I make our weekly bread like I have for many years now, using your standard no-knead technique: just flour (unbleached and spelt), water, and a little yeast, baked in a Dutch oven. This week I wanted to experiment so I used home-brewed kombucha (first ferment, ie unflavored) instead of water. The kombucha slowed fermentation right down, but eventually it happened, and gave me a lively dough that I cooked as always.
The bread looked great, and smelled tangy, like sourdough. But biting into it was a surprise: no tang, but rather a distinct malty flavor, as if I’d used malt extract in the dough. I’ve been thinking about what might have caused this particular taste, but other than coming up with “it’s a coincidence”, I’m stumped. Any ideas?
[link] [comments]
from AskCulinary https://ift.tt/jsKkdtO
Comments
Post a Comment