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Bread Sourdough

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#261 The Hot Pepper

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Posted 16 November 2018 - 07:05 PM

Post a non-fife bread, I dare you!



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#262 dragonsfire

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Posted 16 November 2018 - 10:30 PM

Ok, in the next couple days, if I still have buckwheat , cant eat anything else.



#263 The Hot Pepper

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Posted 16 November 2018 - 10:35 PM

How about buckwheat pancakes, I love those.



#264 dragonsfire

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Posted 16 November 2018 - 10:43 PM

ok, if I have some left, find out tomorrow if I have any :)



#265 dragonsfire

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Posted 19 January 2019 - 06:36 PM

Potato Onion Bread.

 

50% flour to Blitzed potato and Onion, caraway in their too, yeast dough. Poppy seads at the base with oil when the dough is laid down. Rosemary in their too.

Super yummy :)

 

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Edited by dragonsfire, 19 January 2019 - 06:36 PM.


#266 dragonsfire

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Posted 25 January 2019 - 02:19 PM

Onion Bread  :party:

 

Two day ferment, Caraway, Rosemary, Fife flour. I added some starch to give it more chewiness.

 

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#267 dragonsfire

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Posted 30 January 2019 - 03:27 PM

Caraway onion bread.

 

Put the dried onion at the base with caraway.

 

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#268 dragonsfire

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Posted 01 February 2019 - 04:16 PM

Raisin Bread

 

Raisins soaked in fresh orange juice, cinnamon added and honey to the mix, caraway to the Dough.

 

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#269 dragonsfire

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Posted 10 February 2019 - 01:28 PM

Einkorn Bread.

 

First time using this flour, the Original grain from all others, highest in nutrition, and have to say the best Ive ever tasted, a very full flavor unique to itself, highly recommended if you get a chance to try it. has a golden flax color to the grain.

 

75% Hydration

Self ground whole berries.

Kefir whey, 1tsp ACV to hydrate and ferment.

Added yeast on the third day.

Baked 425 for 25min.

 

Lots of on youtube about it. Perfect for wheat allergies.

https://www.einkorn....inkorn-history/

 

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#270 dragonsfire

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Posted 14 February 2019 - 02:18 PM

Olive Bread

 

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#271 dragonsfire

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Posted 14 February 2019 - 02:26 PM

Emmer Flour Bread.

Another new one trying, Ancient grains great for people with wheat allergies.

 

My standard three day ferment and 75% hydration.

Great sandwich bread, neutral flavor so it does not dominate.

 

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