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| | Sour... dough bread |
| created @ 10/25/2014 04:54 pm |
| mum expired. [EVERYONE] |
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I finished my apple water for my sourdough starter and am about to build my recipe around it. I'll use whole wheat flour, probably a little bit of hemp flour (love the nutty taste of it), and some really good hard flour. I'm debating about which way to run with the taste of it though. It has to have mass appeal, but I was thinking about adding actual dried apple into the sourdough thinking the sweetness might actually accentuate the sourness of it. I'd really like to play on a few different tastes within the bread, as well as a bit of a lighter texture than is usual for sourdough.
So, go with the apples? Stick with seeds and grains? Try something else. |
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