Recently there was a TFL thread that linked back to txfarmer's post from long ago in pain-de-mie, or slightly enriched soft shreadable sandwich loaves. Here's the link:
https://www.thefreshloaf.com/node/20669/sourdough-pan-de-mie-how-make-quotshreddablyquot-soft-bread
I created a new starter using masa hariña in four days. This loaf is the first bake using it.
I don't know that there's much benefit out of using an all- masa hariña starter but I wanted to see if it would leaven a wheat bread well enough, as I thought it would. It seemed possible that there might be some interesting flavors compared with a wheat starter.
These rye cakes use rye starter discard and are taken right from this page:
https://www.beetsandbones.com/russian-whole-grain-rye-cakes-korzhiki/
My try at reproducing them came out almost exactly like them (I made a half recipe, or 4 cakes). I did increase the baking powder by about 50%, which is intermediate between what I would use for scones (UK)/biscuits (US) and the recipe. Mine seem to have risen more, and maybe that was the reason.
In the last few months we have had several threads on rice flour gluten free loaves. Some seemed more successful than others, and some seemed to be a little quirky as to how well they would bake up without collapsing. There was also a GF thread the other day, which produced a loaf that looked like bread but used psyllium and xantham gum. I don't need to eat gluten-free but I got curious. I didn't want to include either psyllium nor typical gums that are often used for GF products so I needed some other approach.
I'm enjoying trying corn (maize)-rye blends in a variety of breads. Today I baked a pair of sourdough boules where 40% of the flour is an equal blend of corn and rye. The baked loaves came out attractive and wonderfully good eating
Pix first, then details.
Gearing up for the flatbread CB, I want to share this post on parathas because it has a good discussion on what you want from your flours for parathas, rotis, and so on:
This a test post to try the new image machinery, and to try editing the post. Here's a crumb shot:
This was one of my efforts at making a Altamura-style loaf. Not bad, not great.
After saving the post, I used the "Edit" link to add this sentence. So far, everything has gone smoothly.
[Added later] Here is my original post about this bake:
During the Infinity Bread Community Bake, I created an Infinity Soda Bread. See it at
https://www.thefreshloaf.com/comment/529736#comment-529736
Today's bake is nearly the same recipe except I leavened it with sourdough starter instead of baking soda.
