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How To make Sour Dough Silver Dollar Hotcakes (Farm Journal Cookbook)
Servings: 30 1 c Starter
2 c Flour
2 c Milk
1 t Salt
2 t Baking soda
2 Eggs
3 T Shortening,melted, or oil
2 T Sugar
About 12 hours before breakfast, mix starter, flour, milk, and salt. Cover and let stand. Just before frying, remove 1 c batter to replenish starter. To remaining batter add baking soda, eggs, shortening or oil, and sugar. Mix well Spoon batter on griddle about 2 inches in diameter. makes about 30
How To make Sour Dough Silver Dollar Hotcakes (Farm Journal Cookbook)'s Videos
making “BUCKWHEAT PANCAKES” from scratch (gluten free)
It’s tough to beat buckwheat pancakes. If you’ve never had them it’s something you've got to try. If you make 100% buckwheat they are gluten-free. Sometimes people will mix regular flour to make the pancakes a little fluffier. In the end we pour on some of the maple syrup that we just boiled down.
buckwheat flour:
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33: A Passion for Growing Things
Ahuva Gottdiener enjoys the nurturing of things, creating things and watching things grow. That includes vegetables, humans, chicken and sour dough starter. What started out as an Instagram account to share pictures of what she grows in her garden and the bread she made for her family has turned Homegrown Kosher into a certied kosher bakery, garden consultancy and more.
Her goal is to bridge the food knowledge gap between ground and plate for her Orthodox Jewish community. She shares her fascination with the fundamentals through education, inspiration and connection. She also runs her sourdough microbakeryto provide kosher certified artisan sourdough community to her local community.
I found her on Instagram because of a picture of the bread she makes - it was a work of art! homegrownkosher.com instagram.com/homegrownkosher
YoungBoy struggling to roll a backwood ????????
Hsiao-Ching Chou in conversation with Anita Verna Crofts: VEGETARIAN CHINESE SOUL FOOD
Hsiao-Ching Chou, award-winning food journalist & cooking instructor, discusses her newest cookbook, Vegetarian Chinese Soul Food, with Anita Verna Crofts, author of Meet Me at the Bamboo Table.
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