You ever check out the "foodgeek" YouTube channel?
https://youtu.be/yn8l4IRPugw
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You ever check out the "foodgeek" YouTube channel?
https://youtu.be/yn8l4IRPugw
Tried some primitive grain in the mix on this weekends loaves.
Einkorn flour, with a and hard white. Should give me the whole grain goodness, without the grit.
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Didn’t score the one quite right, but that just attests to how gassy it should be inside..
Done at 480 with a steam pan for 15 then dry the last 20 minutes.
On a stone.
Cheers
Had company over, real company, sis in law, niece and new baby nephew we hadn’t met yet, this weekend. Felt great to visit, even wearing masks and being careful.. been too long!!,
Made a few loaves to enjoy with lunch.
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Einkorn, kamut, and hard white flour blend.
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Two loaves, one for the visit, one for them to take home for dinner..
Looks great Mike.
It is funny but I didn't realize how much of my baking was motivated by sharing with others until I was locked in a house with just two people.
Yup, I filled our freezer with sourdough and the two others in my household slowed down there consumption.
Was happy to have reason to bake some fresh stuff.
Bought some Montreal smoked meat and didn’t have any rye.
Corrected that this morning and it’ll be ready for a later leisurely lunch.
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I had to look up 'Montreal Smoked Meat' and it sounds wonderful! :tu
What kind of topping will you be using? :shrug:
Montreal Smoked is much like Pastrami or corned beef, so it’s sauerkraut and mustard all the way for me.
But today, I had leftover rib steak steak from dinner that deserved a second showing so that was toasted up with Mayo and horseradish on toasted rye.
Was a good lunch
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