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Response to locks (Reply #1)

Tue Apr 2, 2013, 10:19 PM

2. One detail not mentioned in the recipe

For the overnight ferment, you want the final mix temperature to be about 79F. I used water that was 85F which yielded a final mix temperature of 80F. The final mix temperature is important, because along with ambient temperature it affects the time involved to reach the peak activity for the ferment which is what you're after. When the volume has at least doubled and lots of bubbles are coming up you know it's ready. It will smell a bit like beer. You want this period to be reached no sooner than about the 8 hour point. If there's lots of bubbles, some of those are going to stay in the batter and leaven the pancakes once they hit the griddle. The baking soda will mix with the slightly acidic batter to produce more bubbles, so you get a double action effect.

I suspect this recipe will do well even if you up the whole grain to 50%. On later batches I will try that.

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Arrow 13 replies Author Time Post
Major Nikon Apr 2013 OP
locks Apr 2013 #1
LineLineReply One detail not mentioned in the recipe
Major Nikon Apr 2013 #2
Lucinda Apr 2013 #3
Major Nikon Apr 2013 #5
Lucinda Apr 2013 #7
Major Nikon Apr 2013 #4
Lucinda Apr 2013 #6
livetohike Apr 2013 #8
yellerpup Apr 2013 #9
Major Nikon Apr 2013 #10
yellerpup Apr 2013 #11
Major Nikon Apr 2013 #12
yellerpup Apr 2013 #13
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