Spelt Bread

At the Tasmanian Women In Agriculture  Conference  last weekend at Deloraine I delivered two workshops.  As a gift afterwards they gave me one of the best gifts ever a 5kg bag of stone ground organic spelt flour from the Callington Mill in Oatlands, Tasmania.   Yesterday I put the flour through its paces, even if only to to make a loaf of … Continue reading Spelt Bread

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Stout and Beer Bread from Trub

Well the experiment I spoke about in my last blog worked!  I used the dregs from the stout barrel (called "Trub" I am told by a brewing expert) as the only raising agent in a loaf of bread.  Quite truthfully I had my doubts, but mixed up a batch or bread minus the dried yeast I … Continue reading Stout and Beer Bread from Trub

Sourdough – yeast that comes free from the air, plus gluten free sourdough starter.

For the last two weeks I have been experimenting more with sourdough.  I made a plant last week from  wheat  flour as usual, using stone ground wholemeal flour and warm water.  All you need to do is mix 2 tablespoons of the flour with about 3 tablespoons warm water.  I use tank water which is … Continue reading Sourdough – yeast that comes free from the air, plus gluten free sourdough starter.