101g Glenn Flour
100g White Sonora Flour
35g King Arthur All Purpose Flour
9g Glenn Flour
43g Water
10g Starter
168g King Arthur High Protein Bread Flour
92g Glenn Flour
100g White Sonora Flour
232g Water
40g Milk Powder
25g Egg
8g Salt
80g Leaven
Cook on a cast iron griddle or pan with butter. Use medium-low heat, finishing in the oven at 350˚F
| Dough | Percent% | Total | Sub | Mix |
|---|---|---|---|---|
| King Arthur High Protein Bread Flour | 50 % | 200 g | 32 g | 168 g |
| Glenn Flour | 25 % | 100 g | 8 g | 92 g |
| White Sonora Flour | 25 % | 100 g | - | 100 g |
| Water | 68 % | 272 g | 40 g | 232 g |
| Milk Powder | 10 % | 40 g | - | 40 g |
| Egg | 6.3 % | 25 g | - | 25 g |
| Salt | 2 % | 8 g | - | 8 g |
| Leaven | 10 % | - | - | 80 g |
| Leaven | Percent% | Total | Sub | Mix |
|---|---|---|---|---|
| King Arthur All Purpose Flour | 80 % | 32 g | 3.2 g | 29 g |
| as High Protein Bread (why?) | ||||
| Glenn Flour | 20 % | 8 g | 0.8 g | 7 g |
| Water | 100 % | 40 g | 4 g | 36 g |
| Starter | 10 % | - | - | 8 g |
| Starter | Percent% | Mix |
|---|---|---|
| King Arthur All Purpose Flour | 80 % | 3.2 g |
| Glenn Flour | 20 % | 0.8 g |
| Water | 100 % | 4 g |