January 5, 2011 - 5:37pm
Smoking flour
I own a polyscience smoking gun. I was wondering if anyone has experiement on smoking flours. Would i get a good smoke flavor or it would be too strong? Should i leave the flour expose to smoke a certain amount of time such as 1 hour or 10 minutes would be sufficient. As a side note, i tried to smoke my dough as it was resting/ rising and could not tell the difference at the end after having cooked the bread; so i was wondering if i actually smoke the flour if it would worked. I was also thinking to see if i could also smoked my salt to accentuate the smoked flavor Any advise would be appreciated Tks Dan Montreal