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Today’s bread is spiced with allspice, fennel seeds, caroli seeds, apricots, dates and pecans and a drizzle of Australian native stingless bee honey (which is like super concentrated regular honey except totally different).

This photo taken before rolling in to a loaf.

#breadPosting #bread #food #baking
#food #baking #bread #breadposting
in reply to David de Groot 𓆉

David de Groot 𓆉
David de Groot 𓆉
• •
It’s done! Lovely aroma, and excellent colour all round.

#breadPosting #bread #baking #food
#food #baking #bread #breadposting
in reply to David de Groot 𓆉

Laura Ritchie 🌸
Laura Ritchie 🌸
• •
the colour makes me think of corn bread - which is something I cannot make in the UK. They don't do real corn bread. (I know that isn't corn bread, but it triggered a lovely memory and smell of it for me!)
in reply to Laura Ritchie 🌸

David de Groot 𓆉
David de Groot 𓆉
• •
Can you not get the corn meal? (To be fair, we don't make corn bread in Australia either).
in reply to David de Groot 𓆉

Laura Ritchie 🌸
Laura Ritchie 🌸
• •
nope - there is one specialist shop that has opened up (but now lockdown of course...) but otherwise it's even harder to find than wild rice. I looked for that yesterday and it was £20 per kg. !
in reply to Laura Ritchie 🌸

David de Groot 𓆉
David de Groot 𓆉
• •
Wow! I guess when the yanks revolted over that tea business, trade really dried up ;-)
in reply to Laura Ritchie 🌸

Elena ``of Valhalla''
Elena ``of Valhalla''
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I know of a person who bought some cornmeal in the UK and asked, but it was from a regular / random ethnic shop, so I can't give no recommendations (other than “maybe take a look at those, when the lockdown ends?”)
in reply to David de Groot 𓆉

VK2FIG 🌈 They/Them
VK2FIG 🌈 They/Them
• •
I'm impressed, a skill I'm yet to master.
in reply to VK2FIG 🌈 They/Them

David de Groot 𓆉
David de Groot 𓆉
• •
oh gawd, I’ve killed so much sour dough starter. I just use dried yeast now.
in reply to David de Groot 𓆉

VK2FIG 🌈 They/Them
VK2FIG 🌈 They/Them
• •
first attempt, mother looking good, yeast free wholemeal sourdough, later in the week I'll try with yeast.
in reply to VK2FIG 🌈 They/Them

David de Groot 𓆉
David de Groot 𓆉
• •
Technically of course, sourdough contains yeast, that's why it works, it's just wild yeast, as opposed to a known strain.
in reply to David de Groot 𓆉

VK2FIG 🌈 They/Them
VK2FIG 🌈 They/Them
• •
so if I put commercial yeast in with the mother next time will it rise more?
in reply to VK2FIG 🌈 They/Them

Elena ``of Valhalla''
Elena ``of Valhalla''
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it will probably rise faster (unless your mother is already very active).
in reply to Elena ``of Valhalla''

David de Groot 𓆉
David de Groot 𓆉
• •
I totally read that wrong initially, and thought you meant their Mother was very active (la mamma era molto attivo)
in reply to David de Groot 𓆉

VK2FIG 🌈 They/Them
VK2FIG 🌈 They/Them
• •
as i got closer to the centre of the loaf it wasnt cooked enough.
in reply to VK2FIG 🌈 They/Them

David de Groot 𓆉
David de Groot 𓆉
• •
Foolproof way to test a loaf, stick a cooking thermometer in it when you think it's done. It should be approx 90-96º C in the middle. If not, back in the oven.
in reply to David de Groot 𓆉

David de Groot 𓆉
David de Groot 𓆉
• •
Oh and let it cool completely before cutting it.
in reply to David de Groot 𓆉

Elena ``of Valhalla''
Elena ``of Valhalla''
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but… this way you don't get to eat bread that is still warm from the oven!
in reply to Elena ``of Valhalla''

David de Groot 𓆉
David de Groot 𓆉
• •
That is true, but it hasn't finished cooking when you take it out of the oven. It's still steam cooking inside until it cools.
in reply to David de Groot 𓆉

VK2FIG 🌈 They/Them
VK2FIG 🌈 They/Them
• •
todays bread 2 loaves each 500g. 1st loaf baked at 220c took 1.25 hrs to get to 90c, cut after 6 hrs still very heavy. 2nd loaf 45min at 240c yet to cut. Will try again later in the week.
in reply to VK2FIG 🌈 They/Them

David de Groot 𓆉
David de Groot 𓆉
• •
Generally for a lighter loaf, got with more hydration and a longer fermentation. :)
in reply to David de Groot 𓆉

VK2FIG 🌈 They/Them
VK2FIG 🌈 They/Them
• •
thanks re temp. I think that is the problem area. I'm working with a small benchtop turbo oven, still getting use to it.
in reply to Dan Čermák

David de Groot 𓆉
David de Groot 𓆉
• •
I've killed a lot of starter. Thus for the bread I usually make, I go with commercial yeast these days. More reliable, if not quite as tasty.
in reply to David de Groot 𓆉

Dan Čermák
Dan Čermák
• •
I have never had a starter and only baked with yeast so far, so no idea how long it would survive my treatment 😉 But giving it a try sounds intriguing, even though it'll probably die or get eaten sooner rather than later.
in reply to Dan Čermák

David de Groot 𓆉
David de Groot 𓆉
• •
Well they're quite easy to make. Just put equal parts flour and water in a bowl/jar. Cover with a cloth and within a couple of days it should start to bubble. Then feed it daily (equal parts flour and water) and remove some as needed (to use or just because you have too much). In some climates, you need to keep in the fridge.
in reply to David de Groot 𓆉

Dan Čermák
Dan Čermák
• •
Welp, now I know what you meant. My first try caught a mold before it even became a "real" starter 😞
in reply to Dan Čermák

VK2FIG 🌈 They/Them
VK2FIG 🌈 They/Them
• •
in my climate I need to stir it twice a day and if it isn't going to be used with 2 days it goes in the fridge.

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