Bread Bakers Unite! - Page 11

[insahmniak]

We've done that "artisan in five" a couple times now. It doesn't raise up as much as I'd like and comes out pretty flat. And it has been way too salty for me. (1.5 TBS per 6 cups, or something like that). Did you have better luck? We're using our own fresh-ground whole wheat. It's a winter white wheat and I'd really like to not use store-bought flour, but I have a feeling that the flour we use is partly to blame. Should I get some softer wheat berries? Any ideas on what I'm doing wrong?

[rainbowmoon]

I think it definitely works best with white bread/artisan flours. I hadn't noticed it being too salty either.

Making some more tonight! :

[rainbowmoon]

[Theoretica]

subbing!

[Salihah]

Tandoori Rotis

I've been enjoying this recipe the last few days. We often eat North African (with bread to pick up food instead of silverware), and these make an awesome flat bread. They also turn out hollow, so you can use them for pita sandwiches. But the kids put honey with cinnamon on them when they were fresh out of the oven and really liked that, too.

Use a pizza stone to make a sort of home-style tandoori.

Tandoori Roti

I love Auntie Manjula!

[kdabbler]

Originally Posted by DahlalLotus

Use a pizza stone to make a sort of home-style tandoori.

Tandoori Roti

I love Auntie Manjula!

That looks like a lower fat alternative to the whole wheat flat bread I've made.

Can I substitute clarified butter for ghee? My neighborhood grocery stores cater to a more European and Latin American market. I'm sure I've never seen it before.

[kdabbler]

You got me thinking about how to make ghee. I found this recipe. Seems super easy. I just don't have any cheesecloth in the house at the moment:
Backpacker's Ghee Recipe

[ZanZansMommy]

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