as a specialty food distributor, we carried 3 kinds of goat cheese covered in volcanic ash - all from Italy The 3 volcanoes were Etna, Vesuvius and Stromboli. Europeans use these ash covered treats to be more.....regular! It was outrageously expensive but we kept the cost as low as we could by shipping it from Italy every day with Buffalo Mozzarella on a 747 into O'Hare. I guess it works well enough because once a transplanted European saw it in the store - all of it was gone!
Very pretty and inventive. I've been planning a smoked flour bread but have to wait until the weather is nicer to smoke the flour. Would love to hear how that charcoal powder tastes. That blueberry looks like a work of art.
I have not tried smoking the flour yet, but I did read about it. There is a company in England who sells it but I can't get it shipped to the USA. I would probably use apple wood or cherry and nothing too strong like Mesquite.
Thanks for the link to the charcoal info.
Look forward to reading about more of your colorful breads.
Wow, I had no idea that was edible. What kind of flavor does it impart? Beautiful colors!
hi Barbara, only used 1 % of charcoal powder af total amount of bread flour. there is no signicant taste of charcoal. mostly for health benefits..
http://en.wikipedia.org/wiki/Bamboo_charcoal
as a specialty food distributor, we carried 3 kinds of goat cheese covered in volcanic ash - all from Italy The 3 volcanoes were Etna, Vesuvius and Stromboli. Europeans use these ash covered treats to be more.....regular! It was outrageously expensive but we kept the cost as low as we could by shipping it from Italy every day with Buffalo Mozzarella on a 747 into O'Hare. I guess it works well enough because once a transplanted European saw it in the store - all of it was gone!
Especially the black one. Have you ever seen this post? http://www.thefreshloaf.com/node/23179/squid-ink-baguette
that is way too cool! squid ink!
i used 1% of charcoal powder against the total amount of bread flour used. if used a higher % it will be as dark.
the second bread i did was with pumpkin puree it lightens the black to grey..
charcoal powder has no significant taste. the bread will taste as it should be with the main bread flour used.
evomlim
Very pretty and inventive. I've been planning a smoked flour bread but have to wait until the weather is nicer to smoke the flour. Would love to hear how that charcoal powder tastes. That blueberry looks like a work of art.
smoked flour bread.. hmm interesting. what flavor of smoke you would do? or maybe you can bake the bread in a smoke oven!
charcoal powder don't have any signicant taste, so it will not impart any flavor to the bread. only for health benefits. check this site
http://extravirginchef.blogspot.com/2012/02/word-of-week-bamboo-charcoal.html
http://en.wikipedia.org/wiki/Bamboo_charcoal
I have not tried smoking the flour yet, but I did read about it. There is a company in England who sells it but I can't get it shipped to the USA. I would probably use apple wood or cherry and nothing too strong like Mesquite.
Thanks for the link to the charcoal info.
Look forward to reading about more of your colorful breads.
Ian