Recipe
Kombucha sourdough starter
1 cup gluten free flour
300ml water
2TBSP kombucha
(1)Mix all ingredients and keep it in the glass jar sterilised in boiling water.
Keep it room temperature around 8hours until it become doable amount and bobbling.
(2)Next day add 100g gluten free flour and mix well and wait few hours until it become double.
Then add do one time something.
Starter is ready now!
Sour dough pancake plain
120g glen free flour
120g sourdough sterter
50ml plant based milk (or water)
1/2 tsp coconut suger
1 TBSP olive oil
(1)Mix all ingredients in the bowl and cover it.Keep it in room temperature overnight.
(2)Next day add 1/2 tsp baking soda and 1/4 tsp salt.
Tips
If you want to make sweet pancake you can add 40g coconut sugar and matcha or anything you want.
If you want to make savoury pancake, you can add tin sliced vegetables .My favourite is adding kimchi and spring onions.
If you are not vegan you can add one egg in this timing.
(3)Bake it with the pan immediately.
Pancake dough become a bit acidic after overnight fermentation.
So when you add baking soda it will start babbling.
I usually mix 30% back wheat flour and 70 % brown rice flour for the gluten free flour mix.
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