I'm finding 100% Durum doesn't have a lot of flavor. Perhaps as the starter matures it will improve. So for now a bold bake, increased caramelisation, is helping.
Unfortunately a lot of durum wheat flour that I don't hesitate to call junk is spreading in the market. I don't know where it's cultivated and why it tastes so little, but it's nearly as tasteless as soft wheat. Even here in italy -that is the empire of durum wheat- we are in the same situation. Finding a tasty flour is becoming more and more difficult every day.
Considering how weak and hard to treat is this flour ... the reward is no more worth the effort.
Maybe it's the nature of the beast, yet I like the challenge. Durum would do well to support toppings, yet not a star on it's own. The flour I'm using is from King Arthur and I believe it's grown in the far north of the U.S. and in Canada, so I think it's of a fair or better grade. That aside I'll be experimenting with the durum not because it's easy, but because it's hard. Thanks for checking in, it is interesting to me to here from the world wide members here at the Fresh Loaf.
Durum is generally cultivated in the south, even in italy it's grown in the most southern (and hottest) regions. Basically it comes out toasted by the sun :) . Maybe the variety grown in Canada (that surely doesn't have the same climate) has different characteristics?
Imagine it would. Curious to know if anyone does know. Hope someone reading this post has a clue. Durum, as far as I know, is mainly used in pasta. Maybe someone can compare Italian pasta with US pasta.
With the addition of Altes Brot (old bread) the Durum loaf is now quite flavorful. The latest thinking (Bread Bakers Guild @ Yahoo) seems to be, keep the storage starter stable. Once it's established keep the feeding the same and make changes during the build. Food for thought.
But maybe a bit over-tanned?
I'm finding 100% Durum doesn't have a lot of flavor. Perhaps as the starter matures it will improve. So for now a bold bake, increased caramelisation, is helping.
Jim
Unfortunately a lot of durum wheat flour that I don't hesitate to call junk is spreading in the market. I don't know where it's cultivated and why it tastes so little, but it's nearly as tasteless as soft wheat. Even here in italy -that is the empire of durum wheat- we are in the same situation. Finding a tasty flour is becoming more and more difficult every day.
Considering how weak and hard to treat is this flour ... the reward is no more worth the effort.
Maybe it's the nature of the beast, yet I like the challenge. Durum would do well to support toppings, yet not a star on it's own. The flour I'm using is from King Arthur and I believe it's grown in the far north of the U.S. and in Canada, so I think it's of a fair or better grade. That aside I'll be experimenting with the durum not because it's easy, but because it's hard. Thanks for checking in, it is interesting to me to here from the world wide members here at the Fresh Loaf.
Jim
Durum is generally cultivated in the south, even in italy it's grown in the most southern (and hottest) regions. Basically it comes out toasted by the sun :) . Maybe the variety grown in Canada (that surely doesn't have the same climate) has different characteristics?
Imagine it would. Curious to know if anyone does know. Hope someone reading this post has a clue. Durum, as far as I know, is mainly used in pasta. Maybe someone can compare Italian pasta with US pasta.
Piacere, Jim
The flavor/taste of this loaf has increased. I'll use some of this loaf as an Altes Brot in the next dough and report back.
Jim
With the addition of Altes Brot (old bread) the Durum loaf is now quite flavorful. The latest thinking (Bread Bakers Guild @ Yahoo) seems to be, keep the storage starter stable. Once it's established keep the feeding the same and make changes during the build. Food for thought.
Jim