I took my basic corn pancake recipe, and substituted about half the milk with the starter. (Incidentally, my pet starter is alive and well after a year!) The results were delicious. I developed this excellent pancake recipe yesterday, using my regular starter. Red Star, SAF, and Bakipan (all under the same banner) all make gluten free yeasts, which you can order online. As you know, most starters start with traditional yeast. Sally, a good friend of mine down in Arizona, found links and ways to utilize gluten free yeast to make a starter. I just substituted out the regular flour for spelt, following the same basic method, and viola. I have proven that a starter can be made with spelt flour, for example. In the year since I’ve started experimenting with sourdough starter, a number of truths have become self-evident: It can go in almost everything, and can be made with other flours and yeasts. This is almost everyone’s favorite bread, in my opinion. All was not happy though, her Inquisitor beat her mercilessly, her family tried to use her as a political pawn after her husband died when she was 20, then she died herself at 24 in 1231. She had a brief but incredible life: Married at 14, had 3 children, built a hospital, dispersed her assets to the poor, and get this, with her husband’s blessing. Anne Bramley’s book, Eat, Feed, Autumn, Winter mentions her briefly, which set me on the trail. Elizabeth of Hungary, and she was known for giving bread to the poor.

Did you know that bread has a patron saint? I didn’t, but now I do. Some of these tidbits are recent results of ongoing research on my part, culinary and historical. I’m calling this blog Breadcrumbs, because it consists of a little of this, and a little of that.

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Eat Feed Autumn Winter by Anne Bramley