The German Pumpernickel bread is much better when toasted.
Toasting removes the bitterness, adds a little bit of sweetness, and improves the structural integrity.
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In a bread baking sort of mood this weekend…
#sourdough #bread #food #homemade
When I was a kid, I would eat Jewish Pumpernickel bead, which is essentially a form of rye bread.
As an adult, I've been trying to increase my fiber and so I've been eating German Pumpernickel, which is a whole other thing.
It has no wheat, and it doesn't rise. It's a solid loaf that is both dense and fragile.
I've been eating it with canned seafood and sometimes with a slice of deli meat.
is there any other effective way to eat this? How can I get away from how crumbly it is?
The world is full of billionaires who’ve never built anything real. And if it all comes down, we’ll be glad a few people held onto arcane knowledge like this.
So glad this email from WSU’s Breadlab popped into my inbox. Been listening to too much “Dystopia Now.” And doing too much work that pays the bills, not enough that feeds the soul. Though reworking the scraps of an old baking project into something presentable is the kindling to keep the fire going.
Anyway, yeah, there’re artisans who still dress grind stones, use it to mill heirloom grains, turn it into nurturing #bread for their communities.
I've been baking sourdough bread for couple of years, but the results were far from great, highly inconsistent and I had rarely those fluffy loaves.
All the guides, even from the supportive bakers, mentioned mostly recipe and some tips that haven't influenced the result that much.
Until I ran into The Bread Code. Hendrik put enormous effort to make the sourdough baking crystal clear to everybody. His Sourdough Framework is a thorough and explanatory and makes you understand why, not only how. And the best - it is free!
Thanks to Hendrik I found two major issues:
- I was in impression that more hydration equals more fluffiness, that is nonsense.
- Timing is vital (when prepping starter and in bulk fermentation too).
I still haven't mastered it, but most of the results now tend to look like this latest approach.
So if you are not satisfied with your sourdough bread results, I highly recommend checking Hendrik's page and/or videos. And please make sure to support him if you find the materials valuable.
https://www.the-bread-code.io/
Bread baking is just about every two weeks here. I made the dough a little wetter this time so needed that cut across the top of the loaf. Tested already with a bit of butter. I keep my bakers badge!
I took eggs & butter out to come to room temp to bake today but instead of doing that, I worked. It was a long week and I usually work light on Fridays, but my boss is back from vacation. We had a lot to communicate. I'm also out of Cup4Cup, my favorite #GF flour. Husband found out that was one of the reasons I didn't bake so he bought me 16 (!!) lbs of it on Amazon. I guess it's time to experiment with gf #bread! #sale #baking #food
¡Buenos días!
¡Que tengais muy buen finde!
