Hi, I am a baker from Birch Island, Ontario. I have fits and starts in baking since I am not always here. I was just in Jolly Old and was fortunate enough to get face to face time in the local bakery. Should you be in Evesham the bakery on the main street makes excellent bread and , by going round the back(long walk) you can meet with the baker. Having had a long talk with him on the way back I thought I had not clarified the "Diamond" additive he said he added to his Bloomer Loaf. Can anyone help??
Back when i was young, I often enjoyed watching my mother baking pastries and sweets. But when she baked some bread, a delicacy seldom practiced by her, bread came out smelling heavenly.
The aroma that came out from baking bread with finally ground (ONLY a pinch, due to the bitter taste of the seeds) fenugreek seeds, was so mouthwatering that i had try it myslef.
Being a starter at baking breads, i don't know of any traits for fenugreek other than of baking fragrance.
I only wanted to share some tips with you (freshloavers)!