And all that dough gets you 8 loaves of bread.
pesosA friend and bread client gave me a bag of Khorasan flour, so not Kamut, but, with a tacit request, later confirmed, that I baker a loaf
A friend and bread client gave me a bag of Khorramshahr flour, so not Kamut, but, with a tacit request, later confirmed, that I baker a loaf.
So, here goes. I fed my 75% wholewheat starter, thinking this would be whole too. It isn’t, but that’s ok. Kneads up oK, with a nice pale yellow cast. Seems a bit weak though, even though the packet said 14% protein. Obviously not that great for gluten. We shall see.
One of the most satisfying things about coming home after a holiday is giving all the microbiology a bit of love so it can return the favour
Starters refreshed and one used to produce a simple white bread with 5% each whole wheat and whole rye. I’ll use the other one in a day or two, and see to the yoghurt tomorrow.
photoI am amazed and saddened by the number of beginner bakers I see in forums saying that their bread tasted fantastic but didn't rise enough, or didn't have giant holes, or didn't a shiny crust, or whatever.
Just eat it.
Bread porn too has a lot to answer for.
