#crepes ! When I make crepes, it's time to make #bread . I only make #spelt #sourdough bread , and I only need to make it occasionally. I am #bloodtype B, and spelt is my happy bread grain. Johnny doesn't like the taste of spelt, but he's an A and can eat wheat at will.
Back to the crepes. I make them because I need to feed the #sourdoughstarter a couple of times to get it up to bread making strength when it's been resting in the refrigerator for awhile. I use the "low energy" starter as the base for the crepes so I don't need to discard any to make room in the mason jar for fresh flour "feed". Here's how it works: I take the starter out of the refrigerator, stir it, feed it, and let it sit loosely covered for about 8 hours (though I could use it for crepes right away). Then I stir it again vigorously and use a cup (plus 3 beaten free range chicken eggs, 3 tablespoons of melted raw dairy or nondairy butter, 3 pinches of pink salt, and a little raw dairy or nondairy milk to get the batter to the right consistency) to make about a dozen or so 6" crepes. When they're done, I feed the starter and let it sit again for several hours. If it's bubbly enough, I'll start making the bread dough. I not, I'll feed it again and wait again. Usually 1-2 feedings are enough. But it's been chilled for at least 3-4 months this time.
I love the crepes, and sometimes make them into tortilla chips. They are great as wraps for sandwiches, filled with sweet cheese or fruit fillings, topped as thin dough pizza, or as simple flat bread.
#diylife #foodismedicine #foodfromscratch #bloodtypediet