Sourdough FAQ Recipes
Stove Top Bread
# From: Kenneth C. Rich 

I make stove top bread frequently.  I make dough, flatten it
(usually) to fit the bottom of my cast iron frypan, and cook it
really slowly.  Sometimes I let it rise, sometimes not.
Depending on the dough volume, it ranges from a half inch thick
to two inches.  It's a good way to keep a starter  growing
without having to throw a lot away all the time.  Doesn't heat
up the kitchen so bad of a summer day.  Do lots of little ones
and call them english muffins (or crumpets!) (or scones!)

Sorry, my recipe amounts to next-to-no-recipe.  Pour most of starter
into mixing bowl, add floury fermentables and maybe some sunflower
seeds, water if needed, etc, and mix until I have something anywhere
>from  batterish to doughish.  Ferment to taste.  Oil or flour the pan,
put bread in, fire up your stove or fire pit and "bake", turning it a
couple-three-four times.  The thicker your loaf, the lower you want
the fire, so your loaf will burn less.  A friend used to make his
daily bread every day this way.  I resurrected the idea while camping
last summer.  My favorite mix of the trip was a cup or two of
cornmeal, a cup or two of wholewheat pastry flour, a handful of
sunnies.  And cooked over an open fire because my stove broke.  A
great way to experiment too because of the low commitment.

If you do it just right and make the bread real thin, you get a
pockety pita.  Haven't yet figured out what makes one get the nice
pocket, another gets a half dozen little pockets, and another gets no
pockets at all.  Maybe I need to let em rise!  Yow!

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 -ken rich           Are we live or on tape?           kenr@cc.rochester.edu