KeithMukai on Nostr: Last night's experiment: 40% whole wheat 3% flax 90g sun-dried tomatoes 60g shredded ...
Last night's experiment:
40% whole wheat
3% flax
90g sun-dried tomatoes
60g shredded parmesan
2 sprigs of fresh rosemary
Extras folded in after bulk ferment during pre-shaping.
Tastes pretty dang good!!!
But next time:
* MOAR rosemary and parmesan.
* Add the rosemary at the beginning.
* Maybe add the parmesan at the beginning (adding the cheese late prevented the folds from sealing together, creating too many gaps)? Would the acidic(?) tomatoes affect the fermentation?
* Would have used rye if I had any on hand.
#bread #sourdough #baking
Published at
2024-12-04 16:37:51Event JSON
{
"id": "dc51b9ffbcf0ae51d0fd8c57e9c009b876a2e9c9d32b157a14f872e91bae9d7f",
"pubkey": "5b0e8da6fdfba663038690b37d216d8345a623cc33e111afd0f738ed7792bc54",
"created_at": 1733330271,
"kind": 1,
"tags": [
[
"t",
"bread"
],
[
"t",
"sourdough"
],
[
"t",
"baking"
]
],
"content": "Last night's experiment:\n\nhttps://i.nostr.build/PoW2U5aeMAxCQkl2.jpg\n\n40% whole wheat\n3% flax\n90g sun-dried tomatoes\n60g shredded parmesan\n2 sprigs of fresh rosemary\n\nExtras folded in after bulk ferment during pre-shaping.\n\nTastes pretty dang good!!!\n\nBut next time:\n* MOAR rosemary and parmesan.\n* Add the rosemary at the beginning.\n* Maybe add the parmesan at the beginning (adding the cheese late prevented the folds from sealing together, creating too many gaps)? Would the acidic(?) tomatoes affect the fermentation?\n* Would have used rye if I had any on hand.\n\n#bread #sourdough #baking",
"sig": "0178f70096f7453688d7d45f5c74984438f1816b04d910ec89e2e0179174bcae9262fc3394cbc5135fc4b261552f3f6972111495e02207996e9163af6eb30dbe"
}
