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Brian Mailman[_1_]

wrote:

> 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...

Take it or leave it, costs the same either way.

B/