cap'n rye wrote:
> I need some help troubleshooting sourdough pancakes. I am trying to
> make them without any added chemical leavening agents. They
> consistently turn out unacceptably rubbery.
>
> When I make injera all I use is t'eff, water, and a little starter,
> all fermented for at least three days. This bread comes out fine from
> a very thin batter, making a thin, but fluffy and moist bread.
>
> When I try making whole wheat sourdough pancakes the dough is far too
> stringy. I would like to hear how others make a simple pancake batter
> and avoid this gluten problem. Does my batter need to be moister or
> drier or something else?
>
> ~the Cap'n was here
>
It doesn't sound like a sourdough, or a flour problem. It sounds like
a 'mixed the dough too much' problem. I know it's hard not to stir or
mix completely, but you must stop after just a few turns of the spoon.
Too much mixing makes rubber pancakes every time. And add a pinch of
soda for more rise.

Melondy