Monday, May 31, 2010
Happy Accident-25 lbs of Teff Flour-Part 2
After last week’s fabulous teff pancakes I continued building the starter even though I sorely needed a break from bread baking. I was busy and thought it would be a good opportunity to practice growing starter in the fridge as this would cut the feedings from 3 times a day to twice.
The starter grew beautifully with a mild aroma. I would take it out for about an hour in the morning, feed it, let it sit another hour or so and put it back in the fridge for 12 hours. I’d repeat the sequence at night before bed. I noticed some thickening and some small bubbles but nothing dramatic.
I had been thinking about creating bread that was mildly sweet without any sweetener beyond 1 teaspoon of stevia powder. I used small amounts of carob and maca (a malty flavored root) and used buckwheat flour for one loaf and shredded coconut for the other. I also used coconut oil for the fat. The batters were rich looking, like cake batter. The aroma in the kitchen was heavenly and the resulting breads were fabulous. Sweet without any added sugars, so no blood sugar spikes. The bread is satisfying and the taste is complex. I found the taste getting sweeter each day.
My daughter, who named Sourdough Bread #1 “Mommybread” said this Teff Carob bread was the best ever and I should make it exclusively. Forever.