March 6, 2020 - 3:36pm
Friday Evening Thought
Tomorrow going to revisit & make another batch of KAF’s Soft White Sourdough Bread. That was the first yeast raised gluten-free bread I’d had any success. This time feel confident enough to make my own flour base rather than use Measure for Measure, KAF’s gluten-free all purpose mix. And! *\0/* bake it in mini loaf pans in the toaster oven *\0/*. Living life of the edge, HaHa.
Boudreaux of Buckwheat will be a better option than Thibodeaux of Teff ;-} Both are at 14-days; fragrant & active. In fact, made a Dark RyNOe blob fish loaf with Thibodeaux... but that’s quite another story. The evidence was destroyed post haste with relish & fresh farmers cheese.
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Speak of your starters-Thibodeaux Teff and Boudreux of Buckwheat. How are they made and what are the different characteristics? Buckwheat has such a distinctive flavor. Not one I am fond of. Does it come through in the starter? I love the flavor teff adds to GF loaves but it is expensive to me. I currently live in Florida,USA. My only source in this flour-backward location is online. And where do you source Ivory Teff?
Clazar12, here in teeny-tiny town SWLA I have no local GF options. All specialty flours are via Amazon.
Bouchard’s White Buckwheat is lovely. Mild, nutty, with an almost fruity finish. Completely different from the darker “pancake” buckwheat which to me tastes bitter & acidic. Bouchard Family Farms Gluten-Free and Kosher Acadian Light Buckwheat Flour, 3lb Bag https://www.amazon.com/dp/B00GGVQX26/ref=cm_sw_r_cp_api_i_u88yEb0AYHXCK
(Gosh! Hope it’s okay to share reference links...)
Anthony’s Brown Teff substitutes for rye in both my light rye & pumpernickel loaves. Brown teff tastes more earthy & robust to me. Anthony's Brown Teff Flour, 5lbs, Batch Tested Gluten Free https://www.amazon.com/dp/B00J83468M/ref=cm_sw_r_cp_api_i_G.8yEb8K44MR3
Maskal Ivory Teff was the base flour for Tibodeaux; now Anthony’s for refreshing. Another nut & fruit finish. Used it up in a spice cake. Maskal Teff Ivory Teff Flour, 16 Ounce https://www.amazon.com/dp/B00C0TE6Z4/ref=cm_sw_r_cp_api_i_Ea9yEb1HHASV2
Both cultures were made with 4-T each flour & water. Plus one expired Floristor probiotic capsule split between. Each day of 7, added 4-T flour & water. Then every other day feeding. Stay on the kitchen counter covered with a coffee filter. I use some of the starter for pancakes, flat breads & pie crusts.
Our FedEx drivers are women. We joke together about being Amazonians when deliveries come in.
Hope this missive is helpful. I’m NOT an Amazon Partner. I receive no compensation from them or their vendors. These are products I use regularly.
Yes, it's cool to use Amazon links. Especially if you code it so the TFL webmaster gets some commission to help pay for hosting the web site. Like this:
https://www.amazon.com/dp/B00GGVQX26?tag=froglallabout-20
Excellent to know. Thank you =}.
(For clazar123:) I have found brown teff flour at a local Patel Brothers store. They are a national chain in the U.S.
So it might be at other Indian grocery stores too.
Stores that cater to African immigrants might have it too, since it is an Ethiopian and Eritrean staple.
Warning: these imported flours are not necessarily free of slight cross-contamination, and not necessarily batch tested.
I agree that it is a nice addition to bread dough. I sometimes put a little in with my regular gluten-containing wheat dough, just for color and flavor.
Have you tried it in place of rye? It’s pretty close in taste/texture for my light rye & pumpernickel loaves.
DH loves the PumperNOckel test conversion of an old Fleischmann Russian Black Bread recipe. Used cassava & teff flours with teff sourdough.
I don't make rye bread, but I have added 15 to 50 g of rye flour to loaves just for a little flavor and color. Same as teff.
Finger millet adds a little flavor and color too.
No, just the bread dough in the oven o_O. First two loaves rising so well dough’s stuck to the top heating element. HaHa! wasn’t expecting that.
Probably would have benefitted using a lot less dough in the pans. Didn’t seem like that much at the time.
DH & I ate one of the loaves warm from the oven ? (yum). Tomorrow I’ll post picture once sliced.
Bread is so soft & light. Very tight crumb with melt-in-the-mouth crust. Rather pleased with the “oven spring”... although unplanned for in the toaster oven. This will make nice small sandwiches. Maybe even French Toast, hmmm.