Hi everyone. I'm really busy with my new job; I now make a nine-hour

drive to

north-central Pennsylvania on the first week of the month to work at our factory up there on IT stuff so I'm not posting much.

It's okay - just post when you feel like it.
Good luck on the job.

There was no mail movement in my BBS yesterday due to a runaway

process. My

BBS is smart enough to not to try to do CPU-intensive work when there's

a 100%

CPU load (even though it was on only one of my server's four

processors). The

lack of mail was brought to my attention and since I'm home now, I

fixed it

and mail should be flowing fine.

Not much else in my life these days besides work and I'm mostly lurking

in the

networks...

Acadian Buckwheat Pancakes (Ployes)
categories: starch
yield: 9

h - For the Preferment
1 1/2 c all-purpose flour
1 1/3 c silverskin buckwheat flour
1 2/3 c water
1/4 ts active dry yeast
h - For the Pancakes
1 Tb kosher salt
6 Tb cold water (to 8 Tb as needed)
Canola oil, for greasing

Make the preferment: In a medium nonreactive bowl,
combine the flours and yeast with 1 2/3 c water.
Rest, covered, 12 hr at room temp before using.

The next day, the preferment should be bubbly,
smell pleasantly fermented, and have nearly
doubled in size. Add the salt and 6 to 8 Tb
water to form a thin batter.

Heat an 8-in nonstick skillet over medium-high.
Lightly grease the pan and, working in batches,
pour 1 1/4 c batter into skillet, tilting skillet
to let batter cover bottom completely. Cook until
ploye begins to form small bubbles on the top and
lightly pulls away from the edges of the pan,
1 to 2 min. Flip and cook 1 min more; transfer to
a plate. Continue cooking ployes until all the
batter is gone.

M's note: traditionally, ployes are not flipped.

Saveur, 5/13/2016
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