Discussions about different ingredients, where to procure them, etc.
bought myself 3 different rye malts to try in my multigrain loaf bread.
caramel rye, plain rye & chocolate rye.
any thoughts on methods to use?
Kind of thinking alternative to Solod.
In the past I have used Briess Chocolate Malt by grinding it to flour-ish consistency and putting in with other flours.
Any other methods to try? Soak it then add ... ?
I have a jar of tahini and I want to experiment using it in sweet treat baking-a few cookie, tea bread and cake recipes. I'm not sure how to describe its characteristics-Is it an oil? Does it act a little like a fruit puree and add moisture/density? Do I have to compensate and add extra leavening (baking powder)? Do I have to reduce the butter or oil that is usually in a recipe?
Specifically, I am going to start with a biscotti recipe (just posted in "General" forum) that has about 1/2 c oil per 3 1/4 c (460g) flour..
All things equal, will more butter in a sandwich type loaf make the crumb more or less "crumbly" as the loaf ages. I can't wrap my head around if it's more important to have the fat from the butter to keep it soft or to have better gluten structure with less butter (less shortening).
Anyone looked at it from that point?
Thanks!
Many German and Austrian rye bread recipes specify the use of Altbrot ("old bread") in a hot soaker. The Altbrot adds a creaminess and a better shelf-life (anti-staling) to the bread.
My problem is that I rarely have any leftover rye bread or it's a bread that may not be the best choice as an Altbrot (e.g., Ginsberg's Sauerkrautbrot from The Rye Baker).
I have seen store-bought bread crumbs suggested and I do have some of those I can use, but I'm looking for other suggestions for substitutes in those instances I don't have any Altbrot.
Thanks!
Making variation #1 hamburger buns from BBA, for tonight's dinner. Question for you guys/gals. ( Sorry, I try to be gender neutral, however, it's hard for me.) What could DMS stand for in the powdered Milk ingredient? Ah, the fog has lifted. When I get in a depressed state a quick turnaround back to positive activity is always welcome. Smile... Thanks for any advice.
Kind regards,
Will Falzon
Experimenting is what makes breadmaking fun.
A couple weeks ago I bought a large bag of carrots and was looking for ways to use them. My imagination said carrots + molasses + ginger might be interesting. So I modified a carrot bread recipe and made this:
Over the past year or so I've had good success using Trader Joe's AP flour for sourdough. The nutrition label listed 13.3+/-1.7% protein(4/30gm). Recently I've noticed a performance drop off and, sure enough, noticed that the nutrition label now shows a lower protein of 10.0+/-1.7%(3/30gm). So I wrote the company to see if this was so or simply getting their labeling correct.
They look like pumpkin seeds? I have not actually tasted one yet. Are these the same animal as pumpkin seed?
Kind regards,
Will F.
