I made that classic no-knead bread from the NY Times yesterday. Well, I started it the day before. Anyway, I used about 1 cup of starter instead of the yeast. The dough took at least another cup of flour, and I think it could have used at least another 1/2 cup. I wasn’t real thrilled with the results, but I guess that’s part of using sourdough. Getting consistently good results takes a lot of work and practice and documentation and…well, consistency.

I’m certainly not giving up. I’m feeling more of a challenge. And I have some good recipes designed specifically for this starter, so I’m going to have to keep at them, one by one. I’ve had to learn that what one person calls “a lovely crust” can mean unchewable by other people, including my mom. So, I may have to forgo some of the extra steps, like spraying the oven. Gee, maybe I won’t have to work quite as hard at it!

After reading the comments here, I’ll have to mix up another batch of pancakes. I was holding back because I wanted to limit the sugar in our diet. (I cook for 3 here, one currently having blood sugar problems.)

But now I’m craving another big cake rolled around fried eggs, and that doesn’t have to be sweet. I just have to expand my definition of pancakes to include savory. That shouldn’t be so hard! Actually, it redefines pancakes as bread, more like roti or pita, and now I’m thinking of all kinds of things that could get rolled up in them! Ooh, I have some lovely creamed corn, I wonder how it would be mixed into a pancake batter…

Damn, I have to go run errands, but I’ll cook when I get home. “Pancakes for dinner!”, she shouted!