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Bread Sourdough

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#281 dragonsfire

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Posted 13 April 2019 - 05:17 PM

Fife is my main staple since people with gluten intolerance can eat it, works just like regular flour. The other one I want to get is Einkorn flour, triple the price here but very taste, oldest ancient grain their is.

 



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#282 dragonsfire

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Posted 13 April 2019 - 05:26 PM

Seed Cake/Bread today.

 

50/50 Fife/Rice flour.

Poppy Seeds, Sunflower seeds, Caraway, Nutmeg, Cinnamon.

Honey, Eggs, Salt Coconut oil, Backing Powder, Lemon Juice, coco nibs.

 

Nice a fluffy even though it might not look like it, nice sutle flavors. Great with Coffee :D

 

 

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Edited by dragonsfire, 13 April 2019 - 05:27 PM.


#283 nice.chili

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Posted 14 April 2019 - 04:41 PM

Fife is my main staple since people with gluten intolerance can eat it, works just like regular flour. The other one I want to get is Einkorn flour, triple the price here but very taste, oldest ancient grain their is.

 

 

I'm not sure whether fife wheat is available at this end. And I presume you mean red fife wheat? (this is what comes up when I do a go0gLe search)

 

But I'm almost certain that einkorn is. I'll have to try it. it could take me a while because I'll have to get a new starter going, but there's fun in that too.

(and for this purpose gluten intolerance is not quite the same as celiac disease, correct?)


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#284 dragonsfire

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Posted 14 April 2019 - 09:01 PM

Einkorn is 18% protein, full body and real food, great taste. The Red Fife is from Scotland, brought over to Canada and grown in a nice amount.


Edited by dragonsfire, 14 April 2019 - 09:02 PM.


#285 BamsBBQ

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Posted 22 April 2019 - 12:09 PM

3 different loaves of Rosemary, lemon zest and olive oil sourdough

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Couple loaves of Chipotle and smoked sharp cheddar

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Edited by BamsBBQ, 22 April 2019 - 12:10 PM.

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#286 dragonsfire

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Posted 22 April 2019 - 12:15 PM

Great Looking Bread.

Rosemary Garlic my next bread :)



#287 BamsBBQ

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Posted 22 April 2019 - 12:23 PM

Great Looking Bread.
Rosemary Garlic my next bread :)


I put Rosemary in everything. The lemon zest in here adds something great to the loaf. Makes great grilled cheese sandwiches.
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#288 nice.chili

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Posted 22 April 2019 - 02:41 PM

Here we go for this week - pancetta and parsely sourdough:

 

sourdough-4-3.jpg

 

sourdough-4-4.jpg

 

(There was some poor form involved: eating it before the photo shoot was even started...  :party: )

 

This one has a really good thinner crust on it.


Edited by nice.chili, 22 April 2019 - 02:44 PM.

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#289 nice.chili

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Posted 22 April 2019 - 02:42 PM

@BamsBBQ - How does the olive oil in the bread change the texture / taste? And when do you add it?

 

Great looking loaves BTW!


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#290 dragonsfire

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Posted 22 April 2019 - 06:23 PM

Depends on the oil and how you are with Olive oil, some people dont like it. I add it at the beginning.



#291 wiriwiri

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Posted 22 April 2019 - 11:36 PM

I put Rosemary in everything. The lemon zest in here adds something great to the loaf. Makes great grilled cheese sandwiches.

 

Great looking bread Bams...I'm impressed. ;)


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#292 BamsBBQ

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Posted 23 April 2019 - 04:20 AM

@BamsBBQ - How does the olive oil in the bread change the texture / taste? And when do you add it?
 
Great looking loaves BTW!


I add it at right away with all the other ingredients. Depending on the quality of your olive oil and how much you add. I never measure so can be stronger one time to another. It doesn't effect the texture for me.

Depends on the oil and how you are with Olive oil, some people dont like it. I add it at the beginning.

same

 
Great looking bread Bams...I'm impressed. ;)


Thanks. We are always experimenting. Some of these were cooked in my Dutch oven while others were cooked in my Emile Henri
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#293 nice.chili

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Posted 07 May 2019 - 03:24 PM

So I got the einkorn starter going and tested it out today with an einkorn sourdough half-boule:

sourdough-5-1.jpg

 

sourdough-5-2.jpg

 

There wasn't so much rise with it, but the crumb was still good. The starter has been going for 2.5 weeks, so it might still need a little more time to really shine. However I've read that einkorn doesn't have the same gluten structure, thus maybe not surprising. Sour in taste and very good!

 

Management and sidekick (the dog) indicated their approval... I now have half a half boule after just one sitting.


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#294 dragonsfire

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Posted 07 May 2019 - 03:35 PM

Einkorn raises like the rest, just takes practice. Looking good :)



#295 dragonsfire

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Posted 22 June 2019 - 01:58 PM

Sourdough Nan Bread.

 

Fife flour, Milk, Garlic, Yogurt. Four day ferment. Rosemary on the bottom.

 

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#296 dragonsfire

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Posted 15 July 2019 - 10:36 AM

Pane Bianco

No Knead, 75% hydration by weight.

Dried salted tomatoes, Garlic, Basil, Rosemary, Cheese. Fife.

 

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