Does anyone out there actually know what is producing the sauce during fish fermentation?
I haven't been able to find this in my own searching. Is it a bacteria? If so, what kind? Is it just the natural gut flora that fish have? If so, why doesn't it matter what fish you use?
I figured it was something like that. That's almost impossibly fast for a mold to grow, particularly when you consider it's isolated to the seeds... which I presume have been treated with preservatives.
I may try to neutralize by increasing the acidity of the dough next time. I'd worry about removing the baking soda since there's not that much to begin with.
Yesterday I made a whole wheat soda bread, though this time I added sunflower seeds.
The recipe is:
2c Whole Wheat flour
All the ingredients are fresh (just opened the milk), and the bread was put in a zip lock bag after cooling. Looking at it today, all of the bread around the seeds has turned bright green. I used a bag of shelled, salted, Planters Sunflower Kernels.
I did eat a seed (I picked one out and ate it before seeing the discoloration in day light) and I didn't notice any off taste.
Can anyone drop some food science on this? A reaction between the buttermilk and seeds? Something from the preservatives in the seeds and the egg? Super fast growing mold?
So... searching for Whole Wheat Flour nets about 100 topics. I feel awkward doing this. I didn't find the answer to my question in any of the ones I checked, so, I'm hoping this is not necessarily heavily tread material.
I tried to integrate King Arthur's Whole Wheat into my biscotti recipe this morning. The dough felt good, first baking went well but when I went to cut it it turned into breadcrumbs. Not fun. I used a 50/50 blend of wheat and white flour by weight.
I just tried an Irish Soda Bread, again 50/50. While it held together much better, it was on the fairly 'crumbly' side.
Two quick breads, similar results. Frankly I've never had this happen to me before, I'm not much of a baker, so I don't know how to diagnose the problem. Using Google hasn't really helped much so...
Is it an under-kneading issue? I prepared them both like I normally do, which isn't with a lot of kneading.
Might it be a liquid issue?
Any thoughts are welcome. Sorry if I'm beating the nutrient rich dirt where a horse died and was beaten to fertilizer years ago.
Wondering if anyone can shed some light on "if" I went wrong and "where".
I made a sweet ancho chile sauce off the cuff last night to go with some pork (wanted something smokey but not bbq) and the flavor is VERY... raisin-y.
Took two dried anchos, boiled some water, soaked them for about 7 minutes. Removed stem and seeds. Then blended with a quarter cup of honey, a squeezed orange, some corriander, kosher salt and a small splash of cider vinegar.
Is the raisin taste due to me not preparing the ancho's properly or is it how the ingredients would come out?