Profile cover photo
Profile photo
Simon Munn
167 followers
167 followers
About
Posts

Post has attachment
This website is made with Wordpress. Recently, the makers of Wordpress, Automattic, announced a new means of creating and laying out content called Gutenberg.
Testing Gutenberg
Testing Gutenberg
lifeofsi.me.uk
Add a comment...

Post has attachment
Do small things with great love. Mother Teresa
Quote #4
Quote #4
lifeofsi.me.uk
Add a comment...

Post has attachment
This sourdough bread was made using some Kungsörnen sifted rye flour, mixed with wheat
Add a comment...

Post has attachment
Google's Tribute To Georges Méliès #BacktotheMoon :

I was using Google at work the other day and noticed the doodle that sits at the top of the screen was somehow familiar.  It was an image of a rocket stuck in the distraught face of the moon.  It didn’t look exactly right, so it took me a moment to…
Add a comment...

Post has attachment
Multi-use or No Use - being bold with coffee cup waste

In the news yesterday, the BBC reported that the Boston Tea Party chain will be removing their single use, disposable cups from their coffeehouses in a bid to make a small contribution to the plastic waste disaster that has been increasingly making the…
Multi-use or No Use
Multi-use or No Use
lifeofsi.me.uk
Add a comment...

Post has attachment
This didn’t go entirely to plan. It turns out sorghum flour is gluten free and this caused the dough to sink in the oven, but having said that, it has a good taste and would be great as a soup bread. [cooked-recipe id=”1572″]
Sorghum Bread
Sorghum Bread
lifeofsi.me.uk
Add a comment...

Post has attachment
Tried using some einkhorn flour, apparently it's the oldest variety of wheat ever used.

100g starter / 150g einkhorn / 350g white bread flour / 400g water @30deg / 10g salt
Photo

Post has attachment
I got asked at work to make some bread as a vegan event so here's a sourdough rye loaf with some linseeds (flaxseeds)
Photo

Post has attachment
Over the last few days, I made a new sourdough loaf with a standard recipe of rye starter with some wholemeal in the leaven, 75% hydration and using some lovely Swedish flour. The aim of this loaf was to see whether a dough cooks better after being left at room temperature after a cold proof or not.

I'd been talking with +Huong N. Webb about temperature and proofing before baking, Normally, I go for a cold proof and then straight into the oven. This time, there was a 2hr room temperature bulk and 10hr in the cold. Then I shaped the loaf and placed in the fridge for about 11hrs. Left it at room temperature for 2hrs and baked in a dutch oven.

I'm really happy with the results - got a good rise in the oven and although the crumb isn't as open as it could be, it's light and melts in your mouth!
Photo
Photo
03/04/2018
2 Photos - View album

I was just wondering if anyone has tried making sourdough bread with sorghum flour? I was given some recently and thought about trying it out tomorrow. Any experience in using it?
Wait while more posts are being loaded