/ck/ - Food & Cooking

>>4030768

I love all flours, when used correctly. Spelt is a pretty common flour in my breads, since it's really delicious. Barley flour is used less commonly, but is definitely in my arsenal, with things like quinoa flour, millet flour, flax seed meal, so forth and so on.

>>4030859

I have not, personally, baked any sprouted wheat breads. With that said, I eye the sprouted wheat selection at the local Whole Foods when I shop there. It's definitely in the future, since I like the way sprouted breads taste (when done correctly).

>>4030899
>>4030915

Cinnamon is a very powerful spice in bread. In general, I find it to be more harmonious with sweeter breads, especially when they are enriched with egg yolks and nuts. With that said, I have made a cinnamon and saffron bread that was pretty good.

>>4030911

No.

It's that time in a young man's life when he cranks out a bunch of rye sourdough loaves.

100% flour (70 bread flour/20 rye flour/10 whole wheat flour)
92% rye starter (80 rye flour/20 bread flour)
3.2% salt
70% water

I retarded this one in the fridge for 24 hours, then fermented at room temp for 8 hours. It turned out reallllllllly sour.