I have been trying out Addie's technique on my sundried tomato sourdough. I can't say I achieved a big improvement in my crumb (possibly because I accidentally put too much water in the mix). However, the crumb is still one of the better ones and the technique is also very easy, so will be experimenting with it more. :)
Other than that, I have also started a batch of fermented chillis so hoping to get some fermented hot sauce in a week or two!
Although this time I'm using more whole wheat (~40%).
Last night I made Bhajaniche Thalipeeth with fresh flour that my mom sent from India. It's a multigrain flatbread, unleavened and pan fried. She washes and toasts all the grains that go into it and then sends it to the local mill to grind into a coarse flour.
While nothing compares with the flavor and complexity of sourdough, sometimes one needs fresh bread in a hurry. I came across this Herbed Flatbread recipe in Nigel Slater's "A Cook's Book". It has delivered yummy puffy results each time and has been on repeat frequently the last few months. I've adapted it to use garlic powder and kasuri methi instead of za'atar (which one kid does not like).
So happy to see vollkornbrot will be included in your new book. I love the stuff and have tried multiple recipes. Always happy to give another one a go.
I have been trying out Addie's technique on my sundried tomato sourdough. I can't say I achieved a big improvement in my crumb (possibly because I accidentally put too much water in the mix). However, the crumb is still one of the better ones and the technique is also very easy, so will be experimenting with it more. :)
Other than that, I have also started a batch of fermented chillis so hoping to get some fermented hot sauce in a week or two!
Oh that song is a banger! An excellent start to the day
Everyone loves Harout and ghapama! My sister made it last year for Thanksgiving. Such a traditional Armenian dish!
Final proof happening right now for Maurizio's sandwich bread: https://www.theperfectloaf.com/sourdough-sandwich-bread-with-pre-cooked-flour/
Although this time I'm using more whole wheat (~40%).
Last night I made Bhajaniche Thalipeeth with fresh flour that my mom sent from India. It's a multigrain flatbread, unleavened and pan fried. She washes and toasts all the grains that go into it and then sends it to the local mill to grind into a coarse flour.
While nothing compares with the flavor and complexity of sourdough, sometimes one needs fresh bread in a hurry. I came across this Herbed Flatbread recipe in Nigel Slater's "A Cook's Book". It has delivered yummy puffy results each time and has been on repeat frequently the last few months. I've adapted it to use garlic powder and kasuri methi instead of za'atar (which one kid does not like).
So happy to see vollkornbrot will be included in your new book. I love the stuff and have tried multiple recipes. Always happy to give another one a go.
That looks gorgeous!
I made your ghapama recipe for Thanksgiving. It was a hit! Thanks for sharing it, Andrew.