okeydokey.
here's the bread baking report:
I made a loaf with Kamut flour-- like one cup wheat flour to four cups kamut flour, and although not bad tasting, the thing is definately a brick, and rose like 1/4 of the amount that it's four cups wheat flour to 1/2 cup whole rye to 1/2 cup whole oat flour sister loaf did. Though, that loaf had an egg in it, and more sweetener: the kamut loaf had just agave necter as sweetener, and the rye/oat/wheat one had blueberry jam, which I bought since it was organic, but didn't realize that it was sweetened with sugar....why can't all my fetishes be together in a jam and under 3$? no added sugar organic jam. how hard is that? no I don't give a rats ass if it's kind of tart, that's the idea.
Next expiriment: black bean bread and soy bean bread. OF course I'd like to do a more fancy rye loaf as well, but I may want to do some more practice plain whole wheat loaves too, just to narrow down the variable pool....
yay bread baking!
today I got a 'chef's' thermometer, and two "insulated" baking sheets, as well as a small food processor. We went to the 'kitchen's etc. store nearest us, and it was having a store closing sale, so it was very difficult to get out of the store without buying a lot of stuff.
as an addendum, I saw in the sears home wares department a silicon rubber bread pan..... hmmmm. Fascinating, yet so untraditional.
Of course, I want a baking stone before I want loaf pans, I prefer to make 'hearth loaves" like thick french bread. I love the top crust that forms.
here's the bread baking report:
I made a loaf with Kamut flour-- like one cup wheat flour to four cups kamut flour, and although not bad tasting, the thing is definately a brick, and rose like 1/4 of the amount that it's four cups wheat flour to 1/2 cup whole rye to 1/2 cup whole oat flour sister loaf did. Though, that loaf had an egg in it, and more sweetener: the kamut loaf had just agave necter as sweetener, and the rye/oat/wheat one had blueberry jam, which I bought since it was organic, but didn't realize that it was sweetened with sugar....why can't all my fetishes be together in a jam and under 3$? no added sugar organic jam. how hard is that? no I don't give a rats ass if it's kind of tart, that's the idea.
Next expiriment: black bean bread and soy bean bread. OF course I'd like to do a more fancy rye loaf as well, but I may want to do some more practice plain whole wheat loaves too, just to narrow down the variable pool....
yay bread baking!
today I got a 'chef's' thermometer, and two "insulated" baking sheets, as well as a small food processor. We went to the 'kitchen's etc. store nearest us, and it was having a store closing sale, so it was very difficult to get out of the store without buying a lot of stuff.
as an addendum, I saw in the sears home wares department a silicon rubber bread pan..... hmmmm. Fascinating, yet so untraditional.
Of course, I want a baking stone before I want loaf pans, I prefer to make 'hearth loaves" like thick french bread. I love the top crust that forms.
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and WOW - you are quite the bread baker, lady. impressive. i'm a bit suspicious of bean breads, but perhaps yours will be tasty. best of luck with the projects!!