As I have been nurturing a white flour offspring of my usual rye starter I thought i'd give it a test bake with a 100% Strong White loaf before using it with some expensive french flour result was fine and as I add very little salt it tasted like a salt free Tuscan bread i've had in the past. Not much sourdough flavour though. The other loaf is my 2nd bash at Dan Lepards excellent walnut loaf but this time I ommitted the dried yeast and did a 100% sourdough version. It worked fine and I had seen other TFL members had tried this. I halved the recipe so only made the one "Pave" shaped loaf which will be ideal with some cheese over the weekend. Partial loaves and compulsory crumbshots below!, cheers, Steve
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The last time I put walnuts in bread, they stained the surrounding crumb purple. I wonder why that didn't happen with yours?
Paul
Hi Paul, please see below a link to the recipe kindly posted by Browndog, I reckon it's all down to the paste of walnuts, butter, water and honey added to the mix, do give this recipe a try if you like walnut bread. Only other thing, were you using fresh "wet" walnuts?. Cheers, Steve
http://www.thefreshloaf.com/node/3570/dan-lepards-walnut-bread