>> Monday, January 26
After reading Wild Fermentation and various blogs about fermentation, and talking a friend who had just discovered some really great fermented pancakes, I have begun experimenting with my own version. The results have been mixed, to be honest, but the starter is at least an excellent beginning. Not just for pancakes, mind you-letting the mixture mature for 24 hours give a thick, gooey batter unlike any gluten-free creation I've ever seen. So far it has been unbelievably helpful in making moister, springier, crumble-less gluten-free loaves of bread! As for pancakes, well, they worked too, but were so gooey that I had a hard time getting a good consistency. So, help me out! Try the starter out and see what works for you...
- 1 cup sprouted buckwheat groats (or 3/4 cup buckwheat flour plus some water)
- 1/4 cup activated nuts of choice
- 1 cup soy yogurt
- Place all ingredients in a food processor, blender, or a bowl with a hand mixer, and blend until well combined.
- Cover with a cheesecloth and set in a warm place for 12-24 hours.
- Binder in veggie patties
- The missing link in gluten free bread
- In vegan 'loaves', 'meatballs' or other vegan meat alternatives
- In GF dumpling dough, for added 'glutinous' texture