June 9, 2023 - 12:29am
more Lupin success
i have been looking at Elizabeth David's book " English Bread and Yeast Cookery" and quite liked the look of the Tea cakes, i also took the opportunity to try some more Lupin breads so combined the two. The tea cakes are usually about 100g each, mine were 200g the same as the mini test loaves. Only one thing left to do !!!This is a Honey, Lemon, Lupin, Fruit Dough i used my own Honey 1 and a half Myer Lemons peel and juice, an egg and 25% lupin flour.
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They look delicious Derek, I can almost smell the from here.
Benny
They were indeed very tasty and the breads seem to retain their freshness longer than just the straight bread flour breads two theories on that , the extra water that it seems to take up and the actual act of staling is attributed to the movement back into the starch so with 25% less starch and more water going in perhaps thats what is keeping it feeling fresher longer
Delicious! The loaves look bigger in the pan and then true size when resting after.
Gavin I think they are from Coles and ideal for test give aways the zoom lens on the camera can be deceptive that why i put a 50 cent coin there for comparison all those dough pieces were weighed off at 200g! The myer lemon was a star in the bake i thought/
These must have tasted amazing . Was this a natural yeasted dough or commercial yeast? I’ve tried using lemons in the past and added too much which screwed up the fermentation and resulted in a paperweight 🤨. What % was the lemon juice and peel?
Best,
Ian
Hi Ian this was using dried yeast, i used the entire peel of a Meyer lemon which is very thin skined with virtually no pith and i sliced and chopped it up the peel amounted to 5% and i used the entire juice of that lemon and a half too which equated to 10%
bread flour 75%
Lupin flakes 20%
lupin flour 5%
salt 1%
honey 12%
butter 6%
Wallaby Bread Improver 0.5%
water 64% 1 whole egg was included into that water calculation
dried yeast 2%
currants 25%
funny enough one of my lupin taste testers loved it and said it reminded her of hot cross buns.
i am finding that the lupin additions do seem to be taking more water, the dough is less extensible but does seem to hold its shape and gas well.. It also seems to be delaying staling.
i did get another lady a friend Jenny Norden to try some Lupin flour and flakes in her s/d bake, here is part of her feed back and post that she did for our local facebook bread group
I had the lovely Derek drop some lupin flour and lupin flakes to me last week to see if I could test it out making my sourdough bread. To be honest I haven’t baked sourdough in 6 months (after baking it daily for at least 4 years). It made me get my mojo back and challenge accepted.My other issue was I hadn’t fed my starter in that long as well. It’s been at the back of the fridge with a lid on. I’ve been to scared to look into it to find it dead (don’t worry I have plenty of dried and frozen starter).Went into the fridge opened the lid thinking the worst but hoping for the best. There was a layer of hooch on top and slightly grey surface - no orange/red/pink - yay. So I scraped that off. Got a spoonful from the bottom, placed in a fresh new container and fed it. After 2 feeds it was as though I had never abandoned it. So bubbly and very happy.So back to Derek’s lupin challenge. As suggested I replaced 25% of flour with 12.5% lupin flour and 12.5% lupin flakes. I poured boiling water over the flakes, let it cool and then added to my starter and reg bakers flour.The dough behaved differently to regular wheat. Obviously without as much gluten I didn’t get as much stretch when doing the stretch and folds. But it turned out beautifully. There was a rise but not as much. Very soft and light in the middle, golden yellow colour, reasonably tight (but even) crumb. My parents taste tested it and loved it. Said it was one of my best loaves.Kind regards Derek
Appreciate your time to provide details. I’ll have to see if I can find some lupine flour in the states. Your friend certainly baked a beautiful loaf.
Best regards,
Ian
Ian i have just asked David from the Lupin Co to give me the address of the US distributers and will post once he replies
Hi Ian
Carringtons are the importers and distributors for the USA
https://carringtonfarms.com/ground-lupin/
David at the lupin company is happy to receive any questions that people might have on LUPINS david@thelupinco.com.au
or have a look at https://www.facebook.com/thelupinco/
this is an interesting article from our Ag dept https://www.agric.wa.gov.au/lupins/lupin-essentials-–-growing-successful-lupin-crop
regards Derek
I will check it out for sure!
Hi Derek,
Do you happen to know which species of lupin plants are grown on this farm?
Thanks!
Yippee
Hi Yippee
Yes the Australian sweet lupin is (Scientific name: Lupinus angustifolius) my home state Western Australia grows 85% of the worlds supply!
https://walupins.com.au/about-us/australian-sweet-lupin-information/
Kind regards Derek
Has any study been conducted on the alkaloid content in this species? I looked through the links but couldn't find any data. I hope I didn't miss it.
Yippee
Hi Yipee David at the lupin company is happy to receive any questions that people might have on LUPINS david@thelupinco.com.au he is the guru. mob 61427427226 Are you in HK if so on the same time zone as us here in Perth i believe.