread+pancakes, in winter (i.e. with a coolish house, around 10C most of the time). The trick is to just keep the sponge a little warmer and livelier, and to take out a cupful of sponge and refeed it in the middle of the sponge stage.
Evening, day 1: make sponge, feed starter and put it back in the fridge. Put the sponge somewhere relatively warm, like the living room, to get it bubbling more vigorously.
Morning, day 2: take out a cup of sponge and make pancakes. Top up the sponge with 1/2 cup strong baker’s flour and 1/2 cup water, and continue to keep it somewhere relatively warm.
Evening, day 2: make dough and form loaf. Rise overnight in a cold/unheated room.
Morning, day 3: bake bread.
Or of course there’s the alternate version, aka “I forgot I was meant to be making bread and now I’m almost ready for bed and can’t be bothered” on the evening of day 2. This happens to me more often than I’d like to admit.
Evening, day 1: as above.
Evening, day 2: instead of making the dough, just feed the starter again with 1/2 cup flour and 1/2 cup water and go to bed.
Morning, day 3: make pancakes.
Evening, day 3: make dough and form loaf.
Morning, day 4: bake bread.
I wanted to post a short, simple version of my sourdough bread instructions — no fancy stuff or options, unlike the earlier rather confusing post that I made — so that I can point people at it when I give them some of my starter.
So here goes. How to make a standard sourdough loaf the way I do.
Basic sourdough starter feeding
- When you get the sourdough home, put it in a large jar with lid or covering that will let it breath. I like using one of those flip-top jars and removing the rubber ring so it’s not airtight.
- Feed it 1/2 cup of strong white bakers flour and 1/2 cup of filtered water. Give it a stir. It should have the approximate consistency of cake batter.
- You have two options now, depending on your schedule and how much bread you consume:
- Leave it 12-24 hours at room temperature, or
- Leave it for longer (up to a couple of weeks, easily) in the fridge
Making the sponge
- Start the following steps about 36 hours before you want your loaf of bread.
- Take the starter and pour most of it out of the jar into a large bowl. Don’t scrape the jar or make too much effort to pour everything out — you want some left to keep the starter going.
- Add 1/2 cup strong baker’s flour and 1/2 cup filtered water back to the jar, stir, and put it aside until you want to make another loaf (as above – it’s fine on the benchtop for a day, or in the fridge for a week or more).
- In the bowl, you should have about 1 cup of starter. It’s not exact, so don’t sweat the details.
- Add 1 cup strong baker’s flour and 1 cup filtered water and give it a good stir to incorporate. You’re looking for approximately cake batter consistency. This is the sponge.
- Leave the sponge at room temperature for 24 hours, covered with a cloth (I use a clean tea towel).
- At the end of this period, it should be bubbly and smell yeasty.
Making the dough and forming the loaf
- The next day, make the dough. First add about a teaspoon of salt. Then add strong baker’s flour, starting with about a cup and adding a bit more at a time, mixing with each addition, until you get to the “shaggy dough” stage, which is when it sort of breaks into stringy clumps.
- Put some flour on your counter or work surface. I use a generous handful.
- While you’re at it, grease and flour a loaf tin. I do this now so I can dump the excess flour out onto the counter with the rest.
- Turn the dough out of the bowl, scraping the sides, and make a heap on the counter. Sprinkle a little more flour on top.
- Fold and knead for just a few minutes. I usually start by folding and gently shaping it a few times until it forms a cohesive lump, and then gently pushing/kneading it until the dough is nice and smooth and stretchy. It doesn’t need long or energetic kneading like traditional yeast bread does.
- Add more flour if it’s sticking to the counter, but try not to let it get too dry.
- Form into a loaf shape. I do this by pulling the dough into a rectangle about the size of a sheet of A4 or letter paper, and then folding it in thirds, like how you’d fold a letter to put in an envelope.
- Turn this upside down so the join is underneath, and dump it into your loaf pan.
- Sprinkle flour on top to make a non-stick surface. I just use a small handful lightly dusted over it.
- Cover again with a cloth (I use the same tea towel) and leave for 6-12 hours, depending on room temperature. In warmer weather, you’ll want to leave it a shorter period. You want it to approximately double in size.
- Bake at 220C for 30 minutes.
- Turn out of the tin and tap the bottom. If it doesn’t sound hollow, stick it back in the oven for another 5
- Cool on a rack. Leave for at least 15 mins before slicing.
The hardest thing, early on, is finding your rhythm or schedule. So here are a couple of schedules that work for me.
My winter schedule (~10 hour rise):
Evening, day 1: make sponge, feed starter and put it back in the fridge.
Evening, day 2: make dough and form loaf. Rise overnight in an unheated room, which in my climate means down around 10 degrees C or even lower.
Morning, day 3: bake, and appreciate how it warms up the kitchen and you get a nice hot breakfast.
My summer schedule (~6 hour rise, ):
Morning, day 1: make sponge, feed starter and put it back in the fridge.
Morning, day 2: make dough and form loaf. Rise during the day, keeping an eye on it after 4 hours or so as it can go quite quickly in warm weather.
Afternoon/evening, day 2: bake.
In my climate, I keep an eye on the weather forecast and aim to bake on cooler days (in the 20s celsius) when it’s not torture to run the oven. If it’s hotter than that, I’m more likely to make flatbread or just eat something else.
Some people suggest letting it rise in the fridge overnight if the weather is hot. I’ve tried it and don’t much like it, but you might find it works for you.
I’m going through a bit of a cash-starved phase at the moment so I’m looking at what I can cook from my pantry, freezer and garden without shopping for groceries.
I thought I’d take a few minutes to write up what’s currently scrawled in green marker across the whiteboard in my kitchen, as I’m quite pleased with how much I think I can manage with what I already have.
- brown rice gratin with sausage, squash and silverbeet
- mujaddara served with spicy chutney and yoghurt
- lentil and sorrel risotto
- pasta with tuna, tomato, olives, and parsley
- slow cooked bbq pork with rice
- sauted red beans, sausage, and kale (to eat with with toast)
- tabbouleh-esque salad with chickpeas
- potato-and-greens frittata
- soba noodles with broccoli and peanuts
- miso soup with shiitakes and greens over black rice
The distinction between dinner vs brunch/lunch/light meal is pretty arbitrary, but this is just how I’d choose to eat those dishes at this time of year. In summer, a substantial salad might be a dinner, but not at the tail end of winter when the nights are still cold.
I figure I’m good for 2 weeks at least, and maybe more, based on cooking something every day or so and having leftovers for the meals in between.
My shopping list, to get me through this menu, reads:
- celery (to go into home made veg stock from scraps in a bag in my freezer, and also into the lentil risotto, and then to snack on whatever’s left)
- onions (I have a few but will probably need more)
Everything else is already in the house or garden. I’ve also got a couple of frozen containers of soup and leftovers, and some snackable bits and pieces, in case I don’t feel like cooking. It’ll be interesting to see how tough it is to resist shopping, though. I’m pretty sure I’ll start wishing for more eggs and dairy quite soon, though I don’t strictly need them.
You’ll note there’s a few meat meals listed there. I’m using up the last two packets of pork from my Jonai Farms ethical meat CSA membership, which ended a little while ago. There’s a packet of spicy chorizo sausages which I cooked yesterday and have been chopping up into various dishes, and a chunk of pork shoulder that will be great slow-cooked and served with some leftover chipotle BBQ sauce from my birthday rib extravaganza, that I have frozen in containers.
By the time I’m done with this exercise, I suspect my pantry will be getting close to bare. It’s interesting doing this right now, in late winter/early spring in the southern hemisphere. This time of year, in the northern hemisphere, is Lent, a traditional period of fasting in the Christian calendar. How convenient that Lent just happens to be the time of year when people’s supplies are low, the chickens aren’t laying yet, the livestock were either killed off before the weather got too cold or else are pregnant and not producing milk right now, and basically all you have to live on are greens and root veg from the garden and whatever’s in your pantry.
I’m not abstaining from animal products over these next weeks but I’m certainly going to be using them sparingly. It’s a kind of secular Lent for me, as well as a bit of a pre-emptive spring clean for my pantry, finishing off a lot of half-jars and tail ends of this and that. It actually feels kind of appropriate to the season.
Wish me luck!
X-Men: The Curse is Broken - I was grateful for the focus to return to Jubilee, and enjoyed this volume more than I have the last few.
I liked Pixie, too. I've seen her in a few comics, and am interested in learning more about her.
The art feels like a series of micro-aggressions to me - the center of a panel will be the back of a woman's spandexed ass, and you're looking at someone else *from between her legs*. Like, really? Obnoxious. Not to mention the breast-accentuation.
X-Men: Blank Generation - This arc was like a breath of fresh air after the previous few. Everyone has distinct personalities, the plot is actually interesting, etc.
I enjoyed seeing the team hanging out on their plane/ship, & actually talking strategy, as opposed to just showing up places & fighting.
The Secret Country - I loved this. As with The Dubious Hills, I love the way Dean includes details not often mentioned in fantasy novels - breezes, insects, too many stairs, etc.
The premise is that a group of cousins play-act a Shakespearean fantasy with magic & murder & etc. During the summer they're separated, their pretend world - "the game" - becomes real. (Maybe.)
I'm excited to read the rest of the trilogy, and also glad that this seems to be a series that will lend itself well to rereading. Not only are there many clues & nuances to the plot, but I really just enjoy Dean's prose.
Laura sure gives shoujo manga heroines a run for their money with her clumsiness, ;)
Hi! I would like the following articles for a research project, if anyone can share them:
Booth, Paul. Augmenting fan/academic dialogue: New directions in fan research. Journal of Fandom Studies. Vol 1 No 2.
Bennett, Lucy. Tracing Textual Poachers: Reflections on the development of fan studies and digital fandom. Journal of Fandom Studies. Vol 2 No 1.
Hills, Matt. Doctor Who’s textual commemorators: Fandom, collective memory and the self-commodification of fanfac. Journal of Fandom Studies. Vol 2 No 1.
Ford, Sam. Fan studies: Grappling with an ‘Undisciplined’ discipline. Journal of Fandom Studies. Vol 2 No 1.
Coppa, Francesca. Fuck Yeah, Fandom is Beautiful. Journal of Fandom Studies. Vol 2 No 1.
Anyone have these? Please leave a comment!
Crosspost: ift.tt/1lZaW9WTags: fan studies, fandom, fans, poster: anon, requests, submission
For now, the last few books I've read:
( Whipping Girl by Julia Serano )
Instead of jumping right to the next Serano book, I took a break and read ( Living Nonviolent Communication )
(Then I spent two weeks reading Captain America/Winter Soldier fanfic. My favorites so far are this fic in which Bucky is actually a member of the Communist Party and challenges Tony on capitalism and politics, and also this fic, which I linked on Twitter, which is about Steve making a YouTube video about braiding Bucky's hair.)
And now, today, I am once again on an Amtrak train headed to NYC -- this time to visit my nine-month-old nephew and eat some NY pizza. The train was late and we sat at the station for a while, so I sobbed my way through Women of Valor: Polish Resisters to the Third Reich by Joanne D. Gilbert -- basically it is transcribed oral history of four 90-something Jewish women who fought the Nazis during WWII. On the ground. In Poland/Russia/Germany/Hungary. Good thing I got a seat by myself. I didn't bring tissues so I am wiping up my tears with my plaid pajama pants. This is exactly the book I longed to read when I was an nine-year-old kid in the basement of my shul reading my way through the shul's Jewish history library. Not Gentiles being heroic and saving the Jews, but Jewish people fighting to save themselves, organizing factions of resistance, smuggling people out of ghettoes and death camps -- totally recommended.
Although... I mean, obviously the shoah was awful and horrific, but every time a historian remarks that it was "unprecedented" or "unimaginable" I'm kind of like... did no one else learn about what happens when settlers colonize land? Like, okay, no, the settlers colonizing the USA did not consider it a "world war" but they basically did the same thing to the Native Americans that was done to the Jews (and others, yes, I know) during WWII. Like... on purpose. Genocide is not a new thing. Systemized genocide is not a new thing. I think some of these historians are not very good at their job.
4 shots of espresso this morning was not enough and now that I'm done crying I will be reading some more fanfic about Bucky Barnes, thanks
There is ALSO a bunch of great fanart on reflectedeve's second-most-recent post, including an AWESOME illustration of thingswithwings's Miss America/Ms. Marvel story written for meeeee, Embiggen. Also you can see the inception of Lilith's awesome Teen Ghost spinoff ideas there, and a BUNCH of other great art.
GO LOOK. TELL reflectedeve HOW AWESOME THIS FANART IS.
Lately I’ve been working on how to make groups, events, and projects more inclusive. This goes beyond diversity — having a demographic mix of participants — and gets to the heart of how and why people get involved, or don’t get involved, with things.
As I see it, there are six steps everyone needs to pass through, to get from never having heard of a thing to being deeply involved in it.
These six steps happen in chronological order, starting from someone who knows nothing about your thing.
“I’ve heard of this thing.” Perhaps I’ve seen mention of it on social media, or heard a friend talking about it. This is the first step to becoming involved: I have to be aware of your thing to move on to the following stages.
“I understand what this is about.” The next step is for me to understand what your thing is, and what it might be like for me to be involved. Here’s where you get to be descriptive. Anything from your thing’s name, to the information on the website, to the language and visuals you use in your promotional materials can help me understand.
“I can see myself doing this.” Once I understand what your thing is, I’ll make a decision about whether or not it’s for me. If you want to be inclusive, your job here is to make sure that I can imagine myself as part of your group/event/project, by showing how I could use or benefit from what it offers, or by showing me other people like me who are already involved.
“I can physically, logistically, and financially do this.” Here we’re looking at where and when your thing occurs, how much it costs, how much advance notice is given, physical accessibility (for people with disabilities or other such needs), childcare, transportation, how I would actually sign up for the thing, and how all of these interact with my own needs, schedule, finances, and so on.
“I feel like I fit in here.” Assuming I get to this stage and join your thing, will I feel like I belong and am part of it? This is distinct from “identification” because identification is about imagining the future, while belonging is about my experience of the present. Are the organisers and other participants welcoming? Is the space safe? Are activities and facilities designed to support all participants? Am I feeling comfortable and having a good time?
“I care enough to take responsibility for this.” If I belong, and have been involved for a while, I may begin to take ownership or responsibility. For instance, I might volunteer my time or skills, serve on the leadership team, or offer to run an activity. People in ownership roles are well placed to make sure that others make it through the inclusion pathway, to belonging and ownership.
If you’re interested in participating in an inclusivity workshop or would like to hire me to help your group, project, or event be more inclusive, get in touch.
EDIT: Code has been pushed. Let us know if you encounter any problems! A list of the (many) bugfixes included in this push will be forthcoming.