a sourdough batter for pan bread or pancakes, fried in lard or other
animal fats. Grains or flour used should be legacy grains such as emmer, einkorn, spelt,
khorasan kamut or rye. Do not buy modern wheat.
This recipe takes very little
work. It is just a matter of mixing the dough and letting it sit. The
longer it sits, the more sourdough in will become, the easier to digest
and the more nutrient by products from the microbe probiotics doing the
or pan bread made in this manner is an excellent way to make bread if
you find you do not use up an entire loaf of bread all the time. In
fact, pan breads are probably better than loaf bread, anyway.
Traditional cultures did not bake loaves of bread to eat. They made flat
breads fried in fat or put dough directly onto ashes and charcoal in
the fire and ate the resulting biscuits ash and all.
Preparing the batter
Take 1/2 cup
of clabbered raw milk or other cultured dairy product (yogurt, sour
cream, kefir) and pour it in a clean glass bowl.
If you don't have raw milk you can use yogurt, whey and cream, sour
pasteurized* milk cultured with sour cream or any other cultured dairy
product. See Cultured
Dairy for information on culturing milk. (*but NOT
Add 1/2 cup
of legacy flour(s) to the clabbered milk or cultured dairy. You can also
add vegetable flours like buckwheat flour or gram flour made from
chickpeas to add more nutrition to the dough.
|Mix the flours and clabbered milk together
Cover loosely and leave at room temperature for a few days to a week. Stir occasionally.
Grinding Your Own Flour for Pan Bread
Put the grains in the blender. You can use a
combination of legacy flour, oats, spelt gram and - or buckwheat, or
other nut and vegetable flours. Add the same quantity (cup
per cup) of a cultured starter liquid, for example, yogurt or kefir
whey, or yogurt and water mixed half and half. Let sit overnight. The
next day, blend on high for at least 3 minutes. Cover loosely and let
sit for 1 or 2 days, stirring occasionally.
Traditions by Sally Fallon
Fermentation by Sandor Katz.
Great Cholesterol Con
by Anthony Colpo.