Has anyone noticed that the percentages are off in some of the recipes and also does anyone know why his pancakes do not include baking powder, seemed odd so I switched to another recipe. Thanks,
but if he makes European pancakes, he will not add baking powder.
Being Austrian originally, I never use baking powder. My pancakes are not thick like the American-style pancakes. I would never use baking powder, not only because I like thin pancakes but because I don't like the bitter taste that comes through the pancakes.
@tysonmc: Yep. I have noticed that the ingredients are off in some recipes in the Bread Baker's Apprentice too. That being said, his books have been a wonderful inspiration for me to bake bread. I love the books and what Mr. Reinhart is trying to do for the bread movement, so I am not holding this against his work. But I have learned not to take the percentages as set in stone. I tweak the formulas until I get them working in my kitchen and oven.
bit is sad:-( Even my 10 Ton Fruit Cake rises some! I'm sticking to light high a fluffy when it comes to cakes - even ones made in pans. I do love the sprouted grains on them too.
I don't have the book, but Amazon's preview shows, on page 52, a recipe for "sprouted wheat pancakes" with baking soda which, combined with the acidic buttermilk in the recipe, has roughly the effect of baking powder. Is there another pancake recipe you're asking about?
(That Reinhart recipe is definitely a U.S.-style thick-and-fluffy pancake, not a thin crepe.)
but if he makes European pancakes, he will not add baking powder.
Being Austrian originally, I never use baking powder. My pancakes are not thick like the American-style pancakes. I would never use baking powder, not only because I like thin pancakes but because I don't like the bitter taste that comes through the pancakes.
@tysonmc: Yep. I have noticed that the ingredients are off in some recipes in the Bread Baker's Apprentice too. That being said, his books have been a wonderful inspiration for me to bake bread. I love the books and what Mr. Reinhart is trying to do for the bread movement, so I am not holding this against his work. But I have learned not to take the percentages as set in stone. I tweak the formulas until I get them working in my kitchen and oven.
I'm from England and our pancakes don't have baking power they're flat like a crepe.
Plain flour, milk, eggs is all many of us use.
bit is sad:-( Even my 10 Ton Fruit Cake rises some! I'm sticking to light high a fluffy when it comes to cakes - even ones made in pans. I do love the sprouted grains on them too.
I don't have the book, but Amazon's preview shows, on page 52, a recipe for "sprouted wheat pancakes" with baking soda which, combined with the acidic buttermilk in the recipe, has roughly the effect of baking powder. Is there another pancake recipe you're asking about?
(That Reinhart recipe is definitely a U.S.-style thick-and-fluffy pancake, not a thin crepe.)