KeithMukai on Nostr: Last night's experiment: https://i.nostr.build/PoW2U5aeMAxCQkl2.jpg 40% whole wheat ...
Last night's experiment:
40% whole wheat
3% flax
90g sun-dried tomatoes
60g shredded parmesan
2 sprigs of fresh rosemary
Extras folded in after bulk ferment during pre-shaping.
Tastes pretty dang good!!!
But next time:
* MOAR rosemary and parmesan.
* Add the rosemary at the beginning.
* Maybe add the parmesan at the beginning (adding the cheese late prevented the folds from sealing together, creating too many gaps)? Would the acidic(?) tomatoes affect the fermentation?
* Would have used rye if I had any on hand.
#bread #sourdough #baking
40% whole wheat
3% flax
90g sun-dried tomatoes
60g shredded parmesan
2 sprigs of fresh rosemary
Extras folded in after bulk ferment during pre-shaping.
Tastes pretty dang good!!!
But next time:
* MOAR rosemary and parmesan.
* Add the rosemary at the beginning.
* Maybe add the parmesan at the beginning (adding the cheese late prevented the folds from sealing together, creating too many gaps)? Would the acidic(?) tomatoes affect the fermentation?
* Would have used rye if I had any on hand.
#bread #sourdough #baking