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Post by Catbatty on Jan 7, 2023 21:59:19 GMT -5
A friend (Kevin over at his RecipeHoarders recipe mail list group at groups.io/) just pointed out this video/website...because of the video here for - PROOFING BREAD using Instant Pot video (from 365 Days of Slow and Pressure Cooking website) - great idea. Lots of other recipes at this site (didn't see much vegetarian or vegan, but for you meat/poultry eaters - lots of recipes using pressure and slow). HERE is what he posted: I found this on YouTube, How to Proof Dough in your Instant Pot. I have an instant pot - so am going to try this out. Video:
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Post by wallycat on Jan 10, 2023 12:04:54 GMT -5
I am learning about "ancient grains" and einkorn is amongst them. Jovial has a website (and I think the couple have an einkorn farm, but not sure) with lots of interesting recipes. Some are more traditional wheat type recipes, but there are a few new-to me recipes like wine and olive oil cookies that use no dairy or egg...haven't tried it yet.
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Post by PattiA on Jan 11, 2023 12:29:44 GMT -5
Catbatty, just be aware that the optimum temperature for yeast to grow and flavor to develop is 75°F to 78°F. The IP yogurt setting temp is around 112°F. Your dough will rise faster in the IP, but it won't develop flavor like it would taking more time at a lower temp.
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Post by Catbatty on Jan 13, 2023 17:39:33 GMT -5
Good thinking, Patti. Thanks for the reminder!! Catbatty Catbatty, just be aware that the optimum temperature for yeast to grow and flavor to develop is 75°F to 78°F. The IP yogurt setting temp is around 112°F. Your dough will rise faster in the IP, but it won't develop flavor like it would taking more time at a lower temp.
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