Sourdough pancakes

Very tasty pancakes turned out, it's a shame to admit - I ate everything myself, while no one saw it. now I will put it again, but already a double portion, for the rest of the family

Thank you. How do you calculate the amount of sourdough for a certain amount of food (I mean pancakes)?

in the recipe on the first page it is written: 200g of sourdough per 100g of flour, 100g of water, 100g of milk, etc. began to add), just in case soda added 0.5 hours. l, etc. The dough turned out like liquid sour cream, baked perfectly. I've never eaten such delicious pancakes

[nessimme]

nessimme, I read about the proportions on the first page
I wanted to know for the future, if I take less or more flour, how to correctly calculate how much leaven should I take for this?

Sourdough is a living organism. She can be more or less active. Therefore, there can be no exact proportions. This is very relative. You can increase it slightly or decrease it slightly in any case. It's just that the time for proving the dough will increase or decrease. But this again depends on the room temperature, flour, sourdough activity, etc. The logic is simple - the more sourdough, the faster the dough ripens and vice versa.

kava, Thank you for the pancakes, I really liked it, both for the taste and for the "nostril", they are so fluffy.
My husband really said that the pancakes should be thicker. In this connection, the question arose: is it possible to pour more flour to make the dough thicker?
And one more about the proportions: it is imperative to double all the ingredients, or you can only put more water and flour, that is, will the leaven cope with a double dose of flour and water? (Or does it depend on the strength of the leaven?).

[Valyushka77]

Valyushka77, glad you liked the pancakes. Yes, if you want thicker, add a little flour (it is different for everyone, as is the humidity, too). If you decide to increase the portion, then you can do this and that: you can proportionally increase all the components by 2 times (then it will be faster), or you can only increase the water / flour (but then the leaven will take more time to raise the dough). You are right - a lot depends on the leaven itself. The young one will work a little slower, the old one more active

[kava]

kava, thanks for the recipe! It has taken root well in our family - very tasty and perforated pancakes are obtained, and without yeast !!! Delicious with savory fillings!

[nlili]

nlili, to your health! : hi: They're really good for savory fillings!

Thanks for the recipe :)))) the child appreciated it, said it like fried rye bread, ate it with sausage :))))

And our number of fermentors is growing and growing ...

so I was added recently to this number)). The other day I baked the first bread on rye sourdough, I am very pleased with the result. Today I will try your pancakes, I am very worried if I will get a big thank you for the recipe !!

When a cap of bubbles appears on the dough and the dough slightly increases in volume, add 3 tbsp. l. odorless vegetable oil

Something I didn’t understand - the dough has not foamed well yet, we add butter, mix, it turns out that we knead the dough and we have no bubbles. Are pancakes not baked at the peak of yeast activity?