Wheat bread.

[NeilMacleod]

Made some Black Bread yesterday. Fife Flour.
Inspired by recipe on King Arthur Flour site.

 

[Kansas Jake]

Yum, yum that looks good.

 

[coloradoclyde]

I was doing some searching and came across this;



In Medieval times (1100”“1200 AD) in central and southern Sweden, rye flour was baked into soft loafs or, in the central regions, into crispbread (knäckebröd, “bread which can be broken”). The crispbread was baked with a hole in the middle so that it could be threaded over a beam and stored suspended from the ceiling. From Medieval times and the introduction of the first simple watermills, these flatbreads and crispbreads were baked only once or twice a year and kept dry in a storage chamber.

 

[Loyalist Dave]

Refrigerating yeast slows them down or puts them to sleep all together depending on the strain.

When you harvest the yeast during fermentation in crucial, as is the total cell count.

You want to harvest during the height of their consumption phase. Otherwise you should make a starter

Aint that the truth.

Also, ale yeast is not happy at temps above 90 degrees..., in an ale when you pitch the yeast at that high a temp (if the strain can take the heat), you get a lot of fruity esters, which often give you a distinct "banana" aroma and taste. We found in a bread experiment that dough made during a summer day with Edme brand ale-brewing yeast, cultured in a liquid solution, didn't rise very well after 12 hours, but..., when we repeated the experiment by making the dough at 8 p.m., and letting the dough sit in the bowl, covered, overnight..., (temp at 70 degrees and lower) we had a nice rise by 6 a.m. the following day, punched it down and it was ready in a couple of hours, and it baked up really nice at 8 that morning.

We also did experiments by using trub instead of water and rehydrated yeast, straight, for bread baking..., because some accounts of bread making that I read said the brewers gave the bakers some lees from the bottom of the fermenting barrels, and lees back then is what they call trub today..., spent top fermenting yeast cells that have settled to the bottom of the cask during the initial fermentation and separated from the beer during the first racking. That worked well but we also had an interesting flavor from the hops that remained in the trub and ended up in the bread.

LD

 

[NeilMacleod]

Made some soda bread, was very nice and nutty, didnt even need butter.
Fife flour, salt, soda, 75% liquid including 1/2cup kefir whey.

 

[coloradoclyde]

:thumbsup:

 

[NeilMacleod]

New Soda Bread yesterday.
50/50 Fife/Sprouted Buckwheat with dried tomatoes and Oregano.
2cups flour, 1cup water, 1/2cup kefir whey, 1tsp soda (too much, 3/4tsp max).
Spongey, no crumbling tasted good , except for some taste of the soda. My Garlic dip on top.

 

[coloradoclyde]

Interesting..... :thumbsup: :hatsoff:

 

[Kansas Jake]

Looks good.

 

[coloradoclyde]

I like your pan.....cast iron I gather.....Where did you get it?

 

[NeilMacleod]

Thanks, its great, got it from Real Canadian Supserstore.

 

[Blizzard of '93]

I can visualize thick slice fried bologna and jalapeno mustard, maybe horseradish spread.

 

[NeilMacleod]

Raisin Bread

-Thompson Raisins.
-Fife Flour
-Some citrus rinds
-Molasses.
-Cloves Ground
-Nutmeg
-Cinnamon

Blueberry syrup
-1.5kg Blueberries
-1 cinnamon stick
-1 vanilla bean
cook all together then add honey before bottling.

 

[coloradoclyde]

You are not helping my diet..... :haha: ...

And I love it.... :thumbsup: :hatsoff:

 

[Hairy Clipper]

Mine either ... .

 

[NeilMacleod]

lol, Thanks!

 

[Cruzatte]

Wow! :shocked2: That's what I call "Sin On a Plate."

 

[NeilMacleod]

BP Cheese Bread.

Fife Flour, Oregano, Rosemary, cheese chunks.

I made a Horseradish/Avocado spread for the top but the bread was awesome by itself.

 

[Kansas Jake]

Oh, that looks so good.

 

[coloradoclyde]

Caramelized cheese......Yummmmmmmmmmmmmm

Horseradish Avocado sound goooood. :thumbsup: :hatsoff: