More whole grain success

Too darn cold to work outside, except to feed the critters, so why not play with some more whole grain recipes?

I’ve (re)discovered that the longer you soak the grain flour, the better the finished product will be. 12-24 hours seems to be the conventional wisdom.

Yesterday morning I started a batch of tortillas, pancakes, and bread. I left the bread dough to soak all day, and the tortillas and pancakes soaked overnight.

Results?

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Whole grain pancakes

 

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Whole grain tortillas

Thus far, we are pleased with the pancakes, tortillas, pita, and pizza crust. I did a batch of whole grain buttermilk biscuits with a longer soak, and they turned out much better.

The bread is a work in progress – maybe I’m soaking it too long, maybe the yeast is not active enough, maybe it’s in too warm/too cold of a place to soak, maybe… It’s rising, but this past batch only came out around 3″ high – better than the first batch, but not quite sandwich bread yet!

I still need to tweak the hamburger buns recipe with a longer soak to see if that lightens them up a bit – they were pretty dense.

Nothing has been inedible (yet!), which is reassuring!

 

Retuning cheese making

From the beginning, my desire to make cheese was rooted more in a desire to find a way to preserve milk I might actually have in excess at my farm than any other thing. That is, I never set out to make true Cheddar or Ricotta. Instead, I want to make Innisfree cheese using time-tested … Continue reading Retuning cheese making

From the beginning, my desire to make cheese was rooted more in a desire to find a way to preserve milk I might actually have in excess at my farm than any other thing. That is, I never set out to make true Cheddar or Ricotta. Instead, I want to make Innisfree cheese using time-tested methods.

So far, my effort has been a mixed bag, partly because I’m not listening to what the milk is telling me. On the other hand, I have learned a lot from the mistakes I’ve made and have a much better idea of how to proceed.

For me, moving forward means going back to what started me down this path, and that means rereading Sandor Katz‘s excelled writing on the subject. His approach is fundamentally what I am trying to do, and I’m working to reapply his simplicity to what I am doing.

If you are interested, I highly recommend his book Wild Fermentation (affiliate link). It is simple, straight-forward, and an excellent primer for anyone looking to make a variety of fermented foods, including cheese.

DLH