A bread for Alice!
It's been close to 3 months since my last post and I hope all TFLoafers are doing fine. While the sales of my baking business have improved a fair bit....and as the saying goes....you win some...you lose some.
Am sure you'll be puzzled on the title of my post today. Who is Alice? Alice....as much as I would like to call her my mother-in-law but she is not. She is just a long time partner of my father-in-law. And if I'd would want to be formal about it....she is not even considered a relative but she has a very special spot in my heart. Of late, I have been searching for some whole grain to sprout or malt but living in Asia....to have those stuff is impossible. I search high and low and still to no avail. Finally, I found a shop....which is located on the other side of the town, selling some malted grain flour. Just like a kid in a candy store, I bought what I could and was ready for my next adventure/experiment. And just when I was done with making this bread, I received a phone call from across the continent that Alice has passed on Thursday. I could stop thinking about her ever since, never baked a bread for her either and hence I think dedicating this bread to her would be the least I can do. This bread is very much like her (not that she's dark), she's petite and looked unassuming but if you get to know her better....she is one of a kind, like an unpolished gemstone! I hope she is in a better place now. R.I.P.!
Anyhow I bought a total of 4 types of flour that day and I guess I'd be busy in the kitchen once again but am not complaining at all. Hope I'll churn out some good loaves and keep posting.
Malted Grain Sourdough Crumb Shot
as compared to the usual sourdough made with unbleached bread flour :
Although one might say they do not notice a stark difference between the two breads but I can assure you that the flavour profile is almost worlds apart. A must-have bread for the hardcore bread enthusiast in my opinion!
Comments and suggestions are all welcome here.
Happy Baking,
Sandy
Comments
Lucy started putting sprouted grain in bread in 2012 and shortly there after started using sprouted, what some cal malted, flour in bread too. PR calls it a bread revolution with the title of his new book - which may be a bit strong - but not much. But you are so correct that it doesn't taste anything like a plain flour bread made the same way with the same unsprouted grains. So much more; complex in flavor way more hearty and healthy too. It's like the pros and minor leagues. Wouldn't think of making a bread without some sprouted grain in it now. Well done and
Happy baking
I'm sure if it tastes as good as it looks its awesome!
Nicely done...
also a beautiful pair of boules. Love the crumb shot cross section and the bloom.
alan