Sourdough Lavender buns? And using cocoa butter in breadmaking.
My apologies for registering, and immediately posting a recipe question.
Someone that I just got to start to know, died about a month ago. Tomorrow, there is a "wake" for him. Where he lived, has a high concentration of lavender farms. Most people where I live, have probably never visited a lavender farm. They might recognize the word "lavender".
I have some culinary lavender. I took my rye sourdough starter out of the fridge, and I am trying to wake it up by placing it on the warm deck in the sunshine. I suspect anything I make should be white all-purpose flour to avoid problems with rye not rising much. Pointers or ideas about making buns to take to the "wake" would be appreciated. Sorry for so little notice.
I have followed Fresh Loaf for a while. I do have something to give in return. If there is some ingredient which can have negative effects on producing good bread, what a person can do is to buy cocoa butter, melt it, and then stir into the melted cocoa butter the "questionable" ingredient. Let this ingredient harden (and maybe break it up), and you can then incorporate it into your dough. The yeast from the sourdough starter (or commercial) should not then see the addition. The heat of cooking will melt the cocoa butter coating, and it should diffuse into the "crumb". By itself, cocoa butter has almost a neutral taste.