georgebaker wrote:Hi
Is Strong flour maize?
If it is
* where was maize originally grown
* what caused the spread of maize all the way to Canada ?
I know these are simple questions which I should Google but thought I would ask here first.
George
wheels wrote:Griselda
Nice bread. What liquid/amount of liquid did you use?
Phil
Griselda wrote:250 gr Wholemeal rye flour --> Waitrose's organic
250 gr Mixed grain Malthouse --> Doves Farm organic
500 gr Wholemeal Spelt --> Waitrose's organic
2 Heaped spoones of Malt extract --> Holland and Barrett's
3 Teaspoons of Allison Yeast
1 'Hand measure' of salt --> A simple estimate
Oddley wrote:Griselda wrote:250 gr Wholemeal rye flour --> Waitrose's organic
250 gr Mixed grain Malthouse --> Doves Farm organic
500 gr Wholemeal Spelt --> Waitrose's organic
2 Heaped spoones of Malt extract --> Holland and Barrett's
3 Teaspoons of Allison Yeast
1 'Hand measure' of salt --> A simple estimate
Hi Griselda, The bread looks wonderful! I would like to try it, can you please tell me what spoon you use for the malt extract ie: tea, desert, or table. Thanks.
aris wrote:I would also be curious to know what the malt extract does for the flavour and/or texture.
Users browsing this forum: No registered users and 14 guests