Despite the foolishness of increasing my processed flour intake as my caloric output drops, I’ve been finding that the dive into autumn has left me hungry. Very, very hungry.
I know I’ll get into a groove of eating fairly well again, but in the meantime I am happily feeding myself comfort foods.
This loaf I made with rye flour from Cherryvale Organic Farm in Prince Edward County, Ontario. As you may notice, I cut into it too early. I tried to wait until it had cooled to room temperature, but my patience ran out at 34C.
This morning I awoke craving pancakes. Fine and dandy, I thought to myself, until I remembered that I’m out of baking soda. I subbed in 2.5x baking powder, yielding a pretty product with a too-soft texture and a metallic after-taste.
Follow not in my footsteps. But do try this super buttermilk pancake recipe; I’ve relied on it for a few years now quite happily.