Sourdough: Ployes

Les Ployes / Injira Bread

This is a sourdough recipe; you need starter. If this is your first time, get a tablespoon of starter from a friend or sourdough bakery, and do the second part of the recipe (below) 24 hours in advance.

For daily baking, mix tomorrow's batter right after using up today's, and keep the batter at room temperature in an approx 1 litre nonmetallic container with a loose fitting lid.

This makes about ten, 5", 25g pieces of bread -- which are really not pancakes.

To bake, dissolve

⅛ tsp baking soda (not baking powder. Roughly half the ¼ spoon measure) in:
½ cup cold water

Then:

Get the griddle smokin' hot, do not grease
Add the baking soda/water to the batter and mix well. It will foam up.
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 ¼ cup ladle to give the batter a stir before scooping, and pour about ¼ c spoonfuls onto the griddle
Cook 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 & dry if you’re not eating them right away.

Leave 1-2 teaspoons of the batter in the container as starter.

Refresh The Starter

This step creates the batter for tomorrow.

Do not wash the container; leave the spoonful of leftover batter/starter in it
Add ½ c room temperature water. Wash and scrape down the sides of the container and totally dissolve the leftover starter
Add:
- ½ c buckwheat flour
- ¼ c all purpose flour
and mix very thoroughly. the batter will be very thick and thin out as the starter works on it.
When you want to wash the container, move the batter out to a temporary one at this point.
Leave at room temperature until tomorrow. It will foam up.

Nutrition: ½c buckwheat flour = 325 calories, ¼c AP flour = 100 calories for a total of 425 per batch or about 45 calories per cake.

Recipe created by Dan, 2021-11