FoodBanter.com - View Single Post

Brian Mailman[_1_]

wrote:

>> 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.
>
> Hi. Yeah. I read in D. Wing's book about Alaskan sourdoughs being used
> mainly for the acidity to chemically leaven flapjacks with baking
> soda. I have had good luck so far making waffles without the soda, but
> it ferments for 4 or 5 hours, or sometimes overnight, and I'm also
> careful not to "over mix." I have an inherited old joy of cooking
> which invariably directs one in making quick breads and pancakes to
> "mix with a few quick strokes, ignoring the lumps," or along those
> lines. My wild guess is it's the same reasoning.

No. Mixing like that develops gluten. That's why I said to let it
rest, as you do crepe batter, for *that same reason.

B/