This is so weird! Only in the last hour while browsing I found out there was such a thing as dandelion bread. I have a sourdough'no fuss' bread machine recipe that I was thinking of using to make a dandelion bread. Possibly incorporating dandelion petals in the starter as well as the main recipe. Would you be interested in this if it turns out? Otherwise when I can I would suggest using a basic recipe, maybe half and half white and wholemeal, and replacing the sugar with honey or possibly maple syrup or agave which I believe brings the flavour out better. I would just bung in a cup of well washed dandelion petals to the basic recipe.
I was that intrigued I have started one off. I am using the rustic French bread setting with an added tablespoon of maple syrup. I used a cup of dandelion petals soaked in a bowl of water for half an hour with a dash of vinegar probably 1/4 -1/2 teaspoon. After the half an hour was up I carefully swirled around a small handful at a time before gently squeezing and adding to the bread pan. This way it double checks for any bugs etc that have not escaped/died/got caught in the petals. It may be that either the wholemeal flour of the recipe and/or the maple syrup flavour may overpower the dandelion flavour. But it is a starting point to try. At the time of writing this, the loaf is well on its way. As I had picked a lot more than I realised I am going to start a sourdough version tonight, and maybe if enough left a 3 day biga. All depends on the flavour though as to if I like it :-)
Well, I did have a nice result with the loaf, but to be honest I couldn't taste anything different, just a nice flavour which could be down to the loaf itself. As it is late I am going to leave my sourdough version until morning or tomorrow night depending on how heath is. I love the idea of using Dandelion & Burdock. I am sure that should give a definite extra flavour kick. In fact I will get some before I make my sourdough version :-)
Have decided to start the sourdough version tonight after all. Reason being, the commercial dandelion & Burdock has quite a lot of sugar in it, and I am not sure that might kill the flavour. So going to keep it as pure as possible this time and not even add the maple syrup or any other sweetener. I have added about a third of the petals to the preferment, and the rest are in the measured out water ready for morning. If I am up early enough I might even do an autolyse.
That's what I did for the standard loaf, but no specific flavour. I have finished my sourdough version which has turned out nice but again, nothing specific when it comes to a 'different' flavour. When posting on the Panasonic group on Facebook that I am in, there was an interesting comment made by one of the members. She said that most of the flavour from dandelions come from the root and not the petals. Whether trying 2 cups would make any difference I don't know. An interesting experiment though. Not sure where all the folk online got their cornbread flavour from. Photos to follow.
This is so weird! Only in the last hour while browsing I found out there was such a thing as dandelion bread. I have a sourdough'no fuss' bread machine recipe that I was thinking of using to make a dandelion bread. Possibly incorporating dandelion petals in the starter as well as the main recipe. Would you be interested in this if it turns out? Otherwise when I can I would suggest using a basic recipe, maybe half and half white and wholemeal, and replacing the sugar with honey or possibly maple syrup or agave which I believe brings the flavour out better. I would just bung in a cup of well washed dandelion petals to the basic recipe.
yes please and recipe. i have kenwood breadmaker. thankyou
I was that intrigued I have started one off. I am using the rustic French bread setting with an added tablespoon of maple syrup. I used a cup of dandelion petals soaked in a bowl of water for half an hour with a dash of vinegar probably 1/4 -1/2 teaspoon. After the half an hour was up I carefully swirled around a small handful at a time before gently squeezing and adding to the bread pan. This way it double checks for any bugs etc that have not escaped/died/got caught in the petals. It may be that either the wholemeal flour of the recipe and/or the maple syrup flavour may overpower the dandelion flavour. But it is a starting point to try. At the time of writing this, the loaf is well on its way. As I had picked a lot more than I realised I am going to start a sourdough version tonight, and maybe if enough left a 3 day biga. All depends on the flavour though as to if I like it :-)
Well, I did have a nice result with the loaf, but to be honest I couldn't taste anything different, just a nice flavour which could be down to the loaf itself. As it is late I am going to leave my sourdough version until morning or tomorrow night depending on how heath is. I love the idea of using Dandelion & Burdock. I am sure that should give a definite extra flavour kick. In fact I will get some before I make my sourdough version :-)
Have decided to start the sourdough version tonight after all. Reason being, the commercial dandelion & Burdock has quite a lot of sugar in it, and I am not sure that might kill the flavour. So going to keep it as pure as possible this time and not even add the maple syrup or any other sweetener. I have added about a third of the petals to the preferment, and the rest are in the measured out water ready for morning. If I am up early enough I might even do an autolyse.
how about one cup of petals and honey
That's what I did for the standard loaf, but no specific flavour. I have finished my sourdough version which has turned out nice but again, nothing specific when it comes to a 'different' flavour. When posting on the Panasonic group on Facebook that I am in, there was an interesting comment made by one of the members. She said that most of the flavour from dandelions come from the root and not the petals. Whether trying 2 cups would make any difference I don't know. An interesting experiment though. Not sure where all the folk online got their cornbread flavour from. Photos to follow.
As promised. A nice loaf with a lovely tang, but no specific
other flavour.
