Recipe for these whole grain pancakes at https://www.kingarthurflour.com/recipes/homemade-whole-grain-pancake-mix-recipe My sourdough pancakes were somewhat less than successful this morning, because I was careless about measuring the baking soda. Anyone who has watched me in the kitchen at home knows that I am a “grandma baker”: like a grandma who has been making the same recipes for many years, I don’t do a lot of measuring of ingredients. But in the case of baking soda, I have learned to my sorrow, one must proceed with more caution.
Sourdough yeast and its accompanying lactobacilli produce acids, which is where the tangy flavor comes from. By added something alkaline (baking soda) you get carbon dioxide bubbles, which creates a lighter, fluffier product. But the rule of thumb is “1/4 teaspoon of baking soda per cup of flour”. Evidently, my eye was less than accurate this morning, because the pancakes were fluffy but had a decided chemical taste, indicating that there was more baking soda than could be neutralized by the acids in the batter. As usual, I mixed my starter with multigrain flour and a little filtered water the previous evening so it could develop overnight, but chemistry trumps even the best of intentions!
Sourdough yeast and its accompanying lactobacilli produce acids, which is where the tangy flavor comes from. By added something alkaline (baking soda) you get carbon dioxide bubbles, which creates a lighter, fluffier product. But the rule of thumb is “1/4 teaspoon of baking soda per cup of flour”. Evidently, my eye was less than accurate this morning, because the pancakes were fluffy but had a decided chemical taste, indicating that there was more baking soda than could be neutralized by the acids in the batter. As usual, I mixed my starter with multigrain flour and a little filtered water the previous evening so it could develop overnight, but chemistry trumps even the best of intentions!
So I kept that maxim carefully in mind as I worked on my “Fruit and Nut Bread To Serve with Cheese” (gotta come up with a better name) this afternoon. The recipe I used for inspiration had less than two cups of flour but 2 teaspoons of baking powder and ½ teaspoon of baking soda, both which seem a little high to me, given the small amount of flour. Also the original recipe had no source of acidity to it—no lemon juice, brown sugar, buttermilk, or cream of tartar, to name the usual suspects. So I don’t know why baking soda was part of the recipe in the first place.
But my adapted recipe uses yogurt as one of its liquids, so a quarter teaspoon of baking soda makes sense, along with 1 ½ teaspoons of baking powder. I knew that using the bare minimum would result in a denser bread, but that’s what I was hoping to achieve: something moist and dense that could stand up to aged cheeses. As you can see, the results were beautiful, but not entirely satisfactory. I think I used too much dried fruit---even paired with sharp cheese, the bread was cloyingly sweet. I also should have gone with my initial thought of omitting the vanilla called for in the original recipe, as that flavor didn’t pair well with the cheese either.
By itself, served warm with butter, the bread still seemed too sweet to me but I suspected it might still be enjoyed by the officers at the local police station. That’s where I usually take my test recipes when I’m at the lake cabin, so I don’t blow my blood sugar sky high! They 9and all first responders) stay plenty busy during the 4th of July celebrations, so if you have an extra plate a cookies, drop them by the local station.
By itself, served warm with butter, the bread still seemed too sweet to me but I suspected it might still be enjoyed by the officers at the local police station. That’s where I usually take my test recipes when I’m at the lake cabin, so I don’t blow my blood sugar sky high! They 9and all first responders) stay plenty busy during the 4th of July celebrations, so if you have an extra plate a cookies, drop them by the local station.
Find out other ways to show support for police, firefighters and EMT's at https://thankyoufirstresponder.org/
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