Will wrote:
> On 2/26/05 10:55 AM, "Richard" > wrote:
>
>
>>"Gavin" > wrote in message
groups.com...
>>
>>>I've tried following the instructions very close but have found that no
>>>matter what, I can't get them cooked in the inside using the griddle.
>>>
>>>I think that your griddle is too hot. That is a problem that I have
>>>because it is very difficult to set my gas burner on llow.
>>>
>>
>>Before I use a recipe I look at as many as I can to see if the ingredients
>>and procedures are similar. Most that I looked at indicated a 275*-300* or
>>medium heat griddle. I have used 275* most of the time. I have a good flat
>>griddle that fits over both front and back burners of my electric range and
>>I use a flat surface thermometer to dial in the temp before trying to cook.
>>
>>I've varied cooking time each side and varying the temp a bit but it just
>>seems like it would take a 1/2 hr each side to cook the middle and then the
>>top/bottom would be far over done.
>>
>>They do rise as being cooked. I've tried flattening down a few to see if
>>this would help, but it didn't. In all cases the top/bottom end up fairly
>>hard.
>>
>>Do you think the dough could be too thick?
>
>
> Don't think so. The way I've always done it is brown both sides then into a
> 400F oven for 15 minutes.
>
> Why would you bake them on a griddle?
>
>
>
>
>>
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>
>
could be because that was how t hey were originally cooked.
Ellen