Elawin
Guru
He actually said a "slack, almost batter-like dough" which should be left for several hours. A lot of his bread recipes say that the dough should show some fermentation. Presumably it thickens up or dries out then. Although they are a lot thinner and a liquid, a lot of pancake batters get really quite thick when they are left to stand (unless they've got whey in them, in which case they are only fit for the bin then).
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