Course: Yeast Bread
Servings: about ten, 5" pieces
Tags: Dan Original, 250g, 2023-02
Ployes / Injira Bread - 250g Sourdough
Under Construction
Ployes are a Northern New Brunswick quick bread made mostly with buckwheat; injira is an Ethiopian sourdough bread made with teff, another gluten free flour. Neither are pancakes - they're not sweet and they're baked on one side only, and look, feel, and taste very similar.
In 2022 I created this sourdough ployes / injira recipe using the locally grown and milled buckwheat.
I use a teflon pan.
This is one of the "250g Sourdough" collection. For information about the buckwheat starter, see the starter page.
Nutrition: ½c buckwheat flour = 325 calories, ¼c AP flour = 100 calories for a total of 425 per batch or about 45 calories per cake.
Source
Created in 2022 by Dan
Ingredients
| ⅛ tsp | baking soda |
| ½ c | ice water |
| 250 g | buckwheat starter |
Bust Out
| griddle/skillet | |
| ladle |
Steps
- Get the griddle/skillet smokin' hot, do not grease
- Dissolve baking soda in the ice water, pour right into your buckwheat starter and mix well. It will immediately rise some.
- The consistency is important. It should be runnier than pancake batter; add water by the teaspoon or flour by the tablespoon if you need to thin or thicken.
- Use the ladle to give the batter a stir before scooping, and pour about ¼ c spoonfuls onto the griddle
- Cook just until the top is no longer wet and the bottom is light brown. Do not flip over or move around on the pan. The cakes should come free of the pan when they’re done.
- Place on a rack to cool, move them once after a couple minutes so they don't stick.
we use ice water here because we want as much as possible of the rising to happen on the griddle.