Description
This article is from the collection of
recipes from the Sourdough Mailing List, by David Adams with
numerous contributions by others.
407 Stove Top Bread
# From: Kenneth C. Rich <kenr@bridge.cc.rochester.edu>
I make stove top bread frequently. I make dough, flatten it
(usually) to fit the bottom of my cast iron frypan, and cook it
really slowly. Sometimes I let it rise, sometimes not.
Depending on the dough volume, it ranges from a half inch thick
to two inches. It's a good way to keep a starter growing
without having to throw a lot away all the time. Doesn't heat
up the kitchen so bad of a summer day. Do lots of little ones
and call them english muffins (or crumpets!) (or scones!)
Sorry, my recipe amounts to next-to-no-recipe. Pour most of starter
into mixing bowl, add floury fermentables and maybe some sunflower
seeds, water if needed, etc, and mix until I have something anywhere
>from batterish to doughish. Ferment to taste. Oil or flour the pan,
put bread in, fire up your stove or fire pit and "bake", turning it a
couple-three-four times. The thicker your loaf, the lower you want
the fire, so your loaf will burn less. A friend used to make his
daily bread every day this way. I resurrected the idea while camping
last summer. My favorite mix of the trip was a cup or two of
cornmeal, a cup or two of wholewheat pastry flour, a handful of
sunnies. And cooked over an open fire because my stove broke. A
great way to experiment too because of the low commitment.
If you do it just right and make the bread real thin, you get a
pockety pita. Haven't yet figured out what makes one get the nice
pocket, another gets a half dozen little pockets, and another gets no
pockets at all. Maybe I need to let em rise! Yow!
--
-ken rich Are we live or on tape? kenr@cc.rochester.edu
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food, recipe, sourdough, starter, bread, pancake, muffin, bagel, rye
