Action on Salt says many big bread brands and UK supermarkets are failing to deliver on promises to make significant salt reductions in bread and other products.
This is my take on a Finnish bread. I've changed it up quite a bit from the original, so I'm not sure I should even call it that anymore. For the most part, the ingredients are true to the recipe. However, this uses a 2-stage pre-ferment, a yeast water for leavening, and a mash. The original is a straight dough yeasted recipe.Levain 122.5g Whole Rye Flour22.5g Barley Flour (I
It's been a long time coming, but I finally got around to doing a side-by-side comparison of a bake with and without raisin yeast water. One caveat. any of you that have followed my posts may remember when my yeast water that I made with honey and raisins went sour and noticeably acetic. I thought it was the new batch of raisins I had purchased, but it happened again with a
No secret I love barley flour in my bakes. It's just a flavor I enjoy. This bake is based on a recipe in The Finnish Cookbook by Beatrice Ojakangas. I converted from volume to weight as best I could and took a few liberties.1) I replace half the rye flour with rye chops2) I added a YW pre-ferment that incorporated all the rye flour and the other half of the barley flour3) I
Trying different grains now that I have the Mockmill 200, and this week, I experimented with Turkey Red and Red Fife. Recipe was my standard overnight sourdough recipe with equal parts of Turkey Red and Red Fife as the whole grain component. The grains were milled to pass through a #40 sieve. Result was about 95% extraction. The bran collected was then scalded and used in the