The Idea comes from Ken Forkish’s “Evolutions in Bread”
The Earl Grey brings a nice depth and just a hint of citrus, kind of like bay leaf where you almost can’t taste it but you know when it’s not there.
I’ve made versions with herbal teas that worked really well, especially a dried cranberry-pecan one where I used orange juice and rosehip tea. I don’t remember where the idea came from, but I’ve heard that yeast like vitamin c and that had a nice citrus flavor, I posted it somewhere if I can find a link I’ll post it (I think I miss r/breaddit most of all)
Holy moly, traces of TEA in a bread? Tell me about dear sir, and how impactful is the taste of this addition
The Idea comes from Ken Forkish’s “Evolutions in Bread”
The Earl Grey brings a nice depth and just a hint of citrus, kind of like bay leaf where you almost can’t taste it but you know when it’s not there.
I’ve made versions with herbal teas that worked really well, especially a dried cranberry-pecan one where I used orange juice and rosehip tea. I don’t remember where the idea came from, but I’ve heard that yeast like vitamin c and that had a nice citrus flavor, I posted it somewhere if I can find a link I’ll post it (I think I miss r/breaddit most of all)
Hmm interesting stuffs. I might try that
https://lemmy.one/post/60444
Was actually my first post on another instance. I’ve made it since with 50/50 OJ and proper rosehip tea and it was excellent.