food Breaking Bread
- Thread starter tctenten
- Start date
Nice!
I ordered a sack of Fife today
I ordered a sack of Fife today
Got my 10kg sack of Fife yesterday, ground some this morning and doing a test loaf today
https://en.wikipedia.org/wiki/Red_Fife_wheat
https://en.wikipedia.org/wiki/Red_Fife_wheat
Nice job ...
Fife Bread, nothing like fresh
2cups flour in bread pan, 400f 30min. I also added a tbs dried tomato/red pepper powder.
2cups flour in bread pan, 400f 30min. I also added a tbs dried tomato/red pepper powder.
Fife bread yesterday seasoning with Oregano and Burning bush pepper flakes. Made tomato and cheese sandwiches
My first attempt at English Muffins.
Fife flour, milk, yeast, butter and salt (forgot to add salt)
Yummy
Fife flour, milk, yeast, butter and salt (forgot to add salt)
Yummy
FORK split them, not knife. 
#nooks #crannies
#nooks #cranniesits been a very long time since I had EM, I do barely recall tearing them apart instead of cut , Thanks!
Need to make more, all gone.
Need to make more, all gone.
Made some cheese bread for the first time, at least I dont recall making this type of bread before.
1/4" cut cheddar 1/2 cup to 2 cups Fife flour, Burning Bush flakes.
Cheese basically melted into the flour.
Was great
1/4" cut cheddar 1/2 cup to 2 cups Fife flour, Burning Bush flakes.
Cheese basically melted into the flour.
Was great
Prezles!
Haven't made them in decades, so wanted to get back into it.
Fife flour Caraway sourdough (three day ferment)
dipped in hot baking soda water, was not hot enough I believe, the dough ran a bit so the back spread them about.
Was %^$% awesome taste, chewy crunchy outside with nice salt kernels hitting the tongue
Haven't made them in decades, so wanted to get back into it.
Fife flour Caraway sourdough (three day ferment)
dipped in hot baking soda water, was not hot enough I believe, the dough ran a bit so the back spread them about.
Was %^$% awesome taste, chewy crunchy outside with nice salt kernels hitting the tongue
Too bad your dog had to go but the bread looks good. 
dragonsfire said:Prezles!
Haven't made them in decades, so wanted to get back into it.
Fife flour Caraway sourdough (three day ferment)
dipped in hot baking soda water, was not hot enough I believe, the dough ran a bit so the back spread them about.
Was %^$% awesome taste, chewy crunchy outside with nice salt kernels hitting the tongue
df where do you source your fife flour? I've noted you using it for some time but was only recently educated about it.
Ok this is the second post I found today were the contents are blank, WTF ????
https://www.omfoods.com
Their located in BC Canada, their should be distributors in the US, on the other had you save %30 on the exchange rate, shipping might negate that.
https://www.omfoods.com
Their located in BC Canada, their should be distributors in the US, on the other had you save %30 on the exchange rate, shipping might negate that.
Fife Garlic Bread.
I use a tabletop oven and makes the top extra brown. Used Butter, added allot of colour to the bread crust.
I use a tabletop oven and makes the top extra brown. Used Butter, added allot of colour to the bread crust.
Made some Biscuits last night, first time, didnt read till the end you dont work the flour, well I did like regular bread, it was fluffy and tasted good, nice crust, not supposed to have a hard crust.
2 cups Fife flour
1/4 cup butter
3/4 whey liquid (milk normally)
1 tsp baking powder (recipe called for 4tsp)
salt
1 tsp cumin
baked 425f
Filling Smoked Cheddar and Orange Marmalade Habanero jam on top.
2 cups Fife flour
1/4 cup butter
3/4 whey liquid (milk normally)
1 tsp baking powder (recipe called for 4tsp)
salt
1 tsp cumin
baked 425f
Filling Smoked Cheddar and Orange Marmalade Habanero jam on top.
Tried my three week old sour dough, just used Kieffer as starter, fried him up, was awesome, nice chewy full flavour sourness
