It’s weird - when do I become a baking blogger? Well I actually cook and bake a lot (almost everyday). Sometimes I made something amazing; lots of time I messed up especially I don’t like to measure stuff. Freestyle is my favorite.
Ok anyway, I’ve been trying to make sourdough bread. And I failed a lot. My poor bf/ fiancé has been consuming some weird dough/bread in the past couples months. He even recommended me to take a part-time job in bakery (so he doesn’t need to eat all the experiment I produce.) I thought about it because sourdough has so much science involved - how the gluten is formed, ratio of water and flour, how the temperature effects proofing time, etc. I’ve been watching lots of YouTube videos and they’re so informative that I don’t even need to read books anymore. So if you’ve attempted making any bread, you prob have overproofed your dough (if you fall asleep during or ignore the dough like me.) You still can rescue your overproof bread by punching it down and reshape again. But what is over-fermented?
It’s hopeless.
It’s going too far. It’s like a doomed relationship that has to be ended.
Here’s a perfect video by an energetic UK boy showing what an over-fermented dough looks like. (Jump to 3:30 if you don’t want to watch the full video.)
And I realized I’ve done that a lot in my life. (Can I just have a bit more care to my dough?) I tried to rescue it so many times by making a pizza, bread, green onion pancake but they were barely edible. However, the most recent time I over-fermented my dough by taking the dough with me from Bend, Oregon to SLC, Utah driving 10 hrs bc I wanted to make sourdough for my friend (well the purpose of the trip was snowboarding.) As a frugal Asian, I didn’t want to throw it away so I added something and put it overnight …
It’s the best pancake I’ve ever had in my life.
I didn’t say that - my bf/ fiancé said that. (The day I made pancake was the day I drove 10 hrs back to Oregon. My bf ate the leftover pancake…) The thickness, fluffiness, and perfectioness of the pancake made me feel the original pancake is so sad. No, I can’t even go back to thin pancake anymore.
So how did you make it? What if you don’t have over-fermented dough like I have all the time?
Sourdough starter will work. You know you need to dump something out everyday and refill the jar. Don’t throw it away! Other ingredients are just like normal pancake:
egg, sugar, salt, milk, baking soda, melted butter
Mix it well, cover it and put it overnight. It should look like this:
bubbly, bubbly
You can expect some gooey batter that contains lots of air inside.
I like to make the pancake just as big as the size of the pan. This time I use the smaller pan so the pancake is not that huge. I love huge pancakes but sometimes it’s good have portion control.
Sooo thic! I love chocolate chips in the pancake yay!
I’ve made it many times so far and everytime it came out great even though I never measured stuff. I decided to write this down so you don’t waste your dough. It does have a bit sour taste but it’s not overpowering.
As I’m writing this I’m also eating that thick pancake. It’s so good. It’s so satisfying.