Grinding up 1/4 c. of pumpkin seeds in a mortar at the moment, and I thought it’d be kind of interesting to get a little input, :wink:
Flours I have on hand.
Unbleached
Rye
Amaranth
Almond
Rice
Buckwheat
Liquids
Roasted pumpkin
Almond milk
Heavy cream
Eggs
Butter
Milk
Other
Yeast
Molasses
Sugar
Baking powder
I’m aiming for a skillet fried flatbread. Preferably not a pancake.
So let the thinking commence. :grin:
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