Anyone have experience with this?
I'm thinking about giving it a try. Seems to be highly recommended for cooking with whole grains, I'm just wondering about the effect if I use the grains in bread rather than boiling.
Seems likely to change the amount of liquid required since the grains will probably dry significantly before they toast.
Thanks & happy baking.
Len
Adds flavour and finer flour in my experience.
Basis of Toady Tom's Tasty Toasted Tidbits or Toadies for short. They are one of the very best bread flavor enhancers known to Fresh Lofian bakers along with red makts of all kinds and sourdough. The only thing to remember is that all enzymes in the grain are denatured due to the heat required to roast the grains and the yeast and LAB found on the grains is killed off. It only takes a small amount of Toadies to really change the flavor of breads so they are not used in great quantities and do not change the rest of the enzymatic and wee beastie activity required to make bread.
If I'm following, I could feed an established starter with toasted grains since it already has active beasties. This toasted starter would add flavor while enzymes would come from other non-toasted flour.
Hi Len,
I did it several times for my levain.
170 g rye berries at 170C/340F for 25 minutes with convection mode. Let cool down, and then mill. Resulting flour 153 g, most of the moisture from the berrries is lost and the berries are dead, as DBM says. But the taste ist realy great and the colour is wonderfull brown!
Then I made my levain als Stanley says here, 'Mohnheimer Salt Sponge'. Every other levain or sponge works also.
Happy baking
rudi