Frying Pan Bread ( Eggless & without oven)

There's a ton of things you can make with that discarded sourdough starter, and some of them aren't just yummy, they're quick and easy. 

You can also use it in other recipes that aren't going to take quite the time commitment. Make sourdough pancakes or waffles, add it to your muffins, and it's even a brilliant addition to a crumb cake. It's not just for bread!

This is another easy way to make homemade sourdough bread using a a non-stick pan. These sourdough breads are soft and fluffy. The method of cooking bread in pan is same like cooking souffle pancakes. It's so easy and anyone can make it !😉👇

👆After fliping the bread, remove the parchment paper.

Frying Pan Bread( Make 4 rolls)

Ingredients:

160g  Bread flour

15g   Sugar　

1g     Salt 　 

100g Sourdough starter discard/active

40g   Milk 

35g   Water  

6g    Coconut oil/ butter

Directions:

1. Combine all the ingredients except coconut oil and mix well.

2. Add coconut oil and knead til you get a smooth and elastic dough.

3. Windowpane Test ~ stretching the dough into thin translucent membrane. Test to see if the dough's gluten has been developed enough.  If the dough tears, the gluten isn’t quite ready yet. Knead the dough for another few minutes and test again.

4. After kneading, make it round, then leave it at a warm place until it gets twice as bigger. It takes about 2 hours or 2.5 +- hours

5. Once the dough has doubled in size, dust your index finger with flour and put it in the center of the dough. If the hole doesn’t close, then the dough is ready for next step.

6. Press the dough with your hands to release gas in the dough and deflate and  divide it into 4 pieces and make them round.

7. Cover them with a wet cloth or plastic wrap and rest for 15 mins. 

8. After resting, deflate the dough and round it again and put on parchment paper.

9. Cover them with plastic wrap or a wet cloth, leave it at a warm place until they get double in size. (second fermentation) It takes about 90+- minutes

10. Cook in a parchment paper-lined frying pan with cover on low heat(very low flames) until the bottom is golden brown. It takes about 15 minutes.

11. Flip the bread over. Cover and cook until the other side is nicely browned. It takes 15 minutes.

12. You can eat it with jam, dip in curry or make it burger bun. Enjoy! 

Notes:

• The proofing time depends on your sourdough starter and ambient temperature.  It may take shorter or longer proofing time.
• You can manipulate the sourness of the bread with a longer rise time.
• If you don't have sourdough discard, you can use commercial yeast (2g) and add more milk (about 30g+-more) to the recipe. The proofing time will be shorter.

Happy Making!