Will wrote:
> On Dec 5, 2:44 pm, Sam > wrote:
>
>
>> So I need 1458 g of flour and 658 g of water and get something like 2756
>> g of dough.
>>
>
> Well good luck. I predict 35 pancakes... based on 13 cm (5 inch)
> diameters.
>
>
nope - that's pre-stage, goes in the fridge then 200 g of that are used
to make final batter with eggs (2), milk (150g) and salt.

I am finally at a point to get this organized - so far I just tinkered
with it and hope the hydration is now right.
My pancakes are crepe style, not the standard 1/2" or so US fluffy pan
cakes. So - the 2.7 kg would give me 13 batches and each maybe so 10/15
pancakes each.

Something like that:
http://www.essen-und-trinken.de/reze...annkuchen.html
- the picture is puny.

Better, but not the trimmings:
http://en.wikipedia.org/wiki/Image:C..._opened_up.jpg - and a bit
more rustic due to FG flour and SD bubbles.

The names are regionally different - where I came from, they are called
Pfannenkuchen - further north they are called "Eierkuchen" (nnnggg)
which immediately identifies the character of the individual.
Further south they are called "Palatschinken" etc.

http://de.wikipedia.org/wiki/Eierkuchen (I know now where the DE
wikipedia is made

But I use that "pre-dough" also for SD Spätzle which is a different
ballgame.

Using SD with FG wheat to reduce pythate effects apart from having great
taste and entertainment value (sourdough fermentation progress to watch).

Prolonged Fermentation of Whole Wheat Sourdough
Reduces Phytate Level and Increases Soluble Magnesium
H. W. Lopez, V. Krespine, C. Guy, A. Messager, C. Demigne, and C. Remesy
J. Agric. Food Chem., 2001, 49 (5), 2657-2662 • DOI: 10.1021/jf001255z

Sam


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