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LSA mix in bread

Profile picture for user Thegreenbaker
Thegreenbaker on 8 Jul 2007 at 17:50

I decided to make a quick loaf of bread yesterday. As I was mixing the half white half wholemeal flours I thought to myself "What could give this extra flavour?" I then remembered that I had just purchased some LSA mix (linsees, sunflower seed and almond all ground up) and threw in 70 grams of it.

Once hydrated the dough was sticky and I had to keep adding flour to get it to not stick to my hands.

It rose nicely, but not as high as my normal daily bread and the oven spring wasnt as good as I normally get it either.

So far so good

Profile picture for user Floydm
Floydm on 7 Jul 2007 at 16:31
I'm having a good, relaxing weekend here. I hope y'all are doing well too. Inspired by LilDice's quick rustic pizza, I made pizza last night. I didn't follow the rustic pizza recipe exactly, but I did use a dough with around 90% hydration. I made it around noon and folded at 2 and 4, then baked it around 6. The results were really good.

Joneshomestead

Toast
Abigail on 5 Jul 2007 at 17:08

Hallo Paula,

Here in Australia we have two magazines Earth Garden and Grass Roots which sometimes have recipes for bread making ( among other topics for folk trying to be more self sufficient) and how to "make do". Perhaps in USA there is a similar magazine or web site that wil help you with your query.

Best wishes, Abigail

Grilled Pizza and other assorted bakes

Profile picture for user JMonkey
JMonkey on 3 Jul 2007 at 09:25
Even in the midst of moving, a family’s got to eat. And with the beautiful summer weather we’ve been having in New England (70 degrees F, sunny, low humidity – ah, New England, I’m gonna miss ya), I’ve been cooking an awful lot on the grill, and I finally got around to making grilled pizza. Of course, I did it with whole wheat.

europen bread help

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rcornwall on 3 Jul 2007 at 09:18

Hello, my name is RYan and I am a professional chef looking to become a professional boulanger. I am looking for someone with an intimate knowledge of regional european breads. I have many excellent books, but I am looking for some info on harder to find loaves. Does anyone know any one that may be able to help. I am about ready to start making international phone calls.

THanks,

Ryan

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