Inspired by tortilla española, I whipped up this mash recipe using shredded potatoes, instead of leftover mash from sunday roast. I used quality olive oil. I preheated the potatoes. I seasoned it well. It was a hit!
Note to myself: squeeze out the water in zucchini is critical!
Having a similar fluidity a crepe batter, the crumpet batter needs to sit for 30 min for it to rise and increase volume before cooked.
Worrying that my first batch of sourdough starter has higher bacteria content than yeast, I added a 1 tsp of baking…
Ah yes I caved!
Below are the pictures of the starter on day 8, day 4, and day 1.
Happy baking!