@St_Rev @sarahdoingthing three exostomachs deployed simultaneously by @_awbery_ (culture arrived yesterday)pic.twitter.com/tl797q3T6B
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L2R gluten free sourdough, rye sourdough, kefir. I am missing European bread. Not sure this will substitute, but worth a try.
keep us posted on bread related experiments. After listening to Nillson give a presentation about his new Nordic baking book, I feel inspired to get fat from bread in 2019. Should be fun.
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Did you get Nillson’s book? I’m going to wing some Norwegian style bakes and see what transpires. The best dark bread I ever had was in Norway.
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Not yet. I have his first book about the Nordics — which is excellent —and that includes some baking recipes, but apparently in less depth than his new book. I made flatbreads from his region —Jämtland — delicious & not too tricky! My sourdough has never beaten the Leeds Co-op.
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Gluten free loaf about to bake. Buckwheat, almond, oat, millet flours, some potato starch, brown rice gf sourdough starter. The recommended oven heat was 450* F for 50 mins. Seems high to me. I’m starting lower.pic.twitter.com/jiSgEZ46sE
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Verdict: not bad. A bit too crumbly. Going to replace rhe brown rice flour with teff next time.
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An admirable project with realistic goals. Very good. They were bubbling this morning for the first time. It’s a messy process, especially the gluten free one. I may take advantage of this to make injera. I love teff but the faff has previously seemed prohibitive.
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