yozzause's blog

i have been doing a bit of development work for David at the Lupin Co here in Perth and we are at the stage where i needed to bake some of the breads ive been working on that will be photographed tomorrow by a professional photographer.  Jessica is also a local bread baker so looking forward to seeing her work.

i made 3 different doughs today and the aim is to keep them relatively simple for the home baker 

The one i am featuring here is a plain white dough that has 20% Lupin flakes and 5% Lupin Flour in the mix.

Still doing some test baking of the Sweet Lupin product kindly supplied by David from The Lupin Co here in Western Australia,

 During the 1960’s a very clever man named Dr John Gladstone from University of Western Australia (UWA), developed one of the first commercial lupin varieties especially for the Australian environment.

 Fakes and Dates another early morning test bake  of Lupin flour and Lupin flakes @ 25% and dates @25% too

i have been playing with Lupin Flour and Lupin Flakes recently and here is my latest bake  i call this one Flakes and Dates. I have been able to get the Lupin content up to 25% which is pretty good i have even managed 30% recently.    I started adding Lupin flakes to the flour  at a 20% and 5% ratio and was happier with the results. Anyway i suddenly thought why stick to that ratio and have tried an even split 12.5 / 12.5% and also decided to try a fruit dough to boot. 

A bake with lupin flour and Lupin flakes, this time i did the bake as an instant dough, no bulk fermentation which is achieved by using Wallaby bread Improver at the rate of 1% . I had previously prepared the lupin flour in the same way as The Tangzhong which was to use the ratio of 5 : 1 that is 250 water to 50 grams of Lupin Flour The lupins do not have the starch that wheat flour has so there was no great thickening into a paste but it did resemble runny custard in colour and consistency.

last week i had a chance meeting with David from The Lupin Co at a Bee Buddy meeting in Fremantle when David spoke about using Lupin flour as a supplementary bee food and making bee patties for over wintering bees. I have since had a meeting with David and will be assisting on helping develop some bread formulas for the home bread baker. i will be doing a number of bakes and increasing the Lupin flour content . i have had my first bake where i followed a recipe as written by a baker that was assisting David but unfortunately died suddenly.

Had a weekend down at Frankland in the Great SotherN district of WESTERN AUSTRALIA picking a single row of Pinot Noir grapes for some Home Made Wine for personal use. Hand picked and foot maserated. After we had that sorted  and the yeast pitched onto the skins fruit and juice  we decided to pick some Sauvignon Blanc from the vines we decapitated two years ago and hopefully will be back into full production next year. We crushed and pressed these grapes the juice filling 23 litres into the fermenter and yeast pitched in and the air lock in place.

 i was very fortunate to be gifted some flour that is grown locally by a farmer and stone ground on site. I wanted to do the Flour justice and was given the tip that it was exceptional by the owner of a very successful local bakery  that is doing great things here in Western Australia. Thankyou Lachie and Big Loaf.