The Sourdough School

Specialising in Nutrition & Digestibility of Bread & the Gut Microbiome

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Malin Elmlid’s Sourdough Pancakes recipe – from The Bread Exchange

cover of book, The Bread exchange From the moment that I spotted this book I was hooked. It had a photo of a really beautiful young woman, on her bike piled with sourdough in the basket. It had every thing I love caught in a single image on the front. Sourdough, freedom, a bicycle and the promise of time sharing bread with friends and family. So  am really delighted to be able to share this extract and recipe from The Bread Exchange.  It is a book full of the tales and recipes from a journey of baking and bartering by Malin Elmlid.  It is a truly wonderful book, full of joy and friendship and sharing. Malin was a fashion-industry professional who had a bread-baking obsession, and set out an an adventure bartering bread for various things that included a concert ticket around the world. As she started swapping her loaves to others in return for recipes, handmade things and  she had the most amazing journey across 12 countries with really special experiences that basically came from giving generously. It’s not just the recipes but a book of stories and reflections, of a kind of  wanderlust with connections.  With more than 50 recipes for Malin’s naturally leavened breads and other delicious recipes collected on a journey of life. The Bread Exchange tells the story  of finding meaning and purpose in her life and how it has been enriched by the sharing of her handmade sourdough.  So of course I love it.

In collaboration with Karen Roth, SERVES 4

I was introduced to Karen Roth through the Bread Exchange network years ago. We never traded bread because Karen herself is a dedicated sourdough baker. In fact, Karen, a former Silicon Valley venture capitalist, does everything with the most powerful dedication. When I needed help in Los Angeles and posted a request, it was often Karen who connected me with an oven or offered much-needed advice.

Sourdough pancakes and waffles became popular in California during the Gold Rush when they were served to miners morning and night. Karen, her three sons, and I all share a love for pancakes. Especially that buttery part in the middle of the stack. Karen developed this recipe to achieve the fluffiness of a buttermilk pancake and the light tang of sourdough. I love the fact that you prepare it in the evening and then minimal work is required in the morning.

  • 1 cup/200 g Wheat-Flour Sourdough Starter
  • ½ cup/80 g organic unbleached all-purpose flour
  • ½ cup/120 ml buttermilk, at room temperature
  • 2 tbsp butter, melted and cooled
  • 2 tbsp brown sugar
  • ½ tsp salt
  • 2 eggs, lightly beaten
  • ¼ tsp baking soda

The evening before you plan to serve the pancakes, combine the starter, flour, and buttermilk in a large mixing bowl. Add the butter, brown sugar, and salt and stir to combine but don’t worry if there are still lumps in the dough. Cover with plastic wrap and let rest overnight at room temperature.

The next morning your sourdough mix should be bubbling and ready to cook with. Mix the eggs into the batter. It should have the consistency of thin mud. Now you can leave the batter to sit until you are ready to make breakfast.

Sprinkle the baking soda over the batter and carefully fold it in. Let the baking soda activate for 5 minutes, but not much longer or the pancakes will not rise properly. Heat a large non-stick sauté pan or skillet over medium heat. Add ladlefuls of batter to the pan and wait until the tops of the pancakes begin to bubble and the pancakes have risen to about ½ in/12 mm thick, then turn them and cook until both sides are golden brown. Repeat with the remaining batter and serve.

» Make sure that your starter is really energetic (expanding and bubbling), because a lazy sourdough won’t be able to make fluffy pancakes.

» You can also use this recipe to make waffles. For a round waffle, use about ½ cup/120 ml of batter per waffle. Cook in a moderately hot waffle iron.

three fresh sourdough loafs being held

One of the beautiful images form the book The Bread exchange

 

Photos credits to

Fred Bschaden.

Matthias Gebauer.

Shantanu Starick.

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Instagram post 2197352216627702566_3184418718 BREAD AND GUTS FEBRUARY 2020 SOLD OUT ❌
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But don't panic, there are still 2 spaces on our Bread and Guts April workshop. Tap the picture to reserve now.
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Want to know more about the workshop? ⠀⠀⠀⠀⠀⠀⠀⠀⠀
The microbiome is at the core of our research on bread and this is the Bread & Guts workshop – we will be creating our bread around a savoury sourdough theme with a focus on using and combining ingredients with evidence of a beneficial effect on the gut microbiome. We’ll be creating a blend of flour, milling the grains to make fresh flour and creating new formulae for some beautiful gut-friendly sourdough bread.
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This is beyond bread.
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Tap the link in our bio to explore all our 2020 courses.
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Posted by Georgia
Instagram post 2196644532056126300_3184418718 BRAIN HEALTH ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Has anyone been listening to BBC Radio 4 this afternoon? Such a fantastic programme on the mind. 
It is not enough to just ferment your bread. There are many other factors that affect health.

What we teach is about more than just baking. It is about everything surrounding sourdough, including what we eat with our bread. What we teach here is science-based, and today we've been looking at how eating blueberries can help reduce cognitive decline and read studies on the neurocognitive benefit of blueberries.
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So something delicious that may increase cognitive function is eat blueberries with your sourdough... they are absolute delicious crushed with a squeeze of lemon on a slice of fresh buttered bread.
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Head to our stories to read some of our research into blueberries!
Instagram post 2195987676979664561_3184418718 SOURDOUGH HYDRATION
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Do you know how much water to put in your sourdough? Tell us in the comments below. 👇 Is it something you've yet to fully get your head around?
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Do you want to learn how to do it by @vanessakimbell herself?
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Join us for a Sourdough Diploma. Perfect for beginners and above, these courses are the perfect way to absorb yourself in all things sourdough whilst learning about nutrition and digestion - all whilst enjoying being in the beautiful Northamptonshire countryside. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
We have a limited number of spaces available in 2020. Tap the link in our bio or tap the picture.
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Posted by Georgia
Instagram post 2195273958389998856_3184418718 Are you working with sportspeople or are you a professional athlete?
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As part of our series of Health and Wellbeing Sourdough Workshops, we have a specialist course on sourdough with a focus on creating bread for sportspeople.
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@vanessakimbell was inspired to create this course as one of The Sourdough School students (who is a British Olympic Coach) wanted to explore the evidence around fermentation for long slow release of carbohydrates, and ways to increase resistant starch, and support gut microbial heath for sportspeople.
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Running in March 2020, this 4-day course is one we're very excited about - we'll be developing formulae, with the above focus in mind, by referencing key research papers.
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We're combing bread and science. We're going beyond bread in this course but at the heart of it all, there is our love - sourdough.
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If you are interested in sports and diet, tap the picture to read more about the workshop. Do you know an athlete? Tag them below. 👇
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Posted by Georgia
Instagram post 2194557520568610328_3184418718 "[@vanessakimbell] brings health, life, and bread into a full circle and you realize how such a basic element in our life has the capacity to have such a big impact, both nutritionally and socially. It's not only healthy for us, but it has the ability to bring people together from all walks of life." - Sarah, M.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We always say that The Sourdough School is more than just bread and we love that our students get to experience this for themselves.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Don't miss out on one of our 2020 workshops. Book now at www.sourdough.co.uk⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Posted by Georgia
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