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Sour Dough Starters and Wild Yeasts
Tue 18-Oct-11
10:15 pm
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paperman
Saxmundham, Suffolk

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I think (i think!!) I read somewhere that malt extract can be used instead of honey/sugar but that it is weaker and you need to increase the amount so the yeast gets fed, but I am going to have a read of the stuff TA sent me the links for and see what else I can find out but thanks for the comment, I will post about it anon if I find anything.

I have reached an age where my train of thought often leaves the station without me...

Tue 18-Oct-11
11:52 pm
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brightspark
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Toffeeapple said:

Chris, you might like to read this blog.  Azélia is a Portuguese woman living in England who has taken herself on a journey of discovery in bread making.  She describes in detail about different aspects of breadmaking.

 

TA, when I saw your link, I had 16 posts to read. By the time I'd finished reading Azelia's very interesting blog, I had no more posts eeek. That'll teach me to get carried away! That's before I started studying the bread bits! big_laugh  big_laugh

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Wed 19-Oct-11
8:06 am
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Hattie
Bucks/Oxon Border

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Chris wave

This recipe might be useful......

 

http://www.carrsbreadmaker.info/recipes/recipe_mal....._loaf.html

 

Azelia by the way has info on malt on this page......

 

http://www.azeliaskitchen.net/blog/malt-syrup-malt.....t-maltose/

 

And lastly our saintly Delia has this to say.......

 

http://www.deliaonline.com/recipes/type-of-dish/sw.....-loaf.html

 

Oooh I love a sticky fruity malt loaf, especially toasted with poached eggs on top, one of my favourite breakfasts......Mmmmmm !!   i_am_hungry  I'm just off to cook some....runaway

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Wed 19-Oct-11
9:35 am
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paperman
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Hi Hattie many thanks for the links, in fact I DON'T want to make malt loaf, which is something I have also been 'playing' with for months now and have finally got a hybrid malt loaf/bara brith concoction which works rather well.

What I am trying to do is slightly change the flavour of the loaf and give it a bit more 'depth', that might not be the right word but it is somewhere along that road. I am really happy with what I am producing now especially after going to the bread making weekend over Lammas and am using a whole variety of flours but just have the thought to try malt extract, the change from sugar to honey was good and in the end I guess I will have to just try and see. I have submitted a question to Azelia so will wait and see what she says.

Another quest is to see if I can find a way of making bread, salt free but which has the 'taste' not that I personally have any problem about salt but I do have a friend who does.

Ditto your comments about malt loaf, I restrict how much of that I make as I seem to always be eating it if it is in the cupboard!!!

Thanks for your help..

I have reached an age where my train of thought often leaves the station without me...

Fri 21-Oct-11
1:00 pm
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MYLOHOUND
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paperman said:

I think (i think!!) I read somewhere that malt extract can be used instead of honey/sugar but that it is weaker and you need to increase the amount so the yeast gets fed, but I am going to have a read of the stuff TA sent me the links for and see what else I can find out but thanks for the comment, I will post about it anon if I find anything.

I have this recipe book The Ultimate Bread Machine Cookbook by Jennie Shapter and its been brilliant in helping me experiment with different things im pretty sure malt extract is in there as I have some in cupboard and can not think what else its for.  It is quite an expensive book but I have bought it second hand for myself, Mum and sister from amazon and all books were in good condition for about £5 or £6 (not that Im too bother about the condition after ive dropped loads of ingredients etc around the pages. 

 

As for the sourdough I had my started on the go for about 4 weeks, Im following the recipe from the Leon book 3 (another fab book) and have also adapted it to use different flours.  Not sure you can really make a mess of it the key element seems to be time and patientssmile

Fri 21-Oct-11
5:17 pm
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paperman
Saxmundham, Suffolk

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paperman said:

 I have submitted a question to Azelia so will wait and see what she says.

Hattie: I have heard back from Azelia suggesting 1 tbsp per 500gms flour so will give that a try next week.

 

Sarah: I have the same book and am sure I read something about it in there, but cannot find it now but thanks.

 

I seem to use Elizabeth David's book these days as my bible for bread etc.

I have reached an age where my train of thought often leaves the station without me...

Fri 21-Oct-11
5:43 pm
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Hattie
Bucks/Oxon Border

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Thanks for passing on the info Chris.  I'm so glad Elizabeth David is your Bread guru. I love that book but it is packed away for now. I will get it out when all the building is over & done with....probably late summer next year (if I live so long.......big_laugh )

Good luck with your culinary experiments.  smile 

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Fri 21-Oct-11
8:22 pm
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paperman
Saxmundham, Suffolk

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Hattie, in your travels etc. did you ever eat salt free bread ? I have just found the following:

 

http://homecooking.about.com/gi/dynamic/offsite.ht.....Dbread.htm

 

any ideas anyone please ? Think I will try it next week.

I have reached an age where my train of thought often leaves the station without me...

Sat 22-Oct-11
6:33 am
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Hattie
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Yes, in Italy, but I see your link gives information about that. It tasted very odd to me when eaten alone but made sense with very salty ham or salami. The bread was home-baked on a mountain farm & cooked in an iron pot on an open fire because they had no other means of cooking. They made & cured their own hams & salami & their salad greens were picked from the wild hedgerows. An American friend of mine had bought an old tower/farmhouse next to this family (who had lived there for hundreds of years). The grandmother, who did most of the cooking, used to sit in the huge fireplace tending her pots. She even had a tiny window in there where she could look out to see people coming up the track to the house. I first went there in the late 1960's; later the grandmother died & the kitchen was modernised almost immediately.

 

*** Added later:

Chris, I thought you might be interested in these remarks (in the first reply on this page) as it might clarify the salt situation.

 

http://answers.yahoo.com/question/index?qid=200803.....247AAjNdh7

 

I also found several recipes here

 

http://www.cooks.com/rec/search/0,1-0,salt_free_br.....ds,FF.html

 

Hope they help.  smile

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sat 22-Oct-11
8:18 am
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Hattie
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wave Hi again Chris,

Yet later: A recipe for Pane Toscano(this is what you ask for in an Italian bakery if you want salt-free bread), it's in Italian so use the translator. It is a white bread, I have never had a brown version.....I don't say it doesn't exist though. smile

 

http://www.toscanainsolita.it/local/ploc2.php?epid=14

 

If you google Pane Toscano ricetta a whole bunch of Italian recipes will come up for your delectation....... !!!  laugh

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sat 22-Oct-11
8:55 am
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paperman
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Hattie, many thanks for the link. That is my task next week, to make this Tuscan loaf and if it turns out OK enjoy with some Italian meats and Olives, shame it will be so damn cold though, a bit of Italian sun would help although some of the most unpleasant winters I have worked through were in the Milan fog and frost.

I have reached an age where my train of thought often leaves the station without me...

Sat 22-Oct-11
10:07 am
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Hattie
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Oh Chris don't get me started on working in Milan in the fog & frosty seasons¦..some of my most stressful times while working were while I worked on designs for La Scala. Why they built an airport in that particular marshy area I don't know¦..aargh  devil  aargh

So many times I had to fly to Switzerland & complete my journey to Milan by train. eeek

I love Italy¦.for holidays, not for work. I adore Italian food & my Italian friends (most of whom have left Italy & work all over the world¦¦to get away from the political corruption etc).  whistle

Hope the bread comes out OK next week.  cheers

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sat 22-Oct-11
10:14 am
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paperman
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Yep, done all that or been coached in from Genoa or Turin. Happy days !!

I have reached an age where my train of thought often leaves the station without me...

Thu 27-Oct-11
8:17 am
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azélia
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Hi Everyone!

 

Hope you don't mind me chipping in?

 

Malt is "slower" at releasing than sugar (sucrose) or honey (glucose & fructose)

 

azélia

Thu 27-Oct-11
8:31 am
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Hattie
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Hi Azelia,

It is wonderful you have joined us...I am a huge fan of your blog which is packed with bread information. Just go on giving us helpful hints etc. Thank you for all your wonderful articles; please join in......lots ! 

Nadine/aka Hattie

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

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