ellen wickberg wrote:
> 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?
> >
> >
> >
> >
> >>
> >>______________________________________________ _
> >>rec.food.sourdough mailing list
>
> >>http://www.otherwhen.com/mailman/lis...food.sourdough
> >
> >
> could be because that was how t hey were originally cooked.

> Ellen

Says who... James Beard?