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Acelestialobject

Acelestialobject

Hi..I would like to try out this Moroccan Holes Pancake recipe with sourdough starter. Just not sure of the quantity of starter to replace the yeast and don't want it too sour. Would appreciate any help for adjustments :))

 

  • 1 cup (168 grams) fine semolina flour
  • 1/4 cup (35 grams) bread flour
  • 1/2 tsp (4 grams) fine sea salt
  • 1/2 tsp (2 grams) instant dry yeast, or scant 1/4 tsp for overnight
  • 1 1/2 cup + 2 tbsp (385 grams) hot water at 105 F/40 C
Acelestialobject

Acelestialobject

Hi..I would like to try out this Moroccan Holes Pancake recipe with sourdough starter. Just not sure of the quantity of starter to replace the yeast. Would appreciate any help with that :))

 

  • 1 cup (168 grams) fine semolina flour
  • 1/4 cup (35 grams) bread flour
  • 1/2 tsp (4 grams) fine sea salt
  • 1/2 tsp (2 grams) instant dry yeast, or scant 1/4 tsp for overnight
  • 1 1/2 cup + 2 tbsp (385 grams) hot water at 105 F/40 C
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