white bread taste better in my book. More complex and possibly a bit more sour. I would make a 10% pre-fermented flour levain out of all rye with no white flour in the levain for an even better tasting bread.
I must try it I have a rye starter in the fridge - its been keeping my white one company but has yet to be used even though I love whole grains in my bread...it has a lovely crab apple taste so I'll try it although I tend to use a 20% levain for my sourdough so I might do a 50/50 or do all rye in the levain having said that a 20% levain only works out at 14% rye flour in a 500g white bread.....
but don't do it for pizza dough. I did that yesterday and had strange reactions to the pizza. I guess everyone was expecting a white white crust. :( You'd of thought the jungle would make 'em eat anything. Nope Na Nada.
Thanks mini oven I'm going to use it next week - it really does taste good - I'm not sure if you know what crab apples are (it's what we call them in Ireland) but they're small bitter apples that have a beautiful rich perfume - rye starter is very similar :)
Oh, Mini, my mom used to pickle crab apples but I haven't had any in decades. That sweet and sour spicy apple-y goodness was a big hit at holiday dinners. Memories...
Here is a pie with a cookie dough shell, a few red currents sprinkled on top for added colour. The recipe is for a Swiss apple pie that has a sweet vanilla custard to drizzle over and into gaps of the partially baked berries.
white bread taste better in my book. More complex and possibly a bit more sour. I would make a 10% pre-fermented flour levain out of all rye with no white flour in the levain for an even better tasting bread.
I must try it I have a rye starter in the fridge - its been keeping my white one company but has yet to be used even though I love whole grains in my bread...it has a lovely crab apple taste so I'll try it although I tend to use a 20% levain for my sourdough so I might do a 50/50 or do all rye in the levain having said that a 20% levain only works out at 14% rye flour in a 500g white bread.....
but don't do it for pizza dough. I did that yesterday and had strange reactions to the pizza. I guess everyone was expecting a white white crust. :( You'd of thought the jungle would make 'em eat anything. Nope Na Nada.
More for me.
Thanks mini oven I'm going to use it next week - it really does taste good - I'm not sure if you know what crab apples are (it's what we call them in Ireland) but they're small bitter apples that have a beautiful rich perfume - rye starter is very similar :)
and keep an eye on my own tree and a nice one in the next village back home. I like to pickle them for Christmas trimmings.
Oh, Mini, my mom used to pickle crab apples but I haven't had any in decades. That sweet and sour spicy apple-y goodness was a big hit at holiday dinners. Memories...
Paul
Oh now there's an idea never thought of pickling them what a great idea
my dad has a tree in his garden...i now know what to do....but gooseberries are first up - their short season starts very shortly
Here is a pie with a cookie dough shell, a few red currents sprinkled on top for added colour. The recipe is for a Swiss apple pie that has a sweet vanilla custard to drizzle over and into gaps of the partially baked berries.
Recipe please! Drool, drool...
Looks delicious musty try it after I've made the jam - gooseberry jam always brings me back to childhood and is often forgotten these days
http://www.thefreshloaf.com/comment/20397#comment-20397
can use just cream when the berries are sour.