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Sourdough Bannock
Ingredients:
sourdough starter
unbleached hard flour
salt
If you have sourdough: Take a cup of your sourdough starter and mix it
with a cup and a half of flour and a quarter
teaspoon of salt. Using more flour as necessary, gather the mass up and
knead thoroughly, until the paste is smooth and elastic.
Oil your bowl. Put the dough in and turn it over to coat the top.
Cover with a moistened towel. Leave in a warm spot away from drafts until
roughly
doubled in size. Punch down, knead again, and divide into four pieces.
Roll out each piece of dough into a disk the size and thickness of a small
plate.
Preheat a dry griddle or large iron frypan.
Cook fairly slowly, until the bottom is mostly browned, then turn over and cook.
You can also tilt the pan up and cook next to the fire without turning.
put a sliver of wood in (or toothpick) if it comes out clean it is done.
Notes: You can mix these in camp right in the flour bag, as is traditional,
or in a plastic pouch. You can also let them rise in a plastic bag inside your
shirt if it's cold out.
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