March 31, 2021 - 5:40am
Smoked versus non-smoked sprouted berries
I want to try the sprouted rye sourdough from Tartine 3, which calls for smoked sprouted rye berries. Apart from the flavour of the bread, does smoking affect anything else? I don't have the right equipment for smoking, and as it's my first time using sprouted berries, I'd prefer to skip it for now. Is there anything I should adjust (hydration) or can I just go ahead with the recipe?
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What about a light sprinkle or rinse with a little "liquid smoke?"
I think I'd rather cut up some air dried (it's smoked) bacon in tiny bits and toss that in instead. Maybe after cuddling them up to the wet sprouts to soften. Are there any raisins in the recipe? ...... Never-mind. :)
Too bad I don't eat meat! ;) Otherwise, that sounds like an interesting combination.
You could try using a small amount of smoked torula yeast (Bakon is one brand). Another option is smoked barley malt or smoked wheat malt from a homebrewing store. I'm not sure if there are any smoked rye malts available.
A combination of Easter and lockdown will make this tricky. But thank you for the suggestion.
I'm more concerned with how smoking versus non-smoking might affect the dough, e.g hydration, and not so much the flavour profile. Since I've never baked with sprouted berries I'm not exactly sure what to expect. But I guess I'll just give it a go regardless. Berries are starting to sprout - looks promising!