Maybe it's just us, but those recipes really don't work so well. Both the pancake & dutch baby recipes had too much liquid for the amount of flour. We've made "regular" pancakes & dutch babies before with no problem.

We live in a dry climate & use King Arthur flour. For the pancakes today, we used some of our sourdough starter overnight, but for the dutch babies (attempted several times in the past), we've used yogurt. I can't remember about the dutch babies, but for the pancakes, we used 1/2 unbleached stripped flour & 1/2 white whole wheat flour.

Just warning everyone to beware with these recipes. Maybe try half the recipe the first time and see if it works out for you.

I can't comment on the bread recipes in NT as we use the instructions from a different book.

And off this topic: I love this cookbook & the WAPF for the most part, but for the life of me I don't understand the way they cook. Making meat dishes first, then keeping them warm in the oven? The way they time their food prep seems unnecessarily convoluted and time-consuming. I don't know of any benefit to cooking the meat first, then keeping it warm. How about you time your dishes so that the meat gets done when everything else does?