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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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chick pea and fava bean flour
I've read French bakers use fava bean flour (farine de feve) as a dough
enhancer. Joe Ortiz, in The Village Baker, writes that added at a rate of 2 percent or less, the flour helps "add flavor, boost the rising process, and whiten the crumb of breads made with less refined flours that have a high ash content and therefore a grey coloration." (p. 13). Since I could not find fava flour, I added garbanzo bean (chick pea) flour and seemed to get a lighter crumb in a sourdough bagette. Has anyone tried this? I've only done this experiment once but will post results as it progresses. Sam |
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chick pea and fava bean flour
I've used soy flour successfully and it's easier to find. I understand
it helps keep the baked loaves fresher. On Thursday, February 19, 2004, at 07:46 PM, Samuel Fromartz wrote: > I've read French bakers use fava bean flour (farine de feve) as a dough > enhancer. > > Joe Ortiz, in The Village Baker, writes that added at a rate of 2 > percent or > less, the flour helps "add flavor, boost the rising process, and > whiten the > crumb of breads made with less refined flours that have a high ash > content > and therefore a grey coloration." (p. 13). > > Since I could not find fava flour, I added garbanzo bean (chick pea) > flour > and seemed to get a lighter crumb in a sourdough bagette. Has anyone > tried > this? I've only done this experiment once but will post results as it > progresses. > > Sam > > _______________________________________________ > rec.food.sourdough mailing list > > http://www.otherwhen.com/mailman/lis...food.sourdough > |
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chick pea and fava bean flour
Samuel Fromartz > wrote in message >...
> I've read French bakers use fava bean flour (farine de feve) as a dough > enhancer. > > Joe Ortiz, in The Village Baker, writes that added at a rate of 2 percent or > less, the flour helps "add flavor, boost the rising process, and whiten the > crumb of breads made with less refined flours that have a high ash content > and therefore a grey coloration." (p. 13). > > Since I could not find fava flour, I added garbanzo bean (chick pea) flour > and seemed to get a lighter crumb in a sourdough bagette. Has anyone tried > this? I've only done this experiment once but will post results as it > progresses. > > Sam Generally any legume flour is suited as bread enhancer. It can include many kind of beans( chickpea,broad,lima ,soya etc) . but the well known legume flours for dough enhancing purposes is the soya flour and the fava bean. the soya has more potent effect than the faba bean. I can use only 5 gram of enzyme acitve soya flour opposing to 10 gram of similar enzyme acitve fava bean flour per kilogram of flour. If you add more it will have a pronounce effect on bread flavor ( slight percieved rancidity) as the enzymes act on the flour fatty acids and if the enzyme activity is excess it can create flavor changes in the finished bread . That is the reason that artisan bakers are cautious in using such enzyne active bean flours in bread making. In fact only the industrial bakers are popular users of such legume flours as they expect their bread to have whiter crumb while the artisanal bakers want a creamier natural looking bread crumb with uneven crumb appearance. Roy |
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chick pea and fava bean flour
In rec.food.sourdough Samuel Fromartz wrote:
> I've read French bakers use fava bean flour (farine de feve) as a dough > enhancer. > > Joe Ortiz, in The Village Baker, writes that added at a rate of 2 percent or > less, the flour helps "add flavor, boost the rising process, and whiten the > crumb of breads made with less refined flours that have a high ash content > and therefore a grey coloration." (p. 13). Regarding fava bean flour, I suggest that you have a look at, "The Taste of Bread", by Raymond Calvel Translator Ronald L. Wirtz ISBN 0-8342-1646-9 or the original French edition, "Le Gout du Pain", by Raymond Calvel ISBN 2-86547-016-4 -- Jeff Sheinberg for email addr: remove "l1." and change ".invalid" to ".net" |
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