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hutchndi hutchndi is offline
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Default Premium flours? ? ?


"padriac" > wrote in message
...
"People have been baking sourdough bread for over 6000 years now and
they used what ever grain they used. Wheat, rye, barley millet oats
etc. Sourdough just need some carbohydrate and water and you make
bread. Their protein contents etc were all over the place yet managed
to make good breads. Experiment with simple low protein flours, buy
some grains and use a small coffee grinder to make some beautiful
aromatic whole grain flours throw some chick peas, borlotti beans in
and some mashed potatoes, boil them with brown rice. makes wonderful
breads. Paddy"

As I also bake gluten free breads for my wife, I can add to this advise to
anybody who wants to use bean flours. Allot of the gluten free bread mixes
out there have a particular flavor which we find really nasty. After
experimenting with making my own mixes for awhile, I found that the
offending flavor was "fava bean flour" and it is an ingredient in allot of
the gluten free ready mixes. From what I understand the addition of this
flour adds protein and some softness to the breads, but it is very hard to
mask the flavor. By deleting the ingredient there are noticeable quality
loss to the bread in texture, but this can be fixed with the addition of
gelatin or agar.