Widukind
Well-Known Member
- Joined
- Feb 21, 2018
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- Only Ninkasi knows...
I guess this is the appropriate forum for posting historically-inspired brews.
So, I am making another batch of "Sumerian" ale. This time, I've made some minor changes to the recipe. For the bappir, I used an aromatic malted barley, chopped Medjool dates crushed in a bit of water, additional water, ground cinnamon, sea salt, brown rice flour, and grapeseed oil for the pan.
Also, like my last batch, there are no precise measurements. In the daylight, I'll look around for a birch or maple tree branch to start some yeast.
This "dough" was divided into puck-sized loaves.
Like in my last batch, these loaves were baked twice. 375 degrees in the first baking, 350 in the second. When they were heavily browned, I crumbled them.
It's getting late here, so I am going to start preparations for brewing tomorrow. I'll be sure to update this thread.
So, I am making another batch of "Sumerian" ale. This time, I've made some minor changes to the recipe. For the bappir, I used an aromatic malted barley, chopped Medjool dates crushed in a bit of water, additional water, ground cinnamon, sea salt, brown rice flour, and grapeseed oil for the pan.
Also, like my last batch, there are no precise measurements. In the daylight, I'll look around for a birch or maple tree branch to start some yeast.
This "dough" was divided into puck-sized loaves.
Like in my last batch, these loaves were baked twice. 375 degrees in the first baking, 350 in the second. When they were heavily browned, I crumbled them.
It's getting late here, so I am going to start preparations for brewing tomorrow. I'll be sure to update this thread.
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