Mini Oven's blog
It's Bärlauch zeit
Spring has sprung and so has the Allium ursinum or Bear garlic, known in my woods as Bärlauch.
German: http://www.uni-graz.at/~katzer/germ/Alli_urs.html
English: http://www.uni-graz.at/~katzer/engl/Alli_urs.html
I have two containers of freshly plucked leaves gathered from the forest floor (before the storm hit us) and don't quite know where to start.....
Mini's Oven in China
Here is what got me into The Fresh Loaf, dealing with this and a similar oven.
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Sourdough moving experiment.
Many many months ago, in Austria far away, a sourdough starter was supplied from a baker, good and qualified. The Austrian starter was dried and traveled to China where part of it mixed and grew nurtured in the presence of Chinese all purpose flour and later with Austrian Rye flour. Sometimes it sat out to grow, sometimes it sat in a refrigerator, one time even froze but it lived long and prospered and provided many a loaf of bread. Then it was dried.
Buckwheat berries
July 28, 2006 Found Buckwheat berries in the market.
They are hulled, meaning I can crush them between a finger and fingernail. This ought to be fun, one more whole grain without gluten to experiment with. The locals mix and cook them with rice to enrich it. I will first wash and soak them and add to my Poolish. They are shaped like little hearts with three sides reminding me of Austrian Löffel Kraut, a sort of nutty herb that grows everywhere there, picked for salads and high in vit C.
Oat Starter only
Submitted by Mini Oven on June 17, 2006
Taking a tip from SourdoLady and since I had a little orange juice (that I didn't mix with Campari) I tried mixing it with oat flour. I'm curious if it is any faster than the process I used for my wheat starter. Smells like breakfast (like the OJ got poured into the cereal). What do you think of "Breakfast in China?" Smell it once a day. It is three days old and maybe I'll add more orange and oats. I'm very patient and it helps to park it out of the kitchen. I refuse to "watch the pot." My other starter is on holiday... no name.
Spices of Bread
June 20, 2006
I can't imagine what my loaves would be without the wonderful special bread spices. Oh poppycock, yes I do, they would be bland and almost boring. You see I bake low salt. Now if I want to cut back on the salt something has to add some flavour. I started out putting in bread spices (the flavour) not because of the lack of salt but just because I like it. Reducing the salt was easy.