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.
food Breaking Bread
- Thread starter tctenten
- Start date
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
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
dragonsfire said:
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?)
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.
Great Looking Bread.
Rosemary Garlic my next bread
Rosemary Garlic my next bread
Here we go for this week - pancetta and parsely sourdough:
(There was some poor form involved: eating it before the photo shoot was even started...
)
This one has a really good thinner crust on it.
(There was some poor form involved: eating it before the photo shoot was even started...
)This one has a really good thinner crust on it.
@BamsBBQ - How does the olive oil in the bread change the texture / taste? And when do you add it?
Great looking loaves BTW!
Great looking loaves BTW!
Depends on the oil and how you are with Olive oil, some people dont like it. I add it at the beginning.
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.nice.chili said:
samedragonsfire said:
Thanks. We are always experimenting. Some of these were cooked in my Dutch oven while others were cooked in my Emile Henriwiriwiri said:
Great looking bread Bams...I'm impressed.
So I got the einkorn starter going and tested it out today with an einkorn sourdough half-boule:
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.
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.
Einkorn raises like the rest, just takes practice. Looking good
Sourdough Nan Bread.
Fife flour, Milk, Garlic, Yogurt. Four day ferment. Rosemary on the bottom.
Fife flour, Milk, Garlic, Yogurt. Four day ferment. Rosemary on the bottom.
Pane Bianco
No Knead, 75% hydration by weight.
Dried salted tomatoes, Garlic, Basil, Rosemary, Cheese. Fife.
No Knead, 75% hydration by weight.
Dried salted tomatoes, Garlic, Basil, Rosemary, Cheese. Fife.
Dill Serrano Garlic bread with Farmers cheese and Swiss chard.
Onion Bread.
Onions from my garden, real sweet and flavorful.
Garlic, Ginger, Oregano, Basil, Powder Cayenne, Hot Portugal and Tomato.
Onions from my garden, real sweet and flavorful.
Garlic, Ginger, Oregano, Basil, Powder Cayenne, Hot Portugal and Tomato.
Zucchini Bread
Zucchini
Fife Flour 2 cups
Eggs 2
Welsh White Cheddar
Nutmeg
cinnamon
ginger powder
Fancy Molasses 1/4 cup
butter 1/2 cup
Powder buttermilk
baking powder.
Almond, Cashew bottom.
Blueberry Spice sauce.
Supper Fluffy and spongy awesomeness
Zucchini
Fife Flour 2 cups
Eggs 2
Welsh White Cheddar
Nutmeg
cinnamon
ginger powder
Fancy Molasses 1/4 cup
butter 1/2 cup
Powder buttermilk
baking powder.
Almond, Cashew bottom.
Blueberry Spice sauce.
Supper Fluffy and spongy awesomeness
Onion Bread.
Kefir/Yest rise, three days.
Fife
Onions
Caraway
Cayenne/HotPortugal/Tomato powder
Welsh Cheddar
Kefir/Yest rise, three days.
Fife
Onions
Caraway
Cayenne/HotPortugal/Tomato powder
Welsh Cheddar