Nice to wake up to this...I've long been a fan of the Brown Bread Hi-rise has been making for the past 20 years...I use figs and crystallized ginger in my version, but theirs used blueberries for sweetness. If I were to forego steaming as you did, could I use
the buttermilk alone or would you add the extra fat?
Ooh this looks wonderful and doable. I end up either about 125 g or so of discard when I refresh my starter. Could I halve the recipe and make one loaf (can)?
Finally just made this and it is heavenly! This is for sure my favorite way to use discard now, and so delicious I’d make the sourdough starter if I didn’t have any extra on hand. Ate it for dinner (couldn’t wait for it to cool) with some thick sliced bacon and stewed apples. Baked a half recipe in a single 28 oz can. Very crumbly and cakey, but I didn’t mind. I only had masa harina on hand. Not sure if that contributed to the very crumbly texture or not. But I love it so much I may not try it with regular cornmeal. Looking forward to breakfast!! It has this haunting yeasty flavor that reminds me of the sourdough muffins my grandmother used to make. I am completely smitten with the flavor. And you’re right: the rains melt into the crumb. You taste them but you don’t necessarily feel them.
when Irish eyes are smiling...
Yay! The recipe is finally live! Such a delicious bread! It was a lot of fun researching the history of the brown bread alongside yours :)
It was! Hope we can do more
Nice to wake up to this...I've long been a fan of the Brown Bread Hi-rise has been making for the past 20 years...I use figs and crystallized ginger in my version, but theirs used blueberries for sweetness. If I were to forego steaming as you did, could I use
the buttermilk alone or would you add the extra fat?
I like some fat in it, it improves the texture IMO
thanks, and happy to learn you are a neighbor here in Boston (and I've now been introduced to your fabulous website and courses)
Ooh this looks wonderful and doable. I end up either about 125 g or so of discard when I refresh my starter. Could I halve the recipe and make one loaf (can)?
definitely!
Finally just made this and it is heavenly! This is for sure my favorite way to use discard now, and so delicious I’d make the sourdough starter if I didn’t have any extra on hand. Ate it for dinner (couldn’t wait for it to cool) with some thick sliced bacon and stewed apples. Baked a half recipe in a single 28 oz can. Very crumbly and cakey, but I didn’t mind. I only had masa harina on hand. Not sure if that contributed to the very crumbly texture or not. But I love it so much I may not try it with regular cornmeal. Looking forward to breakfast!! It has this haunting yeasty flavor that reminds me of the sourdough muffins my grandmother used to make. I am completely smitten with the flavor. And you’re right: the rains melt into the crumb. You taste them but you don’t necessarily feel them.
Kristin - If you don't mind, can you post this comment here instead?
https://newsletter.wordloaf.org/recipe-sourdough-boston-brown-bread/