spiderwrangler wrote:have you read the book? I haven't, just wondering what you thought.
Yes bought it a few months ago.
I will be trying some hopefully this winter after I get an appropriate baking vessel (Le Crueset, Lodge, or something similar)
spiderwrangler wrote:have you read the book? I haven't, just wondering what you thought.
spiderwrangler wrote:maul - I've got a Le Crueset, it's awesome.
drinker - the grains I add I don't swap out flour (by the way, I prefer BREAD flour) since my grains are wet when I add them. Plus, you're just going to be adding in enough water to get it to the right consistency, so the flour doesn't really need to be adjusted. For the size crock I have, I do a double batch, and I'm using weights for all of my things. I've done lots of loaves with all sorts of other things added into it, various grains, and flours, seeds, dried fruits, garlic, herbs, beer, wine, etc, etc. Once you have the basic recipe and technique down, you can pretty much try adding anything you want to it.
If you want to freeze, do it after baking, otherwise I think you'd knock your yeast down to the point that it won't do anything. I do all my raises in large food prep (6 qt) tubs. Since it's such a long rise, it's the closest to fermentation of any other breads I've made.
Return to Great Food VigArously
Users browsing this forum: No registered users