Some of you might know this, but one of my hobbies is what’s now known as “artisan bread making.” No, it’s not a hipster thing. Or, maybe it is, for all I know. What I do know is, from a gastronomist’s point of view, the idea of collecting wild yeast, and then using it to make bread is a pretty cool thing. It can easily be done with mixing tools and other things, but the best bread is completely hand made from start to finish, the fewer modern innovations used, the better!
So, the title of this blog entry is a little misleading, since this starter pictured above is probably around day five, after a miraculous resurrection! I thought some of you might enjoy giving it a shot, too! It’s fun, science, and full of home grown bacteria. You could call them probiotic, I suppose! Here’s how to get started: Continue reading
Nobody freaked out when I served them, so that’s a plus.
1 ripe medium banana
1 large egg
2 tablespoons flour or instant baby cereal
1/4 teaspoon baking powder
1/4 teaspoon vanilla extract
Pinch of salt
About a tablespoon mini chocolate chips (optional)
1) Smash banana with a fork and beat in egg. Add salt, vanilla, baking powder, and flour. Stir to combine.
2) pour about 2 – 3 tablespoons full of batter onto a hot, lightly greased skillet over medium heat (make them as big as you like). If using chocolate chips, sprinkle the top with about a teaspoon or so. Flip when bottom is brown and cook until done.