August 30, 2018 - 11:23am
apple walnut SD with semolina levain
I had a bit of accident before i put the dough into the dutch oven... (almost dropped it lol, don't want to talk about it) so i guess i have deflated some air pockets. But it turned out to be alright.
Totally loving the flavour of this loaf! The grated apples are just amazing. Next time I might try with pear and freshly ground cardamom.
I noticed that my semolina starter is a lot more stable then rye starter, and had a lot more success when I use semolina, bread flour whole wheat flour to build levain. Anybody has experience with it?
would be very thankful for some recipe inspiration, cheers!
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I'm glad the dough deflated a little bit. Came out just right!
Recipe inspiration can come from many sources. TFL is full of inspiration. Sometimes grouping fruits, grain and seeds, food that ripen in the same season or simultaneously inspire a combination. Combinations of colour inspire, combinations of flavours can inspire. Lack of ingredients can inspire, substitutions can inspire. Even a disaster can inspire. A new shape. A different way of serving. A gift. A memory. A dedication. Something to share.
Just freshly grated apple? No further treatment to the apples?