ericbw
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- Joined
- Dec 11, 2012
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Split top buttery white bread sandwich loaf.
That looks great!
Split top buttery white bread sandwich loaf.
I got up early yesterday to make bread for the family get-together. I made pull aparts, and it's all just easy Italian dough. I cut it into pieces, rolled into balls, then sprinkled with Italian herbs, garlic, and a little salt. Put them in a round cake pan with a little room between them.
It smelled like pizza while it was baking.
We have been experimenting w different blends of flours recently and an analogy to brewing dawned on me: General Purpose flour is like base malts and other flours can be used like specialty grains.
We just made a blend using Lintel Flour that is quite tasty. Plan to do a few blends using other gluten free flours. We dont like the results with 100% gluten free (and dont need to make gluten free), but do like the flavor/texture of some of the flours.
This was an epiphany for me, maybe not for you more experienced bread makers.
Speciality grains themselves make good ingredients! When I've got some leftover grains I grind them down as best I can and add them. I only ever use very small amounts, but it adds something different.
We have been experimenting w different blends of flours recently and an analogy to brewing dawned on me: General Purpose flour is like base malts and other flours can be used like specialty grains.
We just made a blend using Lintel Flour that is quite tasty. Plan to do a few blends using other gluten free flours. We dont like the results with 100% gluten free (and dont need to make gluten free), but do like the flavor/texture of some of the flours.
This was an epiphany for me, maybe not for you more experienced bread makers.
Beer & Pizza Night with a twist...one pizza made w the whole wheat blend and the other w the lintel blend.
Will report back how they were...burp...
Well, we're waiting...
Also, how was that Köstritzer? Never seen that before. I love their black lager!
Speciality grains themselves make good ingredients! When I've got some leftover grains I grind them down as best I can and add them. I only ever use very small amounts, but it adds something different.
Pretzels. I apparently have a hole in the gloves I use to dip them it lye. Yup, that hurt.
Pretzels and sticks for the smaller appetites.
Do you twist your sticks or slash them?
has anyone here got a no knead spent grain bread recipe?
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