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  • Another day another pancake. The start looked great really lively. I did a mix of rye, white and granary. Only problem was it was super wet. It hasn’t risen at all.

    I have to say I’m considering buying some yeast and fucking off sourdough.

  • What % of your flour is rye flour? Rye doesn't have as much gluten in as wheat bread flour and so can be more prone to pancaking. If a significant % of the flour is rye, then maybe try reducing it.

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