Welp, this is a really late “this week” post, but I didn’t have access to a computer on Sunday and I was also really busy holidaying and eating out, as you’ll see in a second ?
Continue reading “This week in food, 7 (18-24 March 2019)”Malted loaf, 2
After the success of the previous malted loaf, I attempted another version but just with malted flour. It was OK, and since I sliced and froze most of the loaf I enjoyed it for a couple weeks (it’s very convenient that way).
![Malted loaf, 2](https://i0.wp.com/food.soledadpenades.com/wp-content/uploads/2019/03/IMG_2432.jpg?resize=525%2C317&ssl=1)
It was a decent loaf, but it was still too compact and felt a bit dry (even before freezing). I wondered if that was because of having used a rye sourdough starter in addition to the malted loaf. So I started preparing a white starter.
![Malted loaf, 2, sliced](https://i0.wp.com/food.soledadpenades.com/wp-content/uploads/2019/03/IMG_2441.jpg?resize=525%2C700&ssl=1)
This week in food, 4 (25 February-3 March 2019)
Maybe (MAYBE) next week I can write something else than summary posts, but in the meantime… here are the highlights of last week (if I can finish typing this without falling asleep ?)
Continue reading “This week in food, 4 (25 February-3 March 2019)”This week in food, 3 (18-24 February 2019)
GUESS WHAT!? Another hectic week, so much so that I write the wrap-up post half-way the following week. BAD, but hey.
Continue reading “This week in food, 3 (18-24 February 2019)”Malted loaf
This is such a nice bread! (specially after the last two “failures”). It’s like the ideal granary loaf, only without the “industrial nasties” (have you looked at the list of ingredients in a supermarket loaf?)… and also without any decoration, because I forgot to flour it ?
We’re enjoying it toasted and buttered (and with a cup of freshly ground and brewed coffee… yum!)
Continue reading “Malted loaf”