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Mini Oven

Inspired by Charles Luce gluten free millet starter (following instructions in The Bread Builders, by Daniel Wing and Alan Scott)   I startered a sourdough starter using amaranth...


http://www.thefreshloaf.com/node/14476/excellent-gluten-free-bread#comment-91244


I am repeating part of the thread below so that when I use the starter with gluten flours, it will not be confusing in Charles's gluten free thread.  The discussion can be carried on here about using amaranth sourdough starter in gluten breads.  I also want to try his recipe for millet bread but use amaranth starter.  He has much more experience than I with gluten free breads and this has interesting and fascinating overlaps I'm only beginning to discover.


Nov 16 //  ...to make a starter.  It smells much like corn.  For obvious reasons, I didn't rinse the grain first but put it directly into a blender to turn it to flour.  Then I mixed 60g with 60g water and it sat 57 hours (instead of 48) 16°c to 17°c 


Nov 18 //   I added 60g more amaranth flour and 60g water, blended well  16°c.


I'm hoping it will make the amaranth tastier, milder maybe.  This could be the "trick" I've been waiting for.


Nov 19 //   I got life!  I forgot it again, it is 24 hours since I fed it and it is bubbly and rounded and even a little bit risen!  Amazing!  Can't smell any "sour" still smells like wet amaranth (yuck) or wet corn but I know it is active.  I stirred it and forced it to collapse.  In stirring I can feel the bubbles or pockets of gas in the starter.  Now to dump half and feed again but in the warmer room to help develop the yeasts.  I will also start washing the amaranth and adding the water then blending before adding to the starter.   The photos are before and after stirring:



 


Nov 20 //    First thing was to smell my starter.   Na ya...   ... went for cooked rolled oats this chilly foggy morning.  When I discard today I plan to try a glutinous 10 grain flour and we will see if it lifts it.  I've not yet aquired xanthum gum and millet flour.  I would be interested in mixing the amaranth starter in a palatable mixture of GF flours.  Maybe the Montana Mix that Charles mentions and suggests on his blog.   Amaranth can be quite strong in flavor and smells of Autumn.   Wet leaves and mushrooms, truffle  come to mind along with dry red wine and soaked beans ...thyme.  Charles Luce seemed to also be in a similar lock of the senses and on the above mentioned thread writes: 



...walked through my neighborhood, which is quite Hispanic, smelling the smells and thinking of your question. Potato starch flour comes to mind, as does banana flour, yuca (tapioca)flour and corn masa (used for making corn tortillas in Mexico). Maybe coconut flour too. Then I read that porcini (Steinpilz) work w/ amaranth...



I had read that amaranth was often combined with banana and chocolate, also seems to be used more in cakes and sweet recipes...  I use a fine metal coffee filter for washing the grain.   Coconut milk.... interesting.


Okay, it's evening now and I'm looking into my starter and the smell is....getting sour and the amaranth is taking on a milder smell.  This looks promising!  This is good!  Ooo can't wait for the bread!  I mixed it 1-2-3  120g starter - 240g water - 345g 10 grain flour  autolyse  and work in 1 tsp salt.  Three hours in the kitchen then into a cool room for the night.  To bake tomorrow.  Better plain for the first loaf,  then come more taste experiments.


Now I'm working on the remaining 120g of starter.  I am rinsing 60g amaranth and will dry it before milling and adding.  It dries nicely in a smooth dish towel, the grain doesn't seem to stick at all.   This time I feed it 60g amaranth shortly blenderized (no water but the tiny seeds seem to slip avoiding the blades) mix well and after 3 hours tuck away into the fridge.  I'm liking the smell of the starter, I really do.


Mini Oven


 


 

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Mini Oven

Peter Reinhart's  Thin Wheat Crackers on p.291  in  Whole Grain Breads


My interpretation used Spelt Flour type 700 glatt (fine) with additional 30g flour to the recipe.


Twentyfour hour rest on the counter top before cutting into small shapes and making windowpanes.  Place on parchment and continue to thin out the crackers...  Keep a towel handy to wipe off oil.  If I do this again I will use two tablespoons less oil in the recipe.  I like mine without the salt wash, which does give the crackers a little more strength but the crunch is better without it.


1000 words:


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Mini Oven

Yes I did it.  I found rye flour in Seoul, South Korea, in the Bangsan Market between wall paper shops and packaging tucked into the alleyways kept cool in the winding shadows from the burning sun.  I found two different ryes, that with my third, and my unending curiosity can only lead to one thing.... a comparison.  I have already gathered that there might be some flavor differences evidenced by the interesting additives in North American recipes...


So I decided to use Daniel Leader's Soulful German Farmhouse Rye in Local Breads combining all the ingredients except for added yeast (don't want it) and final 70% rye flour.  That way the only difference in flavor will be the flours.  All three doughs will be handled alike. 


The Rye:




  • Bob's Red Mill Organic Dark Rye flour @ 4000 won a kilo




  • German, Demeter Organic Rye type 1150 flour @ 7900 won a kilo




  • Austrian, Haberfellner Rye type 960 which is quickly running out




 


I mixed up the recipe and divided the liquid into thirds, added 117g rye flour to each bowl moistening the flour and covering for one hour.  I had already started noticing differences...


Bob's is a slightly coarser flour, has more speckles, is darker (but not by much) and not as sticky as the other two


German 1150 has two mosts: lighter color, and stickiness


Austrian 950 has dough color between the two but in the picture they look all look alike.


All mixed well, all sticky (typical rye) so I use a wet silicone spatula to fold the doughs twice.   After 3 hours the loaves were gently shaped with wet hands patted with oatmeal flakes and set over cutout bread letters to mark the bottoms.  (4 o'clock is Bob's, 12 o'clock is German)  They were rising nicely (not a whole lot) when they went into the oven.  (tip, it is very hard to judge rising in a flat round bowl shape)




As you can see, I'm having a little trouble lining everything up here...(someone please send me a note on how to do this!)    The picture below of the top shows Bob's Red Mill at 10 o'clock, Austrian 950 at 2  o'clock, German 1150 at 6 o'clock.


  


The doughs seem to rise in relationship to fineness of the flour.  Bob's is the heavier and coarser so it rose slightly lower than than the other two.  1150 and 950 were pretty close in height but the 950 rose just a tad more.  The darker color of Bob's is even darker after baking.  Now to squeeze in another picture, the crumbs.  Austrian is on left, German right, Bob's is the darker of the three, first on the bottom then on the top.




All have a moist heavy crumb (We like it that way) but the differences are slight but mostly in color and texture of crumb in the mouth. 


1150 feels smoother in chewing, 950 is more stick to your teeth smooth, Bob's tend to be more stick in between the teeth which gives it a longer taste in your mouth. 


After two days the sour is growing but I still can't tell one from the other as far as taste goes.  The Austrians at the office yesterday could also not tell any flavour differences.  They just wanted more.  So I've been baking and playing.  I keep in mind that Bob's won't rise as high as the 950 (or peaks sooner having more whole grain).  I made a loaf yesterday with Bob's and gave it a longer steam in the oven, 10 min instead of the 6 minutes in the above bread.  It came out lovely rose higher and being consumed as I write.   It also went into a banneton, tall and narrow.  I also use more spices than the recipe but far from overpowering the rye.


So.  I Guess I blew the top off that urban legend if there ever was one.  They all taste pretty much the same.  Thanks for waiting patiently for the results.


Mini Oven


 

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Mini Oven

Did anyone find the latest issue of National Geographic interesting?  How about Dan Fisher a paleontologist who plays with his food by preserving it with Lactobacteria? 


http://ngm.nationalgeographic.com/2009/05/mammoths/latreille-photography


Mini

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Mini Oven

Ongoing Kamut experiment... a short one.


Monday Morning:


I have 600g Kamut berries.  Dirctions say how to cook, 2 cups water for 1 cup berries washed in sieve.  I decided to use the rice cooker for my good 4 cups of grain.  By washing, it was clear that the grain was better washed in a large bowl and water poured off the top to remove parts of hulls and dust.  The berries are large enough to drain in a colander.   I then let the rice cooker do the work with 1 tsp of salt.  All the water was absorbed and the grain took on a caramel color with a nutty fragrance. 


Now what?  I was hoping to put this grain into a rye bread but I had to eat some first.  Very chewy.  Very chewy indeed!  Now I'm not so sure I want it whole in my bread.  I was eating chili for lunch so I combined some cooked grain into it.  Uh, ok, not the best idea, but I did get a glimpse of the texture with other food.  The tough chewy berries stood out.  "Roughage" kept going through my head.  I guess the blender is the next step, make the grains smaller.  Will I come out with a pudding like substance?   I have to think about this....  any ideas?  (Meanwhile, starter is being refreshed.)  I need some coffee.


 

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Mini Oven

 pitted and stuffed with a sugar cube before wrapping tightly with potato dough, a true Austrian delight!

Apricot dumplings: A true Austrian delight!  Just in time for Apricot season (northern hemisphere)

A few things to remember before getting started: The dough is 2/3 cooked potatoes combined with 1/3 other ingredients by weight. Potatoes should be the flaky type or bake type potatoes and boil one or two extra to make sure there are enough. Apricots can be fresh, frozen and even slightly on the firm side. One can carefully remove the pits and place a sugar cube inside larger fruits, this works esp. well for freezing. Apricots, peaches or cherries are all posible. Crumbs may include grated nuts as well.

You will need:

potatoes 700g, AP flour, one egg, salt, butter, a large fry pan, a large pot for boiling, work surface, & about 750g fruit or 12 apricots, a slotted spoon, sugar.

APRICOT DUMPLINGS      makes 12

Potato Dough:

  • 500g potato; boiled, hot or one day old, peeled and put through ricer, grated or fork mashed very fine.
  • 165g flour
  • 5g salt
  • 1 egg
  • 15g unsalted butter

Crumbs:

  • 100g unsalted butter
  • 70g bread crumbs

 

Grate fine or put potatoes thru a ricer. Combine loosely and evenly with flour and salt and make a hole in the middle. Add egg and bits of butter. Now pinch and quickly knead into a nice firm dough, no added flour, remove or squish any lumps. Roll out into a log and divide into 60g lumps for apricots and 40g for cherries.

Set a large pot of salt water to boil, you will want to cover the dumplings and they should just swim and not touch the bottom, about 1/3 to 1/2 full of water with about a teaspoon of salt.

Roll each lump into a ball and then into a disk with the middle slightly thinner than edges. Now you can use just a little flour in the palm of one hand to help shape lump and keep it from sticking while you place each fruit into dough. Press & stretch the dough tightly around each fruit trying to prevent any air pockets. Seal opening and roll slightly in hands to make round. Set aside and repeat for next fruit until all are prepared. (They can be frozen or refrigerated at this point. If using frozen fruit, it is recommended to boil right away to retain shape.)

When water is boiling, give it a good stir so it is moving and slip dumplings in on a wet spoon. Set timer for 15 minutes. Turn or jar pot often to prevent sticking. After water has returned to boiling reduce heat to softly roll the dumplings as they boil. Meanwhile, heat up a large fry pan and brown crumbs in melting butter. The trick here is not to let them burn so stir often and turn off heat before they're done, the heat in the pan will continue to brown them. Set the pan aside or nearby.

When the dumplings have boiled 15 min, gently transfer with a slotted spoon into the crumbly pan. Pick up the pan and with a rotating motion rolling the balls into the crumbs coating them as you play. Remove onto a serving plate or smaller plates and serve warm with fine sugar. Variations may include serving with Vanilla sauce or Vanilla ice cream. Three make a meal, one a dessert. I made 8 Apricot and 8 cherry.

 

 it's antique but works great!

Put potatoes thru a ricer... or whatever and fluff in flour & salt

 potato is all crumbly like

Add egg and butter...and start squishing and kneading

 really a nice dough to work with

knead: ..and take a picture at the same time ...until uniform  

 thinner in the middle

Shape a disk

 yes, it's frozen

shape and fill

 until it's wrapped around evenly

...and press around until closed up and sealed

boil and brown

boil and brown at the same time

 throw 'em in wet and naked!

rock and roll until coated ... then serve up piping hot!

Apricots and Cherries!

Apricots and Cherries! Yum yum!

 

Enjoy!

 

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Mini Oven

Spring has sprung and so has the Allium ursinum or Bear garlic, known in my woods as Bärlauch.

German: http://www.uni-graz.at/~katzer/germ/Alli_urs.html

English: http://www.uni-graz.at/~katzer/engl/Alli_urs.html

I have two containers of freshly plucked leaves gathered from the forest floor (before the storm hit us) and don't quite know where to start.....

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Mini Oven

How I went about it...

I made Leader's Pierre-nury rustic rye dough. I like the dough so much, I'm experimenting again, well....

After following all the directions, carefully laid out the dough before me. I had just prepared all my ingredients:

 Garden rocket, dried tomato pesto, leeks, pimento, ripe olives, cheese stuffed mushrooms

toppings: Garden rocket, dried tomato pesto, leeks, pimento, ripe olives, cheese stuffed mushrooms (they are lurking)

 just smear it ondough with dried tomato pesto

 

 Leave it flat and finish adding toppings or...fresh leeks, chopped rocket, and pizza spices (chilie peppers?)

Then gently start to fold. First in half, and then again, so I quess that would be a double fold.

fold

Then as you cut off a 2" piece with a bench scraper, pinch one end together so the "guts" stay put. Lay each cut piece on edge, cut side up (pinched side down) and let it just fall open onto the parchment paper.   I got 4 to 5 to a sheet.

cut and pinch

Then sprinkle sloppily with thin sliced red pimento, grated cheese, mushroom chunks, and sliced black olives. ...and into the oven!  Mine actually got to 600°F using fan and lower heat. wow. Throw some water in the lower pan and steam 'em good! Mine took 15 minutes, oven temp had dropped to 450°F after opening the door.

 well that's what it reminds me of...tires

"End of the winter tire sale"

 Toppings are quite heavy but cut these gems into slices, and they're the right size

After baking: Toppings are quite heavy and weigh the dough down.  My dough was made with all purpose wheat.  You might have better luck with the bread flour recommended in the recipe.

But they sure are Good!               (drool, slobber, yum, slobber, drool)

Pierre-nury pizza

Pierre-nury pizza

ENJOY! from your Mini O with all my love!

 

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Mini Oven

Hello! Just wanted to show the machine I use to grate nut meats into flour. Same can be used for sunflower seeds, hard bread (crumbs) hard cheese, etc. The nuts are cut and not mashed or pressed so they remain fluffy and dry.

Here in Austria, in many recipes, the addition of nuts (as a flour) and such is done with an electric grater making a very fine and light "flour" not to be confused with chopped nuts or nut butters (what you would get if you milled nuts). Imposible to do on a grating box or by hand. I also use my electric grater to make fluffier bread crumbs. One could come close with a crank grater using the fine hole setting.

When I grind my own, I carefully look over the oil or fat content of a non-Austrian recipe and decide if additional fat is needed, the nuts themselves adding a fair amount of oil.

Here is the Exploded view of the machine.

Electric Grater

Electric Grater

Electric Grater Electric Grater

 Watnut meats in top...

Electric Grater

 ....And out comes the flour Walnut Flour

See the little curls of nut? This is what keeps baked goods from getting heavy or fatty.

 very delicate structure

Grated walnuts very close up

Mini O

 

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Mini Oven

Here is what got me into The Fresh Loaf, dealing with this and a similar oven.

 Stainless Steel salad bar bin used for toast bread form

 

Presenting: Mini Oven   (notice how wide apart the lower coils are from each other, not good, should be closer to the middle but this oven came with a spit that I never used.  It was the only oven in the area.  I compensated by shoving my casserole all the way to the back wall and rotating it often.)  

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