Pancakes and blintz

This is one of my favorite recipes, I really like the final results and mostly the taste :)

Pancakes

Ingredients:

- 1 Cup of Leaven

- 350ml of warm water
  * You can also replace it with almond serum or a simple serum, but then you'll need to add 1 Teaspoon of soda without a pile, also instead of serum you can use "Kefir", Yogurt and etc.

- 1 Tablespoon of sugar (Honey)

- 1 Teaspoon of salt (Optional)

- 1-2 Tablespoon/s of vegetable oil

- Flour as much as it will take (About 2 cups)

Prepearation:

- Make a not dense (Pancake density, in other words, oatmeal density xD), let it breath for a bit, until bubbles won't start to come out (30-40 minutes)

- mix the dough once again and after 5 minutes it's ready for cooking.

- Fry the pancakes on a frying pan with vegetable oil from both sides until it reaches a golden color.

  *Flour can be replaced with semolina, and that's the result that came out of it, and it was yummy. :)

























Blintz
The dough for Blintz is prepared the same way as the dough for the pancakes, but you should add 3 Tablespoons of vegetable oil and make the dough liquid.

Wheat bread

It can be made with yeast, but since yeast has negative effects on the organism, I prefer to use the Yeastless leaven. It's healthier, and the results that are coming out of it are wonderful :D

So we have the prepared leaven, and before use, it should be taken out so it could warm up and come back alive (or easier to say, get all bubbly), to speed up the process, you can place the jar on some warm water.

We're baking the bread in the oven, we also did it in a Breadmaker in the past and both have their wonders.


We are making the bread with whole flour, cane sugar and sea salt (but it's not essential)

Ingredients:

- 1 Cup of leaven

- 1 Cup of warm water

- 1 Teaspoon of sugar (with a pile)

- 1 Teaspoon of salt (without a pile)

- 1 Tablespoon of Vegetable oil

- Flour as much as it will take (About 16 Tablespoons with a big pile, white flour takes a bit more - 18-20 spoons)

Don't forget to refresh the leaven after making the dough :)

Preparation:

- You can add some additional ingredients into the dough it then place it into a mold, or you can let the dough rise, knead it, add the additions then put it into a mold.

- After you've placed the dough into the mold, cover it with towel or even a plastic bag and place it in a warm place. You should let the dough rise twice it's size (Not less, or the bread will be hard).

- After the dough rises, place it in the oven. Sometimes I put another oven tray with water under the tray (or grid) on which the bread is located to make it rise more effectively and make the crust softer.

- At the first 5-7 minutes I set the temperature on 250 C, then I lower it to 180 C for about 30 minutes, then 20 minutes more on 150-160 C. But generally, if you have no time for all these manipulations, then you can right away put it on 170-180 C for 50 minutes - 1 hour (It matters what oven you're using)

- Take out the bread and extract it out of the mold.
  * It's recommended to put it on a grid and cover it with a towel

So that's basically the recipe for the bread :)

The preparations for the Breadmaker are the same, excluding the temperature and time apparently.

Good Luck ^^

Leaven on raisins

Note: This is one of the main ingredients you'll need for the most of the bakery recipes.

Ingredients:
- Handful of raisins
  * Black with kernels is preferred

- 1 Teaspoon of sugar or honey

- 5 Tablespoons of flour (Rye flour is the best choice)

- 3/4 cup of warm water

Preparation:
- Mash the raisins with Sugar (Honey) in the cup, then add the warm water up to the edges of the cup.

- Pour it into a half-liter Jar, add the Flour and mix it.

- Cover the jar with cloth, or cheesecloth, and fix it with a rubber band on the jar neck.

- Put the jar in a warm place for fermentation. It may take from a few hours (if it's really hot) to 5 days. If the Leaven didn't start bubbling after 5 days, then the yeast culture is weak and you should consider making a new leaven.

- When the leaven will be well fermented, and bubbled, filter the leaven through a large strainer, and throw away the raisins.

- Again, pour some water into the leaven basis (So the total amount would be equal to 1 cup), add 5 piled tablespoons of flour and 1 teaspoon of sugar or honey. The density of the leaven should be familiar to oatmeal. Once again, put the jar for fermentation. Once it's bubbling - the Leaven is done!

A good leaven has a pleasant sour on smell and taste, and it's all covered in bubbles!

With that Leaven you can bake bread, you can also put it in the fridge "Until the best times" (Fermentation won't stop, but will slow down), you can (and should!) share it with somebody.

Storage of the Leaven:

The leaven should be kept in the fridge (Not in the freezer!), in a not tightly closed Jar (you can poke a hole in a plastic cap). A simple 0,5 liter Jar is comfy.

If you are planning to bake bread - Take the Leaven out on the eve before sleep in a warm place. If the leaven is too acidic or old, it should be refreshed or "Revived"

The leaven is also "revived" after it wasn't used for a while (Once per 10-14 days).

For that procedure pour out all the leaven out of the jar. Don't wash the jar, because what's left is exactly the yeast culture you need!
Add into the same jar: 1 Teaspoon of Sugar (Honey), 5 tablespoons of flour and a cup of warm water, mix it and place it in the fridge until the next bake.

And that's basically it!

Good luck :)