Ployes

Les Ployes / Injira Bread

If you're starting this, get a tablespoon of starter from a friend or sourdough bakery, and do the second part of the recipe 24 hours in advance. After that, mix tomorrow's batter right after using up today's. Keep the batter at room temperature in an approx 2L nonmetallic container with a loose fitting lid.

This makes about ten, 5", 25g cakes / pieces of bread.

To bake, prepare

• ¼ tsp baking soda (not baking powder) dissolved 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 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 big stew spoon 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.

Then:

• Do not wash the container; leave the leftover batter/starter in it
• Add:
  • ½ c buckwheat flour
  • ¼ c all purpose flour
  • ½ c room temperature water
• Scrape down the side of the container and mix the old starter and new ingredients very thoroughly
• 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.

Recipe created by Dan, 2021-11