On Feb 1, 5:08 pm, Brian Mailman > wrote:
> 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/

no, I said, a "FEW, quick strokes," quoting an old joy of cooking. I
meant the emphasis over "quick." But all things being equal...