Aug. 16, 2022. 99th bake.
WW, rye, bread flour, red rye crystal malt, starter, IDY.
I used 20 grams of ground red rye crystal malt for 350 g total flour, which gave a good malty taste, but perhaps a tad too much. Next time I'll back it off to 5%.
Aug. 11, 2022. 98th bake.
Added some ground "chocolate rye malt." I.E., malted rye that was roasted to a dark color and has a chocolatey almost coffee-like aroma/flavor. Purchased, as whole kernals, from a home-brewing supply store, then ground in a coffee/spice grinder. (It's malted/roasted so it is not as hard on the grinder as raw kernals.)
July 28, 2022.
Wow, it's been just over 6 months since I milled any wheat, and just under 6 months since I milled rye:
So, tonight I got out the Shule (a Chinese made edition of what was likely a German model) 3-roller hand crank mill. I use it to crack the grain.
July 23, 2022. 93rd bake.
240 g Bob's Red Mill stone ground whole wheat.
66 g durum semolina (the gritty stuff), Swad brand from Patel Brothers.
44 g Gold Medal bread flour.
3.0 g table salt.
3.0 g Morton Lite Salt.
1 tsp Fleischmann instant dry yeast.
261 + 8 + 9 + 8 + 10 = 296 g bottled spring water.
Mixed, rested, kneaded a little, stretch and folds, kneaded. I didn't keep track of time.
(This is a tangent to other low-salt discussions on TFL.
I came to Morton Lite Salt via Vitalyte, which used to be known as Gookinaid, and before that "E-R-G" which stood for "Electrolyte Replacement, with Glucose."
https://vitalyte.com makes a great isotonic sports drink. Nutrition info here:
https://vitalyte.com/collections/shop-vitalyte/products/fruit-punch-glucose-replacement-drink
June 11, 2022. 92nd blogged bake.
This is Liezl Jayne's gluten-free Oats, Nuts, and Seeds bread. It's also in the "Josey Baker Bread" book, with slightly different proportions, under the name Adventure Bread.
Recipe:
https://liezljayne.com/overnight-oat-nut-seed-bread-gluten-free/
I made a half batch for a mini loaf pan.
