Grinding up 1/4 c. of pumpkin seeds in a mortar at the moment, and I thought it’d be kind of interesting to get a little input, :wink:
Flours I have on hand.
Unbleached
Rye
Amaranth
Almond
Rice
Buckwheat
Liquids
Roasted pumpkin
Almond milk
Heavy cream
Eggs
Butter
Milk
Other
Yeast
Molasses
Sugar
Baking powder
I’m aiming for a skillet fried flatbread. Preferably not a pancake.
So let the thinking commence. :grin:
Hmm! That does sound good.
Lets see.
1/2 c. buckwheat
1 c. unbleached flour
6 Tbls. buttermilk powder (It’s what I happen to have, 🤷♂️ ).
1/2 tsp. Salt
1 Tbls. Sugar
1/4 c. Ground pumpkin seeds.
Soften 1 tsp. yeast in 3/4 cup warm water. Mix all ingredients with 1 Tbls. melted butter. Let sit covered for an hour, then place in the fridge over night. Can add more flour the next day if it’s too moist (Can’t remember the liquid to dry ratios, but unimportant for the first part. I can adjust for more/less when necessary).
(update: Ok, that was the perfect amount of liquid. I’ll touch up some more flour when I place it in the fridge…On the other hand. Should have been more pumpkin seeds, or less flours. Meh! Will have to do…maybe I’ll find the will to grind more seeds up before I fry/bake it, heh).
Slept pretty horribly last night which makes my pains worse, so I’ll push it back for tomorrow. Which will give me a chance to let it sit.